Modulation of Short-Chain Fatty Acid Level of Chicks Gut using Bacillus subtilis Fermented Corn and Bean Chaff

Abstract

The poultry industry faces challenges in optimizing gut health and productivity. Short-chain fatty acids (SCFAs) play a crucial role in gut health, but modulation strategies are limited. Limited studies have explored the impact of Bacillus subtilis fermented corn and bean chaff on SCFA levels in the chicks' gut, necessitating an investigation into its potential as a gut health modulator. 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.  The 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 a feed additive and assessed for the impact on SCFAs of chicks’ gut using an in vivo technique. The fermenter, identified as Bacillus subtilis strain PK5-17, was characterized culturally, morphologically, and biochemically and to the molecular level The study showed significant increase (p<0.05) in acetate (69.65% vs 66.22%), propionate (26.11% vs 22.40%), and n-valerate (3.94% vs 3.03%) levels in the test group compared to the control group. The n-butyrate level was similar between groups (p>0.05). The study concluded that Bacillus subtilis fermented corn and bean chaff modulates SCFA levels in the gut of chicks, suggesting its potential as a gut health modulator.