Using FT-IR Spectroscopy to Analyze Fermented Corn–Soybean Meal Feed

According to a recent study, Fourier transform infrared spectroscopy (FT-IR) can be used to analyze the protein structures in fermented corn–soybean meal feed (1). Fermented corn–soybean meal feed is a type of animal feed made from corn and soybean meal that has undergone fermentation to enhance its nutritional value, digestibility, and overall benefits to livestock. The findings were published in the journal Food Chemistry, and they demonstrate how FT-IR spectroscopy can help ensure the quality of meal feed that is used to feed farm animals (1).

Three piglets | Image Credit: © Simun Ascic - stock.adobe.com

Fermented corn–soybean meal feed is important in agricultural applications, especially when it comes to animal husbandry. The quality of fermented corn–soybean meal feed ensures that farm animals, such as pigs, grow up healthy so that they can be used for its meat later down the line. In fact, studies have shown that the quality of fermented corn–soybean meal feed can have a positive effect on growth performance, intestinal health, and gut microbiota in animals (2).

The research team, led by Jianbin Zhang from Tianjin Agricultural University, investigated the intricate interaction of protein structures during fermentation (1). The fermentation process is a crucial component when preparing animal feed for farm animals that has optimal nutritional value (1). Their study saw the team use FT-IR spectroscopy to analyze the protein molecular structures in the animal feed over time. The results demonstrated that at the 48-hour mark of fermentation, the contents of α-helix and β-sheet structures peaked, while the random coil and β-turn contents reached their lowest levels (1). This critical juncture also marked the minimization of the β-sheet/α-helix ratio, highlighting the structural transformation within the protein molecules (1).

The research team also delved into the role of lactic acid bacteria in the fermentation process. By analyzing various combinations of fermented corn-soybean meal feed and different fermentation durations, the study for the first time measured the FT-IR spectra of the fermented feed (1). What the research team discovered was that the type of lactic acid bacteria used dictated the protein secondary structures (1). Knowing that, the research team then were able to determine the ideal fermentation duration, which was 48 hours, and that the lactobacillus mixed fermentation group improved the feed’s nutritional value the best out of all groups tested (1).

Another main discovery in this study was how the protein molecular structure affected the fermentation strain and duration. The rigid structure of the β-sheet, which contains numerous hydrogen bonds, was found to hinder the enzymatic action of proteases on proteins, thus affecting digestibility (1). By optimizing fermentation conditions, the researchers were able to minimize these β-sheet structures, thereby enhancing the digestibility and nutritional value of the feed (1).

This study can help feed producers deliver better quality and nutritious feed for their animals (1). This could lead to improved animal health and productivity, ultimately benefiting the entire food supply chain.

Their research conducted by Zhang and his team not only enhances our understanding of protein molecular structure changes during fermentation, but it also opens new avenues for improving the nutritional value of animal feed. It has already been demonstrated in previous studies that fermented animal feed has more nutritional value than unfermented animal feed (3). Zhang and his team’s research into fermented animal feed not only demonstrates how spectroscopic techniques can assess the quality of fermented animal feed, but it also offers scientists a blueprint to even further improve the nutritional value of the feed used to nourish farm animals (1). As a result, this study advances agricultural practices and opens further avenues requiring future research.

References

(1) Li, L.; Zhang, Q.; Yuan, X.; et al. Study of the Molecular Structure of Proteins in Fermented Maize-Soybean Meal-based Rations Based on FTIR Spectroscopy. Food Chem. 2024, 441, 138310. DOI: 10.1016/j.foodchem.2023.138310

(2) Qiu, Y.; Tang, J.; Wang, L; et al. Fermented Corn–Soybean Meal Improved Growth Performance and Reduced Diarrhea Incidence by Modulating Intestinal Barrier Function and Gut Microbiota in Weaned Piglets. Int. J. Mol. Sci. 2024, 25 (6), 3199. DOI: 10.3390/ijms25063199

(3) Liu, Y.; Feng, J.; Wang, Y.; et al. Fermented Corn–Soybean Meal Mixed Feed Modulates Intestinal Morphology, Barrier Functions and Cecal Microbiota in Laying Hens. Animals (Basel) 2021, 11 (11), 3059. DOI: 10.3390/ani11113059