Role of Fermentation in Improving Nutritional Quality of Soybean Meal — A Review
Soybean meal (SBM), a commonly used protein source for animal feed, contains anti-nutritional factors such as trypsin inhibitor, phytate, oligosaccharides among others, which limit its utilization. Microbial fermentation using bacteria or fungi has the capability to improve nutritional value of SBM...
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| Format: | Article |
| Language: | English |
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Asian-Australasian Association of Animal Production Societies
2016-11-01
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| Series: | Asian-Australasian Journal of Animal Sciences |
| Subjects: | |
| Online Access: | http://www.ajas.info/upload/pdf/ajas-29-11-1523.pdf |
| _version_ | 1811295647508201472 |
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| author | Runni Mukherjee Runu Chakraborty Abhishek Dutta |
| author_facet | Runni Mukherjee Runu Chakraborty Abhishek Dutta |
| author_sort | Runni Mukherjee |
| collection | DOAJ |
| description | Soybean meal (SBM), a commonly used protein source for animal feed, contains anti-nutritional factors such as trypsin inhibitor, phytate, oligosaccharides among others, which limit its utilization. Microbial fermentation using bacteria or fungi has the capability to improve nutritional value of SBM by altering the native composition. Both submerged and solid state fermentation processes can be used for this purpose. Bacterial and fungal fermentations result in degradation of various anti-nutritional factors, an increase in amount of small-sized peptides and improved content of both essential and non-essential amino acids. However, the resulting fermented products vary in levels of nutritional components as the two species used for fermentation differ in their metabolic activities. Compared to SBM, feeding non-ruminants with fermented SBM has several beneficial effects including increased average daily gain, improved growth performance, better protein digestibility, decreased immunological reactivity and undesirable morphological changes like absence of granulated pinocytotic vacuoles. |
| first_indexed | 2024-04-13T05:35:40Z |
| format | Article |
| id | doaj.art-4b4a55c4a3d8478aac365b7e95b9b272 |
| institution | Directory Open Access Journal |
| issn | 1011-2367 1976-5517 |
| language | English |
| last_indexed | 2024-04-13T05:35:40Z |
| publishDate | 2016-11-01 |
| publisher | Asian-Australasian Association of Animal Production Societies |
| record_format | Article |
| series | Asian-Australasian Journal of Animal Sciences |
| spelling | doaj.art-4b4a55c4a3d8478aac365b7e95b9b2722022-12-22T03:00:17ZengAsian-Australasian Association of Animal Production SocietiesAsian-Australasian Journal of Animal Sciences1011-23671976-55172016-11-0129111523152910.5713/ajas.15.062723444Role of Fermentation in Improving Nutritional Quality of Soybean Meal — A ReviewRunni Mukherjee0Runu Chakraborty1Abhishek Dutta2 Faculteit Industriële Ingenieurswetenschappen, KU Leuven, Campus Groep T Leuven, Leuven B-3000, Belgium Faculteit Industriële Ingenieurswetenschappen, KU Leuven, Campus Groep T Leuven, Leuven B-3000, Belgium Faculteit Industriële Ingenieurswetenschappen, KU Leuven, Campus Groep T Leuven, Leuven B-3000, BelgiumSoybean meal (SBM), a commonly used protein source for animal feed, contains anti-nutritional factors such as trypsin inhibitor, phytate, oligosaccharides among others, which limit its utilization. Microbial fermentation using bacteria or fungi has the capability to improve nutritional value of SBM by altering the native composition. Both submerged and solid state fermentation processes can be used for this purpose. Bacterial and fungal fermentations result in degradation of various anti-nutritional factors, an increase in amount of small-sized peptides and improved content of both essential and non-essential amino acids. However, the resulting fermented products vary in levels of nutritional components as the two species used for fermentation differ in their metabolic activities. Compared to SBM, feeding non-ruminants with fermented SBM has several beneficial effects including increased average daily gain, improved growth performance, better protein digestibility, decreased immunological reactivity and undesirable morphological changes like absence of granulated pinocytotic vacuoles.http://www.ajas.info/upload/pdf/ajas-29-11-1523.pdfAmino AcidsAnti-nutritional FactorsSoybean MealFermentationNon-ruminants |
| spellingShingle | Runni Mukherjee Runu Chakraborty Abhishek Dutta Role of Fermentation in Improving Nutritional Quality of Soybean Meal — A Review Asian-Australasian Journal of Animal Sciences Amino Acids Anti-nutritional Factors Soybean Meal Fermentation Non-ruminants |
| title | Role of Fermentation in Improving Nutritional Quality of Soybean Meal — A Review |
| title_full | Role of Fermentation in Improving Nutritional Quality of Soybean Meal — A Review |
| title_fullStr | Role of Fermentation in Improving Nutritional Quality of Soybean Meal — A Review |
| title_full_unstemmed | Role of Fermentation in Improving Nutritional Quality of Soybean Meal — A Review |
| title_short | Role of Fermentation in Improving Nutritional Quality of Soybean Meal — A Review |
| title_sort | role of fermentation in improving nutritional quality of soybean meal a review |
| topic | Amino Acids Anti-nutritional Factors Soybean Meal Fermentation Non-ruminants |
| url | http://www.ajas.info/upload/pdf/ajas-29-11-1523.pdf |
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