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| Synergistic of enzymes and fermentation to improve the feed quality of peanut meal |
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| DOI： |
| KeyWord:peanut meal amino acid balance synergistic fermentation with bacteria and enzymes arginine degradation |
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| Abstract: |
| Peanut meal is an important raw material of protein feedstuff. However, due to the unbalanced ratios of amino acids, especially ratio of arginine to lysine （the ratio of arginine to lysine is 3-4, the ideal ratio of arginine to lysine is 1.0）, so its application in animal breeding has been limited. The improvement of the quality of peanut meal by combining compound enzyme pretreatment with lactic acid bacteria fermentation was studied. The results showed that after the synergistic treatment with lactic acid bacteria and enzymes, the crude protein content of peanut meal increased from 46.4% to 50.6%, the protein was significantly degraded, the acid-soluble protein content increased from 2.3% to 17.8%, and the content of polypeptides increased from 16% to 15.7%.At the same time, the contents of methionine and lysine increased by 77.1% and 420%, respectively, and the degradation rate of arginine was 18.7%, causing the ratio of arginine to lysine reduced from 3.7 to 2.1. In addition, the total acid content increased from 0.6% to 4.7%, in which the content of lactic acid increased from 0.64 mg/g to 14.63 mg/g. The anti-oxidation was significantly enhanced, with the hydroxyl radicals scavenging power equivalent to 171.6 mg vitamin C, which was 2.6 times higher than that of peanut meal（equivalent to 47.6 mg vitamin C）. |
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