Could fermentation of soybean and rapeseed meal be an avenue for innovation in French pig feed?☆
Over a period of four years, we carried out a systematic literature review of processes for improving the value of oilseeds and oilseed meals for animal feed, based on articles published in peer-reviewed journals. As this review revealed a growing body of work on the fermentation of soybean meal (FS...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2025-01-01
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| Series: | Oilseeds and fats, crops and lipids |
| Subjects: | |
| Online Access: | https://www.ocl-journal.org/articles/ocl/full_html/2025/01/ocl250011/ocl250011.html |
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| Summary: | Over a period of four years, we carried out a systematic literature review of processes for improving the value of oilseeds and oilseed meals for animal feed, based on articles published in peer-reviewed journals. As this review revealed a growing body of work on the fermentation of soybean meal (FSBM) and rapeseed meal (FRSM), it was decided to assess the value of oilseed meal fermentation for pig feed by studying its effects on the composition, nutritional value, animal performance, health and microbiota of the animals, as well as on product quality, the economy and the environment. A total of 46 articles published between 2020 and 2023 (28 FSBM and 18 on FRSM) were collected and analysed. Each observation was assigned a positive or negative value depending on its effect. The analysis revealed a positive effect of fermentation for 88% of the observations (223 observations) for FSBM and 86% for FRSM (145 observations) for highly variable incorporation levels (1–35% of the feed for FSBM and 4–14% for FRSM). Aggregate observations of composition, anti-nutritional factors and nutritional value were positive in 88% of cases for FSBM compared with 75% for FRSM. Observations of zootechnical performance/product quality showed that FSBM was superior (90% positive effects) to FRSM (68%). Conversely, for health and microbiota, FRSM generated 96% positive observations compared with 86% for FSBM. These disparities within a very positive picture argue in favour of continuing to monitor the literature, but also of carrying out experiments in France, since none of the 46 studies analysed is French. It would be useful to identify the micro-organism strains and fermentation processes best suited to our local conditions and our oilcakes. In addition, the process costs deserve particular attention, especially due to the necessary post-fermentation drying step. |
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| ISSN: | 2272-6977 2257-6614 |