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Fermentation
Special Issues
Recent Advances in Fermented Feed
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Recent Advances in Fermented Feed

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Industrial Fermentation".

Deadline for manuscript submissions: closed (14 July 2023) | Viewed by 4826

Special Issue Editor

Dr. Yang Li

E-Mail Website
Guest Editor
College of Animal Science and Technology, Northeast Agricultural University, Harbin 150030, China
Interests: unconventional feed utilization; healthy breeding; fermented feed; fermentation technology

Special Issue Information

Dear Colleagues,

Globally, many agricultural and sideline products, such as seed meal, straw, and residue, are discarded daily due to their poor feeding effect and content of anti-nutritional factors, leading to a large waste of resources and environmental pollution. Fermented feed uses these products as raw materials. It uses microbial fermentation techniques to transform and decompose the macromolecular substances in raw feed materials to produce raw feed materials with good palatability which are rich in a large number of active probiotics and their metabolites. Fermented feed is rich in organic acids, digestion and absorption enzymes, vitamins, free amino acids, active peptides, growth-promoting factors, and other substances, which can not only improve the absorption and utilization of feed by animals and reduce production costs, but also regulate intestinal flora, promote intestinal health and reduce the occurrence of livestock and poultry diseases.

The intestinal microecological balance is an important sign of human and animal health. The intestinal flora has many functions, such as nutrient processing, energy metabolism, immunity, and influence on the nervous system through the brain–gut axis. Therefore, probiotics and other fermented products can regulate the intestinal flora and promote human and animal health.

This Special Issue aims to publish the research results of fermented feed, new feed additives, and related fermentation products and fermentation technology.

Dr. Yang Li
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • solid-state fermentation
  • liquid-state fermentation
  • agricultural byproducts
  • fermentation technology
  • biologically active peptides
  • fermented feed
  • anti-nutritional factors
  • palatability
  • body health
  • feed conversion rate

Published Papers (3 papers)

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Research

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14 pages, 497 KiB  
Article
Enteric Methane Emissions, Rumen Fermentation Characteristics, and Energetic Efficiency of Holstein Crossbred Bulls Fed Total Mixed Ration Silage with Cassava instead of Rice Straw
by Bhoowadol Binsulong, Thidarat Gunha, Kanokwan Kongphitee, Koki Maeda and Kritapon Sommart
Fermentation 2023, 9(9), 850; https://doi.org/10.3390/fermentation9090850 - 16 Sep 2023
Cited by 2 | Viewed by 1106
Abstract
This study investigated the effects of substituting rice straw with cassava in total mixed ration silage on feed intake, digestibility, rumen fermentation, ruminating activity, and energy balance. An energy balance experiment was conducted to determine nutrient and energy utilization in dairy bulls. Four [...] Read more.
This study investigated the effects of substituting rice straw with cassava in total mixed ration silage on feed intake, digestibility, rumen fermentation, ruminating activity, and energy balance. An energy balance experiment was conducted to determine nutrient and energy utilization in dairy bulls. Four Holstein Friesian (HF) crossbred young bulls (93.19% HF × 6.81% Native Thai; average age of 12.08 ± 0.22 months and body weight of 266 ± 9.80 kg) were used in a 4 × 4 Latin square design with four 28-d periods. The four dietary treatments included substituting cassava with rice straw on a 50, 150, 250, and 350 g/kg dry matter basis. Increasing the amount of cassava in the diet resulted in linearly decreased rumination behaviors and enteric methane emissions (p < 0.05) but a linear increase in feed intake and digestibility, total volatile fatty acid concentration, and propionic acid: acetic acid ratio in the rumen fluid (p < 0.05), thus leading to a greater energy balance status (p < 0.01). Our results indicated that replacing cassava with rice straw from 5% to 35% in the ration of Holstein bulls resulted in a substantial reduction in physically effective fiber and chewing time but improved nutrient and energy supply. The metabolizable energy requirement for the maintenance of crossbred dairy bulls was estimated to be 599.9 kJ/kg metabolic body weight and the efficiency of metabolizable energy used for growth was 0.88. We concluded that cassava is a good energy feed resource for Holstein crossbred bulls in the tropics. Full article
(This article belongs to the Special Issue Recent Advances in Fermented Feed)
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9 pages, 752 KiB  
Article
Fermentation Regulation and Ethanol Production of Total Mixed Ration Containing Apple Pomace
by Jiachen Fang, Zhumei Du and Yimin Cai
Fermentation 2023, 9(7), 692; https://doi.org/10.3390/fermentation9070692 - 24 Jul 2023
Viewed by 1079
Abstract
To effectively utilize local fruit residue resources and regulate ethanol production in fermented feed, the impact of moisture adjustment, lactic acid bacteria (LAB) inoculant, and chemical additive on the fermentation characteristics and ethanol production of total mixed ration (TMR) containing apple pomace was [...] Read more.
To effectively utilize local fruit residue resources and regulate ethanol production in fermented feed, the impact of moisture adjustment, lactic acid bacteria (LAB) inoculant, and chemical additive on the fermentation characteristics and ethanol production of total mixed ration (TMR) containing apple pomace was studied. The TMR was prepared with apple pomace, corn, wheat bran, soybean meal, timothy, and alfalfa hay. The mixing proportion of apple pomace was 15% based on dry matter (DM). In experiment 1, the moisture in TMR was unadjusted (control) or adjusted to 45, 50, and 55%, respectively. TMR containing 55% moisture was used in experiment 2, and the treatments were control, homo-fermentative LAB (Lactobacillus plantarum, LP), hetero-fermentative LAB (Lactobacillus buchneri, LB), and calcium propionate (CaP). The laboratory-scale fermentation system was used to prepare TMR, and their fermentation characteristics were analyzed after 60 days of ensiling. In experiment 1, the pH of the various TMRs was around 4.1. As the moisture decreased, lactic acid increased (p < 0.05) and ammonia-N decreased (p < 0.05). The ethanol decreased significantly with moisture adjustment compared to the control and the TMR with 50% moisture had the lowest ethanol content (p < 0.05). In experiment 2, LP treatment increased lactic acid, and decreased acetic acid and ammonia-N significantly (p < 0.05), while LB treatment had no effect on fermentation. LP and LB each had no effect on the ethanol content. TMR treated with CaP significantly decreased the ethanol and acetic acid content (p < 0.05), but did not inhibit lactic acid production compared to control. The results confirmed that adjusting the moisture of TMR to 50% and adding CaP could effectively inhibit the excessive production of ethanol in TMR of apple pomace. Homofermentative LAB can better improve the fermentation quality of TMR than heterofermentative LAB, but neither can inhibit the production of ethanol. This is of great significance to the effective utilization of apple residue resources and the promotion of livestock production. Full article
(This article belongs to the Special Issue Recent Advances in Fermented Feed)
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Review

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18 pages, 1778 KiB  
Review
Improving the Nutritional Value of Plant Protein Sources as Poultry Feed through Solid-State Fermentation with a Special Focus on Peanut Meal—Advances and Perspectives
by Chong Li, Shuzhen Li, Yanbin Zhu, Si Chen, Xiaoying Wang, Xuejuan Deng, Guohua Liu, Yves Beckers and Huiyi Cai
Fermentation 2023, 9(4), 364; https://doi.org/10.3390/fermentation9040364 - 07 Apr 2023
Cited by 2 | Viewed by 2186
Abstract
The poultry industry has been and is still suffering considerable challenges because of the increasing price of soybean meal. Therefore, it is imperative to find alternative, high-quality plant protein sources. Peanut meal (PNM), a by-product of peanut oil extraction, is abundant in crude [...] Read more.
The poultry industry has been and is still suffering considerable challenges because of the increasing price of soybean meal. Therefore, it is imperative to find alternative, high-quality plant protein sources. Peanut meal (PNM), a by-product of peanut oil extraction, is abundant in crude protein (40.1–50.9%), making it a potential plant protein source. However, nutritional and non-nutritional limitations are detrimental to its application in poultry diets, such as an imbalance in amino acid composition, phytate and the risk of aflatoxins pollution. As a processing technique, solid-state fermentation has been used to reduce phytate and improve the nutrient availability of plant protein sources in the feed industry. It is a promising approach to improving the application of PNM in poultry diets. There are several advantages to the solid-state fermentation of PNM, such as low-cost equipment, high productivity, the stability of the product and the minimization of energy consumption. Currently, there is still a lack of synthesized information on the application of solid-state fermented PNM in poultry. This review summarized the limiting factors for PNM application in poultry feed and the improvement of solid-state fermentation on the nutritional value of plant protein sources so as to evaluate the feasibility of improving the nutritional value of PNM as poultry feed through solid-state fermentation. We hope to shed some light on the selection of protein resources in future research. Full article
(This article belongs to the Special Issue Recent Advances in Fermented Feed)
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