Preliminary evaluation of potential probiotic isolated from local Asian fermented foods on growth performance and meat quality of broiler chickens.

This study evaluated potential probiotics isolated from locally fermented foods as alternatives to synthetic antibiotics in promoting chicken growth. Over a 40-day observation period, three groups of 10 chickens each were studied: one group fed bacterial isolates, another fed yeast isolates, and a control group (C). Chickens were housed under identical environmental conditions with monitored feed and water intake. The results indicated that yeast-fed chickens (Y) had significantly higher feed consumption rates (1.25 ± 0.03 kg/week) compared to bacteria-fed (B: 1.12 ± 0.02 kg/week) and control groups (C: 1.05 ± 0.02 kg/week; P < 0.05). Additionally, the feed conversion ratio (FCR) was significantly improved in probiotic-treated chickens (B: 1.45 ± 0.03; Y: 1.40 ± 0.02) compared to control chickens (C: 1.52 ± 0.04; P = 0.045). Yeast-fed chickens also exhibited the highest meat protein content (86.04 ± 1.2%; P = 0.032) and liver protein content (46.47 ± 0.8%; P = 0.028). Chicken manure moisture content was lowest in bacteria-fed chickens (64.20 ± 0.5%) compared to yeast-fed (68.78 ± 0.8%) and control groups (72.54 ± 0.6%; P < 0.01). Organ weight changes, including higher liver weights and lower gizzard weights, were also observed in probiotic-treated chickens. These preliminary findings suggest that microbes derived from fermented foods may improve feed consumption and efficiency, enhance meat and liver protein content, and reduce manure moisture, indicating potential environmental benefits. Although based on a small sample size, the results provide promising evidence that fermented food-derived microbes could serve as sustainable alternatives to antibiotic growth promoters in poultry, warranting further large-scale studies.