Study on Optimal Solid State Fermentation Conditions of Banana Stems and Leaves Powder and Its Nutrient Utilization for Geese

WANG Zenghuang, WANG Wence, ZHAI Shuangshuang, XIE Qiang, ZUO Xin, YANG Lin

doi:10.3969/j.issn.1006-267x.2017.04.025

2017 , Vol. 29 >Issue 4: 1283 - 1293

DOI: https://doi.org/10.3969/j.issn.1006-267x.2017.04.025

Molecular Nutrition

Study on Optimal Solid State Fermentation Conditions of Banana Stems and Leaves Powder and Its Nutrient Utilization for Geese

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College of Animal Science, South China Agricultural University, Guangzhou 510642, China

Received date: 2016-10-09

Online published: 2017-04-14

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Abstract

This study was conducted to use the solid state fermentation technology to improve nutrient composition of banana stems and leaves and its nutrient utilization for geese. Choosing Aspergillus oryzae and Candida utilis as fermentation strains to investigate the influences of 5 factors[single strain fermentation, addition of (NH₄)₂SO₄, proportion of Aspergillus oryzae and Candida utilis, mixed bacteria liquid inoculation] on the protein content of banana stems and leaves powder after fermentation. Using orthogonal design to find out the optimal combination of fermentation temperature, fermentation time and substrate moisture. The results showed that using Aspergillus oryzae or Candida utilis as single fermentation strain could significantly increase the crude protein content of fermented banana stems and leaves powder (P<0.05 or P<0.01). Fermentation with (NH₄)₂SO₄ addition could significantly increase true protein content of fermented banana stems and leaves powder (P<0.05 or P<0.01), especially 2% addition. The net increase in protein treated with the proportion of Aspergillus oryzae and Candida utilis by 2:1 significantly higher than that of the proportion of 1:1, 1:3 and 3:2 (P<0.05 or P<0.01). The results of orthogonal test showed that the best fermentation condition were 4% inoculation (the proportion of Aspergillus oryzae and Candida utilis by 2:1) and 2% (NH₄)₂SO₄ addition, and fermenting in 50% substrate moisture, 30℃ for 4 days. The crude protein content of banana stems and leaves increased by 33.82% after this fermentation process. The amino acid analysis showed that there were 15 kinds of amino acids increased differently beside lysine and arginine. The metabolic test results of Magang geese showed that the crude protein utilization of banana stems and leaves powder after fermentation significantly increased by 52.66% comparing with the banana stems and leaves powder without fermentation (P<0.01), additionally, the energy and metabolic energy utilization were increased slightly as well. In conclusion, the nutritional value of banana stems and leaves powder is improved after this fermentation process, and also promote the digestion and absorption of nutrient of geese.

Key words： banana stems and leaves powder; solid state fermentation; protein; nutrient utilization rate; Magang geese; Aspergillus oryzae; Candida utilis

Cite this article

WANG Zenghuang, WANG Wence, ZHAI Shuangshuang, XIE Qiang, ZUO Xin, YANG Lin . Study on Optimal Solid State Fermentation Conditions of Banana Stems and Leaves Powder and Its Nutrient Utilization for Geese[J]. Chinese Journal of Animal Nutrition, 2017 , 29(4) : 1283 -1293 . DOI: 10.3969/j.issn.1006-267x.2017.04.025

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