Fermented Feed: Definition, Advantages and Application

What is fermented feed?

Considerable research has been conducted on fermented feed (FF) because of its advantages in enhancing the absorption of nutrients and nutritional effectiveness. Fermented feed (FF) can be categorized into two groups depending on fermentation technology: fermented liquid feed and solid-state fermented feed. Moreover, the solid-state fermented feed may be classified according to its intended application, including: 1) Fermented feed additives have functional properties, such as fermented bioactive plants that enhance animal immunity. 2) Fermented feed additives that substitute protein or energy sources, therefore decreasing the anti-nutritional elements and enhancing feed conversion efficiency.

The composition of non-fermented feed, fermented dry feed and fermented liquid feed. (Sugiharto S., et al., 2019)

Fermentation technology at BOC Sciences

• Aerobic Fermentation
• Anaerobic Fermentation
• Continuous Fermentation & Fed-Batch Fermentation
• Solid State Fermentation (SSF)
• Submerged Fermentation (SmF)
• Fermentation CDMO
• Downstream Process Optimization
• Upstream Process Optimization

Advantages of fermented feed

Improved digestibility: Fermentation enzymatically degrades intricate carbohydrates, proteins, and fibers, therefore optimizing the digestibility of nutrients for animals. Consequently, this results in enhanced capacity to absorb and use nutrients. Fermentation of protein sources enhances protein digestibility, raises the proportion of tiny to big peptides, and decreases antinutritive elements like trypsin and protein inhibitors. Efficient fermentation of energy sources enhances enzyme activity, elevates short chain fatty acid concentrations, and improves starch digestibility, while decreasing the presence of fiber, polysaccharides, and anti-nutritional contaminants.

Probiotic benefits: Fermented feed includes advantageous microorganisms, such as lactic acid bacteria, that can enhance the composition of the gut microbiota and promote general digestive well-being. This has the potential to decrease the occurrence of gastrointestinal dysfunctions and strengthen the immune system. The inclusion of fermented feed components has the potential to enhance the growth performance of both weaned piglets and developing pigs. The fermented feed additives stimulated growth at every developmental stage. Supplementation with fermented feed can increase the growth performance of pigs. This gain in feed efficiency is mostly attributed to the elevation in nutritional value and availability, rather than the overall intake of feed.

Reduce harmful ingredients: Fermented feed relies on a low pH environment, where the prevailing bacteria suppress the growth of detrimental microbes, therefore maintaining harmony in the gut microbiota. Fermentation has been demonstrated to not only enhance microbiological parameters but also reduce mycotoxins in feedstuff material. Reduced infestations of Campylobacter and Salmonella in poultry diets that have undergone fermentation.

Disadvantages of fermented feed

Ongoing costs: Labor, energy, and material expenses associated with fermentation may be higher than those of traditional feed manufacturing.

Influenced feed palatability: Fermentation can decrease dry matter content and lead to energy losses of around 3%, thereby exacerbating the depletion of certain amino acids and vitamins. In addition to acetic acids, fermented feeds also include biogenic amines such as cadaverine, putrescine, and histamine, which have the potential to reduce the mouthfeel of the feed. Decarboxylation of l-lysine results in the formation of cadaverine, a poisonous and bitter compound that diminishes both taste and growth performance.

Fermented feed ingredients boost the growth performance of weaner and grower pigs. (Xu B., et al., 2020)

Fermented feed improves growth performance. (Yang Z., et al., 2023)

Applications of fermentation technology at BOC Sciences

• Fermentation in Pharmaceuticals
• Fermentation for Special Small Molecules
• Fermentation in Human Nutrition
• Fermentation in Animal Health
• Fermentation in Agriculture
• Fermentation for Pigments
• Fermentation for Feed Additives

How to ferment feed?

(1) Choose the feed ingredients: Diverse feed varieties like as grains (corn, wheat, barley), legumes (soybeans, peas), forages (alfalfa, clover), and even agricultural by-products are available for usage. Specify the appropriate microorganisms, namely B. licheniformis, L. casei, and S. cerevisiae.

(2) Systematic development and refinement of the fermentation parameters

(a) Ratio of inoculation: A key characteristic of fermented feed for mixed strain combinations is the inoculation ratio. The optimal ratio of fermentation strains was determined by designing six sets of experiments with varying ratios of B. licheniformis, S. cerevisiae, and L. casei at a ratio of 1: 1: 1, 1: 1: 2, 1: 2: 1, 1: 2: 2, 2: 1: 1, 2: 1: 2, 2: 2: 1. The content of glycinin and β-conglycinin served as indicators in these calculations. The control group consisted of the general diet without applied strain.

(b) Time of inoculation: The specific oxygen requirements of each strain vary. Given that B. licheniformis is aerobic, S. cerevisiae is partially anaerobic, and L. casei is anaerobic, the appropriate order for introducing different probiotics into the feed for fermentation is B. licheniformis, S. cerevisiae, and L. casei, respectively, at different time intervals (0: 0: 0, 0: 0: 12, 0: 12: 12, 0: 12: 24 /h). The ideal timing for inoculation was established by using the breakdown of glycinin and β-conglycinin as markers.

(c) Ratio of fermentation substrates: General feeds such as maize, bran, and SBM served as the primary substrates for fermentation. Three sets of tests were designed to investigate the fermentation efficiency of composite strains under various ratios of fermentation substrates (corn: bran: SBM=1: 7: 2, 2: 6: 2, 3: 5: 2). Optimal fermentation substrate ratio is established based on the crude protein concentrations and the number of viable cells.

(3) Production of fermented feed

Bacillus licheniformis was cultured in LB medium at 37°C for 48 hours at a speed of 200 revolutions per minute (rpm). Saccharomyces cerevisiae was cultured in YPD medium at 30°C for 48 hours at 200 revolutions per minute. Lactococcus casei was cultured in MRS medium at 37°C for 48 hours at a speed of 200 revolutions per minute. An appropriate ratio was used to combine the fermentation substrates. Afterwards, we combined the combinations with sterile water in a 25:1 ratio and regulated the water temperature to 33 ± 1°C. A 10% inoculum size of well-activated B. licheniformis, S. cerevisiae, and L. casei was introduced into the wet mixed substrates at varied time intervals. The produced mixture was moved to a fermentation bag and subjected to fermentation at a temperature of 33 ± 1°C for a duration of 96 hours.

Production of fermented feed. (Jiang D., et al., 2023)

The method to produce fermented liquid feed. (Tao Q., et al., 2021)

How is fermented feed conserved?

In order to avoid deterioration and the proliferation of unwanted microorganisms like as moulds and yeasts, it is imperative to keep fermented feed in a hermetically sealed environment, therefore preventing the ingress of oxygen. Utilise hermetically sealed receptacles such as silos, plastic barrels, food-grade bags, or vacuum-sealed bags. These containers serve to sustain the anaerobic conditions required for the preservation of the feed. To discourage microbial activity and minimize the likelihood of deterioration, it is advisable to store the fermented feed in a cold and stable environment. The optimal storage temperatures typically range from 10°C to 20°C. Provide protection for the feed from excessive heat, which may lead to overheating and spoilage, as well as from freezing temperatures, which can harm the feed and its nutritional composition.

Applications of fermented feed?

Fermented feed is frequently employed in chicken nutrition to increase gastrointestinal health, strengthen immune response, and optimize feed conversion efficiency. The augmented availability of nutrients confers advantages to chickens and other poultry species, resulting in enhanced growth rates and egg productivity. In pig farming, fermented feed is employed to augment the absorption of nutrients and mitigate gastrointestinal problems. Furthermore, it aids in reducing the incidence of diarrhea in piglets, therefore promoting improved general health and weight increase. Fermented feed is being utilized more and more in aquaculture to enhance the digestion and absorption of nutrients in fish and shrimp. The presence of probiotics in fermented feed is essential for preserving a robust gut microbiota, which plays a vital role in the growth, illness resistance, and general well-being of aquatic species.

References

1. Sugiharto S., et al., Recent advances in fermented feeds towards improved broiler chicken performance, gastrointestinal tract microecology and immune responses: A review, Animal nutrition, 2019, 5(1): 1-10.
2. Jiang D., et al., Three-stage fermentation of the feed and the application on weaned piglets, Frontiers in Veterinary Science, 2023, 10: 1123563.
3. Xu B., et al., Effects of fermented feed supplementation on pig growth performance: A meta-analysis, Animal Feed Science and Technology, 2020, 259: 114315.
4. Yang Z., et al., Effects of co-fermented feed using Lactobacillus acidophilus, Limosilactobacillus reuteri and Lactiplantibacillus plantarum on growth, antioxidant capacity, fatty acids and gut microbiota of largemouth bass (Micropterus salmoides), Fishes, 2023, 8(9): 433.
5. Tao Q., et al., An integrated method to produce fermented liquid feed and biologically modified biochar as cadmium adsorbents using corn stalks, Waste Management, 2021, 127: 112-120.