Program update

Program 2: A new in vitro fermentation model for caecal inocula

Researchers at The University of Queensland from Program 2 have developed a cost-effective laboratory in vitro model to study how different types of undigested carbohydrates in chicken feed are broken down by gut bacteria during fermentation. This model allows them to test various feed components in a controlled environment, making it easier to see which undigested ingredients are most beneficial for the chickens’ gut health.

The study of investigating ten carbohydrate substrates from different ages of birds, including different kinds of starches, oligosaccharides, soluble polysaccharides and brans, found that the fermentation process varies depending on the age of the chickens. For younger chicks, some feed components produced more gas, indicating higher fermentation levels. For older chickens, different components were fermented more effectively.

These findings suggest that the gut bacteria in chickens change as they grow, which could impact how their feed should be formulated.

This research could have significant implications for the poultry industry. By better understanding how feed components are fermented, industry can create more targeted and healthier feed formulations at different bird ages, leading to improved chicken health and growth rates, benefiting farmers and consumers.

The researchers involved were Shuyu Yang, Bernadine Flanagan, Xueping Jing, Guangli Feng, Eugeni Roura and Mike Gidley from The University of Queensland in Program 2.