Table 1.
Chemical composition of SBM and two-stage FSBM products.
| Nutrient | SBM | FSBML | FSBMB | FSBMB+L | SEM | p-Value |
|---|---|---|---|---|---|---|
| Composition | ||||||
| DM (%) | 88.4 c | 93.2 a | 88.2 c | 89.9 b | 0.001 | <0.001 |
| CP (% DM) | 43.0 | 45.1 | 50.8 | 48.1 | 1.72 | 0.104 |
| TCA-soluble protein (% DM) | 4.21 d | 7.42 c | 15.17 a | 10.29 b | 0.49 | <0.001 |
| Lactic acid Bacteria (Log CFU/g DM) |
5.54 c | 8.82 a | 8.00 b | 8.97 a | 0.08 | <0.001 |
| Anti-nutritive factors | ||||||
| Raffinose (% DM) | 1.29 a | 0.11 b | 0.08 b | 0.0 3b | 0.04 | <0.001 |
| Stachyose (% DM) | 4.15 a | 1.19 b | ND | ND | 0.08 | <0.001 |
| Allergen protein (mg/g DM) | 505 a | 226 b | 183 b | 198 b | 35.8 | 0.001 |
| Trpsin inhibitor (mg/g DM) | 17.5 a | 9.03 b | 0.43 d | 1.57 c | 0.16 | <0.001 |
Each value represents the mean ± standard deviation (n = 3). ND: Not detected. SBM: Soybean meal; FSBML: commercial control; FSBMB: SBM one-stage fermented by Bv; FSBMB+L: SBM two-stage fermented by Bv and Lb. a–d Means within a row with different letters differed significantly (p < 0.05).