Valdez-González Francisco, Gutiérrez-Dorado Roberto, Hernández-Llamas Alfredo, García-Ulloa Manuel, Sánchez-Magaña Luís, Cuevas-Rodríguez Breidy, Rodríguez-González Hervey
Unidad Académica Escuela Nacional de Ingeniería Pesquera, Universidad Autónoma de Nayarit, San Blas, Nayarit, Mexico.
Facultad de Ciencias Químico Biológicas, Universidad Autónoma de Sinaloa, Culiacán, Sinaloa, Mexico.
J Sci Food Agric. 2017 Sep;97(12):4087-4093. doi: 10.1002/jsfa.8275. Epub 2017 Mar 21.
Bioprocessing of ingredients by solid-state fermentation is a low-cost technique for preparing diets. It is performed by adding microorganisms such as Rhizopus oligosporus to bean grains, achieving minimal degradation of nutrients and a significant improvement in digestibility. In particular, fermentation induces favorable changes in beans by reducing enzyme inhibitors, such as phytates and tannins.
Fermentation significantly (P < 0.05) increased the protein content and digestibility of dry matter and protein compared with whole bean grains, and decreased the content of lipids, ash and phytic acid. Hardening did not have a significant (P > 0.05) effect on the chemical content of beans and digestibility of diets. The dehulled bean meal significantly (P < 0.05) increased protein and lipid content and digestibility of dry matter and protein of beans, and decreased fiber, ash and tannin content. The chemical content of beans and digestibility of ingredients compare favorably with those reported by other authors, indicating the benefits of fermentation and dehulling.
We concluded that bean meal obtained from fermentation or dehulling represents a low-cost alternative for diets for tilapia. © 2017 Society of Chemical Industry.
通过固态发酵对原料进行生物加工是一种制备饲料的低成本技术。它是通过向豆粒中添加少孢根霉等微生物来进行的，可实现营养成分的最小化降解并显著提高消化率。特别是，发酵通过减少植酸盐和单宁等酶抑制剂，使豆类发生有利变化。
与整粒豆粒相比，发酵显著（P < 0.05）提高了干物质和蛋白质的含量及消化率，并降低了脂质、灰分和植酸的含量。硬化处理对豆类的化学组成和饲料消化率没有显著（P > 0.05）影响。去皮豆粕显著（P < 0.05）提高了豆类的蛋白质和脂质含量以及干物质和蛋白质的消化率，并降低了纤维、灰分和单宁含量。豆类的化学组成和原料的消化率与其他作者报道的相比具有优势，表明了发酵和去皮的益处。
我们得出结论，发酵或去皮获得的豆粕是罗非鱼饲料的低成本替代品。© 2017化学工业协会。
