Find in Library

The aim of this study was to evaluate the changes in the content of bioactive, nutritional and anti-nutritional factors in rapeseed meal that was fermented with <i>Saccharomyces cerevisiae</i> or <i>Saccharomyces boulardii</i> yeasts at two different periods of time, for improvement of nutritional characteristics in piglets’ feeding. The fermentation has reduced the content of two anti-nutritional factors, intact glucosinolates and 3-butyl isothiocyanate, by 51.60–66.04% and 55.21–63.39%, respectively, by fermentation with either <i>Saccharomyces cerevisiae</i> or <i>Saccharomyces boulardii</i> for 24 h. The fermentation by these yeasts also lowered the content of total polyphenolic compounds by 21.58–23.55% and antioxidant activity (DPPH) by 17.03–21.07%. Furthermore, the content of carbohydrates and organic acids has dramatically decreased between 89.20 and 98.35% and between 31.48 and 77.18%, respectively. However, the content of some individual phenolic acids (gallic, <i>p</i>-coumaric, sinapic) and crude protein content (10–13%) has been increased. Thus, the results showed that fermentation with <i>Saccharomyces cerevisiae</i> or <i>Saccharomyces boulardii</i> has reduced the content of antinutritive factors and increased the protein content of the rapeseed meal, without major adverse effects on its overall nutritive value.