fermenting feed and protein levels

[Kiki]

"Molds and other microorganisms convert unpalatable carbohydrates of low digestibility and proteins into palatable sugars and amino acids respectively, with a high conversion efficiency. The soybean protein conversion ratio into amino acids in a traditional Korean soysauce fermentation for example, is over 75%, which is approximately 15 times higher than the feed protein conversion ratio in beef production, and 6 times higher than that in pork production (Lee and Jul, 1982)."

 

[Shadrach]

I am currently reading this, not finished yet.
http://www.fao.org/docrep/x2184e/x2184e06.htm

"Most bacterial fermentations produce lactic acids; while yeast fermentation results in alcohol production. Many of the indigenous fermentation products of cereals are valued for the taste and aroma active components produced and are used as seasonings and condiments. A summary of flavor compounds formed in such products was compiled by Chaven and Kadam (1989). A number of fermented products utilize cereals in combination with legumes, thus improving the overall protein quality of the fermented product. Cereals are deficient in lysine, but are rich in cystine and methionine. Legumes on the other hand are rich in lysine but deficient in sulfur containing amino acids. Thus, by combining cereals with legumes, the overall protein quality is improved. The Chinese concept of "fan" (rice) and "tsai"(other vegetables) for a balanced and interesting diet is seen throughout the world (Campbell-Platt 1994)."


"Fermentation causes changes in food quality indices including texture, flavor, appearance, nutrition and safety.
The benefits of fermentation may include improvement in palatability and acceptability by developing improved flavors and textures; preservation through formation of acidulants, alcohol, and antibacterial compounds; enrichment of nutritive content by microbial synthesis of essential nutrients and improving digestibility of protein and carbohydrates; removal of anti-nutrients, natural toxicants and mycotoxins; and decreased cooking times."

improving the overall protein quality of the fermented product.

What exactly does this mean?
With a protein, it either is, or it isn't I would argue.

 

[Kiki]

What exactly does this mean?
With a protein, it either is, or it isn't I would argue.

I am trying to figure something out.

Just my example:

If you feed DRY corn, say it is 10% protein. If the bird eats just corn does it digest or whatever the whole 10% of the protein.
Or does it only digest or whatever 6% of that 10?


And if you ferment said corn and feed it out does it instead digest the whole 10%?


Does this make sense?



I do not think that fermenting raises the total protein percentage of a grain.

I am trying to figure this out by Centra isn't helping me with his weird not basic English.

 

[Kiki]

What exactly does this mean?
With a protein, it either is, or it isn't I would argue.

This second quote you quoted of mine is out of text, it was saying that cereal grain by itself isn't as good as when you add legumes, which will improve overall protein quality.

 

[Shadrach]

I would be interested in knowing how much protein a chicken can assimilate in one feeding; for humans it’s roughly 35 grammes given the relevant digestive enzymes are present.

A further consideration is the nature of the chickens feeding habits. Chickens forage throughout the day so the intake of nutrients is constant compared to the human eating habits so it seems possible that the feeding regimes used for contained fowl, unless they have access to a wide variety of foods in their runs, amy not be the best for their digestive systems. I don’t know, have chickens adapted to three meals a day; I rather doubt it.

 

[Shadrach]

This second quote you quoted of mine is out of text, it was saying that cereal grain by itself isn't as good as when you add legumes, which will improve overall protein quality.

Yes, sorry if it looks as if I'm attributing this to you....it's the text I have an issue with.
Quality, good, better; not exactly words with fixed meaning.

 

[Kiki]

I would be interested in knowing how much protein a chicken can assimilate in one feeding; for humans it’s roughly 35 grammes given the relevant digestive enzymes are present.

A further consideration is the nature of the chickens feeding habits. Chickens forage throughout the day so the intake of nutrients is constant compared to the human eating habits so it seems possible that the feeding regimes used for contained fowl, unless they have access to a wide variety of foods in their runs, amy not be the best for their digestive systems. I don’t know, have chickens adapted to three meals a day; I rather doubt it.

Have you seen/read this book yet?
https://www.nap.edu/read/2114/chapter/1

 

[Shadrach]

Yes, don't worry, you're making sense.

 

[Kiki]

I'm still reading. It matters what exactly you are fermenting and which fermenting process one uses, right?


"The content and quality of cereal proteins may be improved by fermentation (Wang and Fields 1978; Cahvan et al. 1988). Natural fermentation of cereals increases their relative nutritive value and available lysine (Hamad and Fields 1979) (Fig. 4). Bacterial fermentations involving proteolytic activity are expected to increase the biological availability of essential amino acids more so than yeast fermentations which mainly degrade carbohydrates (Chaven and Kadam 1989). Starch and fiber tend to decrease during fermentation of cereals (El-Tinay et al. 1979). Although it would not be expected that fermentation would alter the mineral content of the product, the hydrolysis of chelating agents such as phytic acid during fermentation, improves the bioavailability of minerals. Changes in the vitamin content of cereals with fermentation vary according to the fermentation process, and the raw material used in the fermentation. B group vitamins generally show an increase on fermentation (Chavan et al. 1989) (Fig. 5). During the fermentation of maize or kaffircorn in the preparation of kaffir beer, thiamine levels are virtually unchanged, but riboflavin and niacin contents almost double (Steinkraus 1994)."

 

[centrarchid]

"Molds and other microorganisms convert unpalatable carbohydrates of low digestibility and proteins into palatable sugars and amino acids respectively, with a high conversion efficiency. The soybean protein conversion ratio into amino acids in a traditional Korean soysauce fermentation for example, is over 75%, which is approximately 15 times higher than the feed protein conversion ratio in beef production, and 6 times higher than that in pork production (Lee and Jul, 1982)."

That information does not get at the issue of changing available protein in a chicken feed which then is converted / used by the chicken.