Tuesday, April 20, 2010
11-30

Stoned olive pomace valorization by fungal solid state fermentation and its use as animal feed

Federico Federici1, Maurizio Petruccioli1, Alessandro D'Annibale1, and Stefano Terramoccia2. (1) Agrobiology and Agrochemistry, University of Tuscia, Via S. C. De Lellis, Viterbo, 01100, Italy, (2) C.R.A. - P.C.M., Agricultural Research Council, Via Salaria 31, Monterotondo Scalo, 00016, Italy

The recent introduction of new technologies in olive oil extraction has led to modifications of the composition of virgin pomace and consequent increase in the interest in possible alternative uses. In this sense, the virgin pomace from stoned olives appears to be of particular interest; it is well known, in fact, that the animal production compartment is seeking alternative protein sources in substitution for the animal meals now strictly forbidden after the B.S.E. epidemic. Aim of the present work was the upgrading of stoned olive pomace (SOP) by fermentation with selected filamentous fungi to obtain a product of potential use in animal feeding. Solid state fermentations were carried out with Pleurotus pulmonarius CBS 664.97 and Pleorotus ostreatus 3004 on SOP mixed (25%, w/w) with various feedstuffs such as wheat bran, wheat middlings, barley grains, crimson clover, wheat flour shorts, field beans, dehydrated alfalfa meal, field bean meal and extracted soybean meal. Both fungi grew well on all SOP-feedstuff mixtures increasing the crude protein content being the highest increase obtained in the SOP-field beans mixture (20.7and 18.6 % with P. ostreatus and P. pulmonarius, respectively). Laccase activities were detected in all SOP-feedstuff mixtures ranging from 2.0 to 13.5 IU g-1; manganese-dependent and manganese-independent peroxidases were present only in some cases. The release of phenoloxidase enzymes resulted in significant decreases of the phenol content (approx. from 73 to 90%) and moderate delignification (up to ca. 20%). In vivo experiments with rams showed significant increases of both organic matter and crude protein digestibility.

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