Tanpong Sirisak, Khochamit Nalisa, Pootthachaya Padsakorn, Siripornadulsil Wilailak, Unnawong Narirat, Cherdthong Anusorn, Tengjaroenkul Bundit, Wongtangtintharn Sawitree
Department of Animal Science, Faculty of Agriculture, Khon Kaen University, Khon Kaen 40002, Thailand.
Department of Microbiology, Faculty of Science, Khon Kaen University, Khon Kaen 40002, Thailand.
Vet Sci. 2024 Oct 8;11(10):484. doi: 10.3390/vetsci11100484.
Citric acid by-products in animal feed pose a sustainability challenge. species are commonly used for fermenting and improving the nutritional quality of feedstuffs or by-products. An experiment was conducted to enhance the nutritional value of citric acid by-products through fermentation with I9 for animal feed. The experiment was carried out in 500 mL Erlenmeyer flasks with 50 g of substrate and 200 mL of sterile water. Groups were either uninoculated or inoculated with I9 at 10 CFU/mL. Incubation occurred at 37 °C with automatic shaking at 150 rpm under aerobic conditions for 0, 24, 48, 72, and 96 h. Inoculation with I9 significantly increased density to 9.3 log CFU/mL at 24 h ( < 0.05). CMCase activity gradually increased, reaching a maximum of 9.77 U/mL at 72 h. After 96 h of fermentation with inoculated I9, the citric acid by-product exhibited a significant decrease ( < 0.05) in crude fiber by 10.86%, hemicellulose by 20.23%, and cellulose by 5.98%, but an increase in crude protein by 21.89%. Gross energy decreased by 4% after inoculation with in comparison to the uninoculated control ( < 0.05). Additionally, the non-starch polysaccharide (NSP) degradation due to inoculation with I9 significantly reduced ( < 0.05) NSP by 24.37%, while galactose, glucose, and uronic acid decreased by 22.53%, 32.21%, and 18.11%, respectively. Amino acid profile content increased significantly by more than 12% ( < 0.05), including indispensable amino acids such as histidine, isoleucine, lysine, methionine, phenylalanine, tryptophan, and valine and dispensable amino acids like alanine, aspartic acid, glutamic acid, glutamine, glycine, proline, and tyrosine. Furthermore, citric acid by-products inoculated with I9 exhibited changes in the cell wall structure under scanning electron microscopy, including fragmentation and cracking. These results suggest that fermenting citric acid by-products with I9 effectively reduces dietary fiber content and improves the nutritional characteristics of citric acid by-products for use in animal feed.
动物饲料中的柠檬酸副产品带来了可持续性挑战。某些物种通常用于发酵和改善饲料原料或副产品的营养质量。进行了一项实验，通过用I9发酵来提高柠檬酸副产品用于动物饲料的营养价值。实验在500毫升锥形瓶中进行，加入50克底物和200毫升无菌水。实验组分为未接种组和接种I9浓度为10 CFU/mL的接种组。在有氧条件下，于37°C、150 rpm自动振荡培养0、24、48、72和96小时。接种I9后，24小时时菌密度显著增加至9.3 log CFU/mL（P<0.05）。羧甲基纤维素酶（CMCase）活性逐渐增加，在72小时时达到最高值9.77 U/mL。接种I9发酵96小时后，柠檬酸副产品的粗纤维含量显著降低（P<0.05）10.86%，半纤维素降低20.23%，纤维素降低5.98%，但粗蛋白含量增加21.89%。与未接种对照组相比，接种I9后总能降低了4%（P<0.05）。此外，接种I9导致的非淀粉多糖（NSP）降解显著降低（P<0.05）NSP含量24.37%，而半乳糖、葡萄糖和糖醛酸分别降低22.53%、32.21%和18.11%。氨基酸谱含量显著增加超过12%（P<0.05），包括组氨酸、异亮氨酸、赖氨酸、蛋氨酸、苯丙氨酸、色氨酸和缬氨酸等必需氨基酸以及丙氨酸、天冬氨酸、谷氨酸、谷氨酰胺、甘氨酸、脯氨酸和酪氨酸等非必需氨基酸。此外，接种I9的柠檬酸副产品在扫描电子显微镜下显示细胞壁结构发生变化，包括破碎和开裂。这些结果表明，用I9发酵柠檬酸副产品可有效降低膳食纤维含量，并改善柠檬酸副产品用于动物饲料的营养特性。
