Graziella Marques Amorim

Chapter 12 – Agricultural Residues as Animal Feed: Protein Enrichment and Detoxification Using Solid-State Fermentation

Abstract Feed is one of the main costs in animal breeding and several studies have been carried out aimed at reducing these costs. An economically interesting alternative is the use of agro-industrial residues in the final formulation of the animal feed. However, many of these residues have properties that may hinder or make it unfeasible for this purpose, such as the presence of toxic or antinutritional compounds or inadequate levels of essential amino acids. In this context, solid-state fermentation (SSF) presents itself as a promising alternative in the use of these residues as a culture medium making its use feasible in animal feed. This chapter addresses the removal of toxic and antinutritional compounds and protein enrichment of residues through SSF. In addition, the utilization of agro-industrial residues for the production of enzymes by SSF are discussed; for example, xylanases, cellulases, amylases, tannases, and phytases. These enzymes can be used in animal feed in order to improve the bioavailability of certain nutrients.

Solid-state fermentation of co-products from palm oil processing: Production of lipase and xylanase and effects on chemical composition

Abstract The palm oil industry generates large amounts of lignocellulosic co-products. Palm kernel cake (PKC) and palm pressed fibre (PPF) have nutritional limitations as ingredients in animal feed, and are therefore little used. Solid-state fermentation (SSF) is one alternative treatment to improve the nutritional value of these co-products and to increase their possible use, through the production of enzymes such as lipases and xylanases. These enzymes can reduce the contents of undesirable compounds, such as lipids, and degrade some components of the fibres to improve the digestibility of these co-products. The fungi Aspergillus niger, Aspergillus oryzae and Aspergillus awamori were able to grow in PKC/PPF (40/60 w/w) culture medium by SSF, and to produce xylanase and lipase. A. niger showed the highest lipase activity (20.7 U g−1) at 72 h. A. awamori higher xylanase activity than the other fungi at all culture periods, reaching a maximum activity of 134.2 U g−1 at 72 h. The unfermented co-products contained 7.49% lipids and 7.38% non-fibrous carbohydrates (NFC). Lipase produced by these fungi during SSF reduced the lipid content by 36%, 40% and 45% for A. oryzae, A. awamori and A. niger, respectively. The production of xylanases by SSF probably increased the NFC contents by up to 64%. Fermented solids with A. oryzae and A. awamori had the highest levels of NFC, 20.3% and 13.94%, respectively, which improved the nutritional value of these co-products.

Fermentação em Estado Sólido da torta de mamona (Ricinus communis) para obtenção de ração animal

Introducao: A torta de mamona, produzida a partir da extracao do oleo das sementes, e um coproduto rico em nutrientes, porem possui compostos toxicos e antinutriconais, como a ricina e acido fitico respectivamente. A destoxificacao pode ser realizada por um processo biologico denominado Fermentacao em Estado Solido (FES), o qual utiliza um substrato como nutriente e suporte para o crescimento de microrganismos, como o fungo filamentoso Penicillium simplicissimum. Essa torta pode ser valorada e utilizada como um componente de racao animal. Para tal aplicacao, torna-se imprescindivel analisar a composicao quimica-nutricional da torta bem como verificar a presenca de compostos antinutricionais. Metodos: A determinacao de proteinas das amostras foi obtida pelo metodo Kjeldahl, utilizando acido sulfurico concentrado e a extracao da fracao lipidica foi realizada em aparelho de Soxhlet, com eter de petroleo como solvente de extracao. As analises de Fibras em Detergente Neutro (FDN) e Fibras em Detergente Acido (FDA) foram quantificadas pelo metodo de Van Soest. O teor acido fitico, um antinutriente, quelante de minerais, foi determinado por cromatografia de troca anionica. Resultados: Os altos teores proteicos foram observados em 24h de fermentacao (49%). Os lipidios foram avaliados e a torta in natura (23,1g de lipideos/100g de torta) obteve uma reducao de 98% ao final da fermentacao em 96h. Os resultados obtidos de FDN para as amostras fermentadas e in natura se mantiveram em media em torno de 64%, enquanto que para FDA em media 52,2%. Os valores obtidos do teor de acido fitico ficaram abaixo de 5,8g/100g, para todas as amostras analisadas. Conclusoes: Os resultados obtidos apontam para um possivel uso da torta como componente de racao para ruminantes, devido a altos valores proteicos, baixo teor de acido fitico e tambem pela reducao significativa de lipidios apos a fermentacao pois apesar de serem fonte de energia sao passiveis de rancificacao.