This study was conducted to compare the broiler chicks responses to raw sesame meal (RSM), either processed by microbial fermentation or enzyme supplementation. A total of 420-day-old boiler chicks (Ross 308V R ) were allocated to a completely randomised design experiment with 7 treatments and 5 replicates (12chicks/replicate). Treatments include: basal diet based on soybean meal (SBM), SBM substitution with 15 and 25% RSM either with phytase [5000 FTU phyzyme XP/g (PHX)] (RSM 15 þ PHX, and RSM 25 þ PHX) or without enzyme (RSM 15 , RSM 25 ), and two diets in which SBM substituted with 15 and 25% fermented sesame meal (FSM 15 and FSM 25 ). The results indicated that fermentation process decreased oxalate and phytic acid (51% and 44%, respectively), and simultaneously increased in crude protein (13%), ether extract (11%) and available phosphorus (61%) (p < .05). Moreover, compared to SBM and RSM treatments, broilers fed diets containing FSM, lead to significant (p < .05) increase in Lactobacillus and decrease in coliforms count in the ileum. Furthermore, the broilers fed FSM 15 diet had the lowest reduction in Escherichia coli population in the crop (p < .05). In the jejunum, the highest villus height was observed in the FSM 25 diet compared to RSM diets (p < .05). Compared to SBM, inclusion of FSM 25 to broiler rations resulted in blood triglycerides and cholesterol reduction by 30.7 and 23.7%, respectively (p < .05). Conclusion is that fermentation process can improve nutrient value of the RSM and could be considered as a protein source in broilers diet. HIGHLIGHTS:Fermentation process increased nutrient value of the sesame meal. Fermented sesame meal shifted intestinal microbial population more towards benefit bacteria. Fermented sesame meal increased the villus height in the jejunum and decreased blood triglycerides and cholesterol in broilers. ARTICLE HISTORY

Two experiments were conducted to investigate the effects of fermented sesame meal (FSM) replacement by soybean meal (SBM) in broilers. In the first experiment, a completely randomised design with 3 Â 4 factorial arrangement was used for microorganism comparison [Lactobacillus acidophilus (LA), Saccharomyces cerevisiae (SC) and LA þ SC] and fermentation time courses (0, 2, 7, and 12 days). In the second experiment, a total of 420-day-old boilers (Ross 308V R ) were randomly allocated to seven treatments and five replicates. The experimental treatments include basal diet based on soybean meal (SBM), SBM substituted with 15 and 25% raw sesame meal (RSM) with and without phytase (PHX); RSM 15 , RSM 25 , RSM 15 þ PHX, and RSM 25 þ PHX, and SBM substituted with 15 and 25% FSM; FSM 15 and FSM 25 . Results showed that, in the fermentation process, the main effects of microorganism and days of fermentation significantly affected the pH and crude protein (p < .05). Also, the main effect of day of fermentation was found significant for phytic acid, oxalate and crude fibre (p < .05). The crude protein was increased when a mixture of LA and SC was used (p < .05). Broilers fed RSM 25 had the lowest and the highest BWG and FCR, respectively, than those fed other diets on day 42 (p < .05). Compared to all diets except for RSM 15 , RSM 25 a reduction was recorded for phosphorus digestibility (p < .05). In conclusion, fermentation process improved the nutrient value of the RSM and subsequently performance of the broilers and could be used as a protein source in broiler diets. HIGHLIGHTSFermentation process leads to significant decrease in phytic acid content of sesame meal. Raw sesame meal had adverse effects on the performance of broilers. Fermented sesame meal may improve the broilers performance similar to soybean meal.

No abstract