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The Effect of Enzymatic Fermentation on the Chemical Composition and Contents of Antinutrients in Rapeseed Meal

cris.virtual.author-orcid0000-0003-0429-2533
cris.virtual.author-orcid0000-0003-2753-4371
cris.virtual.author-orcid0000-0002-5158-9121
cris.virtual.author-orcid0000-0002-6606-7975
cris.virtualsource.author-orcid5758e848-79f0-472c-b637-5541ee8cb9d6
cris.virtualsource.author-orcid139a50b1-e323-40ba-8cdc-c2a00268905f
cris.virtualsource.author-orcid3ca3acec-7dd8-4474-8281-a8e50deb7e25
cris.virtualsource.author-orcidf5683666-5139-4173-800e-278b2903d57b
dc.abstract.enEnzymatic 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).
dc.affiliationWydział Medycyny Weterynaryjnej i Nauk o Zwierzętach
dc.affiliation.instituteKatedra Żywienia Zwierząt
dc.contributor.authorKasprowicz-Potocka, Małgorzata
dc.contributor.authorZaworska-Zakrzewska, Anita
dc.contributor.authorŁodyga, Dagmara
dc.contributor.authorJózefiak, Damian
dc.date.access2025-01-20
dc.date.accessioned2025-01-20T12:32:19Z
dc.date.available2025-01-20T12:32:19Z
dc.date.copyright2024-02-14
dc.date.issued2024
dc.description.abstract<jats:p>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 &gt; 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 &lt; 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 &gt; 0.05). The most valuable effect was found for liquid-6-phytase (PHYL).</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographybibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if3,3
dc.description.number2
dc.description.points40
dc.description.versionfinal_published
dc.description.volume10
dc.identifier.doi10.3390/fermentation10020107
dc.identifier.issn2311-5637
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2389
dc.identifier.weblinkhttps://www.mdpi.com/2311-5637/10/2/107
dc.languageen
dc.pbn.affiliationanimal science and fisheries
dc.relation.ispartofFermentation
dc.relation.pagesart. 107
dc.rightsCC-BY
dc.sciencecloudsend
dc.share.typeOPEN_JOURNAL
dc.subject.enrapeseed meal
dc.subject.ensolid-state fermentation
dc.subject.enenzymes
dc.subject.enantinutrients
dc.titleThe Effect of Enzymatic Fermentation on the Chemical Composition and Contents of Antinutrients in Rapeseed Meal
dc.title.volumeSpecial Issue: Feed Fermentation: A Technology Using Microorganisms and Additives, 2nd Edition
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue2
oaire.citation.volume10