scholarly journals Amino acid digestibility in plant protein sources fed to growing pigs

2019 ◽  
Vol 32 (11) ◽  
pp. 1745-1752 ◽  
Author(s):  
Ah Reum Son ◽  
Chan Sol Park ◽  
Kyu Ree Park ◽  
Beob Gyun Kim
Keyword(s):  
Amino Acid ◽  
Growing Pigs ◽  
Plant Protein ◽  
Protein Sources ◽  
Plant Protein Sources

scholarly journals Effect of fermentation methods on amino acids, fiber fractions and anti nutritional factors in different plant protein sources and essential amino acid index for Penaeus (Litopenaeus) vannamei

2017 ◽  
Vol 64 (2) ◽  
Author(s):  
R. Jannathulla ◽  
J. Syama Dayal ◽  
D. Vasanthakumar ◽  
K. Ambasankar ◽  
M. Muralidhar
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Essential Amino Acid ◽  
Plant Protein ◽  
Protein Sources ◽  
Shrimp Feed ◽  
Plant Protein Sources ◽  
Fiber Fractions ◽  
Fungal Fermentation ◽  
Acid Index

The incorporation of plant protein sources in shrimp feed is limited due to unbalanced amino acids and higher anti-nutrients. In the present study, soybean meal (SBM), groundnut oil cake (GNC), rapeseed meal (RSM), sunflower oil cake (SFC) and guar meal (GRM) were subjected to natural, bacterial, fungal and yeast fermentation methods. The essential amino acid contents were increased by 4-28% in SBM, 7-26% in GNC, 3-27% in RSM, 8-18% in SFC and 4-14% in GRM. The increase was better for lysine with fungal fermentation (2.31-4.01%). The improvement in other limiting amino acids viz., methionine and tryptophan also showed positive response to fermentation. The analytical results showed improved essential amino acid index (EAAI) in the fermented ingredients and the increase was better with RSM (0.82 to 0.92) using Aspergillus niger. Fiber fractions were reduced (p<0.05) in fungal and yeast treated samples but not due to natural or bacterial fermentation. The reduction of cellulose and hemicellulose was not only influenced by the inoculum but also on the ingredient used. The reduction of anti-nutrients (p<0.05) such as trypsin inhibitor, phytic acid, saponin, tannin, glucosinolate and guar gum were found to be lower in natural fermentation than other methods. The results indicated that fungal fermentation is more suitable for improving the nutritional quality of plant protein sources and this data will pave way for higher fishmeal replacement in shrimp feed formulations.

Plant Protein Sources

1984 ◽  
pp. 436-534
Author(s):  
W. G. Pond ◽  
J. H. Maner
Keyword(s):  
Plant Protein ◽  
Protein Sources ◽  
Plant Protein Sources

Fishmeal availability in the scenarios of climate change: Inevitability of fishmeal replacement in aquafeeds and approaches for the utilization of plant protein sources

2019 ◽  
Vol 50 (12) ◽  
pp. 3493-3506 ◽  
Author(s):  
Rajabdeen Jannathulla ◽  
Vanjiappan Rajaram ◽  
Rajamohamed Kalanjiam ◽  
Kondusamy Ambasankar ◽  
Moturi Muralidhar ◽  
...  
Keyword(s):  
Climate Change ◽  
Plant Protein ◽  
Protein Sources ◽  
Fishmeal Replacement ◽  
Plant Protein Sources
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