Effect of feeding different levels of palm kernel cake fermented by Paenibacillus polymyxa ATCC 842 on broiler growth performance, blood biochemistry, carcass characteristics, and meat quality

Abstract

A feeding trial was conducted to investigate the effect of palm kernel cake fermented by Paenibacillus polymyxa ATCC 842 (FPKC) on broiler performance. A total of 245 1-day-old broiler chicks (Cobb 500) were raised in the conventional open-sided house. The birds were fed diets containing 0 (Control), 5%, 10% and 15% palm kernel cake (PKC) and 5%, 10%, 15% FPKC. The bodyweight and the feed intake were recorded. The bodyweight gain (BWG) and feed conversion ratio (FCR) were calculated. Carcass characteristics and meat quality were measured at the end of the experiment, whereas blood was collected at 21 (starter) and 42 days (finisher) to determine blood biochemistry. The results showed that the addition of 10% or 15% PKC in broiler diets led to a significant (P < 0.05) decrease in BWG and increase in FCR during the finisher phase or overall performance. However, BWG and FCR were improved (P < 0.05) in chickens fed with 10% or 15% FPKC compared with those fed with 10% or 15% PKC or the Control group. The relative weight of the gizzard was higher (P < 0.05) for the broiler group fed with 15% PKC compared with those birds fed the Control diet or FPKC at 3 weeks of age. No significant differences were observed among the dietary treatments in blood biochemistry, breast meat colour, drip loss, cooking loss and tenderness. In conclusion, the present experiment showed that palm kernel cake fermented by P. polymyxa ATCC 842 could be fed to broiler chickens up to 15% in their rations without any adverse effect on the growth performance and meat quality.

Comparative Study of Extracellular Proteolytic, Cellulolytic, and Hemicellulolytic Enzyme Activities and Biotransformation of Palm Kernel Cake Biomass by Lactic Acid Bacteria Isolated from Malaysian Foods

“…According to Ahmed et al [56], a significant reduction in the crude fiber of canola meal fermented by L. salivarius could improve the growth performance of broilers. Furthermore, adequate inclusion level of PKC fermented by P. polymyxa or Paenibacillus curdlanolyticus into broiler feed could improve body weight gain without adverse effects on the meat quality and growth performance of broiler as compared to unfermented PKC [57,58,59].…”

“…The postbiotic metabolites produced by Lactobacillus plantarum strains, one of the major and important species of LAB that employed in this study, have been extensively reported as a versatile health supplement for rat and livestock as a growth promoter to produce safer and healthier meat for consumers [52,53,54,55]. Paenibacillus polymyxa and other LAB, such as Lactobacillus salivarius, could reduce the crude fiber and improved nutrient digestibility of broiler fed with fermented lignocellulosic biomass [56,57,58,59].…”

Solid-state fermented plant protein sources in the diets of broiler chickens: A review

“…(2014) Paenibacillus polymyxa Cellulase, xylanase, mannanaseFlask9 d at 30 °CAlshelmani et al. (2016) Paenibacillus polymyxa Cellulase, xylanase, mannanaseFlask9 d at 30 °CAlshelmani et al. (2017a)Cellulolytic bacteria ( Paenibacillus polymyxa and Paenibacillus curdlanolyticus )Cellulase, xylanase, mannanaseFlask4 to 7 d at 30 °CAlshelmani et al.…”

“…(2016) Bacillus subtilis ST-141, Saccharomycetes N5Increased crude protein, reduced crude fibre, increased crude ash and reduced free gossypolWang et al. (2017)Palm kernel cake Aspergillus wentii Increased crude protein, increased crude fat, reduced crude fibre, increased ash, reduced ADF, reduced NDF, reduced hemicellulose and increased phosphorusMuangkeow and Chinajariyawong (2009) Paenibacillus polymyxa and Paenibacillus curdlanolyticus Reduced crude protein, increased ash, increased fibre (ADF, NDF, hemicellulose) and reduced celluloseAlshelmani et al., 2017a, Alshelmani et al., 2017bLupin flour Lactobacillus acidophilus, Lactobacillus aporogenes and Lactobacillus kefiri Increased crude protein, reduced crude fat, reduced crude fibre, increased phosphorus and reduced ANF (phytic acid and tannins)Van Vo et al. (2015)ANF = anti-nutritional factors; ADF = acid detergent fibre; NDF = neutral detergent fibre.…”

“…Dietary inclusion of solid-state fermented feed did not have any negative effect on performance and nutrient digestibility in growing-finishing pigs (Hu et al., 2016). Interestingly, there is an increasing interest in incorporating solid-state fermented feeds in broiler diets due to the benefits of improving performance and gut health (Alshelmani et al., 2016, Alshelmani et al., 2017a). The nutritional features of the aforementioned alternative protein sources have been evaluated by several authors, mainly with a view to assessing the implication of their use in poultry diets.…”