Different Isolates On Soy Antigenic Protein Degradation And Effects On Growth Performance In Weaning Piglets

• Main Authors: Liao, Rouwan, 廖柔彎
• Other Authors: Cheng, Yeonghsiang
• Format: Others
• Language: zh-TW
• Published: 2012
• Online Access: http://ndltd.ncl.edu.tw/handle/52941462133559756310

碩士 === 國立宜蘭大學 === 動物科技學系碩士班 === 100 === Soybean meal is the most important protein resources in livestock and poultry feed industry. However, a variety of anti-nutrientional factors, including trypsin inhibitor, globulins and lectins, etc., the globulins which the main heat stable storage protein of glycinin and β-conglycinin, which antigenicity to cause hypersensitivity response and damage intestine morphology by reducing villous height and increasing crypt depth, interfere with digestion, absorption and utilization of nutrients, especially in young animals. This study was to investigate fermentation of soybean meal parameter optimized by Aspergillus oryzae and Bacillus subtilis inoculation, moreover, as alternative protein resources to evaluate effect on growth performance and anti-soybean allergens-specific antibody titer expression in weaning piglets. Soybean meal was treated with 3 × 3 factorial experiments which contain 40%, 45% and 50% moisture, as well as 5% and 10% brown sugar as exogenous carbon resources by A. oryzae fermentation at 7d. Results showed 10% moisture decrease and lower pH values, higher hydrolyzed effect in 40% moisture without brown sugar treatment which indicated the highest protease activity and the least amylase activity. When moisture content of 40% along with carbon source of 2.5% and 5% brown sugar, glucose, sucrose and starch, respectively, A. oryzae fermentation showed better mycelium growth performance with 2.5% sucrose and more higher amylase activity in starch treatment. But better protein hydrolysis was observed without exogeneous catbon resources incorporated. Similarly, regulation moisture of soybean meal fermentation by B. subtilis at 100% moisture exhibited higher protease activity and digestion than 50% moisture. When 2.5% exogenous carbon resources was added at 100% moisture condition, glucose showed slighyly better amylase activity. Nevertheless, soybean meal fermentation by B. subtilis showed better hydrolysis without combined with any carbon resources. The previous experiments revealed A. oryzae fermentation remain contain abundant of soybean antigens which mainly hydrolyze soybean proteins at 35 kDa compared with B. subtilis fermentation. Moreover, large scale fermented soybean meal was produced by B. subtilis fermentative for animal trial. A piglet feeding experiment was performance, and results showed a tendency towards increase feed intake and weight gain weekly when compared to control, and piglet feed with fermented soybean meal revealed lower levels of serum anti-soybean IgG than control at the 2nd and 3rd weeks after feeding. Soybean meal fermentation bu B. subtilis improve the palatability and results in better growth performance in weaning piglets, and demonstrate the high potential for fish meal substitution.