Studies on improvement in the nutritive value of poultry droppings by fungal fermentation

An attempt was made to reduce the uric acid of poultry droppings by solid state fermentation using Alternaria sp-1 and 2, Aspergilus sp-1 (AP-1), Coprinus sp, Fusarium moniliformis, Pencillium sp, Rhizopus sp, Trichoderma reesei (TR-9123 and TR-9414) fungal species. TR–9414 and Alternaria sp-1 had maximum growth and penetration. Fermentation reduced crude fibre and uric acid. AP–1 fermented droppings had minimum uric acid. Fermentation with AP–1, Fusarium moniliformis and TR– 9414 increased crude protein. Screening of AP–1, TR–9123 and TR–9414 further indicated that AP-1 had significantly (P<0.05) less organic matter but TR–9414 had significantly (P<0.05) more ether extract. Crude fibre in AP-1 fermented droppings was significantly (P<0.05) less than TR–9123. Similarly TR–9123 had significantly (P<0.05) less crude protein. However AP-1 had significantly (P<0.05) more true protein. Fermentation time significantly (P<0.05) affected the nutrient contents. Pepsin-trypsin digestibility in TR–9414 fermented droppings was significantly (P<0.05) more than in AP-1 fermented poultry dropping. Irrespective of the fungi fermentation time significantly (P<0.05) affected in-vitro digestibilities. Pepsin-trypsin digestibility was significantly (P<0.05) more in TR–9414 than AP-1 fermented poultry droppings. It was concluded that fermentation for ten days significantly (P<0.05) decreased crude fibre and uric acid with increase in true protein and nitrogen free extract of poultry droppings.