CO2 evolution rate during solid-state fermentation for preparation of tomato pomace as a poultry feed ingredient

Authors

  • Jamal A. Assi Department of Animal Science, University of California
  • Annie J. King University of California, Davis
  • J. Vander Gheynst

Keywords:

CO2 evolution, O2 consumption, Pleurotus ostreatus, tomato pomace, poultry feed

Abstract

α-Tocopherol in tomato pomace fed to broilers could retard lipid oxidation in processed, heated and/or stored meat. However, in order for tomato pomace to be a value-added feed ingredient for poultry, this agricultural byproduct must contain reduced cellulose, hemicellulose and lignin, possibly achieved by amendment with Mn (487 μM/g substrate) and treatment with
Pleurotus ostreatus under solid-state fermentation. Research was conducted to assess the O2 consumption rate and the CO2
evolution rate in tomato pomace treated with Pleurotus ostreatus without and with Mn to determine if peak colonization rate (for heightened delignification) was delayed by amendment. Results revealed that (1) one mole of O2 was consumed for each mole of CO2 evolved, (2) the peak CO2 evolution rate for all treatments occurred between 300 to 350 h (12.5 to 14.6 d) and (3) the peak CO2 evolution rate and the cumulative evolution rate were not delayed by Mn addition. Thus, when Mn was amended to tomato pomace, the metabolic activity of P. ostreatus was reduced, thereby overriding potential improvements in pomace delignification and in-vitro digestibility. An atmosphere with >20% O2 and lower levels of Mn are needed to enhance delignification of tomato pomace for use in poultry feed.

Key words: CO2 evolution, O2 consumption, Pleurotus ostreatus, tomato pomace, poultry feed
DOI: 10.3965/j.issn.1934-6344.2009.01.028-032

Citation: Jamal A. Assi, Annie J. King, J. Vander Gheynst. CO2 evolution rate during solid-state fermentation for preparation
of tomato pomace as a poultry feed ingredient. Int J Agric & Biol Eng, 2009; 2(1): 28

Author Biographies

Jamal A. Assi, Department of Animal Science, University of California

Department of Animal Science Ph.d.

Annie J. King, University of California, Davis

Department of Animal Science

Professor

J. Vander Gheynst

Department of Biological and Agricultural Engineering Professor

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Published

2009-03-26

How to Cite

Assi, J. A., King, A. J., & Gheynst, J. V. (2009). CO2 evolution rate during solid-state fermentation for preparation of tomato pomace as a poultry feed ingredient. International Journal of Agricultural and Biological Engineering, 2(1), 28–32. Retrieved from https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/43

Issue

Vol. 2 No. 1 (2009): IJABE

Section

Structures and Bio-environmental Engineering

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