DYNAMICS OF RAPESEED CAKE QUALITY AND SAFETY INDICATORS FOR DIFFERENT DURATION OF MICROBIOLOGICAL FERMENTATION

Rapeseed is a promising source of replenishment of feed protein resources. Rapeseed surpasses many crops in terms of nutrient yield per unit area, nutritional and feed advantages. However, rapeseed contains anti-nutritional components that limit its widespread use for animal feeding. World science is studying various ways to solve this problem, including biofermentation. The authors of the study studied the dynamic effect of microbiological fermentation of different durations on the quality and safety of rapeseed cake, as a result of which it was found that after fermentation for 12, 24 and 36 hours there were significant changes in quality indicators: moisture content, crude fiber, crude protein, soluble carbohydrates, starch, vitamins B1 and B2, the most pronounced in 24- and 36-hour modes; regardless of the duration of microbiological fermentation of rapeseed cake, all the safety indicators studied ‒ mycotoxins, pesticides, toxic elements, GMOs remained at the pre-fermentation level and below the permissible MAC; the microbiological fermentation regime lasting 24 hours turned out to be optimal in terms of quality and safety of fermented rapeseed cake.