Short-Chain Fatty Acid Modulation in Chick Gut using Lactobacillus-Fermented Corn and Bean Chaff: A Prebiotic Approach

Abstract

The poultry industry faces challenges in maintaining chick gut health, impacting growth and productivity. Lactobacillus-fermented feed additives have shown promise in promoting gut health. This study aimed to investigate the effects of Lactobacillus acidophilus-fermented corn 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 (68.60% ± 0.12 vs 66.22% ± 0.11) and propionate (22.90% ± 0.11 vs 22.40% ± 0.16) compared to the control group, while n-butyrate (0.91 mg/L ± 0.01 vs 2.06 mg/L ± 0.01) and n-valerate (2.02% ± 0.01 vs 3.03% ± 0.01) decreased. Statistical analysis revealed significant differences (p < 0.05) in the levels of acetate, n-butyrate, and n-valerate between the test and control groups. The study concluded that Lactobacillus acidophilus-fermented corn and bean chaff modulated SCFAs and had the potential to enhance gut health in chicks. This study provides evidence on the prebiotic potential of Lactobacillus acidophilus-fermented corn and bean chaff in modulating SCFAs and promoting gut health in poultry.