PSVII-29 - Ruminant-relevant protein metabolic profiles of byproducts from coffee processing affected by microorganism fermentation duration in relation to its molecular structure spectral profiles

Abstract: To our knowledge, there is few studies on the correlation between internal structure of fermented products and nutrient delivery from by-products from coffee processing in ruminant system. The objective of this project was to use advanced vibrational spectroscopic technique (ATR-FT/IR) to reveal interactive correlation between protein internal structure and ruminant-relevant protein and energy metabolic profiles of by-products from coffee processing affected by the added-microorganism fermentation duration. The by-products from coffee processing were fermented using commercial fermentation product, called Saus Burger Pakan (SBP), consisting of various microorganisms: cellulolytic, lactic acid, amylolytic, proteolytic, and xylanolytic microbes, for 0, 7, 14, 21 and 28 days. Protein chemical profiles, CNCPS subfractions, and ruminal degradation and intestinal digestion of protein were evaluated. The ATR-FTIR spectroscopy was used to study protein structural features of spectra that were affected by microorganism fermentation duration. The molecular spectral analyses were carried using OMNIC. Molecular spectral analysis in fermented and non-fermented by-products from coffee processing included: Amide I area (AIA), Amide II (AIIA) area, Amide I heigh (AIH), Amide II height (AIIH), α-helix height (αH), β-sheet height (βH), AIA to AIIA ratio, AIH to AIIH ratio, and αH to βH ratio. The relationship between protein structure spectral profiles of by-products from coffee processing and protein related metabolic features in ruminant were also investigated. Fermentation decreased rumen degradable protein and increased rumen undegradable protein of by-products from coffee processing (P< 0.05), indicating more protein entering from rumen the small intestine for animal use. The fermentation duration significantly impacted (P< 0.05) protein structure spectral features. Fermentation tended to increase (P< 0.10) AIA, AIH and β-sheet height which all are significantly related to the protein level. Protein structure spectral profiles of by-product form coffee processing could be utilized as potential evaluators to estimate protein related chemical profile and protein metabolic characteristics in ruminant system.