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The Effect of Solid-State Fermentation on the Nutritive Value of Rapeseed Cakes and Performance of Broiler Chickens
This study aimed to assess the applicability of eleven different products of solid-state fermentation of rapeseed cakes with commercial enzyme additives. Ground rapeseed cakes were mixed with water (1:2) and the enzymatic preparation (0.1%) according to the different variants and fermented at 25 °C for 24 h under anaerobic conditions. For fermentation, different enzymes were used: (1) α-amylase, (2) endo 1,4-β-xylanase, (3) endo-1,3(4)β-glucanase, (4) endo 1,4-β-xylanase, endo-1,3(4)β-glucanase, (5) α-amylase, endo-1,3(4)β-glucanase, (6) 6-phytase, (7) RONOZYME HiPhos 6-phytase, (8) liquid exogenous-6-phytase; and mixed combinations: (9) endo 1,4-β-xylanase, endo-1,3(4)β-glucanase, liquid exogenous-6-phytase, (10) α-amylase, endo-1,3(4)β-glucanase, liquid exogenous-6-phytase, and (11) α-amylase, endo 1,4-β-xylanase, endo-1,3(4)β-glucanase, liquid exogenous-6-phytase. After fermentation, the crude protein content in the products was similar, but the true protein content was significantly higher than in nonfermented rapeseed cakes (p < 0.05). Fermentation significantly reduced (p < 0.05) the levels of phytate phosphorous, raffinose family oligosaccharides, and glucosinolates in the products. In the next step, the most advantageous fermentation product obtained using liquid exogenous-6-phytase was selected in terms of nutritional value, produced on the technical scale, and incorporated into the diets for broilers. Six diets containing 12, 17, or 22% raw or fermented rapeseed cakes, respectively, were prepared. Up to 22% fermented rapeseed cakes did not adversely affect broiler production rates. Replacing raw rapeseed cakes with fermented products improved body weight gain in the grower phase, lowered feed intake in the finisher phase, and lowered the feed conversion ratio in all periods. A level of 22% of naturally fermented rapeseed cakes with liquid exogenous-6-phytase in the diet of broilers could be recommended.
The Effect of Enzymatic Fermentation on the Chemical Composition and Contents of Antinutrients in Rapeseed Meal
Enzymatic solid-state fermentation can improve the nutritional quality of feed materials. The current study aimed to determine the effect of the solid-state fermentation of rapeseed meal (RSM) with carbohydrase/s and phytases in various combinations. RSM was fermented for 24 h at 25 °C with eight commercial preparations and mixtures thereof to prepare eleven products (PHYL—liquid-6-phytase; RON NP—6-phytase; RON HI—6-phytase; RON R—α-amylase; RON WX—β-xylanase; RON VP—β-glucanase; RON A—α-amylase, β-glucanase; RON M—xylanase, β-glucanase; RON NP+M; RON NP+A; RON NP+M+R). Afterward, the enzymes were deactivated at 70 °C within 15 min, and the biomass was dried for 24 h at 55 °C. Carbohydrase and/or phytase additives did not positively affect crude or true protein content or reduce crude fiber (p > 0.05). Among the products after fermentation, a significant reduction in the content of the raffinose family oligosaccharides, glucosinolates, and phytate was found. In the presence of phytase, the phytate reduction was more significant (p < 0.01) than that in the presence of carbohydrases only. The addition of carbohydrases together with phytases did not improve the results in comparison with phytases alone (p > 0.05). The most valuable effect was found for liquid-6-phytase (PHYL).