Protein Enrichment and Improvement of Nutritional Value in Alternative Feed Sources through Solid State Fermentation.
Project no. 27389 · Status: Kapanmış (Yayın bekleniyor) · 2023
Summary
<p>The growth rate of world population is about 2.5% per year on average, and it is estimated that the world population will reach approximately 10 billion by 2050. That's why, food production should be at least doubled by 2050 to reach the increasing food demand. However, as the demand for food increases, the available resources for food production are decreasing. Which is leading to a high food insecurity, especially after the COVID-19 pandemic. With the growing population worldwide, the demand for animal foods (such as meat, milk and eggs) is also increasing.Therefore, it is important to implement new and efficient strategies to emhance animal production efficiency. Broiler Husbandry, as well as aiımal husbandry, faces important challenges such as expensive and inavailable feed additives, poor feed quality and high feed costs. The cost of feed in livestock farming is approximately 70-80% of the total cost. Especially in recent years, the fluctuations in global feed prices and the continuous increase have caused producers to turn to alternative feed sources.In recent years, tree leaves have been recognized as an important source of micronutrients and phytochemicals that can be used in the development of nutraceuticals and functional food. Due to the protein and bioactive compounds contained in the leaves of Moringa, Mulberry, olive and Ginkgo trees, attention is drawn to their potential to be used as both alternative protein sources and alternative natural feed additives.This study aims to determine the potential of Moringa oleifera, Morus spp, Olea europaea and Ginkgo biloba leaves as an alternative feed source in animal nutrition. In addition to the high yield and nutritional value of these trees, their drought resistance feature displays an important potential source for sustainable livestock farming.In this study, the optimization of fermentation parameters will be investigated to enrich protein content and improve nutritional value of non-conventional feed sources (Moringa oleifera, Morus spp, Olea europaea and Ginkgo biloba leaves) via solid state fermentation by Aspergillus niger.Key words: Alternative feed sources, Solid State Fermentation SSF, Aspergillus niger</p>