Abstract Two experiments were conducted to investigate the effects of fermented sesame meal (FSM) replacement by soybean meal (SBM) in broilers. In the first experiment, a completely randomised design with 3 × 4 factorial arrangement was used for microorganism comparison [Lactobacillus acidophilus (LA), Saccharomyces cerevisiae (SC) and LA + SC] and fermentation time courses (0, 2, 7, and 12 days). In the second experiment, a total of 420-day-old boilers (Ross 308®) were randomly allocated to seven treatments and five replicates. The experimental treatments include basal diet based on soybean meal (SBM), SBM substituted with 15 and 25% raw sesame meal (RSM) with and without phytase (PHX); RSM15, RSM25, RSM15 + PHX, and RSM25 + PHX, and SBM substituted with 15 and 25% FSM; FSM15 and FSM25. Results showed that, in the fermentation process, the main effects of microorganism and days of fermentation significantly affected the pH and crude protein (p < .05). Also, the main effect of day of fermentation was found significant for phytic acid, oxalate and crude fibre (p < .05). The crude protein was increased when a mixture of LA and SC was used (p < .05). Broilers fed RSM25 had the lowest and the highest BWG and FCR, respectively, than those fed other diets on day 42 (p < .05). Compared to all diets except for RSM15, RSM25 a reduction was recorded for phosphorus digestibility (p < .05). In conclusion, fermentation process improved the nutrient value of the RSM and subsequently performance of the broilers and could be used as a protein source in broiler diets. Highlights Fermentation process leads to significant decrease in phytic acid content of sesame meal. Raw sesame meal had adverse effects on the performance of broilers. Fermented sesame meal may improve the broilers performance similar to soybean meal.

中文翻译：

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芝麻粕微生物发酵加工及酶制剂对肉鸡生产性能的影响

摘要 通过两个试验研究了豆粕（SBM）替代发酵芝麻粕（FSM）对肉鸡的影响。在第一个实验中，采用 3 × 4 因子排列的完全随机设计用于微生物比较 [嗜酸乳杆菌 (LA)、酿酒酵母 (SC) 和 LA + SC] 和发酵时间过程（0、2、7 和 12天）。在第二个实验中，总共 420 天的锅炉 (Ross 308®) 被随机分配到七个处理和五个重复。试验处理包括以豆粕（SBM）为基础的基础日粮，用15%和25%生芝麻粉（RSM）代替含植酸酶（PHX）和不含植酸酶（PHX）的SBM；RSM15、RSM25、RSM15 + PHX 和 RSM25 + PHX，以及用 15% 和 25% FSM 替代的 SBM；FSM15 和 FSM25。结果表明，在发酵过程中，微生物和发酵天数的主要影响显着影响 pH 值和粗蛋白 (p < .05)。此外，发现发酵天数对植酸、草酸盐和粗纤维的主要影响显着（p < .05）。当使用 LA 和 SC 的混合物时，粗蛋白增加 (p < .05)。与饲喂其他日粮的肉鸡相比，在第 42 天饲喂 RSM25 的肉鸡分别具有最低和最高的 BWG 和 FCR（p < .05）。与除 RSM15 之外的所有日粮相比，RSM25 的磷消化率降低 (p < .05)。总之，发酵过程提高了 RSM 的营养价值，进而提高了肉鸡的性能，并可用作肉鸡日粮中的蛋白质来源。亮点 发酵过程导致芝麻粕的植酸含量显着降低。生芝麻粉对肉鸡的生产性能有不利影响。发酵芝麻粉可以提高肉鸡的生产性能，类似于豆粕。