Apple pomace is a by-product from the apple processing industry and can be used
for the production of many value-added compounds such as enzymes, proteins, and
nutraceuticals, among others. An investigation was carried out to study the improvement in
the protein content in apple pomace by solid-state fermentation using the fungus
Phanerochaete chrysosporium by tray fermentation method. The effect of this protein in
terms of how it enriched apple pomace as animal feed for pigs has also been studied. There
was a 36% increase in protein content in the experimental diet with 5% w/w fermented apple
pomace. The efficiency of conversion of ingested food was increased from 43.5 ± 2.5 to
83.1 ± 4.4 in the control group and the efficiency of conversion of feed increased from
55.4 ± 4.5 to 92.1 ± 3.6 in the experimental group during the animal feed experiment.
Similarly, the effect of a protein enriched diet on odor emission and greenhouse gas emission
has also been studied. The results demonstrated that the protein enrichment of apple pomace