Fermented meat and digestive tract of snail as amino acid supplements for functional feed of native chickens

Abstract

Abstract Sources of amino acids and lactic acid bacteria have been developed from the hydrolysis of snail meat and its digestive tract through a fermentation process using a consortium of microorganisms present in cow’s milk whey, which is fermented by microorganisms from rice washing water with internal microorganisms from snails. The fermentation process used the Submerged Fermentation (SmF) method. The fermentation process was carried out using Lactic Acid Bacteria (LAB) inoculants contained in rice washing water. This product was researched and developed with the aim of being a feed supplement to reduce the use of fish meal or other protein sources such as concentrates in the preparation of feed for poultry. Product development studies were carried out on the LAB content in rice washing water and fermented snail meat and its digestive tract, as well as their amino acid content. The results of the study showed that at the dilution of rice washing water, approximately 3 different colonies of LAB were found, the dilution of 10-1 to 10-4 could not be counted but at the dilution of 10-5, 50 colonies of LAB were obtained with an amount of 5 x 107 CFU/ml. The fermented snail meat and its digestive tract contained approximately 4 different LAB colonies and found 3 x 104 CFU/ml at a dilution of 10-3, and contained 6 types of amino acids, namely; alanine, glycine, cysteine, arginine, lysine, and proline. The conclusion of this research is that fermented snail meat and digestive tract have potential as an amino acid supplement for functional feed for native chickens.