Diet supplemented with fermented okara improved growth performance, meat quality, and amino acid profiles in growing pigs

Tian, Zhonghuan; Deng, Dun; Cui, Yiyan; Chen, Weidong; Yu, Miao; Ma, Xianyong

doi:10.1002/fsn3.1857

Cited by 24 publications

(29 citation statements)

References 46 publications

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“…Pigs fed fermented okara showed higher daily gain (0.75 vs. 0.69 kg/d) and FCR (2.89 vs. 3.06) than those fed control diet (Tian et al, 2020). They also observed an enhanced quality (meat color and antioxidant capacity) in their meat by increasing polysaccharides and intramuscular fat deposition.…”

Section: Animal Performancesmentioning

confidence: 99%

A review of okara (soybean curd residue) utilization as animal feed: Nutritive value and animal performance aspects

Rahman

Mat

Ishigaki

et al. 2021

Animal Science Journal

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Year by year, huge quantities of by-products are generated during the manufacturing process of soybean-based products. Okara is one of the by-products, and it is an insoluble portion of the soybean. It consists of high moisture (8.4-22.9%); on dry matter basis, it contains high metabolizable energy (9.0-14.2 MJ/kg) and other components that include crude protein (20.9-39.1%), crude fiber (12.2-61.3%), crude fat (4.9-21.5%), and ash (3.4-5.3%). Fermentation of okara improves its nutritional quality and reduces its anti-nutrient contents. Due to animals' palatability, okara can be used to replace the soybean meal/concentrate feed partially or completely in ruminant's diet and partially in nonruminant's diet. Okara feeding does not depress the intake, digestibility, growth, milk production, blood metabolic profiles, and meat quality of animals. However, this by-product decays quickly due to its high moisture content, and its heavy weight and sticky nature make it difficult to process and expensive to dry using conventional methods. This paper thoroughly summarizes the utilization of okara as animal feed in the cause of developing a general guideline with favorable levels of inclusion in the diets of animals for its exploitation and valorization. This review will encourage further research to develop eco-friendly and value added feed for animals.

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Section: Animal Performancesmentioning

confidence: 99%

A review of okara (soybean curd residue) utilization as animal feed: Nutritive value and animal performance aspects

Rahman

Mat

Ishigaki

et al. 2021

Animal Science Journal

View full text Add to dashboard Cite

show abstract

“…Okara, a byproduct from the soymilk and tofu industry, was recently proposed as an economical and environmentally friendly feed option for pigs [ 18 , 25 ]. However, the unpalatable and insoluble nature of okara requires the transformation of this product before being used as a suitable feed.…”

Section: Discussionmentioning

confidence: 99%

“…However, the unpalatable and insoluble nature of okara requires the transformation of this product before being used as a suitable feed. In this regard, it was proposed that fermentation processes might improve the nutritional value of okara by releasing nutrients and changing its physicochemical properties [ 18 ]. Moreover, anti-nutritional factors of okara might be eliminated by fermentation [ 26 ].…”

Section: Discussionmentioning

confidence: 99%

“…To the best of our knowledge, only one study has evaluated the potential beneficial effects of probiotic-fermented okara in pigs. Fermented okara prepared with a complex mixture of commercial probiotics that included L. plantarum , B. subtilis , and S. cerevisiae in 1:1:1 proportions was able to enhance the average daily weight gain and final body weight of pigs when compared to control animals [ 18 ]. Furthermore, fermented okara administration increased the intramuscular fat content of longissimus thoracis muscle, but parameters used in evaluating the meat quality were not statistically different when treated animals were compared to control pigs.…”

Section: Discussionmentioning

confidence: 99%

“…Okara contains several anti-nutritional factors and toxic compounds such as antitrypsin, saponin, hemagglutinin, and trypsin inhibitor; thus, it can affect the digestion and absorption of nutrients in pigs [ 17 ]. In addition, it was demonstrated that dry okara significantly reduced meat quality, especially the juiciness and the color of pork [ 18 ]. Therefore, soymilk, not unfermented okara or dried okara, was chosen as control.…”

Section: Methodsmentioning

confidence: 99%

See 2 more Smart Citations

Immunobiotic Feed Developed with Lactobacillus delbrueckii subsp. delbrueckii TUA4408L and the Soymilk By-Product Okara Improves Health and Growth Performance in Pigs

et al. 2021

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Lactobacillus delbrueckii subsp. delbrueckii TUA4408L is able to differentially modulate the innate immune response of porcine intestinal epithelial cells triggered by TLR4 activation. This strain also has a remarkable ability to grow on plant substrates. These two immunological and biotechnological characteristics prompted us to evaluate whether the soymilk by-product okara fermented with the TUA4408L strain can serve as an immunobiotic feed with the ability to beneficially modulate the intestinal immunity of piglets after weaning to improve their productivity. Our in vivo studies demonstrated that the administration of immunobiotic TUA4408L-fermented okara feed significantly increased piglet growth performance and meat quality. These positive effects were associated with the ability of the TUA4408L-fermented okara feed to beneficially modulate both intestinal microbiota and immunity in pigs. The immunobiotic feed improved the abundance of the beneficial bacteria Lactobacillus and Lactococcus in the gut of pigs, reduced blood markers of inflammation, and differentially regulated the expression of inflammatory and regulatory cytokines in the intestinal mucosa. These findings indicate that the immunobiotic TUA4408L-fermented okara feed could be an economical and environmentally friendly option to improve the growth performance and immune health of pigs.

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Effect of Bacillus subtilis and Lactobacillus plantarum on solid‐state fermentation of soybean meal

Chen

Liu

et al. 2023

J Sci Food Agric

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BACKGROUND As feeding probiotics, Bacillus subtilis FJAT‐4842 and Lactobacillus plantarum FJAT‐13737 were employed to improve the nutritional value and reduce the risk of contamination in the solid‐state fermentation of soybean meal (SBM). RESULTS After fermentation with bacterium starters, the crude protein, free amino acid and lactic acid increased, with higher protease and cellulose activity. The addition of L. plantarum could increase the crude protein and lactic acid content by 50.1% and 94.9%, respectively. After fermentation, the contents of crude fiber and phytic acid decreased by 45.9% and 48.1%. Compared with control treatment, the addition of both B. subtilis FJAT‐4842 and L. plantarum FJAT‐13737 could effectively elevate the production of free amino acid and esters. Moreover, the addition of bacterium starter could prevent the production of mycotoxin and promote bacterial diversity of the fermented SBM. Especially, the addition of B. subtilis could reduce the relative content of Staphylococcus. After fermentation for 7 days, lactic acid bacteria including Pediococcus, Weissella and Lactobacillus became the main bacteria in the fermented SBM. CONCLUSION The addition of bacterium starter is of benefit with respect to improving the nutritional value and reducing the risk of contamination in the solid‐state fermentation of soybean. © 2023 Society of Chemical Industry.

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Diet supplemented with fermented okara improved growth performance, meat quality, and amino acid profiles in growing pigs

Abstract: This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Cited by 24 publications

References 46 publications

A review of okara (soybean curd residue) utilization as animal feed: Nutritive value and animal performance aspects

A review of okara (soybean curd residue) utilization as animal feed: Nutritive value and animal performance aspects

Immunobiotic Feed Developed with Lactobacillus delbrueckii subsp. delbrueckii TUA4408L and the Soymilk By-Product Okara Improves Health and Growth Performance in Pigs

Effect of Bacillus subtilis and Lactobacillus plantarum on solid‐state fermentation of soybean meal

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