Recent advances in fermented feeds towards improved broiler chicken performance, gastrointestinal tract microecology and immune responses: A review

作     者：Sugiharto Sugiharto Samir Ranjitkar 

作者机构：Department of Animal Science Faculty of Animal and Agricultural Sciences Diponegoro University Department of Animal Science (Immunology and Microbiology) Aarhus University 

出 版 物：《Animal Nutrition》 (动物营养（英文版）)

年 卷 期：2019年第5卷第1期

页      面：1-10页

核心收录：

学科分类：0710[理学-生物学] 090502[农学-动物营养与饲料科学] 0905[农学-畜牧学] 0906[农学-兽医学] 09[农学] 

基　　金：Charlotte Lauridsen Department of Animal Science Aarhus Universitet, AU Wentworth Institute of Technology, WIT 

主　　题：Broiler Fermented feed Growth performance Gut health Immunity 

摘      要：Previously, fermentation has been associated with methods that improve the nutritional value of unconventional feed ingredients for broilers. In recent decades, the fermentation process has been employed to produce functional feeds that have the potential to improve broiler gastrointestinal tract microecology, health and production performance. Some of the functional ingredients found in fermented feed include lactic acid bacteria(LAB), lactic acid and other organic acids, and appear to play major roles in determining the beneficial effects of fermented feed on broiler gut health and performance. Unlike the pig, the available literature on broiler fermented feed is still rather limited. This review describes recent advances in the use of fermented feed(on the basis of conventional and unconventional feed ingredients) in broilers. Similarly, this review also shows that additional research is necessary to exploit fermented feed as a viable food source in broiler nutrition.