Case Details
Aspergillus Niger
Aspergillus niger's application in fermented feed mainly improves the nutritional value of feed ingredients through its strong metabolic capabilities, resists anti-nutritional factors, and produces functional components (such as enzymes, organic acids, and polysaccharides). It enhances feed utilization and animal production performance.
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Aspergillus Niger
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Aspergillus Niger
The application of Aspergillus niger in fermented feed mainly improves the nutritional value of feed raw materials through its strong metabolic capacity, degrades anti-nutritional factors, and produces functional components (such as enzymes, organic acids, and polysaccharides).
The core role of Aspergillus niger in fermented feed
1. Degradation of anti-nutritional factors
Plant-based raw materials: Anti-nutritional proteins (such as glycinin in soybean meal), gossypol, tannins, etc., in soybean meal, rapeseed meal, and cottonseed meal are broken down by proteases and oxidases secreted by Aspergillus niger, reducing irritation to the animal digestive tract.
Fibrous raw materials: Cellulose, hemicellulose, and lignin in straw and bran are degraded by cellulase and xylanase from Aspergillus niger, releasing fermentable sugars and improving energy utilization.
2. Improving nutrient utilization
Protein breakdown: Large molecular proteins are broken down into small peptides and free amino acids, enhancing digestion and absorption rates (e.g., protein digestibility of fermented soybean meal can increase by 10%-15%).
Mineral release: Phytase breaks down phytic acid, releasing minerals such as phosphorus, calcium, and zinc, reducing the need for inorganic mineral salt supplementation.
3. Improving feed palatability
Organic acids (such as citric acid and gluconic acid) and volatile flavor compounds (such as esters) produced during fermentation can mask raw material odors and stimulate animal feed intake.
4. Functional metabolic products
Organic acids lower intestinal pH, inhibit pathogens (such as Escherichia coli and Salmonella), and promote the proliferation of beneficial bacteria like lactic acid bacteria.
Enzymes: Continuous secretion of phytase, cellulase, etc., compensates for the animal's endogenous enzyme deficiencies.
Polysaccharides: β-glucans in the cell wall of Aspergillus niger may enhance animal immunity.
II. Usage and Dosage
1. Method of use: Pre-treat raw materials by solid-state fermentation or directly add the microbial agent. Moisture control: 40%-60%, temperature: 25-30°C, fermentation period: 3-7 days.
2. Dosage: Recommended 0.03% to 0.05%, calculated based on mixed dry materials.
3. Quality indicators: Viable count ≥ 10 billion/g (measured value 11.8 billion/g).
4. Shelf life: 12 months.
5. Storage method: Store sealed in a cool, dry place below 25°C.
6. Precautions: Use as soon as possible after opening or mixing with other materials, especially those with high moisture content.
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