Vol. 8, Issue 4, Part A (2023)

This study investigated the impact of three fermentation methods (Clostridium butyricum, Bacillus coagulan, and spontaneous fermentation) on MOLM's nutritional and anti-nutritional changes. Three fermentation methods were used Clostridium butyricum Bacillus coagulan and spontaneous fermentation, each in three replicates. All the fermentation methods had a positive impact on the measured parameters. For the in-vitro digestibility to match the digestive system in the chicken stomach and intestines, a trial was conducted following the methodology outlined by Gabler et al. (2015). Results indicated a significant difference in in-vitro DMD%. Fermentation with Bacillus coagulan had the highest digestibility (66.24±0.76%) compared to the rest, while untreated had the lowest (42.20±0.78%). Clostridium butyricum fermentation resulted in a higher in-vitro DMD (57.24±0.74%) than Spontaneous fermentation (48.23±0.57%). There was an increase in in-vitro DMD% after treating the leaf meal with the Bacillus coagulan (66.24±0.76%) relative to the untreated (42.20±0.78). There was a significant improvement in the C.P. content of 33.41±0.57 compared to the untreated 27.48±0.25. The anti-nutritive (tannins and phenolics) compounds were reduced in the fermented substrate; Bacillus coagulan fermented substrates had higher nutritional value and increased in-vitro DMD, improved C.P. and decreased C.F. and tannins in fermented substrates. Among the three fermentations, Bacillus coagulan proved best in all the parameters evaluated. It was therefore used for the fermentation of MOLM for feeding trials.