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Nutritional and fungal load dynamics of fresh brewers’ grain stored under aerobic conditions

Brewers’ spent grain (BSG) is the amplest by-product of the brewing process. The fresh BSG is currently used as low-cost cattle feed due to its microbiological instability and high perishability. While recent research looked at the effects of storage time and temperature on the characteristics of we...

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Autores principales: Kitaw, Getu, Faji, Mulisa, Terefe, Geberemariyam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Berlin Heidelberg 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8807820/
https://www.ncbi.nlm.nih.gov/pubmed/35103893
http://dx.doi.org/10.1186/s13568-022-01356-3
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author Kitaw, Getu
Faji, Mulisa
Terefe, Geberemariyam
author_facet Kitaw, Getu
Faji, Mulisa
Terefe, Geberemariyam
author_sort Kitaw, Getu
collection PubMed
description Brewers’ spent grain (BSG) is the amplest by-product of the brewing process. The fresh BSG is currently used as low-cost cattle feed due to its microbiological instability and high perishability. While recent research looked at the effects of storage time and temperature on the characteristics of wet brewers grains (WBG) as ruminant feeds. Three storage temperatures (15, 20, and 25 °C) and periods (2, 4 and 6 days) were arranged in a 3 × 3 factorial design. Surface spoilage was not apparent at 15 °C throughout the storage periods. Deterioration was not also observed at 20 °C until the fourth day of storage where slight mold growth was apparent. Extensive mold growth was detected late in the sixth day at 20 °C and continued manifestations up until the last day of storage at 25 °C. Changes in major nutrients, DM losses, and yeast and mold colony count were significantly affected by the interaction of storage temperatures and durations (P < 0.05). Except for samples stored at 15 °C, nutrients contents decreased concomitantly (exceptions are ADF, lignin, and loss in DM) with prolonged storage times (p < 0.05) and increasing temperatures (p < 0.05). Contrast analysis indicated that it would be safe to store under aerobic storage conditions and feed the WBG for dairy cattle.
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spelling pubmed-88078202022-02-02 Nutritional and fungal load dynamics of fresh brewers’ grain stored under aerobic conditions Kitaw, Getu Faji, Mulisa Terefe, Geberemariyam AMB Express Original Article Brewers’ spent grain (BSG) is the amplest by-product of the brewing process. The fresh BSG is currently used as low-cost cattle feed due to its microbiological instability and high perishability. While recent research looked at the effects of storage time and temperature on the characteristics of wet brewers grains (WBG) as ruminant feeds. Three storage temperatures (15, 20, and 25 °C) and periods (2, 4 and 6 days) were arranged in a 3 × 3 factorial design. Surface spoilage was not apparent at 15 °C throughout the storage periods. Deterioration was not also observed at 20 °C until the fourth day of storage where slight mold growth was apparent. Extensive mold growth was detected late in the sixth day at 20 °C and continued manifestations up until the last day of storage at 25 °C. Changes in major nutrients, DM losses, and yeast and mold colony count were significantly affected by the interaction of storage temperatures and durations (P < 0.05). Except for samples stored at 15 °C, nutrients contents decreased concomitantly (exceptions are ADF, lignin, and loss in DM) with prolonged storage times (p < 0.05) and increasing temperatures (p < 0.05). Contrast analysis indicated that it would be safe to store under aerobic storage conditions and feed the WBG for dairy cattle. Springer Berlin Heidelberg 2022-02-01 /pmc/articles/PMC8807820/ /pubmed/35103893 http://dx.doi.org/10.1186/s13568-022-01356-3 Text en © The Author(s) 2022 https://creativecommons.org/licenses/by/4.0/Open AccessThis article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. The images or other third party material in this article are included in the article's Creative Commons licence, unless indicated otherwise in a credit line to the material. If material is not included in the article's Creative Commons licence and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) .
spellingShingle Original Article
Kitaw, Getu
Faji, Mulisa
Terefe, Geberemariyam
Nutritional and fungal load dynamics of fresh brewers’ grain stored under aerobic conditions
title Nutritional and fungal load dynamics of fresh brewers’ grain stored under aerobic conditions
title_full Nutritional and fungal load dynamics of fresh brewers’ grain stored under aerobic conditions
title_fullStr Nutritional and fungal load dynamics of fresh brewers’ grain stored under aerobic conditions
title_full_unstemmed Nutritional and fungal load dynamics of fresh brewers’ grain stored under aerobic conditions
title_short Nutritional and fungal load dynamics of fresh brewers’ grain stored under aerobic conditions
title_sort nutritional and fungal load dynamics of fresh brewers’ grain stored under aerobic conditions
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8807820/
https://www.ncbi.nlm.nih.gov/pubmed/35103893
http://dx.doi.org/10.1186/s13568-022-01356-3
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