Lactobacillus-Fermented Yam Peel Supplementation: Impact on Organ Weight and Leukocyte Indices in Broiler Chicks

Abstract

Yam peel is a significant agro-waste with underutilized potential. The physiological impact of its valorization via Lactobacillus fermentation remains unclear. This study evaluated the corollary effects of Lactobacillus-fermented yam peel (LFYP) on organ weight and leukocyte indices in broiler chicks. The fermenting organism was isolated and definitively identified through cultural, biochemical, and molecular characterization as Lactobacillus acidophilus strain DSM20079, confirmed by 100% genomic identity and an E-value of 0.0. In a controlled feeding trial, the physiological impact of dietary LFYP inclusion was assessed. Analysis of vital organ weights revealed no statistically significant differences between the control and test groups. Independent samples t-tests for the liver (7.44g vs. 7.40g, p > 0.05), kidneys (0.51g vs. 0.52g, p > 0.05), lungs (1.31g vs. 1.31g, p > 0.05), and heart (0.63g vs. 0.67g, p > 0.05) confirmed the supplement's systemic biocompatibility and absence of toxicity. Conversely, significant alterations were observed in leukocyte profiles. The test group exhibited a marked and statistically significant lymphocytosis, with lymphocyte percentage increasing from 50.70% to 61.30% (p < 0.05). Concurrently, significant reductions occurred in eosinophil percentage (4.75% to 0.10%, p < 0.01) and neutrophil percentage (40.60% to 36.40%, p < 0.05). Monocyte levels also decreased non-significantly. In conclusion, Lactobacillus acidophilus-fermented yam peel is a safe feed ingredient that does not adversely affect organ integrity but induces a significant immunomodulatory shift in broilers, characterized by enhanced lymphocyte proliferation and attenuated eosinophilic response. This validates LFYP as a functional immunonutrient derived from agricultural waste for sustainable poultry production.