Research Article

Effect of Fermented Feed Addition and Crude Protein Level on Performance of Local Chickens in the South of Vietnam

Pham Tan Nha*, Le Thu Thuy

Can Tho University, Cantho City, Vietnam.

Received | October 07, 2022; Accepted | October 28, 2022; Published | November 20, 2022

*Correspondence | Pham Tan Nha, Can Tho University, Cantho City, Vietnam; Email: ptnha@ctu.edu.vn

Citation | Nha PT, Thuy LT (2022). Effect of fermented feed addition and crude protein level on performance of local chickens in the south of vietnam. Adv. Anim. Vet. Sci. 10(12): 2596-2601.

DOI | http://dx.doi.org/10.17582/journal.aavs/2022/10.12.2596.2601

ISSN (Online) | 2307-8316

Copyright: 2022 by the authors. Licensee ResearchersLinks Ltd, England, UK.

This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

Introduction

In many Vietnamese provinces, particularly in the south, Noi chickens are raised, which helps farmers increase their income. Raising domestic chickens has several advantages, including good resistance, simplicity in rearing, and good climatic and breeding circumstances adaption. This type of bird, raised in a small-scale project in Vietnam, has good genetic potential as they can eat and digest different types of feed. Therefore, domestic chicken production will play an important role in the sustainable development of the poultry industry in Vietnam.

Fermented maize or broken rice has helped the birds eat more, digest the feed better, Therefrom, helping the birds grow faster, the feed conversion ratio is reduced and the birds are less sick, especially reducing gastrointestinal diseases such as dysentery, typhoid and coccidiosis (Nha, 2020).

Maize and broken rice are very popular source of feed for poultry today. They are widely grown and popular in the southern provinces of Vietnam, so they are inexpensive food that is always available locally. The study’s objectives include using more frequently locally produced feed, lowering the cost of raising animals, preventing poultry diseases, and being environmentally sustainable.

Materials and methods

Location and climate of the study area

The experiment was carried out on a private farm in Binh Minh Town, Vinh Long Province. The experimental period was from April to August 2022. The chemical analysis of feeds was done at the laboratory of the Department of Animal sciences, Faculty of Agriculture of Can Tho University.

Experimental animals

One day old Noi chickens were purchased from a farm in Long An Province. During the period of raising and preparing for the experiment, Noi chickens were fed with concentrate for chicks (20% CP). Noi chickens were trained to eat experimental diets 2 weeks before the experiment. Noi chickens were put into the experiment at 43 days old. These chickens were injected with vaccine H5N1, Newcastle and some other diseases before being put into the experiment.

Experimental design and treatments

Experiments (3*2*3 factorial) with 2 factors. Factor fermentation: Yeast-fermented maize (YM), Yeast-fermented broken rice (YR), Probiotic fermented maize (PM). Factor protein level: 20% (CP20) and 16% % (CP16). One hundred and eighty Noi chickens at 6 weeks of age (334±9.5 g/bird) were put to the test, and 10 birds per experimental unit (balanced sex). The treatments were: YM20, YR20, PM20, YM16, YR16 and PM16. All treatments were added 4% (DM) of fermented feed to the basal diet. The trial lasted 9 weeks with Noi chickens from 6 to 14 weeks of age. Feed ingredients of basal diet was presented in Table 1.

Table 1: Feed ingredient composition of concentrate basal diet in the experiment

How to incubate cornstarch with active probiotics: Mix 1kg of active probiotics with 10kg of maize starch, then add about 5-6 liters of water and mix well until the corn is sticky. Then put it in a plastic bag or barrel and tie it tightly or cover the box (anaerobic). Keep the batch incubated in a dry, dark and warm place (about 32-35 Celsius degrees), can be used after 4-5 days. When taking maize to incubate for Noi chicken to eat, it will have a slight aroma and slightly sour taste, should only be used for 7-10 days (Niem and Nha, 2018) (Table 2).

Table 2: Active ingredients of probiotics used in the study

Basal diet was formulated and contained 12.9 MJ ME/kgDM, 20% CP and 16% CP. Fermented feed was finely mixed with the concentrate following experimental design before feeding. Chemical compositions of feed basal diet were presented in Table 3.

Table 3: Chemical compositions of feed ingredients and basal diet (% DM)

Carcass values: after finishing 4 chickens (2 males and 2 female) per each experimental unit were slaughtered for the evaluation of carcass traits. Body measurements of birds were described by Salomon (1996).

Chemical analyses

Feeds offered were analyzed for chemical compositions: DM, OM, CP, EE, CF and Ash. They were analyzed following procedures of AOAC (1990). NDF analysis was followed the Van Soest et al. (1991) and ME was calculated by Janssen (1989).

Statistical analysis

Data were analyzed by using General Linear Model (GLM) of Minitab program 16.1.0 (Minitab, 2016) and the comparison of significant difference between two treatments was done by Tukey method of Minitab (2016).

Results and discussion

Daily intakes of feed and nutrients of growing Noi chickens

Daily intakes of DM, OM, CP, EE and NDF were significantly lower (P<0.05) for the Noi chickens giving CP16 treatments than CP20 treatments at CP level factor. At the additional factor of fermented feed: Daily intakes of DM, OM, EE and NDF were significantly higher (P<0.05) for the Noi chickens giving PM treatments than for other treatments (Table 4).

The DM and CP intakes in the present trial are lower than those of a previous study on Tau Vang chickens (61.6-63.4 gDM/day; 11.1-11.5 gCP/day, respectively) reported by Nha and Dong (2021). The ME intake was significantly lower for the Noi chickens in the PM treatments (P<0.05) than for the Noi chickens in other treatments at the additional factor of fermented feed. At the CP level factor: Daily intakes of CP and ME were significantly higher for the Noi chickens in the CP20 treatments (P<0.05) than for the Noi chickens in CP16 treatments.

Effects of factor fermentation and factor protein level on the growth performance of growing Noi chicken

Table 5 shows that daily weight gain (DWG) were lower for the Noi chickens with YM and YP treatment than PM treatments at the additional factor of fermented feed. At the CP level factor, DWG was higher for Noi chickens with CP20 treatment than CP16 treatments. FCR was best used to PM treatments in fermented feed supplements. At the CP level factor, FCR of CP20 treatments was bester than CP16 treatments (3.1 and 3.3; respectively). FCR of this trial were consistent with the values of 3.1-3.5 reported by Pham Tan Nha (2020). The final live weights in this trial were in a range of 1405-1529g of a previous experiment (Nha and Dong, 2021). Results of CP consumption/weight gain was significantly lower for the chickens in the CP16 treatment (P<0.05) at the CP level factor (530 and 611 g/kg).

FCR tends to decrease when fermented feed is added. The PM treatments was the lowest FCR of chicken in the fermentation factor. At the CP level factor, the CP20 treatments was lower FCR of chicken than the CP16 treatments.

Table 4: Daily intakes of feed and nutrient of Noi chicken (g/bird)

Table 5: Daily weight gain, final live weight and feed conversion ratio (FCR) of Noi chichens (g/bird)

Slaughter weights of Noi chicken were correspondent to the final live weights. Carcass weight were not significantly higher in the YM, PM and CP20 treatments (P>0.05) (Table 6). Percentage of carcass was closed among the treatments (P>0.05), these results are in a range of 71.3-72.2%, published by Nha anh Dong (2022). Breast meat and thigh meat weights were significantly highest in YM, PM and CP20 treatments. Percentages of breast meat and thigh meat were resembled among the treatments (P>0.05). All internal organs were not significantly different among the treatments (P>0.05).

Intestinal microflora

Salmonella spp. is almost undetectable in noi chicken manure at week 14 (Table 7) in PM treatments. However, Lactobacillus, E. coli and Clostridium perfringens are quite high in noi chicken manure. In fermented feed supplements, the PM treatments with Lactobacillus bacteria was the highest, E. coli and clostridium perfringens bacteria were the lowest.

Table 6: Carcass values and internal organs of Noi chicken supplemented fermented feed in diets (g/bird)

This result is also consistent with the study of Niem and Nha (2018). When adding fermented fine bran to the diet of Hoa Lan ducks, it also increased Lactobacillus yeast and reduced E. coli bacteria in duck feces.

Conclusions

It was concluded that in Noi chickens from 6 to 14 weeks of age, the treatment probiotic fermented maize (PM) supplement at 4% (DM) and diet with 20% crude protein had the most positive outcomes.

Acknowledgments

I am grateful to the Department of Animal Science, Faculty of Agriculture, Can Tho University for giving me the opportunity to conduct this experiment.

conflict of interest

The authors have declared no conflict of interest.

novelty statement

Adding 4%(DM) of probiotic-fermented feed to the diet of local chickens improved chicken productivity and increased probiotics in the gut of local chickens.

authors contirbution

The authors came up with ideas, designed experiments, conducted experiments, and wrote articles.

References

AOAC (1990). Official methods of chemical analysis. Association of Official Agricultural Chemists (15th ed) Washington DC.

Janssen W. M. M. A (1989). European Table of Energy Values for Poultry Feedstuffs. 3rd ed.

Minitab (2016). Minitab reference manual release 16. 1.0. Minitab Inc.

Niem NV, Nha PT (2018). Effect of fermented bran on the growth performance, carcass quality and economics of Hoa Lan Ducks. Thesis of University of Cantho., 35-37.

Pham tan Nha (2020). Effect of probiotic on growth rate of crossbred Noi from 5-12 weeks of age. Cantho University J. Sci. (55): 1-6.

Pham Tan Nha, Nguyen Thi Kim Dong, Le Thu Thuy (2021). Effects of black saffron supplement on growth performance of Tau Vang chicken period 7-14 weeks of age Livest. Res. Rural Develop. 33 (12) 2021.http://www.lrrd.org/lrrd33/11/33131ptnha.html

Pham Tan Nha, Nguyen Thi Kim Dong, Le Thu Thuy (2022). Effects of ginger supplement on growth performance, digestion and blood chemistry of Tau vang chicken (7-14 weeks). Advances in Animal and Veterinary Sciences/ISSN: 2307-8316. 10 (3):.500-505 https://doi.org/10.17582/journal.aavs/2022/10.3.500.505

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