2023
Increase Soybean Nutritional Values and Consumer Acceptability for use in Pet Foods through Fermentation Technology
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Contributor/Checkoff:
Kansas Soybean Commission
Category:
Feed
Keywords:
Animal healthAnimal nutritionNutrient management
Parent Project:
This is the first year of this project.
Lead Principal Investigator:
Greg Aldrich, Kansas State University
Co-Principal Investigators:
Project Code:
2397
Contributing Organization (Checkoff):
Kansas Soybean Commission
$121,167
Institution Funded:
Kansas State University
$121,167
Brief Project Summary:
The goal of this research project is to change the narrative regarding soybean inclusion in pet foods by enhancing the nutritional value and resolving flatulence issues associated with oligosaccharides, eliminating trypsin inhibitors, while increasing bioactive molecules such as isoflavones, and saponins through fermentation technology. The specific objectives are to convert oligosaccharides and modify proteins in soybean meal through fermentation to improve its nutritional values for dog food; to study the effect of fermentation on trypsin removal and soybean nutritional values; to study the potential of fermented soy meal as a major ingredient for dog food application.
Key Beneficiaries:
#farmers, #scientists
Unique Keywords:
#animal nutrition, #new uses, #pet foods, #soybean meal
Information And Results
Project Summary

Progress report uploaded

Project Objectives

Project Deliverables

Progress Of Work

Update:
Object 1. The team has managed to develop a raw soybean meal solid phase fermentation protocol. We observed an increase in crude protein content and decrease in insoluble fiber content in end-fermentation product.

Object 2. Soybean meal proximate after fermentation has been determined. Trypsin remains to be determined later.

Object 3. Due to lack of access to soybean oligosaccharide, treatment has been adapted. Therefore, more soybean meal fermentation products needs to be produced. Then, extrusion and feeding trials can be arranged.

View uploaded report PDF file

Final Project Results

Updated April 8, 2025:
Comprehensive Conclusions
1.? Soybean meal fermentation using A. oryzae with an inoculation dosage of 1×104 spore/g SBM for 36 h was optimal to increase protein content while limiting soluble dietary fiber in the fermented product.
2.? Fermentation using A. oryzae with the ideal inoculation dosage and fermentation duration decreased soy oligosaccharides and increased contents of crude protein and sulfur-containing amino acid in soybean meal.
3.? Replacing regular soybean meal by A. oryzae fermented soybean meal at 30% of the diet did not bring extrusion challenges.
4.? The A. oryzae fermented soybean meal was less palatable than the regular soybean meal but had similar stool quality, nutrient digestibility and colonic fermentation pattern in dogs compared to regular soybean meal.

Peer-reviewed publications
1. Chen, Y., Weiss, T., Wang, D., Alavi, S, & Aldrich, CG. Optimizing Aspergillus oryzae Inoculation and Fermentation Duration for Enhanced Protein Content in Soybean Meal and its Influence on Dog Food Extrusion. Fermentation. 2025 (in review process)
2. Chen, Y., & Aldrich, CG. Digestibility and Palatability of Extruded Dog Food with Aspergillus oryzae Fermented Soybean Meal and its Influence on Colonic Fermentation. Journal of Animal Science. 2025 (in review process)

View uploaded report Word file

Benefit To Soybean Farmers

The United Soybean Research Retention policy will display final reports with the project once completed but working files will be purged after three years. And financial information after seven years. All pertinent information is in the final report or if you want more information, please contact the project lead at your state soybean organization or principal investigator listed on the project.