IN VITRO FERMENTATION CHARACTERISTICS OF DIETS CONTAINING DIFFERENT INCLUSION LEVELS OF CHITIN FROM PERIWINKLE SHELLS

ABSTRACT

Due to the increase in human population emphasis has been made to increase meat production and reduce environmental costs, for this to occur effective feed digestion is required.

Additives derived from periwinkle shells were successfully added as additives in the diets of goats. Chitin which is a nontoxic biopolymer derived from sources like crustacean shells and fungal cell walls and has received attention for its diverse potential applications in food processing, veterinary science, and the agricultural and medical industries. In vitro fermentation was carried out to determine the inclusion rate of feed additive at different concentration levels, which can directly affect meat and milk production in ruminant.

The study investigated the impact of chitin from periwinkle shells on gas production, methane emissions, and nutrient composition in ruminant diets through in vitro fermentation experiments.

1.       Chitin increased ash content; it did not alter crude protein levels. However, it led to lower fermentation efficiency and reduced digestibility. The study suggests further research to optimize chitin levels for methane reduction without compromising digestion.
2.       The results showed that chitin in diets did not significantly affect gas production but notably reduced methane emissions.