Molecular approaches for enhancing fermented bamboo-derived feed additives: A sustainable nutritional innovation for poultry

The function of fermented and non fermented bamboo-derived feed additives in poultry nutrition is critically assessed in this review, with emphasis on the effects on growth performance, immunity, intestinal health, egg and meat quality. Fermented bamboo feeds have become a promising nutritional innovation in poultry production. The use of bamboo leaves and tender shoots in chicken feed is limited due to the presence of lignin and cellulose. Molecular methods, including site-directed mutagenesis and high-throughput screening, could overcome this restriction by enhancing cellulose and lignin degradation, enabling more efficient use of bamboo feed. Microorganisms, such as white-rot fungi (Pleurotus ostreatus, Ganoderma lucidum, Lentinula edodes), Aspergillus niger, as well as probiotic strains including Bacillus spp., Lactobacillus fermentum, Lactobacillus rhamnosus, Lactobacillus plantarum, and Yarrowia lipolytica, are commonly utilized during the fermentation process of bambooderived feed additives. Microbial fermentation significantly enhances bamboo's nutritional value by increasing its digestibility and lowering its anti-nutritional factors. Furthermore, the presence of bioactive compounds improves the immune response of poultry, thereby reducing the need for antibiotics and fostering sustainable farming practices. In poultry diets, the inclusion level of these supplements may range from 5% to 20%, depending on nutritional demands and production goals. Although the use of these additives as an ingredient in poultry feed has shown promising results, further research is needed to improve the fermentation process and assess the long-term impacts of adding bamboo feeds to poultry diets. This strategy aligns with the worldwide trend toward antibiotic-free and sustainable poultry production systems.

Journal

POULTRY SCIENCE

Year

2025

Volume

104

Issue

11

ISSN

0032-5791

eISSN

1525-3171

DOI

10.1016/j.psj.2025.105766

WoS UID

WOS:001568960400005