Biological fungal treatment of olive cake for better utilization in ruminants nutrition in Egypt

Publish Year: 1394
نوع سند: مقاله ژورنالی
زبان: English
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شناسه ملی سند علمی:

JR_ROWA-4-4_003

تاریخ نمایه سازی: 4 خرداد 1395

Abstract:

Background Crop residues and agro-industrial by-products,available in appreciable quantities, can play a significantrole in the nutrition of ruminants. The appropriateutilization of by-products in animal nutrition can improvethe economy and the efficiency of agricultural, industrialand animal production. The present work investigates thebio-conversion of olive cake (OC), generated by the oliveoil industries in Egypt, using locally isolated filamentousfungi in solid state fermentation, so as to upgrade itsnutritional values and digestibility for its use as ruminantsfeed.Methods Seven non-mycotoxin producing fungal strainsnamely Trichoderma reesei F-418, T. harzianum F-416, T.virdie F-520, T. koningii F-322, Aspergillus oryzae FK-923, A. fumigatus F-993, and A. awamori F-524 werecultured on OC for 7 days at 36 C. Subsequently, thechemical composition and lignocellulolytic enzyme activitiesof the resultant substrate were determined.Results The most promising result was obtained by A.oryzae FK-923, whereas, an increase in crude proteincontent ranging from 9.5 % (untreated) to 17.4 % (treated)was detected, while phenols were decreased from 3.1 to0.92 % and fibers declined from 33 to 22.2 %. A reductionin the values of neutral detergent fiber (NDF) and aciddetergent fiber (ADF) were reported. The addition of sugarcane molasses at 2 % showed an increase in crude proteinto 18.9 % with a reduction in phenols and fibers to 0.69 and21.8 %, respectively. Furthermore, the addition of activedry yeast (Saccharomyces cerevisiae) at 1.5 % to the fermentationmedium raised the crude protein to 20.2 % (w/w), while phenols and fibers were declined to 0.55 and19.2 %, respectively.Conclusions Therefore, the present findings revealed A.oryzae FK-923 to be an efficient organism for lignocellulolyticenzymes production and simultaneous enhancementin crude protein and in vitro digestibility of OC.

Keywords:

Olive cake Biological treatment Solid state fermentation Ruminants feed

Authors

Mohamed Fadel

Department of Microbial Chemistry, Genetic Engineering and Biotechnology Division, National Research Centre,33 El-Bohouth St., Dokki, Giza 12622, Egypt

Dina Helmy El-Ghonemy

Department of Microbial Chemistry, Genetic Engineering and Biotechnology Division, National Research Centre,33 El-Bohouth St., Dokki, Giza 12622, Egypt