Improvement in nutritional quality of fibrous food via in vitro digestion by Aspergillus niger

Abstract

A. Velásquez, P. Marnet, and R. Arias. 2015. Improvement in nutritional quality of fibrous food via in vitro digestion by Aspergillus niger. Cien. Inv. Agr. 42(1): 45-55. In a first experiment, the effect of in vitro incubation with Aspergillus niger (An) on the chemical composition of different fibrous substrates was studied. In a second experiment, the effect of incubation time (0, 72 and 144 h) on in vitro digestion with An of dry matter (IVDMD), neutral detergent fiber (DVNDF) and acid detergent fiber (DVADF) was evaluated for different substrates. Wheat straw, WS; barley straw, BS; oat hulls, OH; dehydrated alfalfa, DA; and dehydrated ryegrass, DB substrates were evaluated. In both experiments, incubations were performed in 250 mL Erlenmeyer flasks; 2 g of substrate was added to a culture medium (pH = 6), and incubated at 28 °C with constant ventilation. The An dose consisted of 3 mL of a solution of 5.3 × 10 6 spores mL -1 per flask. Incubation time for the first experiment was 144 h. After incubation, the contents of the flasks were homogenized in a blender for one minute. Subsequently, bromatological analysis was conducted without separating the An biomass. No interaction effects among any studied variables were observed. An incubation effected cell wall (NDF) and lignocellulose (ADF) content. An increase in true protein (TP) and soluble nitrogen (SN) was observed for all substrates tested, but responses differed depending on the type of substrate. The largest increases in TP were observed in DA and DB substrates (0.55 and 0.63% DM, respectively). IVDMD, DVNDF and DVADF were affected by the type of substrate and incubation time. The highest value of IVDMD 144 was observed in the DAAn treatment (49.47% DM), followed by the DBAn treatment, with a value of 45.51% DM. OHAn showed the lowest value of IVDMD 144 (29.38% DM). The results suggest that An possesses fibrolytic and metabolic potential for improving the nutritional value of fibrous foods through of the digestion of structural carbohydrates and the liberation of nitrogenous fractions embedded in cell walls, producing a change in the chemical composition and the potential digestibility of treated foods.

Biological Pre -Treatment Use Local Wild Strain of Lignolytic Filamentous Bacteria to Improve in Vitro Dry Matter Digestability and Reduction Lignin Content of Low Quality Roughages .

“…Was probably related to decrease of lignin content (13).It is known that some species of fungi increase WS IVDMD% such as P. ostreatus, whereas others decrease IVDMD% . (10) Reported treated WS with fungi significantly improvement IVDMD (P<0.05) from 28.1 to 40.3%, the lately report revealed that IVDMD improved (P<0.05) when WS per-treated using basidiomycetes white-rot fungi (21)this agrees with the report published by (36). Similar results were obtained by (4)(5).…”

Pengaruh penambahan Aspergillus niger Iradiasi Sinar Gamma Dosis Rendah pada Jerami Padi Fermentasi dan Evaluasi Kualitasnya sebagai Pakan Ternak Ruminansia Secara In Vitro

“…Penurunan kadar lignin akan membebaskan senyawa yang terikat ikatan kompleks lignoselulosa jerami padi yaitu nitrogen, mineral maupun selulosa, sehingga meningkatkan kandungan Bahan Kering dan Protein kasar dari jerami padi fermentasi [20,21]. Superscript huruf yang sama pada baris yang sama menunjukkan tidak berbeda nyata (P>0,05); huruf yang berbeda pada baris yang sama menunjukkan berbeda nyata (P<0,05).…”

“…Hal ini menunjukkan bahwa A. niger tidak mampu mendegradasi lignoselulosa dengan optimal sehingga kandungan NDF dan ADF tidak mengalami penurunan [21]. Selain itu, diduga lignin pada jerami padi tertutup oleh polysaccharide microfibers, struktur lignin cukup kompak, berbentuk kristal dan mengandung komplek yang heterogen.…”

“…Hasil analisis oleh Velasquez (2015) [21], mengemukakan bahwa kandungan nutrisi dari jerami padi yang tidak difermentasi, kandungan BK (96,3%), BO (91,9%), protein kasar (4%), NDF (86,2%) dan ADF (54,6%). Lebih lanjut disebutkan pula dengan perlakuan A. niger ternyata berbeda nyata pada P<0,05 dari hasil pengamatan NDF dan ADF yang tanpa difermentasi An nilai masing-masing 85,55% dan 53,63%, namun setelah difermentasi dengan A. niger hasilnya menurun masing-masing yaitu 61,74% dan 46,24%.…”