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International Journal of Agriculture and Nutrition

Vol. 6, Issue 1, Part B (2024)

Effect of fermentation and pelleting on some physical traits of layer diet

Author(s):

Wisam Salim Al-Jumaili, Ali Ahmed Alaw Qotbi, Omar Abdulsamad Hameed, Rasha Fajer Al-Jebory, Hashim Hadi Al-Jebory and Mohammed Khalil Ibrahim Al-Saeedi

Abstract:

This study was conducted in the laboratories of the College of Agriculture and the College of Food Sciences/Al-Qasim Green University for the period from 15/7/2020 until 15/8/2020 to study the effect of fermenting the feed with probiotics and then converting it into pellets on the microorganisms, pH, and volatile fatty acids in which the diet was used, Laying hens, probiotic concentrations (5, 10, 15 gm/kg feed) and moisture percentage (0.25, 0.50, 1.00, 1.50 liters/kg feed) and for periods (24, 48, 72 hours). The results showed: There was an effect of the concentrations of probiotics on the numbers of Bifidobacterium bacteria, especially the concentrations of 10 and 15 g/kg feed before and after the pelleting. As for the effect of duration, the time 72 hours significantly increased the number of volatile fatty acids, and the time 24 and 48 hours increased the pH before the pelleting; after the pelleting process, the time 48 hours increased the number of Basils subtilis bacteria, and the acidity and volatile fatty acids increased. In the effect of humidity, the percentage of 0.50 significantly increased the number of Basils subtilis bacteria, and the percentage of volatile fatty acids increased by 1.50 level.

Pages: 103-106  |  49 Views  16 Downloads


International Journal of Agriculture and Nutrition
How to cite this article:
Wisam Salim Al-Jumaili, Ali Ahmed Alaw Qotbi, Omar Abdulsamad Hameed, Rasha Fajer Al-Jebory, Hashim Hadi Al-Jebory and Mohammed Khalil Ibrahim Al-Saeedi. Effect of fermentation and pelleting on some physical traits of layer diet. Int. J. Agric. Nutr. 2024;6(1):103-106. DOI: 10.33545/26646064.2024.v6.i1b.148
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