Abstract
BackgroundRapeseed cake is a good source of protein for animal feed but its utilization is limited due to the presence of anti-nutritional substances, such as glucosinolates (Gls), phytic acid, tannins etc. In the present study, a solid state fermentation (SSF) using Aspergillus niger was carried out with the purpose of degrading glucosinolates and improving the nutritional quality of rapeseed cake (RSC). The effects of medium composition and incubation conditions on the Gls content in fermented rapeseed cake (FRSC) were investigated, and chemical composition and amino acid in vitro digestibility of RSC substrate fermented under optimal conditions were determined.ResultsAfter 72 h of incubation at 34°C, a 76.89% decrease in Gls of RSC was obtained in solid medium containing 70% RSC, 30% wheat bran at optimal moisture content 60% (w/w). Compared to unfermented RSC, trichloroacetic acid soluble protein (TCA-SP), crude protein and ether extract contents of the FRSC were increased (P < 0.05) 103.71, 23.02 and 23.54%, respectively. As expected, the contents of NDF and phytic acid declined (P < 0.05) by 9.12 and 44.60%, respectively. Total amino acids (TAA) and essential amino acids (EAA) contents as well as AA in vitro digestibility of FRSC were improved significantly (P < 0.05). Moreover, the enzyme activity of endoglucanase, xylanase, acid protease and phytase were increased (P < 0.05) during SSF.ConclusionsOur results indicate that the solid state fermentation offers an effective approach to improving the quality of proteins sources such as rapeseed cake.
Highlights
Rapeseed cake is a good source of protein for animal feed but its utilization is limited due to the presence of anti-nutritional substances, such as glucosinolates (Gls), phytic acid, tannins etc
The above results showed the optimum ratio of rapeseed cake (RSC) to wheat bran in solid medium was 6:4 or 7:3
The present results showed that Gls content in fermented rapeseed cake (FRSC) was markedly influenced by the medium composition and incubation conditions
Summary
Rapeseed cake is a good source of protein for animal feed but its utilization is limited due to the presence of anti-nutritional substances, such as glucosinolates (Gls), phytic acid, tannins etc. Rapeseed cake (RSC) or meal is the by-product of oil extraction from seeds and is mainly composed of proteins, lignocellulosic fibres and minerals [1]. Rapeseed cake/ meal, a good protein resource for animal feed, has an excellent balance of essential amino acids and is relatively high in sulfur-containing amino acids. The feed ratio of rapeseed meal as protein source remains at lower percentages than that of soybean meal since, most likely, its high content of other anti-nutritional components, such as phenols, phytate and fiber, as well as its lower lysine bioavailability [4]. Rapeseed proteins are not digested compared to other protein rich materials such as fishmeal or soybean meal rendering them less valuable [5]
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