Fermentation of tomato and apple pomaces with Aspergillus niger improves organic acid profile and broiler chicken performance

Abstract

This study aimed to produce two functional feed additives via solid-state fermentation and evaluate their effects on performance, meat quality, and cecal microbiota in broiler chickens. A total of 288 mixed-sex Ross 308 broiler chicks were randomly assigned to nine dietary treatments (four replicates of eight chicks each). The control group received a basal diet, while treatment groups received the basal diet supplemented with increasing doses (300–2 400 mg/kg) of either fermented tomato pomace plus oat or fermented apple pomace plus rye. The trial lasted 49 days. Supplementation with the lowest and highest doses of fermented apple pomace plus rye significantly increased body weight and body weight gain (P < 0.05). The fermented tomato pomace plus oat increased breast meat lightness and yellowness at higher doses, whereas the fermented apple pomace plus rye decreased both color parameters (P < 0.05). The cecal lactic acid bacteria population increased with both additives at 300 mg/kg (P < 0.05). Both fermentation products yielded functional additives that improved body weight and weight gain during the starter period. The fermented apple pomace plus rye at 300 mg/kg showed the most consistent positive effects and can be recommended as a potential alternative feed additive for broiler chickens.