DR MAGESHWARAN VELLAICHAMY,DR ARATI ARVIND KATHE,MR NISHANT DIGAMBER KAMBLI
申请号：
IN1477/MUM/2014
公开号：
IN2014MU01477A
申请日:
2014.04.28
申请国别(地区):
IN
年份:
2015
代理人:
摘要：
The invention describes a novel process for reduction of gossypol and improvement of nutritive quality in cottonseed cake for its use in non-ruminants. The process involves chemical disinfection of cottonseed cake followed by solid state fermentation using fungal cultures. The fermented CSK showed improved nutritional properties such as 60 to 70% reduced free gossypol, 50 to 60% reduced total gossypol, 30 to 40 % improved lysine content, 10 to 20 % improved protein and 20 to 30 % reduced fibre content compared to untreated cottonseed cake. The treatment of CSK using the proposed method improves protein digestibility and improves overall nutritional property of cottonseed cake. Thus the fermented cottonseed cake is a viable alternative to soybean meal as protein supplement in non-ruminants feed like poultry, fish, piggery etc.
