International Journal of Veterinary Sciences and Animal Husbandry 2023; SP-8(5): 07-14

ISSN: 2456-2912
VET 2023; SP-8(5): 07-14
© 2023 VET
Application of fermentation technology in poultry feed
www.veterinarypaper.com
Received: 15-04-2023
for the sustainable poultry industry: A review
Accepted: 23-05-2023

Dr. Ratna Supriya Dr. Ratna Supriya, Dr. Vemula Sravathi, Dr. Poloju Deepa, Dr. Koppu
Ph.D. Scholar, College of Vasavi, Dr. Katam Divya and Dr. Palak Tripathi
Veterinary Science, Rajendra
Nagar, Hyderabad, Telangana,
India
DOI: https://doi.org/10.22271/veterinary.2023.v8.i5Sa.673

Dr. Vemula Sravathi Abstract

Ph.D. Scholar, College of The poultry industry plays a pivotal role in global food security, providing a significant source of protein
Veterinary Science, Rajendra for human consumption. However, the industry faces substantial challenges related to sustainability,
Nagar, Hyderabad, Telangana, including the efficient utilization of resources, environmental concerns, and animal welfare issues. In
India recent years, fermentation technology has emerged as a promising approach to address these challenges
Dr. Poloju Deepa
and promote sustainable practices within the poultry sector. Fermentation is a versatile process involving
Ph.D. Scholar, Indian Veterinary the enzymatic transformation of complex organic substances into simpler compounds through the action
Research Institute, Bareilly, of microorganisms like bacteria, yeast, or molds. This review explores the application of fermentation
Uttar Pradesh, India technology in poultry feed production and its implications for the sustainability of the poultry industry.
The application of fermented feeds in poultry production has gained significant attention due to its
Dr. Koppu Vasavi potential to replace antibiotics and reduce feed costs. Fermentation enhances the nutritional value and
Ph.D. Scholar, Indian Veterinary
Research Institute, Bareilly,
nutrient availability of feed ingredients, leading to improved poultry performance. It also positively
Uttar Pradesh, India influences gut microbiota, intestinal morphology, lipid profiles, antioxidant status, and immunity in
poultry. In conclusion, fermentation technology holds great promise for the sustainable poultry industry
Dr. Katam Divya by improving feed quality, reducing environmental impacts, and promoting animal health. The
Ph.D. Scholar, College of integration of fermented feeds into poultry nutrition practices represents a critical step toward achieving a
Veterinary Science, Rajendra more sustainable and efficient poultry production system.
Nagar, Hyderabad, Telangana,
India
Keywords: Fermentation technology, poultry feeds, solid-state fermentation, submerged fermentation,
Dr. Palak Tripathi immunity
Ph.D. Scholar, College of
Veterinary Science, Rajendra Introduction
Nagar, Hyderabad, Telangana, Fermentation
India
Fermentation is defined as a chemical transformation of complex organic substances into
simple compounds by the action of enzymes which are produced by microorganisms such as
bacteria, yeast, or molds. Enzymes facilitate this process by hydrolysis and breaking down
complex organic substances into smaller, more easily digestible compounds and nutrients,
particularly in case of food.
According to reports from Canibe and Jensen (2012) [4], fermentation outcomes are highly
variable and seem to be influenced by the nature and characteristics of the substrate.
Various factors can influences the fermentation rate and fermented product quality. These
factors encompass conditions like temperature, pH, levels of dissolved CO2 and CO2,
composition of medium and the type of operational system used (continuous or batch type),
the addition of different precursors, mixing processes, fermenter shear rates and the duration of
the fermentation process (Renge et al., 2012) [36].
Depending on the microorganism used for the fermentation, yield of various end products such
Corresponding Author: as acetic acid, lactic acid, or ethanol. Different microorganisms exhibit distinct reactions to
Dr. Ratna Supriya each substrate. According to Couto and Sanroman (2006) [6], the Lactobacillus produces lactic
Ph.D. Scholar, CVSc, Rajendra acid, molds yields citric acid, while yeasts produce ethanol and CO2.
Nagar, Hyderabad, Telangana,
India

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History of fermentation Solid state fermentation

Fermentation is a natural phenomenon that predates our full Solid-state fermentation is a specific process in which
understanding of the biochemical processes involved. Our microorganisms thrive on a solid substrate under the
ancestors harnessed this natural process to create a variety of controlled conditions, typically in absence of free water. Over
products such as beer, wine, mead (fermented honey & water time, the advancement of these techniques has enabled large-
based drink), cheese. Back in the 1850-1860s, Louis Pasteur scale production of a diverse range of bioactive compounds,
was the pioneering zymurgist, delving into the study of including antibiotics, pigments, antioxidants, antitumor
fermentation and demonstrating that it was caused by living agents, bio-surfactants, bioactive peptides, and more.
cells. Around 1837 to 1838, C. Cagniard de la Tour, T. Generally, SSF is utilized for production of fermented dry
Swann, and F. Kuetzing published works that provided feed, which can be incorporated into basic feed mixes like
compelling evidence supporting the living nature of yeast. whole grains. Alternatively, the fermented dry feed can be
Through their independent microscopic investigations, they transformed into a powder form.
confirmed that yeast was a living organism capable of Moisture essential for the process is absorbed within the solid
reproducing through budding. Interestingly, the term "yeast" matrix, as outlined by Pandey (2003) [21]. Nevertheless, it is
traces its origins back to a Sanskrit word meaning "boiling," crucial for the substrate to maintain sufficient moisture to
likely because bread and wine, two staple foods of Europe, facilitate growth and metabolic activity of micro-organisms.
were produced using yeast. As research progressed, scientists
Selection of Micro-organism
discovered the presence of bacteria in the fermentation
Microorganism selection is a crucial factor in enhancing
process as well.
product yields. The SSF approach, characterized by its low
moisture content, is applicable to a restricted range of
Types of fermentation microorganisms, primarily fungi like Rhizopus spp. and
In general, fermentation techniques are divided into 2 types Aspergillus spp. and some bacteria, such as Bacillus spp. and
based on type of substrate used: solid-state fermentation Lactobacillus spp. also employed in this method (Supriyati et
(SSF) and submerged fermentation (SmF). al., 2015) [27].

Fig 1: Interactions in fermented feed among micro-organisms present, fermentation parameters, and substrate quantity that influence final end
products

Substrate Depending on the composition of the substrate, the

The choice of substrate plays an important role in micro microorganism has to be selected. Lignocellulosic residues
organism growth and, consequently, increase the product are best suited for the activity of wood-rotting fungi.
yield. The selected substrate should ideally provide both Specifically, white rot fungi, which belong to the
physical support and essential nutrients to support the thriving Basidiomycetes and some Ascomycetes groups, are adept at
culture. degrading lignin. On the other hand, brown rot fungi
In the SSF process, the selection of the substrate is crucial as (Basidiomycetes) excel in breaking down celluloses and
it serves as both a physical support and a nutrient source for hemicelluloses. The soft-rot fungi, represented by species like
the growing culture. Commonly employed agro residues as Aspergillus niger and Trichoderma reesei, possess a
substrates in SSF includes cassava & sugarcane bagasse, comprehensive system of cellulases that they release into their
various cereal brans like wheat bran, rice bran, and oat bran, environment.
as well as soybean bran (Farinas, 2015) [9]. Additionally, Agro residues play a dual role in the process, serving not only
coffee pulp and their husks, fruit peels & pulps, wood as solid support for biomass growth and nutrient absorption,
shavings, corn cobs, and straws from different sources are but also as a valuable source of nutrients and carbon for the
also used. These materials are mainly composed of NSP like organisms. In some cases, additional supplementation
celluloses, hemicelluloses, lignin, starch, pectins, and other becomes necessary to ensure optimal growth. The medium is
fibers. typically enriched with both macro and micronutrients,

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including elements like P, S, K, Mg, Ca, Zn, Mn, Cu, Fe, Co, The SSF Advantages
and Iodine (Farinas, 2015) [9]. When selecting the substrate,  Simple and cost-effective, possible to be carried out on
availability and cost are the primary factors to be taken into farm
consideration.  Enhanced efficiency and cost-effective media
 Reduced efforts in downstream processing.
Bioreactor design for SSF  Resembles the natural environment suitable for various
The SSF bioreactors can be categorized according to the type microorganisms, particularly fungi and molds.
of mixing system utilized. There are several classifications  Due to Low moisture content, less susceptibility to
based on the aeration method, which includes static contamination, and ease of transportation of the
bioreactors (e.g., fixed bed & perforated trays) and stirred fermentation products
bioreactors (such as stirred drum or horizontal drum or).  Possesses numerous environmental benefits.
Additionally, other categorizations are available depending on  Less effluent release, generation of less wastewater and
the presence of forced aeration. reduce pollution
 By enabling the utilization of solid agro-industrial
Static bioreactors byproducts as substrates and facilitating solid waste
A variety of static bioreactors are utilized in solid-state management (Pandey, 2003) [21], it offers the advantage
fermentation across different scales, ranging from laboratory of sustainability and environmental friendliness.
setups to industrial applications. One common example of a  Greater product stability & yield
static bioreactor used in SSF is the Erlenmeyer flask.  Substrates are utilized in a gradual and consistent
Erlenmeyer flasks are small perforated trays with fixed type manner, allowing for an extended fermentation period
of bed bioreactors (Also known as Raimbault columns), Roux using the same substrate.
bottles, jars, Petri dishes, and roller bottles are chosen for
their simplicity and suitability for working with small Disadvantages of SSF
volumes. One common feature of these bioreactors is the lack  Difficulties with scale-up
of agitation. Erlenmeyer flasks, particularly well-suited for  Difficulties in regulating of process parameters, including
laboratory-scale investigations and process optimization, are temperature, moisture, nutrient content, and others.
simple glass flasks with a restricted capacity, sealed with  Difficulty in the purification of end products and biomass
cotton plugs to allow aeration through the process of estimation
diffusion. Their advantages include ease of handling, cost-  Microorganisms capable of thriving in low moisture
effectiveness, and the ability to conduct multiple simultaneous conditions can be employed.
tests.  Heat production poses challenges, and regulating the
growth environment becomes exceedingly difficult.
Agitated bioreactors
An alternative approach to bioreactors for SSF involves Submerged fermentation
continuous and intermittent agitation of the solid medium. Submerged fermentation is a cultivation technique involving
This method led to the development of bioreactors, such as microorganisms grown in a liquid broth. This process breaks
rotating drums or horizontal paddle mixers, which may or down the nutrients and releasing of desired bioactive
may not include water jacket. If the continuous mixing is compounds into the solution. In this approach, the
employed, these bioreactors are designed to achieve greater fermentation substrate stays in a liquid form, offering
uniformity of solid medium and enhances O2 transfer to the essential nutrients for microbial proliferation. It makes use of
microorganisms. free-flowing liquid substrates such as molasses, broths,
soluble sugars, fruit and vegetable juices, whey, liquid media,
Steps involved in SSF (Yang et al., 2021) [32] wet distillers' grains, and sewage/wastewater (Missotten et al.,
2016) [17].
In this approach, specific microorganisms are cultivated
within enclosed containers filled with a nutrient-rich broth
and a high oxygen concentration.
In Submerged Fermentation (SmF), the substrate is consumed
rapidly, necessitating constant replacement or
supplementation with nutrients. The fermentor, housing the
substrate, operates continuously, and the product biomass is
harvested continuously using various technical methods an
finally the product is filtered or centrifuged and then dried.
The most suitable bacteria for submerged fermentation are
those that thrive in conditions with high moisture content or
high water activity. Submerged fermentation (SmF) is
employed to produce fermented liquid feed using these dried
bacteria.

Advantages of SmF
 Improved monitoring of temperature, dissolved oxygen,
pH and concentration of water-soluble molecules
 Separation of biomass after the fermentation process was
Fig 2: Schematic representation of steps involved in solid- simple
state fermentation of substrates  Smooth mixing and aeration
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 Straightforward scaling-up process fluctuating fiber and protein levels, along with the presence of
antinutritional factors (ANF) in these unconventional
Phases during microbial growth ingredients. These factors have a negative impact on feed
A) Lag phase digestibility.
Following inoculation, there is an initial period with no Earlier research studies have demonstrated that fermentation
significant increase in the number of microbial cells, and this results in an increase in crude protein (CP) content while
phase is referred to as the "lag phase." decreasing crude fiber content (Sugiharto et al., 2015a,
During this stage, the organisms acclimate to the new 2016a) [24-25]. Furthermore, fermentation plays a role in
environment into which they have been introduced. decreasing the occurrence of diverse ANF and toxic
compounds in feed ingredients (Xu et al., 2012) [30].
B) Acceleration phase Besides the improved nutritional attributes, fermentation is
The acceleration phase refers to the period when the cells associated with a considerable population of LAB (lactic acid
have just begun to multiply and their numbers start to bacteria), leading to the establishment of a low-pH
increase. environment enriched with high levels of organic acids
(Canibe and Jensen, 2012) [4]. Research indicates that these
C) Log phase specific characteristics, either individually or in combination,
The log phase, also known as the exponential phase, is can act as a protective barrier, guarding the feed against
characterized by a steady and rapid increase in cell numbers. pathogen contamination before being consumed (Niba et al.,
2009) [18]. Moreover, these features can be advantageous for
D) Deceleration phase the gastrointestinal health of chickens.
The deceleration phase is the period when the previously
constant growth rate starts to decline. Solid-state fermentation (SSF) of feed
It is a process where microorganisms degrade feed substrates
E) Stationary phase to facilitate their growth and metabolite production,
During the stationary stage, the population of microbial cells simultaneously breaking down anti-nutritional factors and
reaches a state of equilibrium, with no significant growth toxins present in the feed. This method involves fermenting a
occurring. This stage is reached either when the carbon source feed substrate using naturally occurring or introduced
is exhausted or when there is an accumulation of end microorganisms under controlled conditions, usually
products. maintaining a water content below 70%.
Adopting SSF of feed has the potential to modify the feed's
F) Death phase nutritional characteristics, digestibility, palatability, and
In the death phase, cell numbers steadily decline as a result of safety. Furthermore, SSF shows promise as a viable
reduced metabolic activity and depletion of energy resources, alternative to antibiotics in animal feed (Wang et al., 2017)
[29].
leading to cell death. The nutritional properties of these fermented feeds are
The choice of maintaining specific phases of cell growth influenced by various factors, such as the type of fermentation
depends on the desired product. In microbial mass production, starter (the type of bacterial culture), the composition of
the logarithmic (log) phase is commonly favoured. substrates used, and the specific fermentation conditions like
temperature and incubation time (Niba et al., 2009) [18].
Importance of fermented feeds in poultry
1. Substitute to antibiotics Fermented feeds characteristics
In the realm of animal production, antibiotics are incorporated Fermentation is widely recognized for its positive impact on
into animal feeds through two approaches: utilizing sub- the nutritional and microbial properties of specific feedstuffs
therapeutic levels as growth promoters (AGPs) or (Sugiharto et al., 2015a) [24].
administering therapeutic levels to address diseases. As An investigation into fermented maize kernels revealed a rise
growth promoters, antibiotics assist in reducing the in organic acids during fermentation, resulting in a decrease in
competition between gastro-intestinal microflora and the host pH from 5.5 to 4.2. Additionally, the counts of lactose-
for nutrients (Dibner and Richards 2005) [35]. negative enterobacteria, coliform bacteria, yeasts, and molds
Regrettably, significant apprehension has arisen regarding the significantly lowered from 6 to 3 log CFU/g after the
utilization of AGPs due to their prolonged and widespread fermentation. Conversely, the counts of lactic acid bacteria
application in animal production, leading to the emergence of (LAB) was increased from 7.5 to 8.2 log CFU/g (Ranjitkar et
resistant bacterial spp. or strains and also due to the al., 2016) [36].
accumulation of antibiotic residues in eggs and meat. Many Generally, fermented products exhibit elevated populations of
trials are conducted and proved that probiotics, prebiotics, and LAB and reduced no of Enterobacteriaceae members.
organic acids are used as antibiotic alternatives. But in recent Moreover, they contain higher concentrations of organic
days, fermented feeds become more popular. Because these acids, particularly lactic acid, resulting in lower pH values
fermented feeds are rich in probiotics, prebiotics & organic compared to their raw material counterparts.
acids and have similar actions to them (Jazi et al., 2019) [13]. These characteristics make the fermented feeds particularly
beneficial for promoting healthy gastro-intestinal functions
2. To decrease the feed cost and also enhancing the overall well-being of chickens
In the commercial poultry sector, the cost of broiler feed (Sugiharto et al., 2016a, b) [24-25].
constitutes a significant portion, up to 70%, of the total Fermentation offers several benefits, including improved
expenses. Due to the increasing global feed prices, the poultry microbiological metrics and the reduction of mycotoxins in
industry is progressively investigating feedstuffs. Studies conducted by Okeke et al. (2015) [19]
alternative/unconventional feed ingredients. Nonetheless, this demonstrated a decrease in mycotoxins in unsteeped maize
transition is confronted with several challenges, including grains through fermentation.
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Under solid-state fermentation (SSF) conditions, Yang et al. resulting in spoilage and a decline in feed quality, while also
(2018) [31] observed decreases in zearalenone levels, which is increasing the risk of infections in poultry.
a mycotoxin primarily produced by Fusarium fungi. The Fermented feeds containing elevated levels of lactic acid and
decrease in mycotoxins is linked to the crucial function of maintaining a low pH have been found to impede the growth
bacteria engaged in fermentation, as they assist in breaking of bacteria like E. coli and Salmonella typhimurium in
down and transforming the mycotoxins into non-toxic chicken diets (Niba et al., 2009) [18]. Additionally, Londero et
compounds. al. (2014) [37] discovered that the inclusion of fermented whey
In addition to the mentioned benefits, fermented feeds contain in the diet of poultry enhanced their resistance to fungal
acetic acids and biogenic amines (such as Putrescine, contamination. Moreover, during fermentation, metabolites
Cadaverine and histamine), which could affect feed like organic acids and bacteriocins, produced by lactic acid
palatability. It is essential to note that fermentation might also bacteria, exhibit preservative effects and prolong the shelf-life
compromise certain nutritional elements in the feed, such as of fermented feeds, leading to decreased bacterial and fungal
degradation of free lysine, which could have adverse effects contamination.
on host performance (Canibe and Jensen, 2003) [4].
Experts frequently recommend diverse strategies to enhance Effect of fermentation technique on the nutritive value of
fermentation processes and optimize the final product. These feed ingredients
approaches may include improving fermentation conditions The fermentation process enhance the nutritive value of
and environments, incorporating acidifiers such as organic feedstuffs by increasing their CP content. This improvement
acids, utilizing concentrated starter strains like LAB (lactic is attributed due to formation of microbial protein and
acid bacteria), or employing enzymes (Canibe and Jensen, reduction in non-protein compounds (NPN), such as fiber,
2012) [4]. These measures not only accelerate the fermentation during fermentation. Additionally, fermentation leads to a
process but also result in improved the nutritional values & decrease in crude fiber, anti-nutritional factors, and toxic
improve the palatability of the end product. compounds, which is facilitated by the enzymes produced by
Sugiharto et al. (2015b) [25] proposed a strategy to preserve microorganisms. The decrease in pH value observed in
essential nutrients in fermented feeds by suggesting the fermented feed can be attributed to the production of organic
fermentation of the grain fraction separately, before acids, such as lactic acid and acetic acid, as well as short-
incorporating it into the compound diets, rather than chain fatty acids (SCFA) by anaerobic bacteria during
fermenting the complete whole diets. Storage of poultry feed fermentation (Sugiharto et al., 2015a, 2016a) [24-25].
can lead to contamination by bacteria, molds, and fungi,
Table 1: Effect of fermentation on nutritive value of feed ingredients
S. No Fermentation Substrate Organisms used Output Reference
Bacillus, Lactobacillus
Significant decrease in phytic acid, trypsin inhibitors,
Feed Mixture (containing Maize S. Cerevisiae @ (2×109, 3×109 & Liu et al.
1 beta-glucans and pH value
60%, SBM 20% & wheat bran) 5×108 CFU/g) respectively for 5 (2021) [16]
Increase in CP value after fermentation.
days
B. Subtilis BJ (106 CFU/g) for 48 Increased the CP, ash & total P content Lowered the Tang et al.
2 Cotton seed meal
hours crude fiber content (2012) [28]
Basal substrate with rapeseed meal L. fermentum, B. subtilis
(RSM), wheat bran and brown Enterococcus faecium, Reduction in pH and isothiocyanates Chiang et al.
3
sugar (75%, 24% & 1%) Saccharomyces cerevisiae for 30 Increase in C and lactobacilli counts (2010) [38]
respectively days
Total feed (corn, SBM, corn gluten Improvement in the lactic acid bacterial count and Li et al.
4 LAB 5 days
meal, DDGS, and wheat bran) total acid concentration (2022) [15]
L. acidophilus, Improvement in the crude protein, LAB count
Jazi et al.
5 Soybean meal L. Plantarum, B. subtilis and Lowered the crude fibre and ANF of soybean meal
(2017) [12]
Aspergillus oryzae for 7 days (Phytic acid, trypsin inhibitors, B-conglycin, glycinin)
Lactobacillus salivarius for 30 Increasing CP content, Aljubori et
6 Canola meal
days Decreased CF & glucosinolates al. (2017) [1]

Effect of fermented feeds on the growth performance Microorganisms play an important role in the breaking down
Fermented feed demonstrates probiotic properties because of the complex macromolecular organic compounds in the feed
its abundant population of lactic acid-producing bacteria, into smaller, easily digestible substances. These reduced
which contributes to acidification. This process lowers the gut antinutritional factors lead to a decrease in gut inflammation
pH and creates an environment that hinders the establishment and an improvement in nutrient bioavailability and
of pathogenic organisms, ultimately leading to enhanced digestibility, consequently enhancing growth performance
performance (Jazi et al., 2017) [12]. (Feng et al., 2007a) [39].
Table 2: Effect of fermented feeds on the growth performance in poultry
S. No Fermentation Substrate Inclusion level Output Reference
Fermented Soybean meal Total replacement of SBM
1 Higher weight gain Better FCR Jazi et al. (2018) [11]
(FSBM) with FSBM, Broiler
Higher weight gain, better FCR than unfermented
2 Fermented Rapeseed meal 10% FRSM Broiler Chiang et al. (2009) [5]
group
3 Fermented Cottonseed meal 10 and 20% FCSM Broiler Improved growth performance Jazi et al. (2017) [12]
Improvement in laying performance, sensory
4 Fermented Rapeseed cake 20% of FRSM to layers Kopacz et al. (2021) [14]
qualities of eggs & albumen quality
Improvement in body. weight gain, FCR and
5 Fermented canola meal Broiler Elbaz AM (2021) [8]
nutrient digestibility
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Effect on gut microbiota & intestinal morphology peroxidase to react with hydrogen peroxide and thiocyanate,
The intestinal microflora serves as the initial line of defense, leading to the generation of oxidative intermediates. These
safeguarding the host from diseases that arise due to the intermediates play an important role in inhibiting the growth
colonization of pathogens in the gut. The fermented feed of pathogenic bacteria. Additionally, CO2 has the capacity to
inclusion cause the acidification of the upper GIT. So, this control the growth of certain gram-negative bacteria (Yang et
provides appropriate environment for the establishment of al., 2021) [32].
beneficial bacteria & prevents the pathogenic bacteria (Niba The reduction in pathogenic bacteria can also be attributed to
et al., 2009) [18]. the decreased amount of substrates available for microbial
Lactobacillus has the ability to secrete lactobacilli and fermentation in the gut. This is due to increased nutrient
produce organic acids, CO2, and H2O2, which possess the digestibility in the small intestine which is brought by
capability to inhibit the growth of pathogenic bacteria (Zhang, fermentation of feed (Yang et al., 2021) [32].
2006) [33]. Furthermore, lactobacillin which is a bactericidal The fermentation process degrades the antinutritional factors
peptide, demonstrates selective entry into the bodies of in feed and prevents their negative effects like villus atrophy
pathogenic Gram-positive bacteria. Once inside, it acts by and crypt hyperplasia in the small intestine. Fermented feed
either destroying their genetic material or disrupting essential rich in SCFA, butyric acid, and acetic acid act as an energy
metabolic pathways, effectively inhibiting their growth. H2O2 source for the growth of epithelial cells and improves
activates the peroxidase-thiocyanate system, causing lactate morphology.

Fig 3: The regulation mechanism of lactobacillus in solid-state fermented feed (SFF) on gastrointestinal ecology.

Table 3: Effect of fermented feeds on gut microbiota & intestinal morphology in poultry
Fermentation
S. No Inclusion level Output Reference
Substrate
Total replacement of
Fermented soybean- Low pH value Increase in LAB count Increased the villus height Jazi et al. (2018)
1 SBM with FSBM, [11]
based diet (FSBM) (VH) and VH:CD ratio and also decreased CD in jejunum
Broiler
Increase in LAB count Decrease coliforms and pH in the ileum
Fermented cottonseed 10 & 20 percent Jazi et al. (2017)
2 Increased VH and VH:CD ratio in duodenum and jejunum Reduced [12]
meal FCSM
CD
Increased LAB count and E. coli count was decreased in intestine Elbaz AM
3 Fermented canola meal Broiler
Improved intestinal morphology by increasing villus height. (2021) [8]
Fermented soybean Broiler Significant improvement in the VH, CD & VH:CD ratio of duodenum Supriya et al.
4
meal based diet and jejunum Increased LAB count, lowered Ileal pH value (2022) [26]
Fermented sesame Increase in LAB count and decrease in E.coli and coliforms count in Hajimohammadi
5 Broiler
meal the ileum .et al. (2020) [2]

Effect of fermentation on lipid profile excretion as well. Furthermore, Lactobacilli exhibit

Fermented feeds are abundant in lactic acid bacteria (LAB), hypolipidemic properties by inhibiting the activity of 3-
specifically Lactobacillus spp., which possess the ability to hydroxy-3-methyl-glutaryl-coa, resulting in lower serum
deconjugate bile salts. This action leads to the hydrolysis of concentrations of triglycerides.
bile salts, disrupting their reabsorption cycle and increasing In a study carried out by Jazi et al. (2018) [11], the researchers
their excretion in feces. Since cholesterol serves as a investigated and compared the effects of different dietary
precursor for primary bile salts synthesized in liver, the interventions on serum lipid profiles in quails. The dietary
increased excretion of bile salts is linked to higher cholesterol treatments comprised a control diet based on corn and
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soybean meal (SBM), along with four experimental diets: 1) improved performance and gastrointestinal health due to their
control diet + 0.1% dietary probiotic mixture (PM); 2) control probiotic effects. As a result, they could be considered as an
diet + 0.2% organic acid (OA) mixture; 3) control diet + a alternative to AGPs (antibiotic growth promoters).
combination of both PM and OA; and 4) an additives-free diet Additionally, fermented feedstuffs have positive effects on
with fermented soybean meal (FSBM) replacing the SBM in antioxidant status, immunity, and serum lipid profile.
the control diet. By day 35 of the experiment, the diets Furthermore, substituting expensive conventional feedstuffs
containing PM, PM+OA, and FSBM exhibited significant like yellow corn and soybean meal with more affordable
reductions in serum concentrations of triglycerides, unconventional fermented feedstuffs not only reduces feed
cholesterol, LDL-C, and VLDL-C-when compared to both the costs but also contributes to overall cost efficiency in animal
control and OA-supplemented diets. production.
Hajimohammadi et al. (2020) [2] reported that fermented
sesame meal inclusion @ 15% in the broiler diets References
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