Improvement of nutritional composition of hempseed meal through solid-state fermentation with Aspergillus niger for monogastric animals
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Abstract
Hempseed meal is a by-product with high nutritional value, but its high fiber content significantly limits digestibility and utilization in monogastric animals. Fermentation with Aspergillus niger, a microorganism capable of producing fiber- and protein-degrading enzymes, is a promising approach to improve its nutritional quality. This study aimed to evaluate the effects of fermenting hempseed meal with A. niger TBRC 2330 on the improvement of nutritional composition. A 3 × 4 factorial arrangement in a completely randomized design was conducted with two factors: fermentation period 3, 5, and 7 days and spore concentration 0, 106, 108, and 1010 spores/mL, comprising 12 treatments with 3 replicates each. Hempseed meal was fermented by solid-state fermentation at 50% moisture and 30°C, and nutritional composition was analyzed according to AOAC methods. The results revealed a significant interaction between fermentation period and spore concentration on crude fiber and fat content (P<0.01). Fermentation for 5 days at 108 spores/mL yielded the lowest crude fiber 23.03% and fat 1.07% contents compared with the control group. Crude protein increased significantly with fermentation period and spore concentration (P<0.001), with the highest value observed at 7 days and 106 spores/mL. These findings indicate that fermentation of hempseed meal with A. niger TBRC 2330 for 5 days at 108 spores/mL is the most suitable condition for reducing fiber content, the primary limitation of hempseed meal, thereby enhancing its potential as a feed ingredient for monogastric animals.
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References
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