Bioconversion of Oyster Mushroom By-Products into Poultry Feed

Dawn Maress Mendez Sapico and Remos Cornelio Sapico
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Dawn Maress Mendez Sapico: College of Agriculture, Iloilo State University of Fisheries Science and Technology- San Enrique Campus, San Enrique, Iloilo, Philippines
Remos Cornelio Sapico: College of Agriculture and Forestry, Capiz State University- Burias Campus, Burias Mambusao Capiz, Philippines

International Journal of Research and Scientific Innovation, 2025, vol. 12, issue 7, 759-763

Abstract: Conventional poultry feeds face challenges of cost volatility and nutritional limitations, driving the need for sustainable alternatives. This study was conducted to determine the conversion of oyster mushroom (Pleurotus ostreatus) by-products into a fermented liquid supplement for broilers. The by-products were anaerobically fermented with muscovado sugar (1:1 ratio) for 7 days. Sixty broilers were assigned to one of four drinking water treatments over a 35-day period: 0 mL/L (control), 20 mL/L, 30 mL/L, or 40 mL/L of the fermented oyster mushroom supplement. The feed conversion ratio (FCR) was achieved at 30 mL/L, showing a 16% improvement compared to controls (1.13 vs. 1.34). Increased weight gain occurred at 40 mL/L (1.00 kg vs. 0.87 kg control). While the 20 mL/L group exhibited the highest feed intake (1.43 kg), it resulted in the poorest FCR (1.58). These results indicate that moderate supplementation with the fermented oyster mushroom by-product enhances nutrient bioavailability without compromising growth performance. This approach offers small-scale farmers a low-cost strategy to reduce dependence on conventional feeds while valorizing agricultural waste.

Date: 2025
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