Bacillus subtilis Fermented Bean Chaff and Chicken Feather: A Potential Strategy for Modulating Short-Chain Fatty Acid Levels in Chicks' Gut

Authors

  • O. Abba Department of Microbiology, Federal University of Gusau, Zamfara State.
  • I. H. Iheukwumere Department of Microbiology, Faculty of Natural Sciences, Chukwuemeka Odumegwu Ojukwu University, Uli, Campus, Anambra State, Nigeria.
  • C. M. Iheukwumere Department of Applied Microbiology and Brewing, Faculty of Biosciences, Nnamdi Azikiwe University, Awka, Nigeria.
  • V. E. Ike Department of Microbiology, University of Agriculture and Environmental Sciences, Umuagwo, Imo State, Nigeria.
  • J. N. Ezendianefo Department of Microbiology, Tansian Universiy, Umunya, Anambra State, Nigeria.
  • D. J. Okongwu Department of Chemistry, Nwafor Orizu College of Education, Nsugbe.
  • C. A. Mere Department of Biochemistry, Chukwuemeka Odumegwu Ojukwu University, Uli Campus.
  • P. A. Nnagbo Department of Microbiology, Imo State University, Owerri.
  • A. G. Ofuani Department of Science Laboratory Technology, Delta State Polytechnic, Ogwashi-Uku, Delta State, Nigeria.

DOI:

https://doi.org/10.54117/iijbs.v6i1.124

Keywords:

Bacillus subtilis, Fermented, Short-chain fatty acids, Gut health, Chicks

Abstract

Poultry industry struggles with gut health and productivity optimization. Chicken feather waste and bean chaff are underutilized. Limited studies explore Bacillus subtilis fermented feed impact on chicks' gut SCFA levels, warranting investigation into its gut health potential. This study was carried out to evaluate the effect of Bacillus subtilis fermented corn and bean chaff on the modulation of short-chain fatty acid (SCFA) levels in the gut of chicks, and to investigate its potential as a gut health modulator.  Fermenter used in this study was obtained following the standard microbiological techniques. Corn and bean chaff were collected, processed, homogenized and fermented using solid state fermentation method, and this was incorporated as feed additive and assessed for the impact on SCFAs of chicks’ gut using in vivo technique. The fermenter (Bacillus subtilis PK5-17) was characterized culturally, morphologically, and biochemically. Results showed increased acetate (69.10% vs 66.22%) and propionate (26.03% vs 22.40%) levels (p<0.05) in test vs control groups. n-butyrate decreased (0.92 vs 2.06 mg/L, p<0.05); n-valerate was similar (p>0.05). The fermented feed shows potential as a gut health modulator in chicks.

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Published

2026-02-13

How to Cite

Abba, O., Iheukwumere, I. H., Iheukwumere, C. M., Ike, V. E., Ezendianefo, J. N., Okongwu, D. J., Mere, C. A., Nnagbo, P. A., & Ofuani, A. G. (2026). Bacillus subtilis Fermented Bean Chaff and Chicken Feather: A Potential Strategy for Modulating Short-Chain Fatty Acid Levels in Chicks’ Gut. IPS Interdisciplinary Journal of Biological Sciences, 6(1), 221–233. https://doi.org/10.54117/iijbs.v6i1.124

Issue

Vol. 6 No. 1 (2026): Jan-Mar

Section

Articles

License

Copyright (c) 2026 O. Abba, I. H. Iheukwumere, C. M. Iheukwumere, V. E. Ike, J. N. Ezendianefo, D. J. Okongwu, C. A. Mere, P. A. Nnagbo, A. G. Ofuani

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This work is licensed under a Creative Commons Attribution 4.0 International License.