Optimisation of solid-state fermentation process of sunflower meal based on response-surface methodology
Huiling Ao A , Jiahuan Wang A , Lihe Liu
A * , Yang Liu A , Xigu Liao B and Yubo Chen C
+ Author Affiliations
- Author Affiliations
A Wuhan Polytechnic University, Hubei Key Laboratory of Animal Nutrition and Feed Science, Wuhan 430023, China.
B Technology Research and Development, Huanong Hengqing Technology Co., Ltd, Nanchang 330000, China.
C Technology Development Department, BIOMAX Ecological Engineering Limited by Share Ltd, Nanjing 210000, China.
Animal Production Science 63(8) 761-772 https://doi.org/10.1071/AN22276
Submitted: 29 July 2022 Accepted: 3 February 2023 Published: 28 February 2023
© 2023 The Author(s) (or their employer(s)). Published by CSIRO Publishing
Abstract
Context: Some studies have investigated the application of sunflower meal (SFM) in feeding livestock and poultry. However, there have been few researches related to fermenting SFM.
Aims: In this experiment, the neutral detergent fibre degradability and increase rate of crude protein were used as rapid evaluation indicators of solid-state fermentation (SSF), and the response-surface methodology was used to optimise the process conditions for SSF of SFM with the mixed fermentation agent (Bacillus subtilis H-12, Saccharomyces cerevisiae Y-5 and Trichoderma longibrachiatum).
Methods: Box-Behnken design with three factors and three levels was adopted. The process conditions were fermentation temperature (28°C, 32°C, 36°C), duration of time (48 h, 72 h, 96 h), and moisture to substrate ratio (MSR; 50 %, 100%, 150 % (v/m)). The nutritional quality and feeding value of the original SFM and fermented SFM were evaluated under the optimal process conditions according to response-surface methodology.
Key results: The results showed that the optimal process conditions for SSF of SFM were as follows: fermentation temperature 31.7°C, duration of time 72.2 h, and MSR 106.4%; the contents of crude protein (44.82%), true protein (42.40%) and total amino acid (36.77%) in fermented SFM were significantly increased compared with those of original SFM (P < 0.05); the neutral detergent fibre, crude fibre and chlorogenic acid contents were decreased significantly (P < 0.05); the index values of metal elements, vomitoxin, aflatoxin and coliform were all lower than the national limit standards.
Conclusion: The nutritional quality and feeding value of SFM were improved by microbial SSF, while the potential risks of harmful toxins and microbial contamination were reduced.
Implications: The results of this study will contribute to the research on the development of protein-feed raw materials and explore the application of SFM in feed industry.
Keywords: duration of time, fermentation temperature, moisture to substrate ratio, nutritional quality, optimisation, response-surface methodology, solid- state fermentation, sunflower meal.
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