Increased Digestibility of Raw Starches by Mutant Strains of Aspergillus awamori.

Amsal, Aryanti; Takigami, Machiko; Ichikawa, Hitoshi

doi:10.3136/fstr.5.153

Cited by 17 publications

(13 citation statements)

References 5 publications

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“…The reason for this increase in ME could be due to the digestion of either raw starches or soluble non-starch polysaccharides. A. awamori possesses the ability to digest raw starches (Amsal et al, 1999) and to produce cellulase and xylanase, which are required for the digestion of soluble non-starch polysaccharides (Bhat and Hazlewood, 2001). In addition, Aspergillus could improve the nutritional quality of soybean meal because the trypsin inhibitor contained in unprocessed soybean is degraded by Aspergillus spp.…”

Section: Effect On Growth Performance and Digestibility In Broiler Chmentioning

confidence: 99%

Beneficial effects of Aspergillus awamori in broiler nutrition

Saleh

Hayashi²,

Ijiri

et al. 2014

World's Poultry Science Journal

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Section: Effect On Growth Performance and Digestibility In Broiler Chmentioning

confidence: 99%

Beneficial effects of Aspergillus awamori in broiler nutrition

Saleh

Hayashi²,

Ijiri

et al. 2014

World's Poultry Science Journal

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“…The conventional conversion of starch to glucose requires a two-step process, namely, liquefaction and saccharification. This process is energy-intensive, thus Aspergillus awamori -- [8] Aspergillus awamori var. kawachi -- [9][10][11] Aspergillus awamori KT-11 air α [12] Aspergillus carbonarius rotten cassava β [13] Aspergillus cinnamomeus -GA [14] Aspergillus ficum -α [15] Aspergillus niger -GA [16,17] Aspergillus niger Cassava waste - [18] Aspergillus niger AM07 Soil α, GA [19] Aspergillus niger NIAB 280 -GA [20] Aspergillus niger sl.…”

Section: Introductionmentioning

confidence: 99%

Recent Advances in Microbial Raw Starch Degrading Enzymes

Sun

Zhao

Guo

et al. 2009

Appl Biochem Biotechnol

149

117

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Raw starch degrading enzymes (RSDE) refer to enzymes that can directly degrade raw starch granules below the gelatinization temperature of starch. These promising enzymes can significantly reduce energy and simplify the process in starch industry. RSDE are ubiquitous and produced by plants, animals, and microorganisms. However, microbial sources are the most preferred one for large-scale production. During the past few decades, RSDE have been studied extensively. This paper reviews the recent development in the production, purification, properties, and application of microbial RSDE. This is the first review on microbial RSDE to date.

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“…The improvement of growth performance by feeding AA appears to result from an increase in the feed efficiency of laying hens and metabolisable energy from the diet. The AA possesses the ability to digest raw starches according to (Amsal et al 1999) and to produce cellulase and xylanase, which are required for the digestion of soluble non-starch polysaccharides (Bhat & Hazlewood 2001). In addition, Aspergillus could improve the nutritional quality of soybean meal because the high level of trypsin inhibitor contained in unprocessed soybean is degraded by Aspergillus spp.…”

Section: Laying Performancementioning

confidence: 99%

Synergistic effect of feedingAspergillus awamoriand lactic acid bacteria on performance, egg traits, egg yolk cholesterol and fatty acid profile in laying hens

Saleh

Gálik

Arpášová

et al. 2016

Italian Journal of Animal Science

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This study was conducted to examine the effects of a combined supplementation of Aspergillus awamori (AA) and lactic acid bacteria (LAB) in feed on growth and egg quality. Hens (28-week old) were fed on a basal diet as control group; diets supplemented with 0.05% AA, 0.10% LAB, or a combination of AA and LAB (6 birds/group) for 6 weeks. The growth performance of the birds was improved by all the treatments. Synergistic effects of AA and LAB were observed on feed intake, egg production, total egg weight and feed conversion (p < .05). Weights and heights of yolk and albumin was not affected by treatment while, yolk fat, shell weight and thickness were increased (p < .05). On the other hand, egg yolk total cholesterol was decreased and synergistically by the combination of AA and LAB (p < .05). Serum glucose, total cholesterol, ALT and triglyceride were reduced by all the treatment groups. Conversely, serum superoxide dismutase (SOD) was synergistically increased by the combination. Ca, P and Zn concentration in yolk was increased by AA and LAB and synergistically increased by the combination (p < .05). Interestingly, saturated fatty acids (SFA) were decreased while; unsaturated fatty acids (USFA) were increased in egg yolk in all groups. In conclusion, the combined supplementation of AA and LAB synergistically had no effect on the growth of laying hens. In addition, AA and LAB modify the egg yolk fatty acid profile by increasing unsaturated fatty acid and reducing saturated fatty acid. ARTICLE HISTORY

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Increased Digestibility of Raw Starches by Mutant Strains of Aspergillus awamori.

Cited by 17 publications

References 5 publications

Beneficial effects of Aspergillus awamori in broiler nutrition

Beneficial effects of Aspergillus awamori in broiler nutrition

Recent Advances in Microbial Raw Starch Degrading Enzymes

Synergistic effect of feedingAspergillus awamoriand lactic acid bacteria on performance, egg traits, egg yolk cholesterol and fatty acid profile in laying hens

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