Application of fermentation technology in poultry feed for the sustainable poultry industry: A review

Abstract

The poultry industry plays a pivotal role in global food security, providing a significant source of protein for human consumption. However, the industry faces substantial challenges related to sustainability, including the efficient utilization of resources, environmental concerns, and animal welfare issues. In recent years, fermentation technology has emerged as a promising approach to address these challenges and promote sustainable practices within the poultry sector. Fermentation is a versatile process involving the enzymatic transformation of complex organic substances into simpler compounds through the action of microorganisms like bacteria, yeast, or molds. This review explores the application of fermentation technology in poultry feed production and its implications for the sustainability of the poultry industry. The application of fermented feeds in poultry production has gained significant attention due to its potential to replace antibiotics and reduce feed costs. Fermentation enhances the nutritional value and nutrient availability of feed ingredients, leading to improved poultry performance. It also positively influences gut microbiota, intestinal morphology, lipid profiles, antioxidant status, and immunity in poultry. In conclusion, fermentation technology holds great promise for the sustainable poultry industry by improving feed quality, reducing environmental impacts, and promoting animal health. The integration of fermented feeds into poultry nutrition practices represents a critical step toward achieving a more sustainable and efficient poultry production system.