Effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional quality, antioxidant, and antimicrobial activities of used rice as a poultry feed ingredient
Objective: This study was aimed at evaluating the effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional qualities, antioxidant, and antimicrobial activities of the used rice as a poultry feed ingredient. Materials and Methods: The used rice was soaked, steamed, and...
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| Format: | Article |
| Language: | English |
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Network for the Veterinarians of Bangladesh
2019-06-01
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| Series: | Journal of Advanced Veterinary and Animal Research |
| Subjects: | |
| Online Access: | http://www.ejmanager.com/fulltextpdf.php?mno=26025 |
| _version_ | 1811338739844120576 |
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| author | Turrini Yudiarti Sugiharto Sugiharto Isroli Isroli Endang Widiastuti Hanny Indrat Wahyuni Tri Agus Sartono |
| author_facet | Turrini Yudiarti Sugiharto Sugiharto Isroli Isroli Endang Widiastuti Hanny Indrat Wahyuni Tri Agus Sartono |
| author_sort | Turrini Yudiarti |
| collection | DOAJ |
| description | Objective: This study was aimed at evaluating the effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional qualities, antioxidant, and antimicrobial activities of the used rice as a poultry feed ingredient.
Materials and Methods: The used rice was soaked, steamed, and spread on a tray to cool. Suspension of M. purpureus or C. crassa was inoculated on the steamed used rice, and then mixed thoroughly. Afterward, the mixture was spread out on the tray, which was then covered with an aluminum foil. It was aerobically incubated for 7 and 4 days for the M. purpureus- and C. crassa-inoculated used rice, respectively. Subsequent to sun drying, the fermented used rice was grounded and analyzed.
Results: Crude protein and ash contents were higher (p < 0.05) in the used rice fermented with C. crassa or M. purpureus than in the unfermented. Conversely, carbohydrate content was lower (p < 0.05) in the fermented compared with the unfermented. Gross energy and energy from fat were higher (p < 0.05) in the used rice fermented with M. purpureus than the unfermented. Amino acids L-methionine, L-serine, L-glutamic acid, L-valine glycine, L-leucine, L proline, L-threonine, L-histidine, and L-Sistine were higher (p < 0.05) in M. purpureus-fermented used rice than in C. crassa-fermented and the unfermented used rice. However, amino acids L-isoleucine, L- alanine, L-lysine, and L-tryptophan were higher (p < 0.05) in the used rice fermented with both C. crassa and M. purpureus, compared with the unfermented. L-tyrosine content was higher (p < 0.05) in M. purpureus-fermented used rice than in the unfermented. Furthermore, the antioxidant activities of the fermented products were higher (p < 0.05) than that of the unfermented. In addition, the antimicrobial activities of the fermented products against Staphylococcus aureus were higher (p < 0.05) than that of the unfermented used rice.
Conclusion: In conclusion, the used rice fermented using C. crassa and M. purpureus improved the nutritional quality, as well as the antioxidant and antimicrobial activities of the products. [J Adv Vet Anim Res 2019; 6(2.000): 168-173] |
| first_indexed | 2024-04-13T18:15:36Z |
| format | Article |
| id | doaj.art-dd8786a9dd5946f0a5d56ec8500fcf08 |
| institution | Directory Open Access Journal |
| issn | 2311-7710 |
| language | English |
| last_indexed | 2024-04-13T18:15:36Z |
| publishDate | 2019-06-01 |
| publisher | Network for the Veterinarians of Bangladesh |
| record_format | Article |
| series | Journal of Advanced Veterinary and Animal Research |
| spelling | doaj.art-dd8786a9dd5946f0a5d56ec8500fcf082022-12-22T02:35:41ZengNetwork for the Veterinarians of BangladeshJournal of Advanced Veterinary and Animal Research2311-77102019-06-016216817310.5455/javar.2019.f32826025Effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional quality, antioxidant, and antimicrobial activities of used rice as a poultry feed ingredientTurrini Yudiarti0Sugiharto Sugiharto1Isroli Isroli2Endang Widiastuti3Hanny Indrat Wahyuni4Tri Agus Sartono5Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Central Java, Indonesia Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Central Java, Indonesia Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Central Java, Indonesia Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Central Java, Indonesia Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Central Java, Indonesia Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Central Java, Indonesia.Objective: This study was aimed at evaluating the effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional qualities, antioxidant, and antimicrobial activities of the used rice as a poultry feed ingredient. Materials and Methods: The used rice was soaked, steamed, and spread on a tray to cool. Suspension of M. purpureus or C. crassa was inoculated on the steamed used rice, and then mixed thoroughly. Afterward, the mixture was spread out on the tray, which was then covered with an aluminum foil. It was aerobically incubated for 7 and 4 days for the M. purpureus- and C. crassa-inoculated used rice, respectively. Subsequent to sun drying, the fermented used rice was grounded and analyzed. Results: Crude protein and ash contents were higher (p < 0.05) in the used rice fermented with C. crassa or M. purpureus than in the unfermented. Conversely, carbohydrate content was lower (p < 0.05) in the fermented compared with the unfermented. Gross energy and energy from fat were higher (p < 0.05) in the used rice fermented with M. purpureus than the unfermented. Amino acids L-methionine, L-serine, L-glutamic acid, L-valine glycine, L-leucine, L proline, L-threonine, L-histidine, and L-Sistine were higher (p < 0.05) in M. purpureus-fermented used rice than in C. crassa-fermented and the unfermented used rice. However, amino acids L-isoleucine, L- alanine, L-lysine, and L-tryptophan were higher (p < 0.05) in the used rice fermented with both C. crassa and M. purpureus, compared with the unfermented. L-tyrosine content was higher (p < 0.05) in M. purpureus-fermented used rice than in the unfermented. Furthermore, the antioxidant activities of the fermented products were higher (p < 0.05) than that of the unfermented. In addition, the antimicrobial activities of the fermented products against Staphylococcus aureus were higher (p < 0.05) than that of the unfermented used rice. Conclusion: In conclusion, the used rice fermented using C. crassa and M. purpureus improved the nutritional quality, as well as the antioxidant and antimicrobial activities of the products. [J Adv Vet Anim Res 2019; 6(2.000): 168-173]http://www.ejmanager.com/fulltextpdf.php?mno=26025Used rice; antioxidant; antimicrobial; nutrient quality; fungal fermentation |
| spellingShingle | Turrini Yudiarti Sugiharto Sugiharto Isroli Isroli Endang Widiastuti Hanny Indrat Wahyuni Tri Agus Sartono Effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional quality, antioxidant, and antimicrobial activities of used rice as a poultry feed ingredient Journal of Advanced Veterinary and Animal Research Used rice; antioxidant; antimicrobial; nutrient quality; fungal fermentation |
| title | Effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional quality, antioxidant, and antimicrobial activities of used rice as a poultry feed ingredient |
| title_full | Effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional quality, antioxidant, and antimicrobial activities of used rice as a poultry feed ingredient |
| title_fullStr | Effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional quality, antioxidant, and antimicrobial activities of used rice as a poultry feed ingredient |
| title_full_unstemmed | Effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional quality, antioxidant, and antimicrobial activities of used rice as a poultry feed ingredient |
| title_short | Effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional quality, antioxidant, and antimicrobial activities of used rice as a poultry feed ingredient |
| title_sort | effect of fermentation using chrysonillia crassa and monascus purpureus on nutritional quality antioxidant and antimicrobial activities of used rice as a poultry feed ingredient |
| topic | Used rice; antioxidant; antimicrobial; nutrient quality; fungal fermentation |
| url | http://www.ejmanager.com/fulltextpdf.php?mno=26025 |
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