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KMID : 1023520220450040263
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Korean Journal of Veterinary Service
2022 Volume.45 No. 4 p.263 ~ p.268
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Productivity increase and odor reduction effect of fermented barley sprout extract in broiler farms
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Kim Gyu-Rae
Cho Ho-Seong
Lee Sang-Joon
Min Hyun-Sook
Go Gyeong-Chan
Tark Dong-Seob
Oh Yeon-Su
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Abstract
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The current study examined the impact of fermented barley sprout extract prepared using lactic acid bacteria (Lactobacillus sp.) in decreasing odor and increasing livestock productivity and measured the difference in the polyphenol and flavonoid contents of the extract after fermentation. Furthermore, the effectiveness of fermented barley sprout extract was evaluated through order level and production index of livestock by supplying it to a broiler house. The results showed that with fermented barley sprout extract, the polyphenol and flavonoid contents were increased significantly by 174% and 562%, respectively. When the extract was applied as an additive to drinking water in the test farm, the productivity improved by about 10%, the mortality rate was reduced by about 66%, and there was a significant decrease in odor by about 80%. Compared with the control group, the production index increased by about 21%, the feed requirement decreased by about 8%, the odor showed a decrease in the NH3 level, and no other gas was detected. It was observed that lactic acid bacteria settle in the intestine, suppress the proliferation of bacteria that cause diarrhea and enteritis, and help digestion. The lactic acid bacteria effectively remove bad odor gases such as NH3, Amines, H2S and CH4S. Such odor reduction improves productivity. Our findings provide valuable information for quality water supply, production optimization and livestock management.
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KEYWORD
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Fermented barley sprout, Flavonoid, Livestock odor, Polyphenol, Productivity
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