Improvement of Nutritional Quality of Some Oilseed Meals through Solid-State Fermentation Using Aspergillus niger

Abstract

This study aimed to investigate the effect of solid-state fermentation on the nutritional compositionof cottonseed meal (CSM), sunflower meal (SFM) and hazelnut kernel meal (HKM). In this study,each feedstuff was divided into two treatment groups (unfermented and fermented) with fivereplicates. Nutritional changes in the feedstuffs were determined by analyzing crude protein, etherextract, ash, crude fiber, neutral detergent fiber, acid detergent fiber contents. Solid-statefermentation had effects on the nutritional composition in all feedstuffs. The best improvement innutritional quality was obtained from the HKM with increasing the crude protein and decreasing thestructural carbohydrates content. Fermented HKM can be considered as an alternative protein feedfor soybean meal considering the nutritional composition.