Assessment of Trichoderma Asperellum Fermented Agricultural Waste-Based Feed on Broiler Chicken Growth and Meat Quality

Abstract

The demand for poultry products is increasing due to rising world population. This has led to high prices and inadequacy of traditional poultry feed ingredients which creates a need to look for alternative feed sources like agricultural wastes. The present study was conducted to assess the effect of Trichoderma asperellum-fermented agricultural waste-based feed on the growth and meat quality of broiler. Wheat bran and rice husk were selected as agricultural waste-based substrates for solid state fermentation (SSF). Total 25 broiler chicks (one day old) were distributed into 5 treatment groups randomly: group 1 was fed completely on basic feed mixture (control), group 2 was fed on diet with 10% unfermented wheat bran (WB), group 3 was fed on diet with 10% fermented wheat bran (FWB), group 4 was fed on diet with 10% unfermented rice husk (RH) and group 5 was fed on diet with 10% fermented rice husk (FRH). The experiment was conducted for 5 weeks. Nutrient analysis showed that solid state fermentation (SSF) improved the protein and carbohydrate content. Statistical analysis of growth performance showed that there was significant (P < 0.05) improvement in body weight in group fed on diet with 10% fermented wheat bran (FWB) as compared to control group. The group fed on 10% fermented rice husk (FRH) maintained a similar body weight as compared to control group. The groups fed on 10% unfermented wheat bran (WB) and 10% unfermented rice husk (RH) had lower body weight than control group. No significant changes were detected in meat quality parameters among all the treatment groups. In conclusion, fermenting the potential feed substrates through fungus Trichoderma asperellum not only improved the nutrient content by degrading complex components but also had a positive effect on chicken growth. This study suggests that wheat bran fermented by Trichoderma asperellum can be added to broiler diet upto 10% without any deleterious effect on the growth and meat quality.