Influence of Different Biological Treatments on Fermentation of Soya Bean Meal and Sun Flower Meal

This paper focuses on fermented Soya Bean Meal (SBM) and Sun Flower Meal (SFM) with three biological treatments: Aspergillus Oryza or Ruminococcus flavefaciens and Lactobacillus Plantarum and evaluated these treatments on chemical composition, cell wall constituents, Invitro dry matter disappearance (INDMD) and measurement enzyme activity. Our results in this revealed that after 2 hours, fermented SBM with three treatments improved IVDMD values (19.47, 20.65, and 18.38 %, respectively) compared to the control. IVDMD was the highest value after 4 and 6 hours with all treatments which improved between 18.42 to 29.12%. IVDMD of Sunflower meal control (unfermented) after 2 hours was 26.60% and fermented SFM was improved with fungi by 20.82%, while improved by 23.12% with bacteria and improved by 34.63% with bacteria plus fungi compared control SFM. The data showed that fermented SBM and SFM with all treatments were no significant (p >0.05) of activity enzymes Alfa amylase and Protease. While indicating that increased activity enzymes in fermented SBM and SFM produce Cellulase and xylanase enzymes compared to the control. It was concluded that the results increase of IVDMD, and CP while decreased CF in fermented SBM and SFM by producing Enzyme.