Improvement of Nutritive Value of Soybean bran by Fermentation

대두피를 이용한 발효사료의 개발 연구

This study was designed to investigate the nutritional value of fermented soybean bran as animal feed. Natural soybean bran has low protein quality and high cellulase contents. The soybean bran was supplemented by urea and ammoniumsulfate as N-source for incubation of Aspergillus niger. After incubation of soybean bran with Aspergillus niger, the nutritional quality of protein and riboflavin contents were increased in general and more in aging process than in fermentation. In order to elucidate the biological efficiency of prepared soybean bran, 120 male weanling rats were divided into 22 groups, five rats each, and were fed by standard casein diet mixed with soybean bran in the proportion of 1/10, 1/15, 1/20 respectively. The animals were kept under the experimental diet for nine weeks. In the result of this study, food efficiency ratio showed higher in the groups of urea and ammonium-sulfate-add group than row soybean bran group but the former group is lower than the later in the body weight gains. Protein efficiency ratio was also same trend. It was noteworthy that the nitrogen retention rate in total body on the basis of urinary nitrogen excretion and dietary intake nitrogen and in big organ such as liver and spleen were higher in fermented group than raw soybean bran fed group. It was worth while to treat the soybean bran in first place fermentation and further aging process to elevate the biological efficiency and effect of nutritional values specifically of protein and of riboflavin.