Improvement of the nutritional value, sensory properties and bioavailability of rapeseed meal fermented with mixed microorganisms

A study was conducted to evaluate the effects of inoculation with a combination of Bacillus licheniformis (1.0813), Yeast (ACCC20060) and Lactobacillus (ACCC10637) on the nutrient characteristics and sensory properties of rapeseed meal (RSM) and to investigate the bioavailability by in vivo and in vitro experiments. The results showed that the soluble protein content, lactic acid content and total amino acid content increased significantly (P < 0.05) after 3 d of fermentation, whereas the glucosinolate content and neutral detergent fiber content decreased significantly (P < 0.05). Most RSM proteins were degraded to small peptides with molecular weights less than 9.5 kDa by microbial fermentation. The in vitro degradation rate of the dry matter and crude protein of fermented RSM (FRSM) significantly increased (P < 0.05), and the productivity performances of three yellow broiler chickens were improved by addition of FRSM to the diet. In conclusion, the selected inoculant and fermentation method established can improve the nutritional value, sensory properties and bioavailability of RSM.