Effects of fermented palm kernel cake in acidic and basic solutions on the performance of broiler chickens

Abstract

Palm kernel meal is a by-product used very sparingly in poultry feed, due to its low nutritional value and gravelly appearance which could be improved by physical or chemical treatments. The aim of this study was to assess the effect of palm-kernel meal fermentation period on its nutritional value and growth performances of broiler chickens. The treatment consisted of fermenting palm kernel meal in a solution of humic acid (HA) or limestone, for 0, 2, 4 and 6 days. A control ration without palm kernel meal (R0) was compared to rations containing 15% unfermented palm kernel cake (R0+) and 15% fermented palm kernel cake in humic acid and limestone solutions. Each experimental ration was randomly assigned to 8 chicks in 4 experimental units of 02 chicks each, repeated 4 times per a 2×3 factorial design (2 fermentation modes and 3 fermentation period). The main results showed that fat content (13.04%) and metabolizable energy (5314 Kcal/kg DM) of palm kernel meal were higher when fermented in humic acid for 6 days. Fermentation in the basic solution for the same period (6 days) increased protein (13.52%) and cellulose (24.21%) contents. Whatever the fermentation mode, the digestive utilization coefficient of dry matter, organic matter, crude protein and crude cellulose increased with the fermentation period. Fermentation mode and period had no significant effect on growth performance. However, growth characteristics tended to improve with fermentation period. In conclusion, fermentation of palm kernel in humic acid and limestone solutions improved significantly (P<0.05) the digestibility of all feed components, enabling chickens to take advantage of the nutrients for better growth performances.