Submerged Fermentation with Rumen Liquid as a Potential Approach to Improve the Nutritional Composition of Sunflower Meal

This study examined how submerged fermentation with rumen liquid influences the nutrient composition of sunflower meal (SFM) at various fermentation times. The experiment was designed with five fermentation times (0 d/Control (CON), 1 d/FSFM (Fermented SFM)-1, 3 d/ FSFM -3, 5 d/ FSFM -5, and 7 d/ FSFM -7), each with five replicates. Nutrient analysis of the fermented materials comprised dry matter (DM), ash, crude protein (CP), ether extract (EE), nitrogen-free extract (NFE), and crude fiber (CF). Additionally, pH values were determined after fermentation. The results demonstrated significant differences in all FSFM groups. CP was increased (17.5%) in the FSFM-1 compared to the CON (P