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Biotechnological valorization of fermented soybean meal for sustainable ruminant and non-ruminant feeding: modulating ruminal fermentation, gut or ruminal microflora, immune system, and growth performance

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Abstract

The fermentation process of soybean meal (FSBM) has been done with the addition of Bacillus subtilis, Lactobacillus spp., Aspergillus oryzae, or Saccharomyces cerevisiae. The FSBM promotes nutrient digestion, access to amino acids (AA), ruminal fermentation, growth performance, and immune-physiological parameters. Proposed mechanisms of action for FSBM include improving nutrient digestion, increasing protein content, changing the content of large/small peptides, modifying ruminal microflora and fermentation, and eliminating anti-nutritional factors (ANF). The effect on rumen microflora and fermentation has not been observed consistently. Variations in the animal age, diet composition, components of FSBM, type of microorganism used in the fermentation process, the content of small peptides in FSBM, and environmental conditions may explain some of the incompatibility in responses. This study has given a summary of the production outcomes viewed in the different situations with FSBM and alterations in ruminal and intestinal microflora and ruminal fermentation and the performance of ruminants and non-ruminants animals.

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Abbreviations

AA:

Amino acids

ADG:

Average daily gain

ANF:

Anti-nutritional factors

BWG:

Body weight gain

DFI:

Daily feed intake

DMI:

Dry matter intake

FCR:

Feed conversion ratio

FSBM:

Fermented soybean meal

GIT:

Gastrointestinal tract

MCP:

Microbial crude protein

RDP:

Rumen degradable protein

SBM:

Soybean meal

TVFA:

Total concentration of volatile fatty acids

VFA:

Volatile fatty acids

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Authors and Affiliations

  1. Department of Animal Sciences, Faculty of Agriculture and Natural Resources, University of Mohaghegh Ardabili, Ardabil, Iran

    Leila Kaviani Feizi & Jamal Seifdavati

  2. Animal Science Research Department, Agriculture Research, Education and Extension Organization (AREEO), Isfahan Agriculture and Natural Resources Research and Education Center, Isfahan, 8174835117, Iran

    Hassan Rafiee

  3. Department of Animal Sciences, College of Agriculture, Isfahan University of Technology, Isfahan, 84156–83111, Iran

    Fatemeh Rezazadeh

  4. Facultad de Ingeniería Y Ciencias, Centro Universitario Victoria “Adolfo López Mateos”, Universidad Autónoma de Tamaulipas, C.P. 87149, Victoria, Tamaulipas, Mexico

    Javier Hernández Meléndez

  5. Centro Universitario UAEM Amecameca, Universidad Autónoma del Estado de México, Carretera Amecameca Ayapango Km 2.5, C.P. 56900, Amecameca, Edo. Mex, Mexico

    Ofelia Márquez Molina

  6. Facultad de Medicina Veterinaria Y Zootecnia, Universidad Autónoma del Estado de México, Toluca, Mexico

    Mona M. M. Yasseen Elghandour & Abdelfattah Z. M. Salem

Authors
  1. Leila Kaviani Feizi
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  2. Jamal Seifdavati
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  3. Hassan Rafiee
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  4. Fatemeh Rezazadeh
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  5. Javier Hernández Meléndez
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Correspondence to Mona M. M. Yasseen Elghandour.

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Feizi, L.K., Seifdavati, J., Rafiee, H. et al. Biotechnological valorization of fermented soybean meal for sustainable ruminant and non-ruminant feeding: modulating ruminal fermentation, gut or ruminal microflora, immune system, and growth performance. Biomass Conv. Bioref. 14, 9047–9058 (2024). https://doi.org/10.1007/s13399-022-02971-7

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