Related Experiment Video
Updated: Jul 1, 2025
06:38
In Ovo Feeding of Commercial Broiler Eggs: An Accurate and Reproducible Method to Affect Muscle Development and Growth
Published on: September 20, 2021
2.4K
Feather meal processing methods impact the production parameters, blood biochemical indices, gut function, and
Hassan Safari1, Ardeshir Mohit1, Maziar Mohiti-Asli1
1Department of Animal Science, Faculty of Agriculture Science, University of Guilan, Rasht, Iran.
Journal of Animal Science
|March 13, 2024
Summary
Feather meal (FM) fermentation, especially using a combination of microbes (Co-FFM), enhances its nutritional value and amino acid profile for broilers. This processing improves gut health, enzyme activity, and beneficial microflora, making it a valuable protein source.
Area of Science:
- Animal Science
- Nutritional Biochemistry
- Microbiology
Background:
- Feather meal (FM) is a protein-rich byproduct, but its nutritional value can be limited by processing methods.
- Investigating novel processing techniques for FM is crucial for improving its utilization in animal feed.
Purpose of the Study:
- To evaluate the impact of various feather meal (FM) processing methods on broiler production parameters.
- To assess the effects of processed FM on blood biochemical indices, intestinal morphology, enzyme activities, and gut microflora.
- To determine the optimal FM processing method for enhancing broiler nutrition.
Main Methods:
- Broilers were fed diets containing raw FM, autoclaved FM, or fermented FM (FFM) using single or combined microbial cultures (Bacillus licheniformis, Bacillus subtilis, Aspergillus niger).
- Production parameters, blood chemistry, intestinal morphology (villus height, crypt depth), digestive enzyme activities, gut pH, and microflora were analyzed.
- Comparative analysis was performed against a control diet without FM.
Main Results:
- Fermented FM (FFM) showed increased ash, ether extract, and amino acid content, with decreased crude fiber and protein.
- Broilers fed FFM exhibited improved intestinal morphology (increased villus height and villus height:crypt depth ratio) and enhanced digestive enzyme activities (protease, amylase).
- FFM diets reduced serum cholesterol and triglycerides, decreased pathogenic E. coli and coliforms, and increased lactic acid bacteria in the gut.
Conclusions:
- Feather meal fermentation, particularly using a combination of Bacillus licheniformis, Bacillus subtilis, and Aspergillus niger (Co-FFM), significantly improves its nutritional quality.
- Co-FFM enhances broiler growth performance, gut health, nutrient digestibility, and gut microflora balance.
- Fermented feather meal represents a promising, high-value protein ingredient for broiler diets.
