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Development of Two Stage Probiotic Mix Fermented Feather Meal and Its Performance Evaluation on Chicken

A. A. Bhuiyan
Poultry Production Research Division, Bangladesh Livestock Research Institute, Savar, Dhaka.

K. B. M. Saiful Islam
Sher-e-Bangla Agricultural University, Sher-e-Bangla Nagar, Dhaka.

M. S. K. Sarker
Poultry Production Research Division, Bangladesh Livestock Research Institute, Savar, Dhaka.

J. Alam
National Institute of Biotechnology, Ganakbari, Dhaka, Bangladesh.

A. A. Bhuyan
National Institute of Biotechnology, Ganakbari, Dhaka, Bangladesh.

Abstract/ Executive Summary:

Feather meal is a high protein content unconventional feed ingredient for poultry in Bangladesh. It is usually used in the ration of poultry, because it contains high level Cys and low cost. However, it is difficult to digest and lack of some amino acids such as Met, Lys, His, and Trp, therefore, it needs further process to enhance nutritional value. Feather meal was collected from different available sources of Bangladesh. After that sterilization was done by following standard procedure. Raw feather meal was treated with alkali and autoclaved for 20 minutes under 15 PSI. Thereafter, the materials were oven dried and grounded to produce processed feather meal.Identification of the isolate was conducted by physical, biochemical and molecular means. Conventional biochemical and carbohydrate metabolism properties of the isolates are being conducted. Multiplication of pure culture of isolated bacteria as a probitic was carried on then with the probiotic fermentation of sterilized feather meal was done.

Keywords: Probiotics, Fermentation, Feather meal, Performance, Chicken

Location: Bangladesh Livestock Research Institute, Savar, Dhaka.

Start Date: 00-00-2013

End Date: 00-00-2014

Program Area: Quality and Nutrition

Commodity: Chicken

Objectives:

The objectives of the study are:

i) Collection and isolation of beneficial microbes to be used for fermentation of feather meal.

ii) Multiplication and fermentation of feather meal with the isolated probiotics.

iii) Assessment of chemical composition and nutritive value of developed probiotic fermented feather meal.

Methodology:

Activity-01: Collection of feather meal and necessary chemicals and reagents as well as processing of feather meal. Activity-02: Suitable bacteria isolation and multiplication as an agent of aerobic and anaerobic fermentation. Activity-03: Fermentation of feather meal by isolated bacteria and its nutritional make up evaluation The activities in details Activity-01: Collection of feather meal and necessary chemicals and reagents as well as processing of feather meal. Research methodology: Feather meal was collected from different available sources of Bangladesh. After that sterilization was done by following procedure. The work was done in between July to September of 2013. Activity-02: Suitable Bacteria isolation and multiplication as an agent of aerobic and anaerobic fermentation. Research methodology: Samples was prepared for targeted bacteria isolation. Initially samples were streaked on nutrient agar followed by culture in selective media. Standard biochemical test was performed for confirmation of both genus and species of bacteria. For further confirmation, molecular test was performed using gene specific primers reported earlier. Once the species of targeted bacteria is identified, those bacteria were preserved at -80ºC with suitable preservative medium and was used for next step, fermentation of feather meal. This part of work was conducted from October 2013 to March 2014. Activity-03: Fermentation of feather meal by isolated bacteria and its nutritional evaluation. Research methodology: Bacillus subtilis (Bac), Lactobacillus sporogenes (Lac) and Saccharomyces cerevisiae (Sac) were used in this trial. After sterilization of feather meal, Bac (106 CFU/g feather meal) and 10% water were added for the first stage for 2-day aerobic fermentation at 37°C. In the second stage of fermentation, Lac (106 CFU/g feather meal) or Sac (106 CFU/g feather meal) and 10% water were added into the fermented feed of first phase and incubated at room temperature (25-35°C) for 5 days in a sealed anaerobic fermentation. After that fermented feather meal was analyzed using methods described by AOAC to determine the nutritional value.

Source of Information: Proceedings of the Annual Research Review Workshop 2013-2014, BLRI, Savar, Dhaka. Publication No.261, pp: 135-139, October-2015.

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

At this stage it is not possible to draw a rigid conclusion because the work was not completed. Based on the current progress and other findings, it can be stated that two stage fermentation techniques might be helpful to digest and utilization of feather meal. A well balanced fermented feather meal mixed probiotic will be developed, if the work is completed. It will be reduced the feed cost as well as enhance productivity of chicken production. The further works in this project should be carried out in future.

Knowledge Management: Report/Proceedings