Phytic acid content reduction in canola meal by various microorganisms in a solid state fermentation process

Nair, Vivek V

doi:10.1002/abio.370110306

Cited by 26 publications

(13 citation statements)

References 14 publications

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“…The increase in DE content may be due to increased starch and fat availability. Previous research35, 36 demonstrated that calcium–phytate complexes bind directly to starches, inhibit α‐amylase activity and subsequently lower starch solubility and digestibility. Fat digestibility was increased by 5% with the inclusion of 1000 FYT kg −1 P lycii phytase compared with a low‐P diet 37.…”

Section: Discussionmentioning

confidence: 99%

Effect of phytase inclusion and calcium/phosphorus ratio on the performance and nutrient retention of grower–finisher pigs fed barley/wheat/soya bean meal‐based diets

et al. 2002

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Two experiments were conducted to evaluate the effects of phosphorus (P) level and calcium (Ca)/total P (tP) ratio on the efficacy of microbial phytase. Experiment 1 examined the effects of P concentration and microbial phytase inclusion on mineral excretion and pig performance, while experiment 2 examined the effects of Ca/tP ratio and microbial phytase inclusion on mineral excretion and pig performance. In experiment 1, nutrient and mineral digestibility (n = 4) and growth performance (n = 12) were determined in pigs individually fed diets containing (T1) 5.5 g kg À1 tP, 2.3 g kg À1 available P (aP) and 8.0 g kg À1 Ca, (T2) 5.5 g kg À1 tP, 2.3 g kg À1 aP, 8.0 g kg À1 Ca and 750 FYT kg À1 Peniophora lycii phytase, (T3) 4.3 g kg À1 tP, 1.4 g kg À1 aP and 8.0 g kg À1 Ca and (T4) 4.3 g kg À1 tP, 1.4 g kg À1 aP, 8.0 g kg À1 Ca and 750 FYT kg À1 P lycii phytase. In experiment 2, nutrient and mineral digestibility (n = 4) and growth performance (n = 12) were determined in pigs individually fed diets containing (TT1) 4.3 g kg À1 tP and 8.0 g kg À1 Ca, (TT2) 4.3 g kg À1 tP, 8.0 g kg À1 Ca and 750 FYT kg À1 P lycii phytase, (TT3) 4.3 g kg À1 tP and 5.0 g kg À1 Ca and (TT4) 4.3 g kg À1 tP, 5.0 g kg À1 Ca and 750 FYT kg À1 P lycii phytase. All diets were formulated, using standard feeding values for the ingredients, to have similar concentrations of digestible energy (DE) and lysine. In experiment 1, pigs offered the low-P diets had significantly lower P intake (P < 0.001), faecal P excretion (P < 0.05), Ca intake (P < 0.05) and faecal Ca excretion (P < 0.05) compared with pigs given the adequate-P diets. These pigs also had significantly lower daily gain (P < 0.01), feed intake (P < 0.05) and feed conversion ratio (FCR) (P < 0.05). The inclusion of phytase in both the adequate-and low-P diets increased the digestibility of energy (P < 0.05) and Ca (P < 0.01) but had no effect on pig performance. In experiment 2, lowering the Ca/tP ratio from 1.85:1 to 1.15:1 increased the DE content of the diet (P < 0.05). The inclusion of phytase increased (P < 0.05) the digestibility of protein (0.874 versus 0.840, SEM 0.009) and Ca (0.427 versus 0.380, SEM 0.019) as well as the DE content of the diet (14.47 versus 14.26 MJ kg À1 , SEM 0.073). There was a significant ratio Â phytase interaction (P < 0.5) for P digestibility. Microbial phytase significantly increased P digestibility when added to the 1.15:1 ratio diet but had no effect when added to the 1.85:1 ratio diet. The inclusion of microbial phytase increased feed intake (2.16 versus 2.00 kg day À1 , SEM 0.05; P < 0.05) and weight gain (0.893 versus 0.818 kg day À1 , SEM 0.022; P < 0.05). Lowering the Ca/tP ratio resulted in a significant improvement in FCR (2.32 versus 2.40 kg kg À1 , SEM 0.03; P < 0.05). In conclusion, the beneficial effects of microbial phytase supplementation of pig diets are adversely affected by a wide Ca/tP ratio.

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Section: Discussionmentioning

confidence: 99%

Effect of phytase inclusion and calcium/phosphorus ratio on the performance and nutrient retention of grower–finisher pigs fed barley/wheat/soya bean meal‐based diets

et al. 2002

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“…However, these non-optimized trials were meant to quickly down-select the best microbe for each type of canola meal. Other investigators have previously used a similar submerged incubation process to quickly assess phytase activity of various strains of bacteria, yeasts and fungi when grown on canola and oilseed meals (Nair & Duvnjak, 1991).…”

Section: Resultsmentioning

confidence: 99%

Enhancing the Nutritional Value of Canola (Brassica napus) Meal Using a Submerged Fungal Incubation Process

Croat

Gibbons

Berhow

et al. 2016

JFR

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The aim of this study was to determine the optimal fungal culture to increase the nutritional value of canola meal so it could be used at higher feed inclusion rates, and for a broad range of monogastrics, including fish. Submerged incubation conditions were used to evaluate the performance of seven fungal cultures in hexane extracted (HE) and cold pressed (CP) canola meal. Aureobasidium pullulans (Y-2311-1), Fusarium venenatum and Trichoderma reesei resulted in the greatest improvements in protein levels in HE canola meal, at 21.0, 23.8, and 34.8 %, respectively. These fungi reduced total glucosinolates (GLS) content to 2.7, 7.4, and 4.9 μM.g -1 , respectively, while residual sugar levels ranged from 0.8 to 1.6 % (w/w). In trials with CP canola meal, the same three fungi increased protein levels by 24.6, 35.2, and 37.3 %, and final GLS levels to 6.5, 4.0, and 4.7 μM.g -1 , respectively. Additionally, residual sugar levels were reduced to 0.3-1.0 % (w/w).

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“…One cause of the low availability of minerals in vegetable sources of protein is the presence of phytate and other complexing agents (Nair & Duvnjak, 1991). Phytic acid is found in the cotyledons of legumes or oilseeds; it forms insoluble complexes with minerals which are less available for digestion and absorption in the small intestine.…”

Section: Introductionmentioning

confidence: 99%

“…The presence of toxic or indigestible components such as phytic acid (inositol hexaphosphoric acid), some ethanol-soluble carbohydrates, glucosinolates and polyphenols prevents use of this presscake for human food. One cause of the low availability of minerals in vegetable sources of protein is the presence of phytate and other complexing agents (Nair & Duvnjak, 1991). Phytic acid is found in the cotyledons of legumes or oilseeds; it forms insoluble complexes with minerals which are less available for digestion and absorption in the small intestine.…”

Section: Introductionmentioning

confidence: 99%

Detoxication of rapeseed meal by Rhizopus Oligosporus sp‐T3: A first step towards rapeseed protein concentrate

Rozan

Villaum

Bau

et al. 1996

Int J of Food Sci Tech

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To obtain proteins from OO rapeseed meal for use in human food, a first step was realized by fermentation with Rhizopus oligosporus sp-T3. The meal's fermentation during 40 h resulted in degradation of 84% of carbohydrates, 30% of lignin and other polyphenolic components indigestible by nonruminants, and 47% of total glucosinolates which are responsible for goitre. The fermentation improves the nutritional quality of rapeseed meal by degrading undesirable factors.

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Phytic acid content reduction in canola meal by various microorganisms in a solid state fermentation process

Cited by 26 publications

References 14 publications

Effect of phytase inclusion and calcium/phosphorus ratio on the performance and nutrient retention of grower–finisher pigs fed barley/wheat/soya bean meal‐based diets

Effect of phytase inclusion and calcium/phosphorus ratio on the performance and nutrient retention of grower–finisher pigs fed barley/wheat/soya bean meal‐based diets

Enhancing the Nutritional Value of Canola (Brassica napus) Meal Using a Submerged Fungal Incubation Process

Detoxication of rapeseed meal by Rhizopus Oligosporus sp‐T3: A first step towards rapeseed protein concentrate

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