Assessment of Fermented Chicken Feather Mixed with Fish Meal as a Chicken Additive for Healthy Broiler Chicks

Abstract

Maintaining healthy gut function in chicks is crucial for the poultry industry, as it impacts of growth and productivity. This study aimed to investigate the effects of Lactobacillus acidophilus-fermented chicken feather and bean chaff on modulating short-chain fatty acids (SCFAs) in chick gut and growth performance. The fermenter was isolated and characterized using cultural, morphological, and biochemical tests, and authenticated using molecular techniques. The isolate was identified as Lactobacillus acidophilus strain DSM20079. The SCFAs profile, body weights, organ weights, feed intake, and hematological indices of the control and test groups were analyzed. The test group also showed improved body weights, feed intake, and hematological indices. Statistical analysis revealed significant differences (p < 0.05) in the levels of SCFAs, body weights, and hematological indices between the test and control groups. The study concluded that Lactobacillus acidophilus-fermented chicken feather and bean chaff promotes growth, and enhances gut health in chicks. This study contributes to knowledge by providing evidence on the prebiotic potential of Lactobacillus acidophilus-fermented chicken feather and bean chaff in promoting gut health in poultry.