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Improving the Nutritional Value of Plant Protein Sources as Poultry Feed through Solid-State Fermentation with a Special Focus on Peanut Meal-Advances and Perspectives

文献类型： 外文期刊

作者： Li, Chong 1 ; Li, Shuzhen 1 ; Zhu, Yanbin 3 ; Chen, Si 4 ; Wang, Xiaoying 1 ; Deng, Xuejuan 5 ; Liu, Guohua 1 ; Beckers, Yves 2 ; Cai, Huiyi 1 ;

作者机构： 1.Chinese Acad Agr Sci, Inst Feed Res, Key Lab Feed Biotechnol, Minist Agr & Rural Affairs, Beijing 100081, Peoples R China

2.Univ Liege, Teaching & Res Ctr TERRA, Precis Livestock & Nutr Lab, Gembloux Agrobio Tech, B-5030 Gembloux, Belgium

3.Tibet Acad Agr & Anim Husb Sci, Inst Anim Husb & Vet Med, Lhasa 850030, Peoples R China

4.Sungkyunkwan Univ, Samsung Med Ctr, Sch Med, Dept Mol Cell Biol, Suwon 16419, South Korea

5.Natl Engn Res Ctr Biol Feed, Beijing 100081, Peoples R China

关键词： peanut meal; solid-state fermentation; amino acid; anti-nutritional factor; plant protein source; poultry

期刊名称：FERMENTATION-BASEL （ 影响因子：3.7； 五年影响因子：4.5 ）

ISSN：

年卷期： 2023 年 9 卷 4 期

页码：

收录情况： SCI

摘要： The poultry industry has been and is still suffering considerable challenges because of the increasing price of soybean meal. Therefore, it is imperative to find alternative, high-quality plant protein sources. Peanut meal (PNM), a by-product of peanut oil extraction, is abundant in crude protein (40.1-50.9%), making it a potential plant protein source. However, nutritional and non-nutritional limitations are detrimental to its application in poultry diets, such as an imbalance in amino acid composition, phytate and the risk of aflatoxins pollution. As a processing technique, solid-state fermentation has been used to reduce phytate and improve the nutrient availability of plant protein sources in the feed industry. It is a promising approach to improving the application of PNM in poultry diets. There are several advantages to the solid-state fermentation of PNM, such as low-cost equipment, high productivity, the stability of the product and the minimization of energy consumption. Currently, there is still a lack of synthesized information on the application of solid-state fermented PNM in poultry. This review summarized the limiting factors for PNM application in poultry feed and the improvement of solid-state fermentation on the nutritional value of plant protein sources so as to evaluate the feasibility of improving the nutritional value of PNM as poultry feed through solid-state fermentation. We hope to shed some light on the selection of protein resources in future research.

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