The Impact of Fermented Mango Peel on Body Weight and Lymphocyte Counts

Abstract

The disposal of mango peel poses a significant agro-waste challenge, as peels account for 35–60% of total fruit mass during industrial processing, while the poultry industry seeks sustainable, antibiotic-free growth promoters. The specific impact of Lactobacillus-fermented mango peel on physiological parameters remains underexplored. This study investigated the effects of a Lactobacillus-fermented mango peel supplement on the body weight and blood lymphocyte levels of broiler chicks, addressing the dual challenge of agro-waste valorisation and sustainable poultry nutrition. Mango peel was fermented using an isolated bacterial strain designated 'P', which was rigorously characterised through cultural, biochemical, and molecular analyses and definitively identified as Lactobacillus acidophilus strain DSM20079 (100% 16S rRNA gene identity, Accession CP020620.1). In a seven-week feeding trial, chicks receiving the fermented supplement achieved a final mean body weight of 3.662 kg, significantly higher (24.0% increase) than the control group's 2.954 kg, demonstrating a potent growth-promoting effect. Concurrently, haematological analysis revealed a significant immunomodulatory outcome: the test group exhibited a mean total lymphocyte count of 276.46 ± 1.01, a value significantly elevated (81.7% increase above normal control) and comparable to chicks treated with the standard immunostimulant levamisole (273.19 ± 1.21). These results indicate that the fermented product not only enhances nutrient bioavailability and weight gain but also robustly stimulates systemic cellular immunity. The findings confirm that solid-state fermentation with a precisely identified probiotic strain can transform mango peel into a multifunctional feed additive that simultaneously improves zootechnical performance and immune status, offering a viable strategy for waste-to-resource conversion in sustainable animal production.