AI Article Synopsis
- The study evaluated how fermenting rapeseed meal with yeasts affects its nutritional properties for piglets.
- Fermentation significantly reduced anti-nutritional factors like glucosinolates and isothiocyanate, along with lowering polyphenolic compounds and antioxidant activity.
- Despite decreases in carbohydrates and organic acids, fermentation increased certain phenolic acids and crude protein content, enhancing the overall nutritive value of the meal for animal feed.
Article Abstract
The aim of this study was to evaluate the changes in the content of bioactive, nutritional and anti-nutritional factors in rapeseed meal that was fermented with or yeasts at two different periods of time, for improvement of nutritional characteristics in piglets' feeding. The fermentation has reduced the content of two anti-nutritional factors, intact glucosinolates and 3-butyl isothiocyanate, by 51.60-66.04% and 55.21-63.39%, respectively, by fermentation with either or for 24 h. The fermentation by these yeasts also lowered the content of total polyphenolic compounds by 21.58-23.55% and antioxidant activity (DPPH) by 17.03-21.07%. Furthermore, the content of carbohydrates and organic acids has dramatically decreased between 89.20 and 98.35% and between 31.48 and 77.18%, respectively. However, the content of some individual phenolic acids (gallic, -coumaric, sinapic) and crude protein content (10-13%) has been increased. Thus, the results showed that fermentation with or has reduced the content of antinutritive factors and increased the protein content of the rapeseed meal, without major adverse effects on its overall nutritive value.
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|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC9562236 | PMC |
| http://dx.doi.org/10.3390/foods11192972 | DOI Listing |
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