Comparison of different fermentation methods of wheat bran and rice bran on performance, intestinal morphology, and cecal microbial population of Ross broiler chickens

Imaninejhad, Fatemeh; Salari, Somayyeh; Motamedi, Hossein

doi:10.22059/jap.2025.399776.623862

Document Type : Research Paper

Authors

¹ Department of Animal Science, Animal Science and Food Technology Faculty, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran. E-mail: Phd.imani@asnrukh.ac.ir

² Corresponding Author, Department of Animal Science, Animal Science and Food Technology Faculty, Agricultural Sciences and Natural Resources University of Khuzestan, Mollasani, Iran. E-mail: S.Salari@asnrukh.ac.ir

³ Department of Biology, Faculty of Science, and Biorefinery Research Center, Shahid Chamran University of Ahvaz, Ahvaz, Iran. E-mail: motamedih@scu.ac.ir

10.22059/jap.2025.399776.623862

Abstract

Objective: The objective of this study was to evaluate the influence of the fermentation processing of rice bran and wheat bran (using bacterial, fungal, rumen liquor fermentation) on performance, intestinal morphology, and cecal microbial population of Ross 308 broiler chickens. Bran (rice and wheat), is a by-product of cereal processing that can be used as an alternative feed source in poultry nutrition because it is a rich source of nutrients and crude fiber. However, bran contains anti-nutritional compounds such as fiber and phytic acid, which reduce digestibility and absorption of nutrients. Therefore, fermentation processing may allow for the maximum utilization of bran by breaking down these anti-nutritional compounds and increasing their absorbability.
Method: In a completely randomized design with a factorial arrangement (2×4), 400 one-day-old commercial Ross 308 broiler chicks (mixed sex) were studied for 42 days to evaluate the effects of different processing methods (no processing, fermentation with Bacillus subtilis, fermentation with Aspergillus niger, fermentation with rumen liquor) and type of bran (wheat and rice at a 10% dietary inclusion level) on overall performance (feed intake, weight gain, feed conversion ratio (FCR)), intestinal morphology, cecal microbial population, and the pH of different parts of the gastrointestinal tract (gizzard, duodenum, jejunum, and ileum).
Results: The interaction between bran type and processing method was not significant in total period feed intake and weight gain, but it was significant for FCR, in which wheat bran and rice bran fermented with fungus had the lowest FCR. For main effect of the processing method, the fermentation of bran with fungus increased feed intake compared to raw bran and bran fermented with rumen liquor. Wheat bran intake compared to rice bran improved weight gain and reduced FCR. Duodenal villus height significantly greater in the fungal fermentation method compared to raw bran and bacterial fermentation method, but there was significant difference with the rumen liquor fermentation method. The duodenal villus height to crypt depth ratio was the highest in the fungal bran fermentation method. The results indicated that wheat bran significantly increased villus height and epithelial thickness and a decreased jejunal crypt depth compared to rice bran, while the jejunal villus height to crypt depth ratio was significantly higher in both the fungal and rumen liquor fermentation methods than in the raw bran groups. The ileal villus height to crypt depth ratio was highest in the groups receiving rice bran fermented with fungus and rumen liquor, as well as wheat bran fermented with fungus and lowest in the group receiving raw rice bran. The interaction of experimental factors on cecal lactobacillus population was also significant. Birds fed wheat bran fermented with rumen liquor showed a higher cecal lactobacillus population compared to other treatments, except for rice bran fermented with fungus. Birds fed fermented bran had lower cecal Escherichia coli and coliforms compared to birds fed raw bran.
Conclusion: The results indicate that the fermentation processing of wheat bran and rice bran, particularly by the fungus Aspergillus niger, may be an effective strategy in broiler chicken nutrition because of improved performance, increased villus height and reduced intestinal crypt depth, increased Lactobacillus bacteria counts, decreased pathogenic bacteria counts, and lower intestinal pH in broiler chickens.

Keywords

References

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Journal of Animal Production, Print ISSN: 2008-6776., Online ISSN: 2382-994X

Comparison of different fermentation methods of wheat bran and rice bran on performance, intestinal morphology, and cecal microbial population of Ross broiler chickens

References

References

Volume 28, Issue 1
March 2026
Pages 71-89

Comparison of different fermentation methods of wheat bran and rice bran on performance, intestinal morphology, and cecal microbial population of Ross broiler chickens

References

References

Volume 28, Issue 1March 2026Pages 71-89

Volume 28, Issue 1
March 2026
Pages 71-89