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Fermentation
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Unconventional Feed Raw Material Fermentation
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Unconventional Feed Raw Material Fermentation

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

Deadline for manuscript submissions: closed (31 May 2024) | Viewed by 11235

Special Issue Editor

Dr. Xianyong Ma

E-Mail Website
Guest Editor
Guangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and Evaluation, Guangzhou, China
Interests: fermented feed for pig or poultry; growth performance; meat quality; amino acids profile; growing pigs

Special Issue Information

Dear Colleagues,

Unconventional feed raw materials mainly come from agricultural and sideline products and food industry by-products, which are important feed resources. However, their relatively low nutritional value, nutritional imbalance, and poor palatability limit their application. Using different single-microbial or multiple-microbial compound fermentation technology, improving fermentation technology, or changing the matrix formula can improve the palatability, nutritional value, and digestion and absorption utilization efficiency, and  reduce the resistance nutrition factor, the pollution of mycotoxins, etc. They can be used as a substitute for expensive conventional feed raw materials such as corn and soybean meal. Thus, waste can be turned into treasure at the same time to save food and reduce breeding costs.

Dr. Xianyong Ma
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 2100 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

  • unconventional feed raw materials
  • single fermentations
  • mixed fermentations
  • palatability
  • nutritional value
  • digestion and absorption utilization efficiency
  • animal health

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Published Papers (5 papers)

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Research

18 pages, 4790 KiB  
Article
Influence of Fermented Mulberry Leaves as an Alternative Animal Feed Source on Product Performance and Gut Microbiome in Pigs
by Yiyan Cui, Zhichang Liu, Dun Deng, Zhimei Tian, Min Song, Yusheng Lu, Miao Yu and Xianyong Ma
Fermentation 2024, 10(4), 215; https://doi.org/10.3390/fermentation10040215 - 15 Apr 2024
Cited by 1 | Viewed by 2400
Abstract
Mulberry leaves are rich in nutrients but contain anti-nutrient factors that hinder their digestion and absorption. Feeding animals with mulberry leaves directly could harm their health. The microbial fermentation of mulberry leaves could reduce their anti-nutritional factors’ content and improve their nutritional value. [...] Read more.
Mulberry leaves are rich in nutrients but contain anti-nutrient factors that hinder their digestion and absorption. Feeding animals with mulberry leaves directly could harm their health. The microbial fermentation of mulberry leaves could reduce their anti-nutritional factors’ content and improve their nutritional value. Sequencing and analyzing mulberry leaves before and after fermentation showed that fermentation increased the relative abundance of Pediococcus, Bradyrhizobium, Hydrotalea, and Rhodanobacteria, and decreased that of Enterobacter. Fermentation improved the quality of mulberry leaves by rebuilding the bacterial community. Finishing pigs were raised on fermented mulberry leaves (FML), and their carcass performance, meat quality, economic benefits, and gut microbiome were evaluated. FML had no negative impact on pig carcass performance, meat quality, and antioxidant capacity, and could somewhat improve the economic benefits. FML decreased the relative abundance of Proteobacteria in the colon and Streptococcus in the feces, and increased that of Actinobacteria (cecum, colon, feces) and Prevotella (colon). The gut core microorganisms in the FML group were mainly enriched with Actinobacteria, Bifidobacterium, Bifidobacteriaceae, Bifidobacteriales, and other beneficial microorganisms. Dietary FML reduced ammonia, indole, and skatole contents in the feces. In conclusion, FML reshaped the gut microbiota without negatively affecting pig product performance, produced cleaner waste, and improved environmental protection and sustainability, making it an attractive prospective feed for pigs. Full article
(This article belongs to the Special Issue Unconventional Feed Raw Material Fermentation)
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12 pages, 4530 KiB  
Article
Exploring the Intestinal Microbial Community of Lantang Pigs through Metagenome-Assembled Genomes and Carbohydrate Degradation Genes
by Jianbo Yang, Ying Fan, Rui Jin, Yunjuan Peng, Jianmin Chai, Xiaoyuan Wei, Yunxiang Zhao, Feilong Deng, Jiangchao Zhao and Ying Li
Fermentation 2024, 10(4), 207; https://doi.org/10.3390/fermentation10040207 - 11 Apr 2024
Cited by 1 | Viewed by 1675
Abstract
High-fiber, low-cost agricultural byproducts offer a sustainable alternative for mitigating the competition for crops between humans and livestock. Pigs predominantly utilize dietary fibers through the process of microbial fermentation within the gut. This study explored the gut microbiota and the capacity for carbohydrate [...] Read more.
High-fiber, low-cost agricultural byproducts offer a sustainable alternative for mitigating the competition for crops between humans and livestock. Pigs predominantly utilize dietary fibers through the process of microbial fermentation within the gut. This study explored the gut microbiota and the capacity for carbohydrate degradation in 30 individual Lantang pigs, a breed indigenous to China. Through metagenomic analysis, a total of 671 metagenome-assembled genomes (MAGs) were assembled and assigned into 14 bacterial and 1 archaeal phylum, including 97 species from uncultured microbes. The phylum with the highest abundance were identified as Bacillota_A, Bacteroidota, and Bacillota. Remarkably, the investigation revealed nearly 10,000 genes implicated in the degradation of carbohydrates, with a pronounced prevalence within five principal bacterial genera: Prevotella, Cryptobacteroides, Gemmiger, Vescimonas, and Faecousia. Additionally, 87 distinct types of carbohydrate-degrading enzymes were exclusively identified within the gut microbiota of the Lantang pig. These insights not only enhance our understanding of the microbial diversity specific to native Chinese pig breeds but also augment the body of research regarding porcine fiber degradation capabilities. The implications of this study are twofold: it provides strategic directions for optimizing feed efficiency and reducing breeding costs, and it furnishes an expanded gene pool for the microbial synthesis of industrial enzymes in the future. Full article
(This article belongs to the Special Issue Unconventional Feed Raw Material Fermentation)
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16 pages, 9518 KiB  
Article
Analysis on Fermentation Quality, Chemical Composition and Bacterial Communities of Corn Straw and Soybean Straw Mixed Silage
by Zhifei Zhang, Kailing Zhao, Shuli Yang, Li Min, Xiong Tong, Weidong Chen and Dagang Li
Fermentation 2023, 9(6), 500; https://doi.org/10.3390/fermentation9060500 - 24 May 2023
Cited by 2 | Viewed by 2007
Abstract
In this study, the effects of mixed silage on the fermentation quality, chemical composition and bacterial communities of corn straw and soybean straw were assessed. Corn straws, soybean straws or a mixture of corn straws and soybean straws in a 1:1 mass ratio [...] Read more.
In this study, the effects of mixed silage on the fermentation quality, chemical composition and bacterial communities of corn straw and soybean straw were assessed. Corn straws, soybean straws or a mixture of corn straws and soybean straws in a 1:1 mass ratio were uniformly mixed and processed using the same method to produce bagged silage weighing 50 kg per bag. At days 0, 14 and 60 of the fermentation process, the nutritional composition and fermentation quality indicators of each group were measured. A complete factorial design to assess the effect of the ensiling time, types of fermented straw (treatment group) and their interactions on the assessed parameters was performed. In addition, metabolomics sequencing and microbial community analysis were performed on the samples on the 60th day of fermentation. Compared with the corn straw group and the soybean straw group, the silage fermentation quality of the corn straw–soybean straw group is better, which is reflected in higher crude protein rate (p < 0.05), higher lactic acid content (p < 0.05) and lower ammonia nitrogen content (p < 0.05). The combined analysis of differential microbial taxa (species level) and differential metabolites revealed a positive correlation between certain bacterial species, such as manihotivorans, brevis and zeae, and significantly downregulated metabolites, such as pyrocatechol and N-benzoyltyramine. Similarly, positive correlations were observed between certain bacterial species, such as dublinensis, marcescens and agglomerans, and upregulated metabolites, such as D-xylonic acid and neochlorogenic acid. These findings suggest that the key microbial–metabolite pathways identified are responsible for the good fermentation quality observed during mixed fermentation of corn straw and soybean straw at a 1:1 mass ratio. Full article
(This article belongs to the Special Issue Unconventional Feed Raw Material Fermentation)
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14 pages, 1961 KiB  
Article
Improvement of the Nutritional Quality of Rapeseed Meal through Solid-State Fermentation with B. subtilis, S. cerevisiae, and B. amyloliquefaciens
by Xiaoyan Zhu, Yiling Chen, Shanxin Hao, Shiyu Jin and Xiangqian Li
Fermentation 2023, 9(5), 492; https://doi.org/10.3390/fermentation9050492 - 22 May 2023
Cited by 4 | Viewed by 2394
Abstract
In this study, the effect of solid-state fermentation with Bacillus subtilis GYB6, Saccharomyces cerevisiae NJ1, and Bacillus amyloliquefaciens Y8 on the anti-nutritional factors, nutritional components, bioactive compounds, antioxidant activity, functional properties, and structure of rapeseed meal (RSM) were investigated. Results showed that the [...] Read more.
In this study, the effect of solid-state fermentation with Bacillus subtilis GYB6, Saccharomyces cerevisiae NJ1, and Bacillus amyloliquefaciens Y8 on the anti-nutritional factors, nutritional components, bioactive compounds, antioxidant activity, functional properties, and structure of rapeseed meal (RSM) were investigated. Results showed that the action of three strains in the fermentation of RSM caused a significant decline in glucosinolates, phytic acid, crude fiber, and tannins by 99.18%, 42.41%, 27.21%, and 34.17%, respectively. The amount of crude protein, amino acids, and peptides of RSM increased significantly after fermentation. The SDS-PAGE results showed that 12S globulin and 2S albumin protein were almost entirely degraded. Fermentation considerably increased the concentration of total phenolics and flavonoids, and activated antioxidant activity and functional properties. Furthermore, the structural variation was observed by scanning electron microscopy and FTIR spectroscopy. Thus, these results indicated that the solid-state fermentation process in this study was a promising approach to enhance both the nutritional value and bioactivity of RSM, which could be used as value-added functional animal food ingredients. Full article
(This article belongs to the Special Issue Unconventional Feed Raw Material Fermentation)
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14 pages, 2401 KiB  
Article
Optimal Fermentation of Artemisia annua Residues and Its Effects on Production Performance of Laying Hens
by Siyu Yi, Fumeng He, Md. Abul Kalam Azad, Qian Zhu, Minghui Zhang, Xiaojie Xu, Yadong Cui, Wei Lan, Fenglan Li and Xiangfeng Kong
Fermentation 2023, 9(5), 456; https://doi.org/10.3390/fermentation9050456 - 10 May 2023
Cited by 1 | Viewed by 1883
Abstract
Artemisia annua residue (ARR) is a pharmaceutical by-product produced after the extraction of artemisinin; it is rich in protein, crude fat, vitamins, trace elements, and bioactive compounds and contains negligible anti-nutritional factors. The present study aimed to optimize the fermentation conditions of ARR, [...] Read more.
Artemisia annua residue (ARR) is a pharmaceutical by-product produced after the extraction of artemisinin; it is rich in protein, crude fat, vitamins, trace elements, and bioactive compounds and contains negligible anti-nutritional factors. The present study aimed to optimize the fermentation conditions of ARR, evaluate the compound and microbial compositions of fermented AAR, and explore its effects on the production performance of laying hens. A total of 288 Xinyang black-feather laying hens were randomly allocated into four treatments for 30 days, including a control group (basal diet) and a basal diet supplemented with 1%, 2%, and 4% fermented AAR, respectively. The results showed that the optimized fermentation conditions of AAR were 80% moisture content, 3% inoculation quantity, 34 °C fermentation for 6 days, initial pH at 8, and 60 mesh (sieving). The compounds of 2-furyl-5-methyl furan, deoxyartemisinin, phytol, n-hexadecanoic acid, aromandendrene, and calarene had higher contents (average 6.86%) in the fermented AAR. The bacteria of Proteobacteria and Firmicutes (average 45.18%) were the most abundant phyla, and Acinetobacter, Bacillus, and Brevundimonas (average 15.87%) were the most abundant genera in the fermented AAR. The fungi of Phragmoplastophyta, Vertebrata, and Ascomycota (average 30.13%) were the most abundant phyla, and Magnoliophyta, Mammalia, Wickerhamomyces-Candida_clade, and Aspergillus were the most abundant genera (average 21.12%) in the fermented AAR. Furthermore, dietary supplementation of fermented AAR increased the average daily feed intake (ADFI), egg weight, and albumen height. Dietary supplementation of 2% and 4% fermented AAR increased the laying rate, while 2% fermented AAR increased the Haugh unit and decreased the feed-to-egg ratio. Collectively, it is concluded that fermented AAR has the potential to become a phytogenic feed additive, and dietary supplementation of 2% fermented AAR had better effects on the production performance of laying hens. Full article
(This article belongs to the Special Issue Unconventional Feed Raw Material Fermentation)
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