Modulation of Short-Chain Fatty Acid Levels in Chick Gut Using Lactobacillus-Fermented Chicken Feather and Bean Chaff: Implications for Poultry Health

Abstract

Maintaining healthy gut function in chicks remains a challenge for the poultry industry, impacting growth and productivity. Encouragingly, Lactobacillus-fermented feed additives have shown efficacy in promoting gut health and alleviating these issues. 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.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 of the control and test groups were analyzed using gas chromatography.The results showed that the test group had increased levels of acetate (70.35% ± 0.12 vs 66.22% ± 0.11), propionate (29.40% ± 0.22 vs 22.40% ± 0.16), and n-valerate (3.17% ± 0.01 vs 3.03% ± 0.01) compared to the control group, while n-butyrate decreased (0.97 mg/L ± 0.01 vs 2.06 mg/L ± 0.01). Statistical analysis revealed significant differences (p < 0.05) in the levels of acetate, n-butyrate, propionate, and n-valerate between the test and control groups. The study concludes that Lactobacillus acidophilus-fermented chicken feather and bean chaff modulates SCFAs and has the potential to enhance 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 modulating SCFAs and promoting gut health in poultry.