Fermented Feed Application in Animal Nutrition
Summary
Fermented feeds harness the metabolic activity of microorganisms to remodel raw feedstuffs into products with enhanced nutritional value, reduced antinutritional factors and beneficial bioactive compounds. Through solid-state and liquid fermentation processes, microbes such as Bacillus species, lactic acid bacteria and yeasts catalyse the degradation of phytate, fibre and antigenaic proteins, while synthesising vitamins, peptides and organic acids. These transformations improve protein digestibility, mineral availability and palatability, and support gut integrity by lowering luminal pH and inhibiting pathogens. Fermented feeds can also modulate the host’s intestinal microbiota, promoting colonisation by commensal bacteria, boosting the production of short-chain fatty acids and strengthening mucosal immunity. Application across swine, poultry and ruminant systems has demonstrated improvements in growth performance, feed conversion efficiency and resilience to stressors, thereby reducing reliance on antibiotics and contributing to more sustainable livestock production. Recent advances in microbial consortia design, fermentation technology and metabolomic profiling are refining the selection of starter cultures and optimising process parameters, enabling the valorisation of diverse substrates including agro-industrial by-products and unconventional feed resources. This global trend towards fermented feeding strategies reflects an integrated approach to animal health, environmental stewardship and resource efficiency.
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Fermented Feed Application in Animal Nutrition publication trend
The graph below shows the total number of articles in fermented feed application in animal nutrition across all publications each year (not limited to Nature Index journals).
Technical terms
Solid-state fermentation: A microbial process in which microorganisms grow on moist solid substrates without free water, used to enrich and transform feed ingredients.
Antinutritional factors (ANFs): Compounds such as phytate, tannins and protease inhibitors that hinder nutrient absorption or digestibility in animals.
Probiotics: Live microorganisms which, when administered in adequate amounts, confer a health benefit on the host, often by modulating gut flora and immunity.
Oxidative stress: A physiological state caused by an imbalance between reactive oxygen species production and antioxidant defences, which can damage cells and tissues.
Gut microbiota: The complex community of microorganisms residing in the gastrointestinal tract, instrumental in digestion, immune function and metabolic regulation.
References
- The Effects of Unconventional Feed Fermentation on Intestinal Oxidative Stress in Animals. Antioxidants (2024).
- Changes in intestinal microbiota, immunity and metabolism caused by mixed Lactiplantibacillus plantarum and Bacillus subtilis-fermented feed in Bamei pigs. Chemical and Biological Technologies in Agriculture (2024).
- Study on the fermentation effect of Rhodotorula glutinis utilizing tofu whey wastewater and the influence of Rhodotorula glutinis on laying hens. Frontiers in Nutrition (2023).
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