Optimization of Soybean Meal Fermentation Process and Feeding Effect of Dietary Fish Meal Partial Replacement by Fermented Soybean Meal for Large Yellow Croaker

LI Chunmei; LIN Juan

doi:10.3969/j.issn.1006-267x.2022.01.052

2022 , Vol. 34 >Issue 1: 563 - 574

DOI: https://doi.org/10.3969/j.issn.1006-267x.2022.01.052

RESEARCH PAPER

Optimization of Soybean Meal Fermentation Process and Feeding Effect of Dietary Fish Meal Partial Replacement by Fermented Soybean Meal for Large Yellow Croaker

LI Chunmei ,
LIN Juan

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College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China

Received date: 2021-04-28

Online published: 2022-01-18

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Abstract

This experiment was conducted to optimize the process parameters of fermented soybean meal (FSBM) by compound probiotics and investigate the effects of partial replacement fish meal by FSBM on growth performance, digestibility, non-specific immunity and antioxidant ability of large yellow croaker. The orthogonal test method was adopted to optimize the preparation conditions of FSBM, and the culture experiment of large yellow croaker was carried out by partial replacing fish meal with FSBM. A total of 270 large yellow croakers with an average body weight of (22.81±9.16) g were randomly divided into 3 groups with 3 replicates per group and 30 fish per replicate. The fish control group (FM group) were fed a basal diet with 25% fish meal, and those in the 2 experimental groups were fed experimental diets which were used FSBM to replace 30% (FSBM-30 group) and 50% fish meal (FSBM-50 group) in the basal diet, respectively. Culturing period was 46 days. The results showed as follows:1) the contents of small peptides, free amino acids and lactic acid in FSBM were used as indexes to determine the optimal fermentation process conditions of soybean meal:substrate water content was 50%, Bacillus subtilis inoculation size was 4%, the ratio of Bacillus subtilis to Lactobacillus plantarum was 1:5, 2 days after inoculation with Bacillus subtilis, the Lactobacillus plantarum was inoculated, and a total of 5 days of fermentation. After fermentation with Bacillus subtilis and Lactobacillus plantarum, 7S, 11S antigen proteins, raffinose, stachyose and other anti-nutritional factors of soybean meal were effectively eliminated. and the contents of digestible small peptides and free amino acids were significantly increased (P<0.05), moreover, fermentation enriched the soybean meal with probiotic. 2) The culture experiment of large yellow croaker revealed that compared with the control group, FSBM replacing 50% fish meal in the diet exhibited no significant impacts on the growth performance, intestinal protease and amylase activities, serum non-specific immune and antioxidant indexes and liver health of large yellow croaker (P>0.05). In conclusion, after fermentation with the optimal fermentation process, the nutritional value and palatability of soybean meal have been improved obviously. FSBM can replace 50% of dietary fish meal without negatively affecting the growth performance, digestibility, non-specific immunity and antioxidant ability of large yellow croaker.

Key words： fermentation process of soybean meal; large yellow croaker; growth performance; digestibility; non-specific immunity; antioxidant ability

Cite this article

LI Chunmei , LIN Juan . Optimization of Soybean Meal Fermentation Process and Feeding Effect of Dietary Fish Meal Partial Replacement by Fermented Soybean Meal for Large Yellow Croaker[J]. Chinese Journal of Animal Nutrition, 2022 , 34(1) : 563 -574 . DOI: 10.3969/j.issn.1006-267x.2022.01.052

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