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Lactic fermentation of poultry droppings with molasses and wheat straw

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Abstract

The pH of wastelage inoculated with Lactobacillus plantarum and Streptococcus faecalis was more than 5.4 and the off-flavour of poultry droppings, at 51% of dry matter, was not completely removed after 20 days' fermentation. By varying the amount of poultry droppings from 15 to 45% in the pre-mix and by including wheat straw, the pH and total volatile fatty acid production were increased, lactic acid synthesis decreased, and the off-flavour was completely abolished. Poultry droppings can be included in a pre-mix at less than 25% of total dry matter provided 10% molasses is added to give good quality wastelage.

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Authors
  1. D. N. Kamra
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  2. S. K. Srivastava
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Additional information

The authors are with the Microbiology Section, Animal Nutrition Division, Indian Veterinary Research Institute, Izatnagar 243122, India.

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Kamra, D.N., Srivastava, S.K. Lactic fermentation of poultry droppings with molasses and wheat straw. World Journal of Microbiology and Biotechnology 7, 537–540 (1991). https://doi.org/10.1007/BF00368357

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  • DOI: https://doi.org/10.1007/BF00368357

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