Fermented Apple Pomace as a Feed Additive to Enhance Growth Performance of Growing Pigs and Its Effects on Emissions

Chandran M. Ajila, Saurabh J. Sarma, Satinder K. Brar, Stephane Godbout, Michel Cote, Frederic Guay, Mausam Verma and Jose R. Valéro
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Chandran M. Ajila: INRS-ETE, Université du Québec, 490, Rue de la Couronne, QC G1K 9A9, Canada
Saurabh J. Sarma: INRS-ETE, Université du Québec, 490, Rue de la Couronne, QC G1K 9A9, Canada
Satinder K. Brar: INRS-ETE, Université du Québec, 490, Rue de la Couronne, QC G1K 9A9, Canada
Stephane Godbout: Institut de recherche et de développement en agroenvironnement inc (IRDA), 2700 rue Einstein, QC G1P 3W8, Canada
Michel Cote: Institut de recherche et de développement en agroenvironnement inc (IRDA), 2700 rue Einstein, QC G1P 3W8, Canada
Frederic Guay: Department of Animal Science and Center de Recherche en Biologie de la Reproduction, Laval University, Sainte-Foy, QC G1K 7P4, Canada
Mausam Verma: Institut de recherche et de développement en agroenvironnement inc (IRDA), 2700 rue Einstein, QC G1P 3W8, Canada
Jose R. Valéro: INRS-ETE, Université du Québec, 490, Rue de la Couronne, QC G1K 9A9, Canada

Agriculture, 2015, vol. 5, issue 2, 1-17

Abstract: Apple pomace is a by-product from the apple processing industry and can be used for the production of many value-added compounds such as enzymes, proteins, and nutraceuticals, among others. An investigation was carried out to study the improvement in the protein content in apple pomace by solid-state fermentation using the fungus Phanerochaete chrysosporium by tray fermentation method. The effect of this protein in terms of how it enriched apple pomace as animal feed for pigs has also been studied. There was a 36% increase in protein content in the experimental diet with 5% w/w fermented apple pomace. The efficiency of conversion of ingested food was increased from 43.5 ± 2.5 to 83.1 ± 4.4 in the control group and the efficiency of conversion of feed increased from 55.4 ± 4.5 to 92.1 ± 3.6 in the experimental group during the animal feed experiment. Similarly, the effect of a protein enriched diet on odor emission and greenhouse gas emission has also been studied. The results demonstrated that the protein enrichment of apple pomace by solid state cultivation of the fungus P. chrysosporium makes it possible to use it as a dietary supplement for pigs.

Keywords: apple pomace; P. chrysosporium; fermentation; protein enrichment; animal feed; greenhouse gas emission (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2015
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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