The application of microbial fermentation could improve the nutritional value of soybean meal, better use and improve intestine health. 
Researchers with the University of Guelph, in partnership with Swine Innovation Porc are evaluating the use of characterized novel microbial fermentation to improve the nutrient value of soybean meal and degrade its undesirable characteristics. 
Dr. Julang Li, a Professor in the Department of Animal Biosciences at the University of Guelph, explained how soybean meal is an excellent protein source due to its high protein content and amino acid profile. 
It has a high nutrient value. However, it also contains anti-nutritional factors and allergens. That’s why young pigs don’t do well with it because of underdeveloped digestive systems. 
The goal is to use fermentation to break down these allergens and undesirable factors to improve soybean meal nutritional value. 
During fermentation, the microbes can secrete some of the enzymes that can break down protein and fibres. That could help to influence the nutrient composition of the feedstuff. 
Microbial fermentation is a cost-effective means to potentially approach the issue associated with the use of soybean meal. 
“For example, fermentation can degrade the large antigenic protein into small proteins removing the allergens but are also easier for the pig to digest and absorb, and also increase the crude protein percentage as well as improve the amino acid profile.” 
Soybean meal is an excellent protein source due to its high protein content and excellent immunoassay profile.  
“It is much more cost-effective than any of the animal proteins and without the risk of any more pathogen transmission of using animal protein.” 
To assess whether this approach is successful Li analyzes fermentation to verify that the large allergen protein has degraded and examines whether the fermentation has improved crude protein percentage and the immunoassay profile. Next once confirmed an animal study to explore the benefit of fermented soybean meal. 
Moving forward, they have plans to automize the fermentation system further to make it more efficient and cost-effective. Also, perform additional animal trials to examine the potential beneficial effect of fermented soybean meal on animal growth performance and intestine health. “We are about halfway, so I think it will be another two years for the experimental stage. And we might need to perform an additional larger animal trial to validate the findings further.”  
She said the pig industry would use this fermentation approach to obtain a better nutrient value of feed components. Fermentation of soybean meal is effective in other countries, such as the U.S. and some companies in Asia, and making a good profit.  
If companies show interest in Canada, that would be great and eventually benefit the company and the pork producer in Canada. •
— By Harry Siemens