article · Animals
Subjecting soybean meal to double-stage microbial fermentation using fungal and bacterial metabolites creates double-fermented soybean meal, which was evaluated as a dietary replacement for standard soybean meal in broiler chickens at inclusion rates of 0, 25, 50, and 100 percent. The fermented ingredient contained higher levels of protein, free amino acids, phytase activity, and beneficial lactic acid bacteria, alongside substantial reductions in fibre, lipids, and trypsin inhibitors. In feeding trials, higher dietary levels of double-fermented soybean meal enhanced growth performance, apparent digestibility of calcium and phosphorus, digestive enzyme activities, and immune markers. The diet also upregulated jejunal amino acid and peptide transporter genes, reduced intestinal coliform counts, and elevated crude protein, calcium, and phosphorus retention in breast meat. Consequently, the fermented feed fully replaced standard soybean meal with positive physiological and nutritional outcomes.
Soybean meal is a standard protein source in poultry feed, but it contains anti-nutritional compounds that limit nutrient absorption. Using microbial fermentation to pre-treat feed ingredients reduces these anti-nutritional factors, enhances feed digestibility, strengthens bird immunity, and produces poultry meat with higher nutritional value, providing a clear route to improve broiler health and dietary efficiency.
This research is relevant to animal feed manufacturers and commercial poultry producers seeking enhanced protein ingredients for broiler rations. The formulation functions as a direct substitute for standard soybean meal. Having been applied and tested in feeding trials with complete dietary replacement, the concept is technically validated in animals, although the abstract does not provide details on large-scale fermentation production, processing costs, or regulatory clearance.
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Inclusion of microbial fermented soybean meal in broiler feed has induced advantageous outcomes for their performance and gastrointestinal health via exhibiting probiotic effects. In this study, soybean meal (SBM) was subjected to double-stage microbial fermentation utilizing functional metabolites of fungi and bacteria. In broiler diet, DFSBM replaced SBM by 0, 25, 50 and 100%. DFSBM was reported to have higher protein content and total essential, nonessential and free amino acids (increased by 3.67%, 12.81%, 10.10% and 5.88-fold, respectively, compared to SBM). Notably, phytase activity and lactic acid bacteria increased, while fiber, lipid and trypsin inhibitor contents were decreased by 14.05%, 38.24% and 72.80%, respectively, in a diet containing 100% DFSBM, compared to SBM. Improved growth performance and apparent nutrient digestibility, including phosphorus and calcium, and pancreatic digestive enzyme activities were observed in groups fed higher DFSBM levels. In addition, higher inclusion levels of DFSBM increased blood immune response (IgG, IgM, nitric oxide and lysozyme levels) and liver antioxidant status. Jejunal amino acids- and peptide transporter-encoding genes (LAT1, CAT-1, CAT-2, PepT-1 and PepT-2) were upregulated with increasing levels of DFSBM in the ration. Breast muscle crude protein, calcium and phosphorus retention were increased, especially at higher inclusion levels of DFSBM. Coliform bacteria load was significantly reduced, while lactic acid bacteria count in broiler intestines was increased with higher dietary levels of DFSBM. In conclusion, replacement of SBM with DFSBM positively impacted broiler chicken feed utilization and boosted chickens' amino acid transportation, in addition to improving the nutritional value of their breast meat.
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DOI: 10.3390/ani13061030
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