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http://dx.doi.org/10.5333/KGFS.2005.25.4.297

Fermentable and Nutritional Characteristics of Brewery Meal-Based Fermented Feedstuffs Supplemented with Aspergillus Oryzae and Saccharomyces Cerevisiae  

Shin, Jong-Suh (Division of Animal Resources Science, Kangwon National University)
Park, Byung-Ki (National Livestock Research Institute, R.D.A.)
Kim, Byong-Wan (Division of Animal Resources Science, Kangwon National University)
Publication Information
Journal of The Korean Society of Grassland and Forage Science / v.25, no.4, 2005 , pp. 297-306 More about this Journal
Abstract
This study was conducted to compare and evaluate fermentable and nutritional characteristics of brewery meal-based fermented feedstuffs supplemented with Aspergillus oryzae (AO) and Saccharomyces cerevisiae (SC). Experiments were divided into three treatment groups; fermented feedstuff supplemented with $1\%$ of AO(FFAO), fermented feedstuff supplemented with $1\%$ of SC(FFSC), and fermented feedstuff supplemented with $0.5\%$ of AO and $0.5\%$ of SC(FFAS). For changes of crude protein contents by 48 h fermentation, there were no significant differences among treatments. Ether extract(EE) contents were significantly increased by 48 h fermentation (p<0.05). Neutral detergent fiber(NDF) contents of FFAO, FFSC and FFAS were significantly decreased by 48 h fermentation(p<0.05), but acid detergent fiber(ADF) and acid detergent lignin (ADL) contents were not different. The pH of FFAO and FFAS was decreased more rapidly than that of FFSC(p<0.05), reaching a plateau after 24 h. Alcohol content was increased rapidly until 18 h in FFAO and was increased rapidly until 12 h in FFSC and FFAS, and alcohol content of FFAO, FFSC and FFAS was maintained constantly after 24 h. The ammonia N content of FFAO, FFSC and FFAS was 0.022, 0.073 and $0.040\%$ at 48 h, respectively, and then ammonia N was over twice higher in FFSC than in FFAO and FFAS(p<0.05). Dextrose content was increased until 6 h in FFAO but was rapidly decreased in FFSC and FFAS until 6 h(p<0.05). Lactate content was higher in FFAO and FFAS than in FFSC(p<0.05). Consequently, when we added AO in formulation of fermented feedstuff with brewery meal which moisture content was high, EE, alcohol, and lactate contents were increased, but NDF and ammonia N contents were reduced. Therefore, it is expected that AO will be effective to increase the feed value and the preservation of fermented feedstuff with a high moisture content.
Keywords
Aspergillus oryzae; Saccharomyces cerevisiae; Fermentation; Brewery meal; pH;
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