Test the Digestibility of Fermented Shrimp Waste Flour with Serratia Marcescens Bacteria in Male Broilers Aged 6 Weeks

Oct 13, 2025 by wbrum.org 3 views

Test the Digestibility of Fermented Shrimp Waste Flour with Serratia Marcescens Bacteria in Male Broilers Aged 6 Weeks

Introduction

The use of fermented shrimp waste flour as an alternative source of feed in broilers has gained significant attention in recent years. Shrimp flour is a side product that is rich in protein and nutrition, but is usually less utilized in animal feed. The fermentation process using bacteria such as serratia marcescens is expected to increase the digestibility and nutritional quality of shrimp waste flour. However, the optimal concentration and type of bacteria required for fermentation are still unclear. This study aims to evaluate the digestibility of fermented shrimp waste flour with various levels of serratia marcescens bacteria in male broilers aged 6 weeks.

Background

Shrimp waste flour is a by-product of the shrimp processing industry, which is rich in protein and other nutrients. However, its utilization in animal feed is limited due to its low digestibility. Fermentation using bacteria such as serratia marcescens is a potential method to increase the digestibility and nutritional quality of shrimp waste flour. Serratia marcescens is a type of bacteria that is commonly used in fermentation processes, and its ability to break down complex nutrients has been well-documented.

Methodology

This study was conducted at the Veterinary Biology Laboratory at the Department of Animal Husbandry, Faculty of Agriculture, University of North Sumatra. The study involved 20 male broilers with an initial weight of 1.79 ± 0.11 kg, which were divided into four treatment groups (R0, R1, R2, and R3). Each treatment group consisted of five replications, with one chicken per plot. The study used a Completely Randomized Design, which is a statistical method used to analyze the effects of different treatments on a response variable.

Results

The results of the study showed that the treatment of R0, R1, R2, and R3 in chickens did not show a significant difference (P> 0.05) against energy excretion, metabolic energy, and nitrogen retention. This suggests that the addition of serratia marcescens bacteria at different levels may not have an expected effect on feed digestibility.

Discussion

The results of this study provide an important insight into the use of fermented shrimp waste flour as an alternative source of feed in broilers. The fermentation process plays an important role in increasing the availability of nutrients, especially protein, which can affect the growth and health of chickens. However, the results that show the absence of significant differences in energy excretion and nitrogen retention obtained from various treatments show that the addition of the bacterial level may not have an expected effect on feed digestibility.

This raises questions about optimal concentrations and other types of bacteria that may be more effective in fermenting shrimp waste flour. Further research is needed to explore various factors, including a combination of different bacteria, fermentation time, and other processing methods to maximize digestibility and utilization of shrimp waste flour in chicken feed.

Conclusion

The results of this study can be the basis for applying the use of more efficient shrimp waste, which can not only reduce feed costs but also help in reducing waste from the fisheries industry. Livestock feed optimization through a more sustainable approach is also in line with global trends that support environmentally friendly and sustainable animal husbandry practices.

Recommendations

Based on the results of this study, the following recommendations can be made:

Further research is needed to explore various factors, including a combination of different bacteria, fermentation time, and other processing methods to maximize digestibility and utilization of shrimp waste flour in chicken feed.
The optimal concentration and type of bacteria required for fermentation should be investigated to determine the most effective method for increasing the digestibility and nutritional quality of shrimp waste flour.
The use of fermented shrimp waste flour as an alternative source of feed in broilers should be promoted as a sustainable and environmentally friendly approach to animal husbandry.

Future Directions

This study provides a foundation for further research on the use of fermented shrimp waste flour as an alternative source of feed in broilers. Future studies should focus on exploring various factors, including a combination of different bacteria, fermentation time, and other processing methods to maximize digestibility and utilization of shrimp waste flour in chicken feed. Additionally, the optimal concentration and type of bacteria required for fermentation should be investigated to determine the most effective method for increasing the digestibility and nutritional quality of shrimp waste flour.

Limitations

This study has several limitations, including:

The study was conducted with a small sample size, which may not be representative of the larger population.
The study only investigated the effects of serratia marcescens bacteria on feed digestibility, and did not explore other factors that may affect the nutritional quality of shrimp waste flour.
The study did not investigate the economic viability of using fermented shrimp waste flour as an alternative source of feed in broilers.

Conclusion

In conclusion, this study provides an important insight into the use of fermented shrimp waste flour as an alternative source of feed in broilers. The fermentation process plays an important role in increasing the availability of nutrients, especially protein, which can affect the growth and health of chickens. However, the results that show the absence of significant differences in energy excretion and nitrogen retention obtained from various treatments show that the addition of the bacterial level may not have an expected effect on feed digestibility. Further research is needed to explore various factors, including a combination of different bacteria, fermentation time, and other processing methods to maximize digestibility and utilization of shrimp waste flour in chicken feed.
Frequently Asked Questions (FAQs) about Fermented Shrimp Waste Flour

Q: What is fermented shrimp waste flour?

A: Fermented shrimp waste flour is a by-product of the shrimp processing industry that has been fermented using bacteria such as serratia marcescens. The fermentation process increases the digestibility and nutritional quality of the shrimp waste flour, making it a potential alternative source of feed in broilers.

Q: What are the benefits of using fermented shrimp waste flour as a feed source in broilers?

A: The use of fermented shrimp waste flour as a feed source in broilers has several benefits, including:

Reduced feed costs
Increased nutritional quality of the feed
Reduced waste from the fisheries industry
More sustainable and environmentally friendly approach to animal husbandry

Q: How does the fermentation process affect the nutritional quality of shrimp waste flour?

A: The fermentation process increases the availability of nutrients, especially protein, in the shrimp waste flour. This can affect the growth and health of chickens.

Q: What are the optimal concentrations and types of bacteria required for fermentation?

A: The optimal concentrations and types of bacteria required for fermentation are still unclear and require further research. However, serratia marcescens is a type of bacteria that has been shown to be effective in fermenting shrimp waste flour.

Q: Can fermented shrimp waste flour be used as a feed source in other types of livestock?

A: While this study focused on the use of fermented shrimp waste flour as a feed source in broilers, it is possible that it could be used in other types of livestock as well. However, further research is needed to determine its effectiveness and nutritional value in these species.

Q: What are the potential limitations of using fermented shrimp waste flour as a feed source in broilers?

A: Some potential limitations of using fermented shrimp waste flour as a feed source in broilers include:

Limited availability of the feed source
Potential for contamination or spoilage
Need for further research to determine optimal concentrations and types of bacteria required for fermentation

Q: How can I obtain fermented shrimp waste flour for use as a feed source in broilers?

A: Fermented shrimp waste flour can be obtained from various sources, including:

Local shrimp processing industries
Feed manufacturers that specialize in fermented feed sources
Online retailers that sell fermented feed sources

Q: What are the potential economic benefits of using fermented shrimp waste flour as a feed source in broilers?

A: The use of fermented shrimp waste flour as a feed source in broilers can have several economic benefits, including:

Reduced feed costs
Increased profitability of broiler production
Potential for new revenue streams through the sale of fermented feed sources

Q: What are the potential environmental benefits of using fermented shrimp waste flour as a feed source in broilers?

A: The use of fermented shrimp waste flour as a feed source in broilers can have several environmental benefits, including:

Reduced waste from the fisheries industry
More sustainable and environmentally friendly approach to animal husbandry
Potential for reduced greenhouse gas emissions through the use of fermented feed sources

Q: What are the next steps for further research on the use of fermented shrimp waste flour as a feed source in broilers?

A: Further research is needed to determine the optimal concentrations and types of bacteria required for fermentation, as well as to explore the potential benefits and limitations of using fermented shrimp waste flour as a feed source in broilers. This may involve:

Conducting additional studies on the nutritional quality and digestibility of fermented shrimp waste flour
Investigating the economic and environmental benefits of using fermented shrimp waste flour as a feed source in broilers
Developing new technologies and methods for fermenting shrimp waste flour.