Effect of fermented date pite by Aspergillus niger and Bacillus | ||
| علوم دامی | ||
| Article 16, Volume 32, Issue 122, June 2019, Pages 203-220 PDF (1.48 M) | ||
| Document Type: Research Paper | ||
| DOI: 10.22092/asj.2018.121463.1679 | ||
| Authors | ||
| Naser Mahmoudnia* 1; Behrouz Dastar2; javad bayat kohsar3; Omid ashayerizadeh4 | ||
| 1Gonbad-Kavoos University employee | ||
| 2Gorgan University of Agricultural Sciences and Natural Resources | ||
| 3Department of Animal Science, College of Agriculture Science and Natural Resources, Gonbad Kavous University, Gonbad, Golestan | ||
| 4Assistant professor, Faculty of Animal Science, Gorgan University of Agricultural Sciences and Natural Resources | ||
| Abstract | ||
| This experiment was conducted to investigate the effects of feeding fermented date pite (FDP) on performance, carcass traits and ileal microbial population in broiler chickens. In a 2 ×4 factorial arrangement, 540 day – old broiler chicks were randomly assigned to one of nine experimental diets, each with five replicates containing 12 chicks each. Dietary treatments included a corn- soybean meal – based diet (control), and diets containing 2, 4, 6 and 8% raw date pit (RDP) and 2, 4, 6 and 8 % fermented date pit (FDP). Fermentation process effectively decreased crude fiber and increased crude protein (p < 0.05). Feeding fermented date pite increased feed intake and improved body weight gain in finisher period (25- 42 day) of the experiment (p < 0.05 ). In this period birds fed FDP with level 8% had significantly (p <0.05 ) body weight higher in comparison to chicks fed diet control ( 1474 gr vs 1336 gr ). Birds fed FDP had feed cost higher compared to chick fed RDP (p<0.05). Abdominal fat and gizzard was significantly lower in broiler fed FDP than to RDP (p <0.05 ). Lactic acid bacteria population and coliform in ileum of broilers fed diet containing FDP as compared to RDP were significantly higher and lower respectively (p<0.05). Results of this study demonstrated that fermentation date pite in level 8% led to performance improvement in broiler chickens during finisher period. | ||
| Keywords | ||
| Date pite; fermentation; performance; Broiler | ||
| References | ||
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