Influence of microbial fermentation processing of sesame meal and enzyme supplementation on broiler performances

Abstract

Two experiments were conducted to investigate the effects of fermented sesame meal (FSM) replacement by soybean meal (SBM) in broilers. In the first experiment, a completely randomised design with 3 × 4 factorial arrangement was used for microorganism comparison [Lactobacillus acidophilus (LA), Saccharomyces cerevisiae (SC) and LA + SC] and fermentation time courses (0, 2, 7, and 12 days). In the second experiment, a total of 420-day-old boilers (Ross 308®) were randomly allocated to seven treatments and five replicates. The experimental treatments include basal diet based on soybean meal (SBM), SBM substituted with 15 and 25% raw sesame meal (RSM) with and without phytase (PHX); RSM15, RSM25, RSM15 + PHX, and RSM25 + PHX, and SBM substituted with 15 and 25% FSM; FSM15 and FSM25. Results showed that, in the fermentation process, the main effects of microorganism and days of fermentation significantly affected the pH and crude protein (p < .05). Also, the main effect of day of fermentation was found significant for phytic acid, oxalate and crude fibre (p < .05). The crude protein was increased when a mixture of LA and SC was used (p < .05). Broilers fed RSM25 had the lowest and the highest BWG and FCR, respectively, than those fed other diets on day 42 (p < .05). Compared to all diets except for RSM15, RSM25 a reduction was recorded for phosphorus digestibility (p < .05). In conclusion, fermentation process improved the nutrient value of the RSM and subsequently performance of the broilers and could be used as a protein source in broiler diets. Highlights Fermentation process leads to significant decrease in phytic acid content of sesame meal. Raw sesame meal had adverse effects on the performance of broilers. Fermented sesame meal may improve the broilers performance similar to soybean meal.