Evaluation of a Rice/Soy Fermentate on Performance and Volatilization of Odorants from Fresh Fecal Material When Included in Broiler Diets

Two experiments were conducted to evaluate the effectiveness of two fermented rice/soy products (A and B) on fecal odor compound volatilization and performance parameters when included in broiler diets. In Experiment 1 the addition of fermentate B at 900 g/ton increased (p<0.05) d 21 body weight. The inclusion of both fermentates resulted in significant decreases (p<0.05) in multiple volatile organic compounds which are associated with odor related to poultry. In Experiment 2, the addition of fermentate B at 900 g/ton resulted in a significant increase (p<0.05) in d 14 body weight. Inclusion of both rice/soy fermentates (A and B) significantly increased (p<0.05) carcass weights. Additionally, significant reductions (p<0.05) were observed on d 21 and 42 fecal pH with both fermentates (A and B). Taken in totality, these data demonstrate the ability of a rice/soy fermentate to alter the intestinal environment by reduced digest pH, reduced odorant volatilization and increased early bird weight.