THE EFFECT OF FERMENTED FECES ON GROWTH, FAT DEPOSITION AND CARCASS QUALITY IN BROILER CHICKENS

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1 THE EFFECT OF FERMENTED FECES ON GROWTH, FAT DEPOSITION AND CARCASS QUALITY IN BROILER CHICKENS U. Santoso, F. Nengsih, A. Rozal, J. Setianto, and S. Kadarsih Department of Animal Science Faculty of Agriculture Bengkulu University, Bengkulu ABSTRACT The present study was conducted to evaluate effect of fermented feces on growth, fat deposition and carcass quality in broiler chickens. Randomized completely factorial design (2 x 2) was used to evaluate the level of feces feeding [10% (L1) or 15% (L2) inclusion to diet] and the level of EM4 to ferment feces [0 (E0), 1.2 (E1) or.6.0 ml/100 g feces (E2)]. Experimental results showed that level of feces feeding had no effect on weight gain and feed conversion ratio (FCR) (P>0.05), but it significantly increased feed intake (P<0.05). EM4 level had no effect on weight gain and FCR, but it significantly increased feed intake (P<0.01). Feeding 10% feces fermented by 1.2 ml EM4 had the lowest mortality. Level of feces feeding had no effect on abdominal fat, carcass weight, carcass percentage, cooking loss, meat bone ratio and drumstick circle. EM4 level also had no effect on those variables. EM4 level significantly increased carcass and meat color (P<0.01), meat taste (P<0.01), and significantly reduced meat smell (P<0.01). Level of feces feeding had no effect on these variables (P>0.05). In conclusion, feeding 1.2 ml EM4 fermented feces at level of 10% resulted in the best performance. Fermented feces resulted in better carcass quality as compared with those of unfermented feces with no effect on abdominal fat deposition. Keywords: EM4, layer feces, fermentation, performance, carcass quality INTRODUCTION Animal husbandry activities result in increase in pollution because of high production of feces. On the other hand, the current price of the poultry feed is expensive because of the high price of conventional feedstuffs. Feces may still have values for poultry feed, because it contains of nutritients derived from undigested feedstuffs, waste feed, microorganism and other residual organic matter. However, unprocessed feces may be detrimental when it is directly fed to the animal, because feces consists of pathogenic microorganism drug residue, heavy metal and non-protein nitrogen which not valuable for poultry. Thus, it is needed to treat the feces to increase nutrient values of it and to eliminate detrimental effect of it. Among various methods to increase nutritional values of feces, fermentation may have a great values. The use of EM4 fermented feces as animal feed would be benefit, because it would reduce pollution, increase the profit of farmers without any side effect on animal product and produce healthier animal product as compared with unprocessed feces. EM4 is commercial effective microorganism which consist of mainly Lactobacillus sp, and other effective microorganisms in small quantity. Handayani (1997) found that feeding fermented feces at level of 20% had no effect on the performance of broiler chickens. Santoso and Kurniati (2000) found that fermenting feces by EM4 reduced protein content and crude fiber but increased energy, crude fat and ash content. Although protein content of feces was reduced, the quality of protein would be improved since a great non-protein nitrogen was converted to protein during fermentation. Francis et al. (1978) reported that addition of a culture of Lactobacillus to the diet of Turkey poults resulted Growth and Carcass Quality in Broiler Chickens Fed on Fermented Feces(Santoso et al.) 27

2 in improvements in body weight and feed conversion ratio. Tjahjadi (1990) stated that fermentation would improve smell and taste, because of forming acid, ester, and vitamin, especially vitamin B 12 and increase protein values. EM4 could remove the smell of livestock byproduct (Chantsavang et al., 1992). The present study, therefore, was conducted to evaluate the effect of EM4 fermented feces feeding on growth, fat deposition and carcass quality in broiler chickens. MATERIALS AND METHODS Ninety six 1-day-old broiler chickens (Coob strain, unsexed, ratio of males and females = 1:1) obtained from a commercial hatchery were used in this study. From I to 14 days of age, supplemental heat was provided with a hanging heat lamp. Temperature was maintained at C in the first week and gradually decreased to room temperature at the second week. The broiler chickens were maintained on floor in a house under continuous fluorescent lighting with feed and water available ad libitum. At 7 days of age, broiler chickens were divided into 6 groups with 3 x 2 factorial design in which factor I was level of EM4 to ferment feces [0 (E0), 1.2 (El) or 6 ml EM4/100 g feces (E2)] and factor 2 was level of feces feeding [10% (L1) or 15% of total diet (L2)]. Each treatment group was represented by four replicates of four broilers each. Fermented layer feces was prepared as previously described (Santoso and Kurniati, 2000). Water was provided ad libitum and recommended husbandry practices were followed in this experiment. The composition of experimental diets was presented in Table 1. At 42-days of age, 6 broilers (male: female = 1:1) were selected, and intestine, abdominal fat, liver, heart, spleen and gizzard were carefully removed, and then weighed. Carcasses (the body without head, neck, blood, feather, shank, internal organs except Table 1. Composition of Experimental Diets (%) Feedstuff E0L1 E0L2 E1L1 E1L2 E2L1 E2L2 Corn Rice bran Soybean meal Unfermented feces Calcium carbonat Tepung kerang Coconut oil Chemical composition Crude protein % ME (kcal/kg) Crude fiber, % Crude fat, % J.Indon.Trop.Anim.Agric.29 (1) March 2004

3 kidney and lungs) were determined. Breast meat color was scored from white (1) to redness (5) by ID-DLO reference scale, whereas shank color was scored from less yellow (1) to very yellow (5). Breast meat odor was scored from less smell (1) to very smell (5). Ten-trained sensory panelists were employed to compare the relative palatability of the meat. The breast muscles of broilers at 42 days of age were taken as soon as possible after slaughter and boiled for 15 minutes in water of 5 times meat weight. A professional cook prepared every meat for sensory evaluation. The panelists were asked to rank the taste of meat using a 5-point scale from dislike to like using Santoso et al. (2002) method. The sensory evaluation was performed at room temperature. All data were statistically analyzed using analysis of variance. Significant difference was determined by Duncan s Multiple Range Test (Duncan, 1955). RESULTS AND DISCUSSION Table 1 shows effect of fermented feces on growth characteristics. Level of feces feeding had no effect on weight gain and feed conversion ratio (FCR) (P>0.05), but it significantly increased feed intake (P<0.05). EM4 level had no effect on weight gain and FCR However, there was tendency that EM4 level increased body weight gain and reduced FCR EM4 level significantly increased feed intake (P<0.01). Unfermented feces caused highest mortality when it was fed to broiler chickens. Feeding 10% feces fermented by 1.2 ml EM4 had the lowest mortality. The treatments had no effect on liver, spleen, heart and gizzard weights (P>0.05). No interaction was observed. Table 2 shows effect of fermented feces on fat deposition and carcass quality. Level of feces feeding had no effect on abdominal fat, carcass weight, carcass percentage, cooking loss, meat bone ratio and drumstick circle. EM4 level had also no effect on those variables. No interaction was observed. Table 3 shows effect of fermented feces on carcass color, meat color, meat smell and meat taste. Level of feces feeding had no effect on the above variables (P>0.05). EM4 level significantly increased carcass and meat color (P<0.01), meat taste (P<0.01), and significantly reduced meat smell (P<0.01). No interaction was observed. It was known that fermentation reduced detrimental effects of pathogenic microorganisms, heavy metal and other unusual compounds in feedstuffs, Thus, It is logical if the mortality rate of broilers fed fermented feces was lower as compared with those fed unfermented feces in the present study. EM4 composed mainly by Lactobacillus. It was well documented that Lactobacillus inclusion to gastrointestinal tract would reduce ph. The reduction of ph would limit the growth of pathogenic microorganisms. Ratchifte et al. (1986) observed that coliform counts were decreased in stomach and in the upper part of the small intestine in rat fed Lactobacillus. They concluded that the decrease in coliform counts in the upper part gut was due to the low ph produced by the ingested Lactobacillus. Kato et al. (1983) demonstrate that L. casei inoculated intraperitoneally activated the peritoneal macrophages, increasing both their phagocytic capacity and the activity of the enzymes involved in the phagocytic process. They also observed an enhanced activity of the mononuclear phagocytic system as reflected by an increase in the colloidal carbon clearance index rate. This would mean that L. casei possesses immunopotentitor properties. Saito et al. (1993) found that the subcutaneous administration of L. casei induce an increase in the production of circulating antibodies. Perdigon and Alvarez (1992) found the production of antimicrobial substances, secreted into the intestinal lumen, induced by feeding with L. casei and L. acidophilus. However, very low of ph might also disturb digestive process and cause some diseases. This might explain higher mortality in broiler fed feces fermented by EM4 at higher level. Feeding EM4 fermented feces also increased feed intake of broilers as compared with unfermented feces. This indicated that the palatability of feces was increased. Higher level of feces feeding resulted in higher feed intake. As shown in Table 1, the inclusion of feces at 15% level to diet produced lower energy content with comparable protein content of diet. Therefore, lower energy content of diet might Growth and Carcass Quality in Broiler Chickens Fed on Fermented Feces(Santoso et al.) 29

4 Table 2. Effect of Fermented Feces on Performance and Internal Organ Weight in Broiler Chickens L1 L2 ANOVA Variables E0 E1 E2 E0 E1 E2 SD E L E x L Weight grain, NS NS NS g/bird Feed intake, ** * NS g/bird F C R NS NS NS Mortality, % Liver weight, % NS NS NS Heart weight, % NS NS NS Spleen weight, % NS NS NS Gizzard weight, % NS NS NS L1 = 10% feces feeding; L2 = 15% feces feeding; E0 = feces without fermentation; E1 = feces fermented by 1,2 ml EM4/100 g feces; E2 = feces fermented by 6 ml EM4/100 g feces *P<0.05; **P<0.01; NS = non significant. Table 3. Effect of Fermented Feces on Carcass Weight, Abdominal fat, Meat Bone Ratio and Cooking Loss in Broiler Chickens L1 L2 ANOVA Variables E0 E1 E2 E0 E1 E2 SD E L E x L Carcass weight, g NS NS NS Carcass weight, % NS NS NS Abdominal fat,% NS NS NS Cooking loss, % NS NS NS Meat bone ratio NS NS NS Drumstick, % NS NS NS L1 = 10% feces feeding; L2 = 15% feces feeding; E0 = feces without fermentation; E1 = feces fermented by 1,2 ml EM4/100 g feces; E2 = feces fermented by 6 ml EM4/100 g feces NS = non significant. Table 4. Effect of Fermented Feces on Score of Carcass Color, Meat Color, Meat Odor and Meat Taste L1 L2 ANOVA Variables E0 E1 E2 E0 E1 E2 SD E L E x L Carcass color ** NS NS Meat color ** NS NS Meat smell ** NS NS Meat taste ** NS NS L1 = 10% feces feeding; L2 = 15% feces feeding; E0 = feces without fermentation; E1 = feces fermented by 1,2 ml EM4/100 g feces; E2 = feces fermented by 6 ml EM4/100 g feces **P<0.01; NS = non significant. 30 J.Indon.Trop.Anim.Agric.29 (1) March 2004

5 stimulate feed intake. This assumption was based on glucostatic theory which formulates that decreased glucose utilization by neurons in VMH stimulates feeding (Mayer, 1953 cited by Martin el al., 1989). Feeding 10% feces fermented by 1.2% EM4 tended to improve feed conversion ratio. It was known that the inclusion effective microorganisms at a proper level to gastrointestinal tract would improve the balance of microflora. Santoso et al. (1995) found that effective microorganism improved the efficiency of feed. It was known that fermented product improved the digestive process and absorption of nutrients (Purwadaria et al., 1999). The tendency of higher body weight in broilers fed fermented feces could be explained by higher feed efficiency or higher feed intake or both. The weights of internal organs ranged at normal weights. The highest income over feed cost in broilers fed 10% faces fermented by 1.2% EM4 was partly caused by the lowest mortality rate and lower feed conversion ratio. Based on this variable, it could be justified that broilers could be fed 10% feces fermented by 1.2% EM4. Feeding fermented feces had no effect on fat accumulation in abdomen. Santoso and Kurniati (2000) found that feces fermented by EM4 resulted in higher fat content of feces. Therefore, it could be assumed that EM4 inclusion to diet would increase fat accumulation or at least no change in fat accumulation. Feeding fermented feces tended to reduce cooking loss. Fermenting feces might increase the content of true protein and its digestibility of feces. This assumption was based on the observation of Purwadaria et al. (1999) and Sinurat el al. (1998). Who found that fermenting palm oil sludge increased the content of true protein and its digestibility. Therefore, when fermented feces was supplemented to the diet it would contribute protein to the body. It was well documented that higher protein content of carcass or meat would reduce cooking loss of meat (Soeparno, 1994). It was known the EM4 increased mineral content (Santoso and Kurniati, 2000), and might improve the bioavailability of mineral (Matsui et al., 1998). It was assumed that iron content of feces and its bioavailability might be increased in fermented feces. An increase in iron availability might increase the content of oxymioglobin. If it was true darker color of meat result from higher content or oxymioglobin. An increase in mineral content of fermented feces (Santoso and Kurniati, 2000) and its bioavailability (Matsui et al., 1998), and amino acid might partly explain the improvement of meat taste. Fujimura et al. (1995) showed that K +, IMP and glutamic acid were the most active compounds of taste for poultry meat. It is unknown why feeding fermented feces produced darker color (more yellow) of carcass skin. It is possible that fermentation might increase the digestion and absorption of pigments needed for skin pigmentation such as â-carotene and therefore improved pigmentation of carcass. The mechanism of lower smell of meat by fermentation is unknown. CONCLUSION Feeding feces fermented by 1.2 ml EM4/100 g feces at level of 10% resulted in the best performance. Fermented feces resulted in better carcass quality as compared with unfermented feces. REFERENCES Chantsavang, S., C. Sinratchatanun, K. Ayedewat and P. Sirirate Application of effective microorganism for swine waste treatment. National Swine Research and Training Centre. Kasetsart University, Bangkok, Thailand. Duncan, D. B Multiple range and multiple F test. Biometrics, 11: Farmer, L. T The role of nutrients in meat flavor formation. Proc. Nutr. Soc. 53: Francis, C., D. M. Janky, A. S. Arafa and R. H. Harms Interrelationship of Lactobacillus and zinc bacitracin in the diets of turkey poults. Poultry Sci. 57: Growth and Carcass Quality in Broiler Chickens Fed on Fermented Feces(Santoso et al.) 31

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