Effect of Solid-State Fermentation on Olive Byproducts on Performance, Beneficial Microorganisms, and Expression of Digestive Tract of Broiler Chickens

Document Type : Original Article

Authors

1 CEO Key Vet Cooperation (KVC), Zagazig, B. V. Sc., Faculty of Veterinary Medicine, Zagazig University, 44511, Egypt

2 Nutrition and Clinical Nutrition Department, Faculty of Veterinary Medicine, Zagazig University, 44511, Egypt

Abstract

The application of dried olive byproducts as supplementary feed sources in poultry feed remains constrained owing to their nutritional value and high contents of fiber. Solid-state fermented olive byproducts with addition of exogenous enzymes; is being investigated as an approach to improve its nutritional value. The consequences olive byproducts treated with fermentation with enzymes on growth performance; modification of genes encoding secretion of digestive enzymes, beneficial microorganisms of broiler chickens. A total of 72 one-day-old broiler chicks (Ross 308) were divided into four dietary groups, with three replicates of six birds per replicate. Dietary treatments were divided as follows: the control group while other treatments were basal diet with inclusion rate of fermented olive pulp (FOP) by three levels (5, 10, and 15%) of fermented olive byproducts for 42 days. The group fed 10 and 15% of FOB showed the highest body weight gain and the most improved feed conversion rate (FCR). Moreover, the expression of AMY2A, and PNLIP genes was significantly upregulated (p < 0.05) by elevating levels of FOB when compared with the control. Notably, the beneficial probiotics bacteria including lactobacilli was significantly increased and reached its peak load in FOBIII supplemented group. The findings of the current study implied that dietary incorporation of 15% FOB improved growth performance attributes, directed cecal microbes toward the beneficial one long with upregulation of digestive enzymes encoding genes. 

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