Fermented Rapeseed Meal
Click button to view Certificate of Analysis (CoA) of Fermented Rapeseed Meal
Click button to view Case Study of Fermented Rapeseed meal
Fermented rapeseed meal is a byproduct of oil extraction from rapeseed (or mustard) and then further processed through fermentation. This fermentation process involves the use of specific microorganisms, typically a consortium of high cell count symbiotic organisms , to break down the high molecular weight proteins. The resulting product is often used in animal feed.
Potential Benefits of this product :
- Improved Nutrient Utilization: Fermentation can break down anti-nutritional factors present in rapeseed meal, such as Glucosinolates , Phytic Acid and Erucic Acid. This breakdown can enhance the digestibility and utilization of essential nutrients like proteins, carbohydrates, and minerals by animals.
- Enhanced Protein Quality: Fermentation can increase the availability of amino acids in the rapeseed meal, thus improving the overall protein quality. As compared to normal RSM, there is a 40%-45% more protein digestibility in Fermented RSM..
- Reduced Toxicity: Some compounds in raw rapeseed meal can be toxic to animals if consumed in large quantities. Fermentation can help reduce the levels of these toxic compounds, making the meal safer for consumption.
- Improved Palatability: Fermented rapeseed meal often has a more pleasant smell and taste compared to raw rapeseed meal, which can enhance its acceptance by animals.
- Cost-Effectiveness: Fermented rapeseed meal can be a cost-effective alternative to traditional feed ingredients, especially when the fermentation process helps to enhance its nutritional value.
Analysis for the anti-nutritional factor
Fermented products show 80 % decrease in the concentration of the glucosinolate and 60 % decrease in the Phytic acid content.
|
S. no. |
Parameter |
Rapeseed meal |
Fermented Rapeseed meal |
|
1. |
Glucosinolate |
140 ug/g |
16 ug/g |
|
2. |
Phytic acid (%) |
3 |
0.95 |