Effects of Fermented Shallot Straw Supplementation on Blood Lipid Profile of Super Native Chickens

The use of agricultural residues as supplementary feed ingredients may provide an opportunity to improve resource utilization in poultry production. Shallot straw is a fibrous agricultural by-product whose nutritional composition may be altered through fermentation. This study evaluated the effects of fermented shallot straw supplementation on the blood lipid profile of super native chickens. Seventy-five unsexed chickens, initially three weeks old, were assigned to five dietary treatments in a completely randomized design, with three replicate cages of five birds per treatment. The diets included fermented shallot straw meal at 0%, 3%, 6%, 9%, and 12%, and the feeding trial lasted 10 weeks. At the end of the trial, one bird from each replicate cage (15 birds in total) was sampled for blood lipid analysis. Total cholesterol, HDL, and triglycerides were analyzed using laboratory procedures, while LDL was calculated by the laboratory from total cholesterol, HDL, and triglyceride results. Dietary treatment significantly affected all measured lipid parameters (P < 0.05). The 6% treatment produced the highest HDL concentration (119.32 mg/dL) and a triglyceride concentration of 16.80 mg/dL, while the lowest reported LDL concentration (9.96 mg/dL) occurred at 9% supplementation. Total cholesterol ranged from 107.86 to 137.13 mg/dL. These findings indicate that blood lipid responses varied according to the supplementation level and parameter measured. Fermented shallot straw may have potential as a supplementary feed ingredient; further studies are needed to establish its nutritional value, safety, production feasibility, and environmental benefits. Contribution to Sustainable Development Goals (SDGs):SDG 2: Zero HungerSDG 9: Industry, Innovation and InfrastructureSDG 12: Responsible Consumption and Production