Evaluation of Protein Concentrate from Jatropha Seed Cake as a Soybean Meal Substitution in the Rabbit Feed

Widiyastuti, Titin; Sutardi, Tri Rahardjo; Setyobudi, Roy Hendroko

doi:10.1016/j.egypro.2015.01.069

Cited by 6 publications

(14 citation statements)

References 4 publications

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“…Detoxified meals still contain low levels of PEs. Increasing the replacement with Jatropha meals resulted in a decrease in feed consumption (Widiyastuti et al, 2015;Li et al, 2018 ), average daily gain and average daily feed intake (Li et al, 2018). An increase in diarrhoea morbidity was also observed by increasing Jatropha amount in feed (Li et al, 2018).…”

Section: Other Information On the Tfmentioning

confidence: 92%

“…No adverse effects associated with the feeding of Jatropha were reported in these publications. Other publications investigated the effects of detoxified Jatropha curcas seeds meals fed to animals (pigs, rabbits, fishes) up to 79 days (Li et al, 2018;Makkar et al, 2012;Widiyastuti et al, 2015). Detoxified meals still contain low levels of PEs.…”

Section: Other Information On the Tfmentioning

confidence: 99%

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Technical Report on the notification of xuta (edible variety of Jatropha curcas L.) roasted and ground seed kernels as a traditional food from a third country pursuant to Article 14 of Regulation (EU) 2015/2283

2022

EFSA Supporting Publications

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A notification from Jatropower AG (Switzerland) was submitted to the European Commission under Article 14 of Regulation (EU) 2015/2283 to place on the market xuta (edible variety of Jatropha curcas L.) roasted and ground seed kernels as a traditional food from a third country (TF). In line with Article 15(2) of that Regulation, EFSA was asked by the European Commission whether there are duly reasoned safety objections to the placing on the market of the TF within the European Union. In the compositional analyses phorbol esters (PEs) were reported to be below the detection limit in five batches of raw xuta powder. PEs represent the potential major hazard in the use of Jatropha kernels and thus in the TF. PEs do not induce tumours per se but promote tumour growth and may act as cocarcinogens. Despite the measures implemented by the applicant to select edible Jatropha plants and to analyse the TF for PEs, low levels might still be present in the flour. In 2015 the CONTAM Panel assessed the toxicity of PEs in non‐edible Jatropha kernel meals and identified a no observed adverse effect level (NOAEL) for PEs. The CONTAM Panel concluded that due to limitations in the toxicological dataset and the characteristics of PEs (protein kinase C activation and structural alert for genotoxicity), a sufficient margin of exposure (MOE) was not defined. Taking into account (i) the insufficient information on the intended uses and use levels of the TF to allow for a proper intake exposure assessment, (ii) the resulting impossibility to calculate a MOE based on the NOAEL for PEs, and (iii) the limited knowledge and the uncertainties regarding the genotoxic potential of PEs and thus of the TF, EFSA considers that the TF may pose a safety risk to human health. Thus, EFSA raises safety objections to the placing on the market within the EU of the TF.

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Section: Other Information On the Tfmentioning

confidence: 92%

Section: Other Information On the Tfmentioning

confidence: 99%

Technical Report on the notification of xuta (edible variety of Jatropha curcas L.) roasted and ground seed kernels as a traditional food from a third country pursuant to Article 14 of Regulation (EU) 2015/2283

2022

EFSA Supporting Publications

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“…Amount of 1 t of dry beans will produce 200 L to 300 L of oil, the residue in the form of a J. curcas seed meal at 700 kg to 800 kg [14]. It can be utilized as feed ingredients because of the availability in abundant amounts, relatively cheap, easily digested by fish, have good nutritional content (protein), and do not compete with humans needs [15,16].…”

Section: Introductionmentioning

confidence: 99%

Degradation of Phorbol Esters on the Jatropha curcas Linn. Seed by Biological Detoxification

et al. 2021

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The application of fermentation is one of methods to increase food quality biologically. Availability of Jatropha curcas residual from oil factory be focused as a soybean meal or fish meal replacement. On the other hand, J. curcas residuals possess a toxic compound as well. This study aimed to examine the effect of Aspergillus niger on the nutrition and harmful content of J. curcas as a potential ingredient of feed. In brief, J. curcas residual was fermented with a detoxification method at 3 d, 5 d, and 7 d. Crude protein, fat, and crude fiber content were assessed to discover the biological responses of J. curcas post–fermentation while phorbol ester was evaluated to toxic content post–detoxification. The results showed that crude protein and fat content were highest on 7 d post–fermentation but it was no significant difference (p > 0.05). While crude fiber content showed significant difference which the 3 d fermentation had the highest content of fiber. For phorbol ester content, 3 d fermentation showed a better result than the control group (p < 0.05). The present findings suggest that A. niger is recommendable as starter to reduce fiber and toxic content of J. curcas residual at 3 d fermentation.

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“…However, some nutrients such as methionine and lysine, Ca and P were decreased. Widiyastuti et al (2015b) also reported that the protein concentrate of jatropha seed cake could be used to substitute soybean meal, but further research is needed to assess the production performance and reproduction of rabbits. This requires a comprehensive step in order to obtain a protein concentrate that has optimal nutrient quality in addition to eliminate various anti-nutrients contained so, to support maximum livestock production, through the optimization of the fermentation process by enriching the substrate with the necessary nutrients under conditions of fermentation conditions, Many factors affect the fermentation process such as nitrogen (N2), minerals, sugar, oxygen, pH, medium, CO2 and air pressure can directly utilize free N2 from air so that the requirement is given in the form of salt, Nitrogen is needed by microorganisms in fermentation process as base material for protein, nucleic acid and vitamins for growth.…”

Section: Introductionmentioning

confidence: 99%

Optimization on Fermentation Process of Protein Concentrate of Jatropha Seed Cake with N Sources and Minerals Supplementation

Widiyastuti

Hidayat

2018

anprod

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The objective of this research is to produce alternative food sources of protein by optimizing the potential of jatropha curcas which is agroindustry waste. This study is planned in two years and is a series of jatropha seed exploration through fermentation using Lactobacillus acidophilus. Specific targets in the first year of study were to assess the optimization of the fermentation process by supplementing the source of N soybean meal and fish meal. Experiments using Completely Randomized Design (RAL) factorial pattern with first factor was supplementation (F) and second factor was incubation time (W), fermentation optimization consisted of: F1 (F0 + 2.5% soybean meal flour), F2 (F0 + 2.5% fish meal), F3 (F1 + 0.45% Dicalsium Phosphat) and F4 (F2 + 0.45% Dicalsium Phosphat). The incubation time is differentiated W1: 3 days, W2: 5 days and W3: 7 days. It can be concluded that: dry matter, gross energy, calcium and phospor are influenced by interaction between type of supplementation of source of N + DCP with fermentation time, whereas fat content is only influenced by fermentation time with optimal time decrease of fat content is 5,92 days. Total protein and amino acid levels are only influenced by different types of supplementation. Phorbolester antinutrition levels are influenced by the duration of the fermentation. Based on antinutritive as a limiting factor. F4W5 is the best treatment and can used as a feed ingredient.

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Evaluation of Protein Concentrate from Jatropha Seed Cake as a Soybean Meal Substitution in the Rabbit Feed

Cited by 6 publications

References 4 publications

Technical Report on the notification of xuta (edible variety of Jatropha curcas L.) roasted and ground seed kernels as a traditional food from a third country pursuant to Article 14 of Regulation (EU) 2015/2283

Technical Report on the notification of xuta (edible variety of Jatropha curcas L.) roasted and ground seed kernels as a traditional food from a third country pursuant to Article 14 of Regulation (EU) 2015/2283

Degradation of Phorbol Esters on the Jatropha curcas Linn. Seed by Biological Detoxification

Optimization on Fermentation Process of Protein Concentrate of Jatropha Seed Cake with N Sources and Minerals Supplementation

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