Yam Peel Fermentation: Enhancing its Value as a Chicken Feed Additive

The rising cost of conventional feed ingredients and the global imperative to restrict antibiotic growth promoters (AGPs) due to antimicrobial resistance have created an urgent need for sustainable, natural, and locally-sourced alternatives in poultry production. This study is aimed to assess fermented yam peel as a chicken additive for healthy broiler chicks.This research addresses these dual challenges by investigating the bioconversion of an abundant agricultural waste product yam peel into a high value feed additive. The study involved the isolation, biochemical characterization, and molecular identification of a fermenting microorganism, confirmed as Lactobacillus acidophilus strain DSM20079, which was then used to ferment yam peel. The resultant fermented yam peel (FYP) was incorporated into the diet of broiler chicks in a six-week feeding trial to evaluate its effects on growth, health, and feed utilization. The study demonstrated that the FYP-supplemented group achieved a significantly (P<0.05) higher final body weight (1967g vs. 1442g) and an improved cumulative feed conversion ratio (FCR) compared to the control. Hematological profiling revealed significant immunomodulation, with the test group exhibiting a marked increase in lymphocyte percentage and a reduction in neutrophils and eosinophils, indicating a potentiated adaptive immune response and lower systemic stress. Crucially, organ development remained unaffected, confirming the additive's safety. This study conclusively demonstrates that L. acidophilus-fermented yam peel is an effective probiotic feed additive that enhances broiler productivity and immune status. The process offers a pragmatic model for circular bio-economy, transforming an environmental liability into a resource that supports sustainable, antibiotic-free poultry production, reduces feed costs, and contributes to food security.