Fermented Apple Pomace as a Feed Additive to Enhance Growth Performance of Growing Pigs and Its Effects on Emissions

Abstract

Apple pomace is a by-product from the apple processing industry and can be used for the production of many value-added compounds such as enzymes, proteins, and nutraceuticals, among others. An investigation was carried out to study the improvement in the protein content in apple pomace by solid-state fermentation using the fungus Phanerochaete chrysosporium by tray fermentation method. The effect of this protein in terms of how it enriched apple pomace as animal feed for pigs has also been studied. There was a 36% increase in protein content in the experimental diet with 5% w/w fermented apple pomace. The efficiency of conversion of ingested food was increased from 43.5 ± 2.5 to 83.1 ± 4.4 in the control group and the efficiency of conversion of feed increased from 55.4 ± 4.5 to 92.1 ± 3.6 in the experimental group during the animal feed experiment. Similarly, the effect of a protein enriched diet on odor emission and greenhouse gas emission has also been studied. The results demonstrated that the protein enrichment of apple pomace OPEN ACCESSAgriculture 2015, 5 314 by solid state cultivation of the fungus P. chrysosporium makes it possible to use it as a dietary supplement for pigs.

Nutritional Enrichment of Apple Pomace by Fungal Fermentations

“…Results in this research were completely agreed with the results of many studies reporting an increase in crude ash and protein content as a result of the fermentation of industrial by-products with various microorganisms including P. ostreatus and P. chrysosporium (Lateef et al, 2008;Ajila et al, 2015;Madrera et al, 2017;Yasar and Tosun, 2018b). In our study, the rate of increased crude ash and protein content by P. ostreatus and P. chrysosporium fermentation was comparably higher than these results in the above studies.…”

“…Fungal fermentations of agricultural waste products in solid state fermentation (SSF) resulted in remarkable nutritional and chemical benefits in respect to adding value to these products (Kurt and Buyukalaca, 2010). Several fungal microorganisms were successfully used in various conditions of SSF using apple pomace for the enrichment of nutrients (Villas-Boas et al, 2003;Albuquerque et al, 2006;Vendruscolo et al, 2008;Ajila et al, 2015;Madrera et al, 2017), for improvements of antioxidant enzyme activities (Zheng and Shetty, 2000;Joshi and Devender, 2006;Ajila et al, 2011) and aromatic compounds (Ricci et al, 2019).…”

“…These can limit the use of apple pomace in livestock as a source of feed. On the other hand, some antinutritional factors are present in the apple pomace (Ajila et al, 2015). Although rumen fermentation can overcome the antinutritional factors of apple pomace.…”

Content of Phenolic Compounds and Antioxidant Activity in Fresh Apple, Pomace and Pomace Water Extract — Effect of Cultivar

“…In large-scale apple juice industry, about 70-75% of apples are utilised for juice and the remaining 25-30% is the by-product, apple pomace (AP), which is susceptible to biodegradation and is a problem for manufacturers (Grigoras et al, 2013). Wet apple pomace (AP) is most commonly used for animal feed or as fertiliser for soil agglomeration (Ajila et al, 2015). As AP is a material with high moisture and sugar content, its direct disposal in landfills can cause serious environmental pollution.…”

“…Apple pomace is a promising source of different functionally important bioactive compounds: carbohydrates, proteins, fatty acids, phenolic compounds, vitamins, minerals and others, with a wide range of food applications. Moreover, apple pomace can be widely used for obtaining several bioactive compounds (García et al, 2009;Kalinowska et al, 2014;Rabetafika et al 2014;Ajila et al, 2015;Perussello et al 2017;Waldbauer et al, 2017). Preclinical studies have found that apple pomace and its isolated extracts improved lipid metabolism, antioxidant status and gastrointestinal function, and had a positive effect on metabolic disorders (e.g., hyperglycemia, insulin resistance, etc.)…”