Enhanced polyunsaturated fatty acids production in Mortierella alpina by SSF and the enrichment in chicken breasts

  • Shengli Yang
  • Hui Zhang
Keywords: Food composition, Food processing


Background: Distiller’s dried grains with solubles (DDGS) and soybean meal were used as the substrates for the production of polyunsaturated fatty acids (PUFA) in solid-state fermentation (SSF) by Mortierella alpine. These fermented products were fed to laying hens. PUFA enrichment from chicken breasts was studied.

Methods: The maximum productivity of PUFA was achieved under optimized process condition, including 1% w/w yeast extract as additive, an incubation period of 5 days at 12°C, 10% v/w inoculum level, 75% moisture content, and pH 6.0. The hens were then fed with ration containing soybean DDGS, rapeseed oil, soybean oil, and peanut oil. The control group was fed with basal ration.

Results: Under the optimal condition, M. alpine produced total fatty acids (TFA) of 182.34 mg/g dry substrate. It has better mycelial growth when soybean meal was added to DDGS (SDDGS). PUFA in fermentation product increased with higher soybean meal content. The addition of 70% soybean meal to DDGS substrate yielded 175.16 mg of TFA, including 2.49 mg eicosapentaenoic acid (EPA) and 5.26 mg docosahexaenoic acid (DHA). The ratios of ω-6/ω-3 found in chicken breasts fat were all lower than that found in control by 36.98, 31.51, 18.15, and 12.63% for SDDGS, rapeseed oil, soybean oil, and peanut oil, respectively.

Conclusions: This study identified an optimized SSF process to maximize PUFA productivity by M. alpine as the strain. This PUFA-enriched feed increased the PUFA contents as well as the proportions of ω-6 and ω-3 in chicken breasts and liver.

Keywords: PUFA; DDGS; Mortierella alpina; soybean meal; solid-state fermentation; chicken breasts; enrichment

(Published: 14 October 2016)

Citation: Food & Nutrition Research 2016, 60: 30842 - http://dx.doi.org/10.3402/fnr.v60.30842


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How to Cite
Yang S., & Zhang H. (2016). Enhanced polyunsaturated fatty acids production in <em>Mortierella alpina</em&gt; by SSF and the enrichment in chicken breasts. Food & Nutrition Research, 60. https://doi.org/10.3402/fnr.v60.30842
Original Articles