Improving the Nutritional Value of Plant Protein Sources as Poultry Feed through Solid-State Fermentation with a Special Focus on Peanut Meal—Advances and Perspectives
The poultry industry has been and is still suffering considerable challenges because of the increasing price of soybean meal. Therefore, it is imperative to find alternative, high-quality plant protein sources. Peanut meal (PNM), a by-product of peanut oil extraction, is abundant in crude protein (4...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-04-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/9/4/364 |
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| author | Chong Li Shuzhen Li Yanbin Zhu Si Chen Xiaoying Wang Xuejuan Deng Guohua Liu Yves Beckers Huiyi Cai |
| author_facet | Chong Li Shuzhen Li Yanbin Zhu Si Chen Xiaoying Wang Xuejuan Deng Guohua Liu Yves Beckers Huiyi Cai |
| author_sort | Chong Li |
| collection | DOAJ |
| description | The poultry industry has been and is still suffering considerable challenges because of the increasing price of soybean meal. Therefore, it is imperative to find alternative, high-quality plant protein sources. Peanut meal (PNM), a by-product of peanut oil extraction, is abundant in crude protein (40.1–50.9%), making it a potential plant protein source. However, nutritional and non-nutritional limitations are detrimental to its application in poultry diets, such as an imbalance in amino acid composition, phytate and the risk of aflatoxins pollution. As a processing technique, solid-state fermentation has been used to reduce phytate and improve the nutrient availability of plant protein sources in the feed industry. It is a promising approach to improving the application of PNM in poultry diets. There are several advantages to the solid-state fermentation of PNM, such as low-cost equipment, high productivity, the stability of the product and the minimization of energy consumption. Currently, there is still a lack of synthesized information on the application of solid-state fermented PNM in poultry. This review summarized the limiting factors for PNM application in poultry feed and the improvement of solid-state fermentation on the nutritional value of plant protein sources so as to evaluate the feasibility of improving the nutritional value of PNM as poultry feed through solid-state fermentation. We hope to shed some light on the selection of protein resources in future research. |
| first_indexed | 2024-03-11T05:02:26Z |
| format | Article |
| id | doaj.art-beb428a3cebc4ad394fac498b59b0ab6 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-11T05:02:26Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-beb428a3cebc4ad394fac498b59b0ab62023-11-17T19:10:52ZengMDPI AGFermentation2311-56372023-04-019436410.3390/fermentation9040364Improving the Nutritional Value of Plant Protein Sources as Poultry Feed through Solid-State Fermentation with a Special Focus on Peanut Meal—Advances and PerspectivesChong Li0Shuzhen Li1Yanbin Zhu2Si Chen3Xiaoying Wang4Xuejuan Deng5Guohua Liu6Yves Beckers7Huiyi Cai8Key Laboratory for Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agriculture Sciences, Beijing 100081, ChinaKey Laboratory for Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agriculture Sciences, Beijing 100081, ChinaInstitute of Animal Husbandry and Veterinary Medicine, Tibet Academy of Agriculture and Animal Husbandry Sciences, Lhasa 850030, ChinaDepartment of Molecular Cell Biology, Samsung Medical Center, School of Medicine, Sungkyunkwan University, Suwon 16419, Republic of KoreaKey Laboratory for Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agriculture Sciences, Beijing 100081, ChinaNational Engineering Research Center of Biological Feed, Beijing 100081, ChinaKey Laboratory for Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agriculture Sciences, Beijing 100081, ChinaPrecision Livestock and Nutrition Laboratory, Teaching and Research Centre (TERRA), Gembloux Agro-Bio Tech, University of Liège, 5030 Gembloux, BelgiumKey Laboratory for Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agriculture Sciences, Beijing 100081, ChinaThe poultry industry has been and is still suffering considerable challenges because of the increasing price of soybean meal. Therefore, it is imperative to find alternative, high-quality plant protein sources. Peanut meal (PNM), a by-product of peanut oil extraction, is abundant in crude protein (40.1–50.9%), making it a potential plant protein source. However, nutritional and non-nutritional limitations are detrimental to its application in poultry diets, such as an imbalance in amino acid composition, phytate and the risk of aflatoxins pollution. As a processing technique, solid-state fermentation has been used to reduce phytate and improve the nutrient availability of plant protein sources in the feed industry. It is a promising approach to improving the application of PNM in poultry diets. There are several advantages to the solid-state fermentation of PNM, such as low-cost equipment, high productivity, the stability of the product and the minimization of energy consumption. Currently, there is still a lack of synthesized information on the application of solid-state fermented PNM in poultry. This review summarized the limiting factors for PNM application in poultry feed and the improvement of solid-state fermentation on the nutritional value of plant protein sources so as to evaluate the feasibility of improving the nutritional value of PNM as poultry feed through solid-state fermentation. We hope to shed some light on the selection of protein resources in future research.https://www.mdpi.com/2311-5637/9/4/364peanut mealsolid-state fermentationamino acidanti-nutritional factorplant protein sourcepoultry |
| spellingShingle | Chong Li Shuzhen Li Yanbin Zhu Si Chen Xiaoying Wang Xuejuan Deng Guohua Liu Yves Beckers Huiyi Cai Improving the Nutritional Value of Plant Protein Sources as Poultry Feed through Solid-State Fermentation with a Special Focus on Peanut Meal—Advances and Perspectives Fermentation peanut meal solid-state fermentation amino acid anti-nutritional factor plant protein source poultry |
| title | Improving the Nutritional Value of Plant Protein Sources as Poultry Feed through Solid-State Fermentation with a Special Focus on Peanut Meal—Advances and Perspectives |
| title_full | Improving the Nutritional Value of Plant Protein Sources as Poultry Feed through Solid-State Fermentation with a Special Focus on Peanut Meal—Advances and Perspectives |
| title_fullStr | Improving the Nutritional Value of Plant Protein Sources as Poultry Feed through Solid-State Fermentation with a Special Focus on Peanut Meal—Advances and Perspectives |
| title_full_unstemmed | Improving the Nutritional Value of Plant Protein Sources as Poultry Feed through Solid-State Fermentation with a Special Focus on Peanut Meal—Advances and Perspectives |
| title_short | Improving the Nutritional Value of Plant Protein Sources as Poultry Feed through Solid-State Fermentation with a Special Focus on Peanut Meal—Advances and Perspectives |
| title_sort | improving the nutritional value of plant protein sources as poultry feed through solid state fermentation with a special focus on peanut meal advances and perspectives |
| topic | peanut meal solid-state fermentation amino acid anti-nutritional factor plant protein source poultry |
| url | https://www.mdpi.com/2311-5637/9/4/364 |
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