Effects of bacteria-enzyme co-fermented Chinese herbal medicine on growth performance, apparent nutrient digestibility, meat quality, and immune function in broilers

作者：Peng Ding, Xiong Wang, Sai Jiang, Mai–He Li, Xi He, Yanmei Peng · 发表于：Frontiers in Veterinary Science · 年份：2025 · DOI：10.3389/fvets.2025.1676951 · 被引用次数：3 · 研究领域：Animal Nutrition and Physiology、Biochemical Analysis and Sensing Techniques、Ginger and Zingiberaceae research

This experiment aimed to investigate the effects of bacteria-enzyme co-fermented Chinese herbal medicine on growth performance, apparent nutrient digestibility, meat quality, and immune function in broilers. Four hundred one-day-old, uniformly healthy Arbor Acres broiler chicks were randomly divided into 5 groups with 8 replicates of 10 chicks each. Using a single-factor randomized design, the control group received a basal diet, the unfermented herbs group received the basal diet supplemented with 1% unfermented Chinese herbal medicine, and three treatment groups received the basal diet supplemented with 0.5, 1, and 1.5% bacteria-enzyme co-fermented Chinese herbal medicine, respectively. The feeding trial lasted 42 days. Upon completion, three broilers were randomly selected from each replicate for a 4-day metabolism trial to determine apparent nutrient digestibility. Results showed that compared to the control group, the final body weight and average daily gain were significantly increased ( p < 0.05), and the feed-to-gain ratio was significantly decreased ( p < 0.05) in the groups supplemented with 1 and 1.5% co-fermented herbs. The apparent digestibility of dry matter, crude ash, and gross energy was significantly higher ( p < 0.05) in the 1 and 1.5% co-fermented herbs groups than in the control group. All three co-fermented herbs supplementation groups exhibited significantly higher apparent digestibility of crude protein, ether extract, and crude fi...