Alternative chicken feed from coconut dregs

The utilization of fermented coconut dregs as a potential alternative feed ingredient for chicken has gained attention due to its abundant availability and potential nutritional benefits. This project aimed to investigate the impact of fermentation on the nutritional composition of coconut dregs. The fermentation process involved inoculation of coconut dregs with effective microorganisms (EM4). Analysis of the fermented coconut dregs revealed changes in their nutritional composition. The fibre content was found to decrease, suggesting the breakdown of complex fibre during fermentation. The fat content showed a slight reduction possibly due to the enzymatic breakdown of fats by microorganisms during fermentation. Additionally, the protein content shows increment due to microbial activity that enhance the protein solubility and bioavailability. In conclusion, fermentation of coconut dregs is a promising approach to enhance their nutritional and functional characteristics. The changes observed in the nutritional composition including fibre, fat and protein content, highlight the potential for improved digestibility of chickens. The improved functional properties further expand the possibilities for the application of fermented coconut dregs as an alternative for chicken feed.