Effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional quality, antioxidant, and antimicrobial activities of used rice as a poultry feed ingredient

Authors

  • Turrini Yudiarti Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Central Java, Indonesia
  • Sugiharto Sugiharto Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Central Java, Indonesia
  • Isroli Isroli Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Central Java, Indonesia
  • Endang Widiastuti Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Central Java, Indonesia
  • Hanny Indrat Wahyuni Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Central Java, Indonesia
  • Tri Agus Sartono Faculty of Animal and Agricultural Sciences, Diponegoro University, Semarang, Central Java, Indonesia

Keywords:

Used rice; antioxidant; antimicrobial; nutrient quality; fungal fermentation

Abstract

Objective: This study was aimed at evaluating the effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional qualities, antioxidant, and antimicrobial activities of the used rice as a poultry feed ingredient.

Materials and Methods: The used rice was soaked, steamed, and spread on a tray to cool. Suspension of M. purpureus or C. crassa was inoculated on the steamed used rice, and then mixed thoroughly. Afterward, the mixture was spread out on the tray, which was then covered with an aluminum foil. It was aerobically incubated for 7 and 4 days for the M. purpureus- and C. crassa-inoculated used rice, respectively. Subsequent to sun drying, the fermented used rice was grounded and analyzed.

Results: Crude protein and ash contents were higher (p < 0.05) in the used rice fermented with C. crassa or M. purpureus than in the unfermented. Conversely, carbohydrate content was lower (p < 0.05) in the fermented compared with the unfermented. Gross energy and energy from fat were higher (p < 0.05) in the used rice fermented with M. purpureus than the unfermented. Amino acids L-methionine, L-serine, L-glutamic acid, L-valine glycine, L-leucine, L proline, L-threonine, L-histidine, and L-Sistine were higher (p < 0.05) in M. purpureus-fermented used rice than in C. crassa-fermented and the unfermented used rice. However, amino acids L-isoleucine, L- alanine, L-lysine, and L-tryptophan were higher (p < 0.05) in the used rice fermented with both C. crassa and M. purpureus, compared with the unfermented. L-tyrosine content was higher (p < 0.05) in M. purpureus-fermented used rice than in the unfermented. Furthermore, the antioxidant activities of the fermented products were higher (p < 0.05) than that of the unfermented. In addition, the antimicrobial activities of the fermented products against Staphylococcus aureus were higher (p < 0.05) than that of the unfermented used rice.

Conclusion: In conclusion, the used rice fermented using C. crassa and M. purpureus improved the nutritional quality, as well as the antioxidant and antimicrobial activities of the products.

J. Adv. Vet. Anim. Res., 6(2): 168-173, June 2019

Downloads

Download data is not yet available.
Abstract
15
PDF
17

Downloads

Published

2019-06-13

How to Cite

Yudiarti, T., Sugiharto, S., Isroli, I., Widiastuti, E., Wahyuni, H. I., & Sartono, T. A. (2019). Effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional quality, antioxidant, and antimicrobial activities of used rice as a poultry feed ingredient. Journal of Advanced Veterinary and Animal Research, 6(2), 168–173. Retrieved from https://banglajol.info/index.php/JAVAR/article/view/41757

Issue

Vol. 6 No. 2 (2019)

Section

Original Articles

License

Authors who publish with this journal agree to the following terms:

Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).