Connection of spectral pattern of carbohydrate molecular structure to alteration of nutritional properties of by-products from coffee processing affected by microorganism fermentation

Samadi Samadi; Xing Feng; Luciana Prates; Siti Wajizah; Zulfahrizal Zulfahrizal; Agus Arip Munawar; Weixian Zhang; Peiqiang Yu

doi:10.5713/ab.24.0021

Connection of spectral pattern of carbohydrate molecular structure to alteration of nutritional properties of by-products from coffee processing affected by microorganism fermentation

Anim Biosci. 2024 Apr 26. doi: 10.5713/ab.24.0021. Online ahead of print.

Authors

Samadi Samadi^{1

2

3}, Xing Feng⁴, Luciana Prates⁴, Siti Wajizah^{1

3}, Zulfahrizal Zulfahrizal², Agus Arip Munawar, Weixian Zhang⁵, Peiqiang Yu⁴

Affiliations

¹ Animal Husbandry Department, Agricultural Faculty, Universitas Syiah Kuala, Darussalam-Banda Aceh, 23111, Indonesia.
² Department of Agricultural Engineering Universitas Syiah Kuala, Darussalam-Banda Aceh 23111, Indonesia.
³ Research Centre for Innovation and Feed Technology, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia.
⁴ Department of Animal and Poultry Science, College of Agriculture and Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK, S7N 5A8, Canada.
⁵ Henan University of Animal Husbandry and Economy, Zhengzhou, Henan, China.

PMID: 38665073
DOI: 10.5713/ab.24.0021

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.

Keywords: ATR-FTIR Molecular Spectroscopy; By-products from Coffee Processing; Carbohydrate; Fermentation; Molecular Structure; Nutrient Supply; Ruminant System.