Aspergillus -fermented agro-industrial byproducts as dietary ingredients for weaned rabbits: effects on performance, digestibility, and health indicators

This study evaluated the effects of Aspergillus-fermented agro-industrial by-products (AIBPs) through solid-state fermentation (SSF) on weaner rabbits. A total of 108 weaned rabbits (6 weeks old; 549 g BW) were allotted to 9 treatments in a completely randomised design following a 2 × 4 + 1 factorial arrangement. The diets consisted of fermented or unfermented AIBPs: maize shaft (MS), cowpea shell (CS), soybean hull (SH) or groundnut shell (GS), plus a wheat-offal control. Fermented AIBPs improved growth performance and reduced mortality during 6–9 weeks (p < 0.05), whereas unfermented AIBPs supported compensatory growth at 10–14 weeks. Fermentation enhanced nutrient digestibility but did not alter haematological and serum indices. Carcass yield was higher with fermented AIBPs, while similar prime cut yields were comparable to unfermented AIBPs. Rabbits fed unfermented AIBPs had heavier small intestines, greater villus development and higher microbial counts. It was concluded that agro-industrial by-products are valuable feed resources for rabbits, and microbial fermentation can further enhance their nutritional and functional properties for early post-weaning rabbits.