Effects of dietary fermented spent coffee ground on nutrient digestibility and nitrogen utilization in sheep

Abstract

ObjectiveThe objective of the study was to determine the effect of fermented spent coffee ground (FSCG) on nutrient digestibility and nitrogen utilization in sheep.MethodsFermentation of spent coffee ground (SCG) was conducted using Lactobacillus plantrum. Fermentation was performed at moisture content of 70% and temperature of 39°C with anaerobic air tension for 48 h. Four adult rams (initial body weight = 56.8±0.4 kg) were housed in a respiration-metabolism chamber and the treatments were: i) control (Basal diet; 0% SCG or FSCG), ii) 10% level of SCG, iii) 10% level of FSCG, and iv) 20% level of FSCG in 4×4 Latin square design. Each dietary experiment period lasted for 18-d with a 14-d of adaptation period and a 4-d of sample collection period.ResultsIn SCG fermentation experimental result, acid detergent insoluble nitrogen (ADIN) concentration of FSCG (64.5% of total N) was lower than that of non-fermented SCG (78.8% of total N). Digestibility of dry matter and organic matter was similar among treatment groups. Although crude protein (CP) digestibility of the control was greater than FSCG groups (p< 0.05), the 10% FSCG group showed greater CP digestibility and nitrogen retention than non-fermented 10% SCG group (p<0.05). Body weight gain and average daily gain were linearly decreased with increasing FSCG feeding level (p<0.05). When the feeding level of FSCG was increased, water intake was linearly increased (p<0.05). With an increasing FSCG level, dry matter intake did not differ among groups, although the gain to feed ratio tended to decrease with increasing level of FSCG (p<0.10).ConclusionMicrobial fermentation of SCG can improve protein digestibility, thereby increasing CP digestibility and nitrogen utilization in sheep. Fermentation using microorganisms in feed ingredients with low digestibility could have a positive effect on improving the quality of raw feed.

Effect of fermented spent instant coffee grounds on milk productivity and blood profiles of lactating dairy cows

“…However, observation during the experimental period did not show any rejection of the treatment feed intake by the experimental animals. This in spite of a previous study which found adding wet coffee ground to the experimental feed resulted in the DMI being quadratically decreased in sheep [21], there was also no significant difference between SCG 0% and 10% treatments [8,21]. In this study, as the only 5% of cottonseed was replaced by FSICG in the feed, it was considered that have a small effect on the DMI.…”

“…However, the result was the opposite to those of feed to milk conversion. In the previous study in sheep, it was reported that as the FSICG level increased in the experimental feed, the gain to feed ratio decreased [8]. The difference between the previous and the current experiment seems to be due to the difference of replacement feed components.…”

“…Furthermore, another nitrogen source was not added during the fermentation process in this study. In a previous study, it was reported that the fermentation using lactic acid bacteria could improve nitrogen utilization of SICG by sheep [8].…”

“…In the previous study, it was reported that molasses wastewater including melanoidin was decolorized by Lactobacillus plantarum ( L. plantarum ) isolated from pickle [7]. Furthermore, fermenting spent instant coffee grounds (SICG) with L. plantarum showed a positive effect on protein digestibility in sheep [8]. However, few studies have been conducted on the use of SCG as an animal feed in dairy cows.…”

“…Although fermentation has a known positive effect on the function of SCG, it is a factor that increases the cost of the by-product. In a previous study, fermentation was performed under anaerobic tension and mesophilic conditions [8]. These conditions might increase the cost to produce and make it less competitive as a feed component.…”