Effect of Fermented Meat and Bone Meal–Soybean Meal Product on Growth Performance in Broilers

In this study, we screen the proteolytic activity of Bacillus species in meat and bone meal (MBM) investigate effects fermented MBM–soybean products (FMSMPs) on growth performance broilers. Trial 1, FMSMPs were using four strains—Bacillus siamensis M3 (M3), B. velezensis M5 (M5), subtilis M6 (M6), M20 (M20)—all which presented more total peptides higher degrees hydrolysis (DH) than var. natto N21 (N21). 2, 280 0-day-old Arbor Acres broilers, with equal numbers both sexes, randomly assigned into 5% fish (FM), (MSM, as control), N21, M3, M5, M6, FMSMP groups. The results demonstrated that crude protein, amino acids, alkaline protease, trichloroacetic acid–soluble nitrogen (TCA-SN), TCA-SN/total nitrogen, peptides, DH, free-hydroxyproline levels group greater those any other (p < 0.05). Furthermore, weight gain was superior to FM MSM groups 0–21 0–35-day-old broilers conclusion, likely efficiently decomposes improve protein properties nutritional value product after fermentation. Supplementation may promote