Lactic fermentation of poultry droppings with molasses and wheat straw.

The pH of wastelage inoculated with Lactobacillus plantarum and Streptococcus faecalis was more than 5.4 and the off-flavour of poultry droppings, at 51% of dry matter, was not completely removed after 20 days' fermentation. By varying the amount of poultry droppings from 15 to 45% in the pre-mix and by including wheat straw, the pH and total volatile fatty acid production were increased, lactic acid synthesis decreased, and the off-flavour was completely abolished. Poultry droppings can be included in a pre-mix at less than 25% of total dry matter provided 10% molasses is added to give good quality wastelage.