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 extra ct, 12.4% protein and 1.7% ash. The process of ensiling PI after mixin g 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 ambien t temperature (26 +/- 2 degrees C). The inhibitive effects of benzoic, propionic and sorbic acids on growth of yeasts and moulds during ferm entation was also studied. The results showed that molasses at less th an 10% was inadequate and at 12% had no additional advantage for effec ting fermentation. Salt at 0.5-2.0% (w/w) had no marked effect on pH a nd the microbial profile. Propionic acid at 0.5% (v/w) was quite effec tive in controlling the growth of yeasts and moulds. A microbiological ly safe silage product can be prepared by homogenising PI with 10% (w/ w) molasses and 0.5% (v/w) propionic acid and fermenting under microae rophilic conditions at ambient temperature (26 +/- 2 degrees C) for 6 days. (C) 1998 Elsevier Science Ltd. All rights reserved.