Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/45011
標題: Evaluating Nutritional Quality of Single Stage- and Two Stage-fermented Soybean Meal
作者: Chen, C.C.
余 碧
Shih, Y.C.
Chiou, P.W.S.
Yu, B.
關鍵字: Fermented Soybean Meal;Nutritional Quality;Amino Acid;Oligosaccharides;Pig;gel-electrophoresis;aspergillus-oryzae;protein solubility;in-vitro;acid;pigs;oligosaccharides;digestibility;performance;absorption
Project: Asian-Australasian Journal of Animal Sciences
期刊/報告no:: Asian-Australasian Journal of Animal Sciences, Volume 23, Issue 5, Page(s) 598-606.
摘要: 
This study investigated the nutritional quality of soybean meal (SBM) fermented by Aspergillus (FSBM(A)) and/or followed by Lactobacillus fermentation (FSBM(A+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 FSBM(A+L). Moreover, FSBM(A+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). FSBM(A) and FSBM(A+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 FSBM(A) and FSBM(A+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 FSBM(A) and FSBM(A+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.
URI: http://hdl.handle.net/11455/45011
ISSN: 1011-2367
Appears in Collections:動物科學系

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