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Improving the nutritional value of soybean meal through fermentation using newly isolated bacteria

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Title: Improving the nutritional value of soybean meal through fermentation using newly isolated bacteria
Author: Medeiros, Samantha
Department: Department of Animal and Poultry Science
Program: Animal and Poultry Science
Advisor: Li, Julang
Abstract: Soybean meal has limited use in piglet feed due to anti-nutritional factors. Past studies show that using fermented soybean meal can reduce these factors and improve pig growth performance. In this thesis research is reported aimed at using newly isolated strains of bacteria to improve the feeding value of soybean meal through fermentation. Bacteria were isolated from fermented foods and the intestines of grass carp (Ctenpharyngodon idella), screened for enzyme activity, characterized, and then used to ferment soybean meal. The fermented product was analyzed for protein profile, as well as nutrient composition and allergenicity. Results indicate that the bacteria identified as Bacillus amyloliquefaciens decreased large proteins, eliminated allergenic proteins, reduced the oligosaccharide concentration and increased the concentrations of crude protein and amino acids in partly fermented soybean meal. Further studies are needed to investigate the non-starch polysaccharide concentration and the growth performance of piglets fed the fermented soybean meal product.
URI: http://hdl.handle.net/10214/8757
Date: 2015-03


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