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Connection of spectral pattern of carbohydrate molecular structure to alteration of nutritional properties of by-products from coffee processing affected by microorganism fermentation |
Samadi Samadi1,3,5,* 
, Xing Feng2
, Luciana Prates2
, Siti Wajizah1,5
, Zulfahrizal Zulfahrizal3
, Agus Arip Munawar3.5
, Weixian Zhang4
, Peiqiang Yu2
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1Animal Husbandry Department, Agricultural Faculty, Universitas Syiah Kuala, Darussalam-Banda Aceh, 23111, Indonesia
2Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK, S7N 5A8, Canada
3Department of Agricultural Engineering Universitas Syiah Kuala, Darussalam-Banda Aceh 23111, Indonesia
4Henan University of Animal Husbandry and Economy, Zhengzhou, Henan, China
5Research Centre for Innovation and Feed Technology, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia |
Correspondence:
Samadi Samadi, Tel: +6281383736633, Fax: +62-651 7555269, Email: samadi177@usk.ac.id
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Received: 11 January 2024 • Revised: 4 March 2024 • Accepted: 11 January 2024 |
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| Abstract |
Objective
The objective of this study was to determine internal structure spectral profile of by-products from coffee processing that were affected by added-microorganism fermentation duration in relation to truly absorbed feed nutrient supply in ruminant system.
Methods
The by-products from coffee processing were fermented using commercial fermentation product, consisting of various microorganisms: for 0 (control), 7, 14, 21, and 28 days. In this study, the association and correlation of carbohydrate-related spectral profiles with chemical and nutritional properties (chemical composition, total digestible nutrient, bioenergy values, carbohydrate sub-fractions and predicted degradation and digestion parameters as well as milk value of feed. The vibrational spectra of coffee by-products samples after fermentation for 0 (control), 7, 14, 21, and 28 days were determined using a JASCO FT/IR-4200 spectroscopy coupled with accessory of Attenuated total reflectance (ATR). The molecular spectral analyses with univariate approach were conducted with the OMNIC 7.3 software.
Results
Molecular spectral analysis parameters in fermented and non-fermented by-products from coffee processing included Structural carbohydrate, Cellulosic compounds, Non-structural carbohydrates, Lignin compound, CH-bending, structural carbohydrate peak1, Structural carbohydrate peak2, Structural carbohydrate peak3, Hemicellulosic compound, Non-structural carbohydrate peak1, non-structural carbohydrate peak2, non-structural carbohydrate peak3. The study results show that added-microorganism fermentation induced chemical and nutritional changes of coffee by-products including carbohydrate chemical composition profiles, bioenergy value, feed milk value, carbohydrate subfractions, estimated degradable and undegradable fractions in the rumen, and intestinal digested nutrient supply in ruminant system.
Conclusion
In conclusion, carbohydrate nutrition value changes by added-microorganism fermentation duration were in an agreement with the change of their spectral profile in the coffee by-products. The studies show that the vibrational ATR-FT/IR spectroscopic technique could be applied as a rapid analytical tool to evaluate fermented by-products and connect with truly digestible carbohydrate supply in ruminant system.
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| Keywords:
ATR-FTIR Molecular Spectroscopy; By-products from Coffee Processing; Carbohydrate; Fermentation; Molecular Structure; Nutrient Supply; Ruminant System |
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