Effect of different levels of molasses, salt and antimycotic agents on microbial profiles during fermentation of poultry intestine

Waste poultry intestines (PI) consist of 75.8% water, 7.9% ether extract, 12.4% protein and 1.7% ash. The process of ensiling PI after mixing with different levels of molasses (5–12% w/w) and common salt (0.5–2.0% w/w) was studied under microaerophilic conditions at Indian ambient temperature (26 ± 2°C). The inhibitive effects of benzoic, propionic and sorbic acids on growth of yeasts and moulds during fermentation was also studied. The results showed that molasses at less than 10% was inadequate and at 12% had no additional advantage for effecting fermentation. Salt at 0.5–2.0% (w/w) had no marked effect on pH and the microbial profile. Propionic acid at 0.5% (v/w) was quite effective in controlling the growth of yeasts and moulds. A microbiologically safe silage product can be prepared by homogenising PI with 10% (w/w) molasses and 0.5% (v/w) propionic acid and fermenting under microaerophilic conditions at ambient temperature (26 ± 2°C) for 6 days.