Improvement of Nutritional Quality of Some Oilseed Meals Through SolidState Fermentation Using Aspergillus niger
Türk Tarım - Gıda Bilim ve Teknoloji dergisi, cilt.7, sa.9, ss.1411-1414, 2019 (TRDizin)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 7 Sayı: 9
- Basım Tarihi: 2019
- Doi Numarası: 10.24925/turjaf.v7i9.1411-1414.2721
- Dergi Adı: Türk Tarım - Gıda Bilim ve Teknoloji dergisi
- Derginin Tarandığı İndeksler: TR DİZİN (ULAKBİM)
- Sayfa Sayıları: ss.1411-1414
- Açık Arşiv Koleksiyonu: AVESİS Açık Erişim Koleksiyonu
- Ondokuz Mayıs Üniversitesi Adresli: Evet
Özet
This study aimed to investigate the effect of solid-state fermentation on the nutritional compositionof cottonseed meal (CSM), sunflower meal (SFM) and hazelnut kernel meal (HKM). In this study,each feedstuff was divided into two treatment groups (unfermented and fermented) with fivereplicates. Nutritional changes in the feedstuffs were determined by analyzing crude protein, etherextract, ash, crude fiber, neutral detergent fiber, acid detergent fiber contents. Solid-statefermentation had effects on the nutritional composition in all feedstuffs. The best improvement innutritional quality was obtained from the HKM with increasing the crude protein and decreasing thestructural carbohydrates content. Fermented HKM can be considered as an alternative protein feedfor soybean meal considering the nutritional composition.