Nutritive and antioxidative properties of some selected agro-industrial by-products fermented with the fungus Chrysonillia crassa as alternative feedstuffs for poultry

Abstract

Agricultural by-products used as poultry feed in many developing countries. However, their use for poultry feed is limited due to high fiber and lack of nutritional substances (e.g., crude protein). The objective of this study was to evaluate the antioxidant activity and chemical composition of the agriculture by-products after they are fermented with fungi Chrysonillia crassa. Materials were three kinds by-product e.i rice bran, tofu, and palm kernel. Five hundred grams of three kinds of sterilized, dried byproducts placed in a plastic bag then added with 250 ml of aquades (for tofu and rice bran byproducts) and 500 ml to palm kernel byproduct. Five dishes of culture isolates of Chrysonillia crassa with two days old were put and mixed thoroughly in the sterilized by-products and incubated for two days then were dried. All treatments were three replicated. The antioxidant activity and chemical composition were in vitro analyzed. Results showed that the antioxidant activity of tofu improved that is before and after fermentation was 12330.08±0.00 and 1466.96±10.70, respectively. The fermentation also improved protein content. The increased of the crude protein for palm kernel, rice bran and tofu before and after fermentation were 11.81±0.00 to 12.22±0.05; 9.35±0.00 to 10.57±0.09; 168±0.00 to 21.48±0.27, respectively. On the contrary fungal fermentation decreased the crude fibre of palm kernel and rice bran but not for tofu. The decreasing of crude fibre before and after fermentation of palm kernel and rice bran were 31.54±0.00to 27.04±2.60 and 29.67±0.00 to 27.01±0.18, respectively. The fat content of the by-product increased only for rice bran that is 7.45±0.00 to 11.39±1.86, for tofu decreased, and palm kernel was not affected. In conclusion, it was fungal fermentation. Palm kernel, rice bran, and tofu using Chrysonillia crassa increased in fat, crude protein, and decreased crude fibre, however for antioxidant activity was variation in results.

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