The efficacy of diets containing 40%-50% wheat, barley, or oat grains, fermented by a solid-state fermentation process, on bird performance, carcass yield, digestive organ development, and intestinal viscosity was tested. Compared with broiler chicks fed unfermented grains, those fed fermented oats had increased feed intake, and treatment with fermented wheat and barley improved the feed conversion ratio at days 21 and 42. Treatment with fermented barley and oats resulted in increased body weight at day 42. Treatment with fermented wheat and oats increased the percentage of carcass yield. Birds fed unfermented grains had highly viscous digesta, not seen among birds fed fermented grains. Compared with those fed unfermented grains, birds fed fermented grains had reduced (P < 0.05) size and weight of the digestive tract, but increased liver weight. In conclusion, feeding broiler chicks diets of fermented grains, particularly wheat and barley, yielded certain performance and carcass benefits, promising a growth-stimulating effect.

The sensory properties of poultry meat obtained from meat-type broiler chickens fed with fermented cereals and two different fermented supplements, and Japanese quails (Coturnix japonica) fed diets including fermented cereals (wheat, barley or oats), three probiotics (from E. faecium, B. subtilis, S. cerevisiae) and two different phytase preparations were evaluated. Fermented grains (particularly wheat and barley) decreased the sensory quality of meat. The use of three probiotic products and phytase did not negatively influence the sensory quality of the quail meats. The diets containing S. cerevisiae (probiotic) produced a highly appreciated meat. The less preferred meat samples were obtained from the quails fed diets containing fermented wheat, fermented barley, and E. faecium, due to the off-flavour and odour as well as tanginess. The supplementation of naturally or yeast-fermented liquid whey and lemon pomace was very effective to overcome the bad sensory quality (fish and metallic off-flavour and taste) of the broiler meat obtained by administering the control diet (rich in vegetable oil and fermented wheat).