Evaluating Nutritional Quality of Single Stage- and Two Stage-fermented Soybean Meal

被引:78
作者
Chen, C. C. [1 ]
Shih, Y. C. [2 ]
Chiou, P. W. S. [3 ]
Yu, B. [1 ]
机构
[1] Natl Chung Hsing Univ, Dept Anim Sci, Taichung 40227, Taiwan
[2] Asia Univ, Dept Biotechnol, Taichung, Taiwan
[3] Chung Jen Coll Nursing Hlth Sci & Management, Dept Nursing, Chiayi, Taiwan
来源
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES | 2010年 / 23卷 / 05期
关键词
Fermented Soybean Meal; Nutritional Quality; Amino Acid; Oligosaccharides; Pig; GEL-ELECTROPHORESIS; ASPERGILLUS-ORYZAE; PROTEIN SOLUBILITY; IN-VITRO; ACID; PIGS; OLIGOSACCHARIDES; DIGESTIBILITY; PERFORMANCE; ABSORPTION;
D O I
10.5713/ajas.2010.90341
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
This study investigated the nutritional quality of soybean meal (SBM) fermented by Aspergillus (FSBMA) and/or followed by Lactobacillus fermentation (FSBMA+L). Both fermented products significantly improved protein utilization of SBM with higher trichloroacetic acid (TCA) soluble true protein content, in vitro protein digestibility and available lysine content, especially in FSBMA+L. Moreover, FSBMA+L produced a huge amount of lactic acid resulting in lower pH as compared to the unfermented SBM or soybean protein concentrate (SPC) (p<0.05). FSBMA and FSBMA+L raised 4.14% and 9.04% of essential amino acids and 5.38% and 9.37% of non-essential amino acids content, respectively. The alpha-galactoside linkage oligosaccharides such as raffinose and stachyose content in FSBMA and FSBMA+L decreased significantly. The results of soluble protein fractions and distribution showed that the ratio of small protein fractions (<16 kDa) were 42.6% and 63.5% for FSBMA and FSBMA+L, respectively, as compared to 7.2% for SBM, where the ratio of large size fractions (>55 kDa, mainly beta-conglycinin) decreased to 9.4%, 5.4% and increased to 38.8%, respectively. There were no significant differences in ileal protein digestibility regardless of treatment groups. SPC inclusion in the diet showed a better protein digestibility than the SBM diet. In summary, soybean meal fermented by Aspergillus, especially through the consequent Lactobacillus fermentation, could increase the nutritional value as compared with unfermented SBM and is compatible with SPC.
引用
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页码:598 / 606
页数:9
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