Animal Bioscience

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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Effects of fermentation on protein profile of coffee by-products and its relationship with internal protein structure measured by vibrational spectroscopy

  • Samadi (Animal Husbandry Department, Agricultural Faculty, Universitas Syiah Kuala) ;
  • Xin Feng (Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan) ;
  • Luciana Prates (Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan) ;
  • Siti Wajizah (Animal Husbandry Department, Agricultural Faculty, Universitas Syiah Kuala) ;
  • Zulfahrizal (Department of Agricultural Engineering, Universitas Syiah Kuala) ;
  • Agus Arip Munawar (Department of Agricultural Engineering, Universitas Syiah Kuala) ;
  • Peiqiang Yu (Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan)
  • Received : 2022.12.14
  • Accepted : 2023.03.21
  • Published : 2023.08.01
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Abstract

Objective: To our knowledge, there are few studies on the correlation between internal structure of fermented products and nutrient delivery from by-products from coffee processing in the ruminant system. The objective of this project was to use advanced mid-infrared vibrational spectroscopic technique (ATR-FT/IR) to reveal interactive correlation between protein internal structure and ruminant-relevant protein and energy metabolic profiles of by-products from coffee processing affected by added-microorganism fermentation duration. Methods: The by-products from coffee processing were fermented using commercial fermentation product, called Saus Burger Pakan, consisting of various microorganisms: cellulolytic, lactic acid, amylolytic, proteolytic, and xylanolytic microbes, for 0, 7, 14, 21, and 28 days. Protein chemical profiles, Cornell Net Carbohydrate and Protein System crude protein and CHO subfractions, and ruminal degradation and intestinal digestion of protein were evaluated. The attenuated total reflectance-Ft/IR (ATR-FTIR) spectroscopy was used to study protein structural features of spectra that were affected by added microorganism fermentation duration. The molecular spectral analyses were carried using OMNIC software. Molecular spectral analysis parameters in fermented and non-fermented by-products from coffee processing included: Amide I area (AIA), Amide II (AIIA) area, Amide I heigh (AIH), Amide II height (AIIH), α-helix height (αH), β-sheet height (βH), AIA to AIIA ratio, AIH to AIIH ratio, and αH to βH ratio. The relationship between protein structure spectral profiles of by-products from coffee processing and protein related metabolic features in ruminant were also investigated. Results: Fermentation decreased rumen degradable protein and increased rumen undegradable protein of by-products from coffee processing (p<0.05), indicating more protein entering from rumen to the small intestine for animal use. The fermentation duration significantly impacted (p<0.05) protein structure spectral features. Fermentation tended to increase (p<0.10) AIA and AIH as well as β-sheet height which all are significantly related to the protein level. Conclusion: Protein structure spectral profiles of by-product form coffee processing could be utilized as potential evaluators to estimate protein related chemical profile and protein metabolic characteristics in ruminant system.

Keywords

Acknowledgement

The SRP chair (PY) research programs are supported by the Saskatchewan Agriculture Strategic Research Chair Program, the Saskatchewan Pulse Growers (SPG), the Natural Sciences and Engineering Research Council of Canada (NSERC-Individual Discovery Grant and NSERC-CRD Grant), SaskMilk etc. Thanks also to DRPM BRIN, Indonesia, providing financial support to conduct this study under World Class Research (WCR) research scheme 2022.

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