The fermented feed used in broiler production has gained significant attention for its potential to improve growth performance, enhance gut health, and modulate gut microbiota. This review synthesized findings on the effects of both solid and liquid fermented feed in broilers. Fermentation processes enhance nutrient bioavailability; reduce anti-nutritional factors; and generate beneficial metabolites, such as short-chain fatty acids, which contribute to gut health. Incorporating fermented feed in broiler diets has been shown to improve weight gain, the feed conversion ratio, and nutrient absorption by promoting favorable gut morphology changes, including an increased villus height and villus height-to-crypt depth ratios. Additionally, fermented feed fosters a beneficial microbial environment by increasing lactic acid bacteria populations while reducing pathogenic microbes. Fermentation also modulates gut immunity by regulating cytokine production and stimulating immune cell activity. However, challenges such as inconsistent effects on feed intake and growth during the early production stages underscore the need for optimizing fermentation protocols tailored to broiler production systems. Although the implementation of liquid fermented feed presents logistical challenges, research suggests it can significantly improve feed digestibility. Advances in precision fermentation techniques and multi-strain inoculant use hold promise for further improving fermented feed efficacy. Future research should focus on assessing the long-term impacts, economic viability, and environmental sustainability of fermented feed in commercial poultry systems. Overall, fermented feed offers a promising strategy to enhance productivity and sustainability in broiler farming while reducing the reliance on conventional feed additives. This review reflects the body of knowledge at the time of writing.

The objective of this study was to evaluate the fermentability of various agricultural raw materials using a novel Liquid State Fermentation (LSF) technique. The formulations were based on protein-rich plant ingredients, such as sunflower, wheat, and rapeseed, addressing the persistent issue of byproducts in the food industry by seeking alternative utilization methods. While the LSF method has been used in pork production, it remains a new technology in the poultry sector. Distiller’s Dried Grains with Solubles (DDGS) and Corn-Gluten Feed (CGF) were chosen based on previous experiments. These mixtures were enhanced by inoculation with various bacterial strains to produce fermented feeds with probiotic properties. The bacteria played a crucial role in the entire fermentation process. The starters included a commercial culture and fresh sweet whey of a semi-hard cheese. Additionally, selected bacterial strains were used based on previous research and literature data. Solaris model bioreactor system were utilized to produce the fermented feeds. This approach aims to promote a healthier gastrointestinal system in farm animals, protecting them against pathogenic bacteria. The fermentation process was designed to generate beneficial molecules such as enzymes, organic acids, and bacteriocins, further supporting the health benefits of the final product. This is significant because such feed can reduce the need for antibiotics in farm animal breeding, aligning with the EU’s stance on minimizing antibiotic usage. Throughout our research, we meticulously monitored the fermentation process, gathering data for a comprehensive comparison. Our analysis focused on changes in pH, the microbiological and hygienic properties of the feed, and the production of organic acids in the fermenting mixtures. The results consistently showed a decrease in pH values after 24 h of fermentation. DDGS with selected strains exhibited the highest LAB counts at 9.89 log10 CFU/cm^3, whereas the combination of CGF and whey produced the highest lactic acid concentration at 28.86 mg/ml. These promising results warrant further investigation through animal trials.

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Bacteria carrying genes responsible for antibiotic resistance cannot be used in food production. For this reason, exploring the antibiotic resistance profile of probiotic candidates and the antimicrobial substances they produce are essential for probiotic strain selection. The aim of this study was to develop and evaluate additional elements of a complex in vitro test system for rapid and efficient selection of a large number of putative probiotic isolates. In a previous work, we had tested bacterial strains (n=217) isolated from Transylvanian raw sheep milk, cultured sheep milk, and sheep cheese samples and we reduced the sample number to a total of six Gram-positive, non-hemolytic, catalase-negative, well-aggregating, good acid and bile acid tolerating strains. In this research, we investigated the antibiotic resistance and antimicrobial production capacity of the pre-selected strains (n=6). The antimicrobial activity of the isolates was determined by the agar well diffusion assay. Strains E15, E66, E173, E198, and E216 were found to inhibit the growth of both Salmonella Enteridis ATCC 13076 and the control strain (i.e., Lactobacillus acidophilus ATCC 4356). Antibiotic resistance tests were performed by the agar disk diffusion method. All six isolates belonging to the species of Levilactobacillus brevis and Lactiplantibacillus plantarum were found to be resistant to several antibiotics and, therefore, cannot be used for the manufacture of commercial probiotic products. In conclusion, our in vitro test system proved to be capable of effectively screening out unsafe isolates.

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