Development and Evaluation of fermented mushroom (Pleurotus ostreatus Jacq.) as liquid supplement to broiler chicken

Abstract

This study was conducted at the poultry house of CapSU Burias Campus, from January 29 to February 28, 2018 to determine the growth response of broiler chicken supplemented with different levels of fermented mushroom. The study was laid in Completely Randomized Design (CRD) with four (4) treatments replicated thrice. The experimental treatments were composed of different levels of fermented mushroom such as Treatment A - pure drinking water; Treatment B - 20 mL fermented mushroom; Treatment C - 30 mL fermented mushroom and Treatment D - 40 mL of fermented mushroom. Data gathered in this study were mean feed consumption, mean feed conversion ratio, mean gain in weight, mean water intake, mean dressing percentage, mean carcass drip loss and income-over-feed and supplementation cost. Results revealed that the fermented mushroom has pH of 3.87, crude protein of 1.50, crude fat of 0.01%, and total soluble solids of 36.1%. Supplementation of different levels of fermented mushroom significantly influenced the feed consumption, feed conversion ratio, water intake and gain in weight of broilers. Broilers given with pure drinking water obtained the highest net profit. On the other hand, supplementation of fermented mushroom did not significantly affect the dressing percentage and carcass drip loss of broilers.