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Soybean meal fermented with Bacillus subtilis increased E20 protein in shrimp feed
(
Update:
31/05/2014
)
This study aims to improve the nutritional value of soybean meal ( soybean meal ) used in shrimp feed production ( Penaeus vannamei ) by fermentation with Bacillus subtilis E20 . Protein and B. subtilis E20 significantly increased , along with the initial moisture content increased from 30 % to 50 % in the fermentation process . Compared with soy flour protein content of fermented soybean meal ( fermented soybean meal ) increased by 19 % , together with 18.75 % increase in total amino acid hydrolysis . The composition and free amino acid content in fermented soy flour also increased 374.9 % compared to soybean meal .
Fermented soy flour is a good substitute for fish meal ( fish meal - FM ) in diets with 37 % protein and 7 % lipid content . The maximum level of replacement of fish meal in shrimp diets with soybean meal and soybean flour fermented respectively 37.42 % and 61.67 % , based on feed efficiency ( feed eficiency ) . E20 B. subtilis bacteria with fermented soybean meal as a protein source can potentially be used as a substitute for fishmeal in feeds for shrimp production .
Conclusion
- Humidity initial rise is due in static fermentation , protein content in fermented soybean meal and bacteria B. subtilis E20 increased by 50 % compared with 30 % initially .
- Fermented soya protein is a source of great potential in aquatic feed production by crude protein ( crude protein ) , amino acids , free amino acid is higher than soybean meal .
- Moreover, a higher degree of substitution was recorded using fermented soybean meal to replace fish meal in shrimp diets compared with soybean meal , and therefore higher levels of protein in soybean meal fermentation leads to the use of soy flour amount is less than the use of soybean meal to replace fishmeal .
© Trieu Thanh Tuan , www.aquanetviet.org
