Effect of Solid State Fermentation with Whey on Nutrient Composition of Pomegranate Peel Supplemented Sunflower Meal Effect of Fermentation on Nutritional Value of Sunflower Meal

PDF (English)
Pubblicato: Oct 18, 2023
DOI: https://doi.org/10.12681/jhvms.31023
B Dumlu
Department of Animal Science, Faculty of Agriculture, Atatürk University, Erzurum, 25240, Turkey
ŞC Bölükbaşı
Department of Animal Science, Faculty of Agriculture, Atatürk University, Erzurum, 25240, Turkey
Abstract

The aim of the study is to improve the nutritional value of sunflower meal by solid state fermentation (SSF) using agricultural wastes such as whey and pomegranate peel.


Experiment was conducted with six groups.  First group SM (sunflower meal) + TW (tap water), the second group SM + W (whey), the third group SM + W + 0.5% PP, the fourth group SM + W + 1% PP, the fifth group SM + W + 1.5% PP and the sixth group SM + W + 2% PP, respectively. The mixtures were prepared to complete 100 grams of sunflower meal with 0, 0,5, 1,0, 1,5 and 2,0 grams of pomegranate peel (PP), respectively. Each group consisted of eight replicates. Prepared mixtures were placed in 500 ml erlenmayers and 120 ml tap water was added to the mixing of first group and 120 ml whey was added in other groups and then mixed homogeneously. Four of the erlenmayers prepared for each group without being fermented were dried at room temperature. The remaining erlenmayers were fermented in 32°C±2 for 48 hours. Dry matter, crude protein, ether extract, crude ash, crude fiber, phytic acid ratios and phytase activities, antioxidant activities and yeast (Saccharomyces cerevisiae) numbers were determined in fermented and non-fermented feed samples.


As a result of solid state fermentation with whey by adding pomegranate peel to sunflower meal, crude protein ratio, antioxidant activity and yeast count increased, and phytic acid ratio decreased. In conclusion, sunflower meal with functional properties was obtained. In addition, wastes such as whey and pomegranate peel were used as feed and environmental pollution was prevented.


Keywords: Sunflower meal; pomegranate peel; whey; solid state fermentation; functional meal

Article Details
  • Sezione
  • Research Articles
Creative Commons License

Questo lavoro è fornito con la licenza Creative Commons Attribuzione - Non commerciale 4.0 Internazionale.

Authors who publish with this journal agree to the following terms:

· Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution Non-Commercial License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

· Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g. post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

· Authors are permitted and encouraged to post their work online (preferably in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.

Downloads
I dati di download non sono ancora disponibili.
Riferimenti bibliografici
Abdelrahman MM (2013) Effects of feding dry fat and yeast culture on
broiler chicken performance. Turk J vet Anim Sci 37: 31-37.
Akyıldız AR (1986) Yemler Bilgisi ve Teknolojisi. Ankara Üniversitesi
Ziraat Fakültesi Yayınları, Ankara.
Anonymous (2018) Türkiye İstatistik Kurumu, Ankara.
Baran B (2017) Arpa, yulaf ve buğdayın Lactobacillus Salivarius kul
lanılarak katı faz fermantasyon ile besin madde bileşiminin zengin
leştirilmesi. Yüksek Lisans Tezi, Süleyman Demirel Üniversitesi, Fen
Bilimleri Enstitüsü, Isparta.
Battaloğlu N (2007) Damızlık bıldırcın rasyonlarında soya küspesine al
ternatif bazı protein ek yemlerinin kullanım imkanları. Yüksek Lisans
Tezi, Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
Bhanja Dey T, Kuhad RC (2014) Upgrading the antioxidant potential of
cereals by their fungal fermentation under solid-state cultivation con
ditions. Lett Appl Microbiol 59(5): 493-499.
Blois MS (1958) Antioxidant deteminations by the use of a stable free
radical. Nature 26, 1199-1200.
Boisen S (1987) Fytinsyre og fytaseaktivitet i foderstoffer. Meddelelse fra
Statens Husdyrbrugsforsøg 675, 1-4 (in Danish).
Carlson D, Poulsen HD (2003) Phytate degradation in soaked and fer
mented liquid feed-effect of diet, time of soaking, heat treatment,
phytase activity, pH and temperature. Anim Feed Sci Technol
,141-154.
Ceylan ME (2012) Farklı seviyelerde ayçiçeği tohumu küspesi içeren yu
murta tavuğu rasyonlarına enzim ilavesinin performans ve yumurta
kalitesine etkisi. Yüksek Lisans Tezi, Selçuk Üniversitesi, Fen Bilim
leri Enstitüsü, Konya.
Cruz A, Sterten H, Steinhoff FS, Mydland LT, Øverlandy M (2020) Cyber
lindnera jadinii yeast as a protein source for broiler chickens: effects
on growth performance and digestive function from hatching to 30
days of age. Poultry Sci 99(6): 3168-3178.
Düzgüneş O, Kesici T, Gürbüz F (1983) Statistical Methods I. Ankara
Universty, Agriculturel Faculty, No: 861, 229.
Eeckhout W, De Paepe M (1994) Total phosphorus, phytate-phosphorus
and phytase activity in plant feed stuffs. Anim Feed Sci Technol 47,
-29.
Frias J, Song YS, Cristina EG, De Mejia EG (2008) Conception v.v, im
munoreactivity and amino acid content of fermented soybean prod
ucts. J Agric Food Chem 56: 99-105.
Gil MI, Tomás-Barberán FA, Hess-Pierce B, Holcroft DM, Kader AA
(2000) Antioxidant activity of pomegranate juice and its relation
ship with phenolic composition and processing. J Agric Food Chem
(10): 4581-4589.
Halkman K (2007) Gıdaların Mikrobiyolojik Analizi. Orlab On-Line,
Mikrobiyoloji Dergisi, 5:2-6.
Hassaan MS, Soltan MA, Abdel-Moez AM (2015) Nutritive value of soy
bean meal after solid state fermentation with Saccharomyces cerevi
siae for Nile tilapia, Oreochromis niloticus. Anim Feed Sci Technol
, 89–98.
Kaur K, Bakshi MPS, Wadhwa M, Saxena AK, Sunita S, Phutela RP
(2009) Solid state fermentation of cereal grains for protein value ad
dition. J Food Sci Technol (Mysore) 46:2, 109-113.
Kemme PA, Jongbloed AW (1993) Effect of Aspergillus niger phytase and
soaking on the apparent digestibility of P in diets for pigs. Sci J Anim
Sci 71, 181.
Kurt A (1990) Süt Teknolojisi. Atatürk Üniversitesi Yayınları, No 573,
sayfa.
Kutlu HR (2008) Yem Değerlendirme ve Analiz Yöntemleri. Çukurova
Üniversitesi, Ziraat Fakültesi Zootekni Bölümü, Ders Notu, 65 sayfa,
Adana.
Lateef A, Oloke JK, Gueguim Kana EB, Oyeniyi SO, Onifade OR, Oyel
eye AO, Oladosu OC, Oyelami AO (2008) Improving the quality of
agro-wastes by solid-state fermentation: Enhanced antioxidant ac
tivities and nutritional qualities. World J Microbiol Biotechnol 24:
-2374.
Li Y, Guo C, Yang J, Wei J, Xu J, Cheng S (2006) Evaluation of anti
oxidant properties of pomegranate peel extract in comparison with
pomegranate pulp extract. Food Chem 96(2), 254-260.
Maenz DD, Classen HL (1998) Phytase activity in the small ıntestinal
brush border membrane of the chicken. Poult Science 77: 557- 563.
Martins S, Mussatto SI, Martínez-Avila G, Montañez-Saenz J, Aguilar
CN, Teixeira JA (2011) Bioactive phenolic compounds: production
and extraction by solid-state fermentation. A review, Biotechnol Adv
,365–373.
Moore J, Cheng Z, Hao J, Guo G, Guo-Liu J, Lin C, Yu L (2007) Effects
of solid-state yeast treatment on the antioxidant properties and protein
and fiber compositions of common hard wheat bran. J Agric Food
Chem 55: 10173-10182.
Murthy KNC, Jayaprakasha GK, Singh RP (2002) Studies on antioxidant
activity of pomegranate (Punica granatum L.) peel extract using ın
vivo models. J Agric Food Chem 50(17), 4791-4795.
Näsi M, Helander E, Partanen K (1995) Availability for growing pigs of
minerals and protein of high phytate barley–rapeseed meal diet treat
ed with Aspergillus niger phytase or soaked with whey. Anim Feed
Sci Technol 56, 83–98.
Pamir MH (1985) Fermantasyon Mikrobiyolojisi. Ankara Üniversitesi
Ziraat Fakültesi Yayınları, no 936, ss 267, Ankara.
Pandey A, Bogar B, Szakacs G, Linden JC, Tengerdy RP (2008) Optimi
zation of phytase production by solid substrate fermentation. Current
Developments in Solid-state Fermentation 33,183-189.
Raheja RK, Kaur C, Sıngh A, Batıa IS (1973) New colorimetrik method
fort he quantitative of phospholipids without aid digestion. J Lipid
Res 14:695.
Rashad MM, Mahmoud AE, Abdou HM, Nooman MU (2011) Improve
ment of nutritional quality and antioxidant activities of yeast fer
mented soybean curd residue. Afr J Biotechnol 10:28, 5504-5513.
Sarıca Ş (2011) Nar suyu yan ürünlerinin hayvan beslemede kullanım ola
nakları. Gaziosmanpaşa Üniversitesi, Ziraat Fakültesi Dergisi 28(2),
-101.
Sauvant D, Perez JM, Tran G (2004) Tables of composition and nutri
tional value of feed materials: Pigs, poultry, cattle, sheep, goats, rab
bits, horses, fish. Wageningen Academic Publishers, Wageningen, the
Netherlands and INRA Editions, Versailles, France.
Shabtay A, Eitam H, Tadmor Y, Orlov A, Meir A, Weinberg P, Weinberg
ZG, Hen Y, Brosh A, Izhaki I, Kerem Z (2008) Nutritive and antioxi
dative potential of fresh and stored pomegranate ındustrial by-product
as a novel beef cattle feed. J Agric Food Chem 56(21), 10063-10070.
Singh RP, Chidambara MKN, Jayaprakasha GK (2002) Studies on the
antioxidant activity of pomegranate (Punica granatum L.) peel and
seed extracts using ın vitro models. J Agric Food Chem 50, 81-86.
Skoglund E, Larsen T, Sandberg AS (1997) Comparison between steeping
and pelleting a mixed diet at different calcium levels on phytate deg
radation in pigs. Can J Anim Sci 77, 471-477.
Soltan MA, Hassaan MS, Abdella MS, El-Syaad GA, El-Ashry MA
(2015) Yeast fermented sunflower meal as a replacer for fish meal
in diets of the nile tilapia, oreochromis niloticus. Egypt J Aquat Biol
Fish 19(2): 65-72, ISSN 1110 – 6131.
Tapati BD, Kuhad RC (2014) Enhanced production and extraction of phe
nolic compounds from wheat by solid-state fermentation with Rhizo
pus oryzae RCK2012. Biotechnol Rep 4, 120–127.
Tosun R (2017) Fungal mikroorganizmalar ile katı-faz fermentasyonuna
tabi tutulan elma ve domates posasının besin madde bileşiminin
kanatlı hayvanlar için yarayışlı hale getirilmesi. Yüksek Lisans Tezi,
Fen Bilimleri Enstitüsü, Süleyman Demirel Üniversitesi, Isparta.
Ukaegbu-Obi KM (2016) Single cell protein: a resort to global protein
challenge and waste management. Journal of Microbiology & Micro
bial Technology 1(1):5.
Uysal C (2017) Bacillus Subtilis ile katı faz fermantasyonuna (KFF) tabi
tutulan ayçiçeği tohumu küspesinin (ATK) yem değerinin belirlenme
si. Yüksek Lisans Tezi, Süleyman Demirel Üniversitesi, Fen Bilimleri
Enstitüsü, Isparta.
Ülger İ, Büyükkılıç Beyzi S, Kaliber M, Konca Y (2015) Kanatlı sek töründe probiyotiklerin etkinliği ve geleceği. Tavukçuluk Araştırma
Dergisi 12 (2): 7-12.
Wanjari N, Waghmare J (2009) Phenolic and antioxidant potential of sun
f
lower meal. Adv Appl Sci Res 6(4):221-229.
Weisz GM, Kammerer DR, Carle R (2009) Identification and quantifica
tion of phenolic compounds from sunflower (Helianthus annuus L.)
kernels and shells by HPLC-DAD/ESI-MSn. Food Chem 115:758
Yalınca R, Yıldız A (2010) Nar: bileşimi ve potansiyel sağlık etkileri. Kaf
kas Üniversitesi Fen Bilimleri Enstitüsü Dergisi 3(2):53-64.
Yaşar S (2014) Etlik civciv ve piliçlerde buğday, arpa ve yulaf dane
yemlerinin peynir altı suyu ve narenciye posası ile fermentasyona
uğratılarak besleme değerlerinin artırılmasına yönelik çalışmalar.
TÜBİTAK Proje Raporu, Proje Kodu: 1002, Proje No: 113O201.
Zarei M, Azizi M, Zeinolabedin BS (2011) Evaluation of physicochemi
cal characteristics of pomegranate (Punica granatum L.) fruit during
ripening. Fruits 66,121-129.