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Physico-chemical characteristics and amino acid content evaluation of citric acid by-product produced by microbial fermentation as a potential use in animal feed
Author(s)
Oryza.s, Mutyarsih
Wongtangtintharn, Sawitree
Tengjaroenkul, Bundit
Cherdthong, Anusorn
Tanpong, Sirisak
Bunchalee, Pasakorn
Pootthachaya, Padsakorn
Reungsang, Alissara
Date Issued
September 1, 2021
Type
Article
Abstract
The production of citric acid produces 70% waste product or by-product. This by-product is produced by microbial fermentation which could be used as an alternative raw material for animal feed because it still contains citric acid, which could help to reduce pathogenic bacteria. The objective of this study is to evaluate the physical and chemical value of citric acid by-product from rice (CABR) to compare the properties with those of rice bran and broken rice and to determine its potential as an alternative energy source in animal feed. The chemical composition of CABR was calculated using proximate analysis. The color of CABR was darker, and the bulk density value was 549.65 (g/L) (p < 0.05). With free flow, the angle of repose was 40◦, and the particle size had less polygonal starch granules. CABR had a low pH of 4.77 and contained 19.80% crude protein, 11.97% crude fiber, and 4005.72 kcal/kg of energy. CABR had a higher crude protein value than broken rice and rice bran and a higher gross energy value than broken rice but less than rice bran. It also had a higher crude fiber value (p > 0.05). The results suggest that CABR could be utilized as an energy and protein source for animal feed formulations.
Citation
Fermentation, 7(3), 2021