Nutrient content and quality of soybean meal waste fermented by Aspergillus ficuum and Neurospora crassa

Q4 Veterinary
G. Ciptaan, Mirnawati Mirnawati, Qurrata Aini, M. Makmur
{"title":"Nutrient content and quality of soybean meal waste fermented by Aspergillus ficuum and Neurospora crassa","authors":"G. Ciptaan, Mirnawati Mirnawati, Qurrata Aini, M. Makmur","doi":"10.51227/ojafr.2022.32","DOIUrl":null,"url":null,"abstract":"Present research aimed to increase soybean meal waste quality and nutrient by fermentation using different ratio of mixed fungus inoculum (Aspergillus ficuum and Neurospora crassa) and fermentation time. The primary materials were soybean meal waste (SMW), fungus Aspergillus ficuum and Neurospora crassa. The experiment applied a completely randomized design (CRD) with a 3 × 3 factorial pattern and three replications. Two treatments were given in this study, factor A (combination of A. ficuum and N. crassa), comprising of A1 (3:1), A2 (3:2), and A3 (3:3). Factor B (fermentation time) comprising of B1 (5 days), B2 (7 days), and B3 (9 days). The variance analysis exposed a highly significant interaction between factor A and factor B, and those factors also exposed a highly significant effect. The correlation between SMW crude protein and broiler nitrogen retention showed a positive trend, contrary SMW crude fiber content negatively affected crude fiber digestibility. In conclusion, the combination of A. ficuum and N. crassa (3:2) and seven days fermentation period showed optimal results as seen from 28.25% crude protein, 13.77% crude fibre, 61.16 nitrogen retention and 58.76% crude fibre digestibility of fermented SMW.\nKeywords: Aspergillus ficuum, Crude protein, Digestibility, Fermentation, Neurospora crassa.","PeriodicalId":19485,"journal":{"name":"Online Journal of Animal and Feed Research","volume":" ","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Online Journal of Animal and Feed Research","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.51227/ojafr.2022.32","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Veterinary","Score":null,"Total":0}
引用次数: 1

Abstract

Present research aimed to increase soybean meal waste quality and nutrient by fermentation using different ratio of mixed fungus inoculum (Aspergillus ficuum and Neurospora crassa) and fermentation time. The primary materials were soybean meal waste (SMW), fungus Aspergillus ficuum and Neurospora crassa. The experiment applied a completely randomized design (CRD) with a 3 × 3 factorial pattern and three replications. Two treatments were given in this study, factor A (combination of A. ficuum and N. crassa), comprising of A1 (3:1), A2 (3:2), and A3 (3:3). Factor B (fermentation time) comprising of B1 (5 days), B2 (7 days), and B3 (9 days). The variance analysis exposed a highly significant interaction between factor A and factor B, and those factors also exposed a highly significant effect. The correlation between SMW crude protein and broiler nitrogen retention showed a positive trend, contrary SMW crude fiber content negatively affected crude fiber digestibility. In conclusion, the combination of A. ficuum and N. crassa (3:2) and seven days fermentation period showed optimal results as seen from 28.25% crude protein, 13.77% crude fibre, 61.16 nitrogen retention and 58.76% crude fibre digestibility of fermented SMW. Keywords: Aspergillus ficuum, Crude protein, Digestibility, Fermentation, Neurospora crassa.
黄曲霉和粗脉孢菌发酵豆粕废弃物的营养成分和品质
本研究旨在通过使用不同比例的混合真菌接种物(Aspergillus ficuum和Neurospora crassa)和发酵时间进行发酵,以提高豆粕废弃物的质量和营养。主要原料为豆粕废弃物(SMW)、真菌黄曲霉(Aspergillus ficuum)和粗脉孢菌(Neurospora crassa)。实验采用完全随机设计(CRD),采用3×3析因模式和三次重复。本研究中给出了两种处理,因子A(A.ficuum和N.crassa的组合),包括A1(3:1)、A2(3:2)和A3(3:3)。因子B(发酵时间),包括B1(5天)、B2(7天)和B3(9天)。方差分析揭示了因子a和因子B之间的高度显著的相互作用,这些因子也暴露了高度显著的影响。SMW粗蛋白与肉鸡氮保持率呈正相关,而SMW粗纤维含量对粗纤维消化率的影响则相反。总之,在7天的发酵期内,A.ficuum和N.crassa(3:2)组合的发酵SMW的粗蛋白含量为28.25%,粗纤维含量为13.77%,氮保持率为61.16%,粗纤维消化率为58.76%。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
Online Journal of Animal and Feed Research
Online Journal of Animal and Feed Research Veterinary-Veterinary (all)
CiteScore
0.90
自引率
0.00%
发文量
41
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信