Next Article in Journal
Single-Cell Optical Nanomotion of Candida albicans in Microwells for Rapid Antifungal Susceptibility Testing
Next Article in Special Issue
Fermentation Regulation and Ethanol Production of Total Mixed Ration Containing Apple Pomace
Previous Article in Journal
Bioactive Compounds from and against Yeasts in the One Health Context: A Comprehensive Review
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Fermentation
Volume 9
Issue 4
10.3390/fermentation9040364
fermentation-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
first_page
settings
Order Article Reprints
Font Type:
Arial Georgia Verdana
Font Size:
Aa Aa Aa
Line Spacing:
Column Width:
Background:
Review

Improving the Nutritional Value of Plant Protein Sources as Poultry Feed through Solid-State Fermentation with a Special Focus on Peanut Meal—Advances and Perspectives

by
Chong Li
1,2,†,
Shuzhen Li
1,†,
Yanbin Zhu
3,
Si Chen
4,
Xiaoying Wang
1,
Xuejuan Deng
5,
Guohua Liu
1,
Yves Beckers
2 and
Huiyi Cai
1,5,*
1
Key Laboratory for Feed Biotechnology of the Ministry of Agriculture and Rural Affairs, Institute of Feed Research, Chinese Academy of Agriculture Sciences, Beijing 100081, China
2
Precision Livestock and Nutrition Laboratory, Teaching and Research Centre (TERRA), Gembloux Agro-Bio Tech, University of Liège, 5030 Gembloux, Belgium
3
Institute of Animal Husbandry and Veterinary Medicine, Tibet Academy of Agriculture and Animal Husbandry Sciences, Lhasa 850030, China
4
Department of Molecular Cell Biology, Samsung Medical Center, School of Medicine, Sungkyunkwan University, Suwon 16419, Republic of Korea
5
National Engineering Research Center of Biological Feed, Beijing 100081, China
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Fermentation 2023, 9(4), 364; https://doi.org/10.3390/fermentation9040364
Submission received: 28 February 2023 / Revised: 23 March 2023 / Accepted: 31 March 2023 / Published: 7 April 2023
(This article belongs to the Special Issue Recent Advances in Fermented Feed)
Browse Figures
Versions Notes

Abstract

The poultry industry has been and is still suffering considerable challenges because of the increasing price of soybean meal. Therefore, it is imperative to find alternative, high-quality plant protein sources. Peanut meal (PNM), a by-product of peanut oil extraction, is abundant in crude protein (40.1–50.9%), making it a potential plant protein source. However, nutritional and non-nutritional limitations are detrimental to its application in poultry diets, such as an imbalance in amino acid composition, phytate and the risk of aflatoxins pollution. As a processing technique, solid-state fermentation has been used to reduce phytate and improve the nutrient availability of plant protein sources in the feed industry. It is a promising approach to improving the application of PNM in poultry diets. There are several advantages to the solid-state fermentation of PNM, such as low-cost equipment, high productivity, the stability of the product and the minimization of energy consumption. Currently, there is still a lack of synthesized information on the application of solid-state fermented PNM in poultry. This review summarized the limiting factors for PNM application in poultry feed and the improvement of solid-state fermentation on the nutritional value of plant protein sources so as to evaluate the feasibility of improving the nutritional value of PNM as poultry feed through solid-state fermentation. We hope to shed some light on the selection of protein resources in future research.
Keywords: peanut meal; solid-state fermentation; amino acid; anti-nutritional factor; plant protein source; poultry peanut meal; solid-state fermentation; amino acid; anti-nutritional factor; plant protein source; poultry

Share and Cite

MDPI and ACS Style

Li, C.; Li, S.; Zhu, Y.; Chen, S.; Wang, X.; Deng, X.; Liu, G.; Beckers, Y.; Cai, H. Improving the Nutritional Value of Plant Protein Sources as Poultry Feed through Solid-State Fermentation with a Special Focus on Peanut Meal—Advances and Perspectives. Fermentation 2023, 9, 364. https://doi.org/10.3390/fermentation9040364

AMA Style

Li C, Li S, Zhu Y, Chen S, Wang X, Deng X, Liu G, Beckers Y, Cai H. Improving the Nutritional Value of Plant Protein Sources as Poultry Feed through Solid-State Fermentation with a Special Focus on Peanut Meal—Advances and Perspectives. Fermentation. 2023; 9(4):364. https://doi.org/10.3390/fermentation9040364

Chicago/Turabian Style

Li, Chong, Shuzhen Li, Yanbin Zhu, Si Chen, Xiaoying Wang, Xuejuan Deng, Guohua Liu, Yves Beckers, and Huiyi Cai. 2023. "Improving the Nutritional Value of Plant Protein Sources as Poultry Feed through Solid-State Fermentation with a Special Focus on Peanut Meal—Advances and Perspectives" Fermentation 9, no. 4: 364. https://doi.org/10.3390/fermentation9040364

APA Style

Li, C., Li, S., Zhu, Y., Chen, S., Wang, X., Deng, X., Liu, G., Beckers, Y., & Cai, H. (2023). Improving the Nutritional Value of Plant Protein Sources as Poultry Feed through Solid-State Fermentation with a Special Focus on Peanut Meal—Advances and Perspectives. Fermentation, 9(4), 364. https://doi.org/10.3390/fermentation9040364

Note that from the first issue of 2016, this journal uses article numbers instead of page numbers. See further details here.

Article Metrics

Back to TopTop