Non‐thermal technologies for broiler litter processing: Microbial safety, chemical composition, nutritional value, and fermentation parameters in vitro

Abstract

BackgroundAnnually, a massive amount of broiler litter (BL) is produced in the world, which causes soil and surface water pollution due to its high nitrogen content and microbial count. While ruminants can use this non‐protein nitrogen (NPN) source for microbial protein synthesis. This issue becomes more critical when protein sources are unavailable or very expensive. One of the sources of NPN is BL which is produced at a considerable amount in the world yearly.ObjectivesThis aim of this research was to conduct a survey of non‐thermal technologies such as electrocoagulation (EC), ultraviolet (UV) radiation, and ultrasound (US) waves on the microbial safety and nutritional value of BL samples as a protein source in ruminant diets.Materials and methodsThe methodology of this study was based on the use of an EC device with 24 V for 60 min, UV‐C light radiation (249 nm) for 1 and 10 min, and US waves with a frequency of 28 kHz for 5, 10 and 15 min to process BL samples compared with shade‐dried samples. Chemical composition and nutritional values of processed samples were determined by gas production technique and measurement of fermentation parameters in vitro.ResultsBased on the results, microbial safety increased in the samples processed with the US (15 min). The EC method had the best performance in reducing the number of fungi and mould. However, none of the methods could remove total bacteria and fungi. Digestibility of BL was similar in shade‐dried, EC, and US (10 min) treatments. In general, the use of EC and US15 without having adverse effects on gas production caused a decrease in the concentration of ammonia nitrogen. In contrast, it caused a decrease in neutral detergent fibre (NDF) in the investigated substrate.ConclusionsIn general, it can be concluded that the use of US5 and EC methods without having a negative effect on the parameters of gas production and fermentation in vitro, while reducing NDF, causes a significant reduction in the microbial load, pathogens, yeast, and mould. Therefore, it is suggested to use these two methods to improve feed digestibility for other protein and feed sources.