Fermented Ginger Turmeric Teak Improves Broiler Growth Performance and Intestinal Morphology

| Fermentation with Lactobacillus plantarum was employed to enhance the bioactive metabolite profile of a combined ginger, turmeric, and teak leaf extract for use as a phytobiotic feed additive. The optimal fermentation duration was determined by evaluating total phenolic content, total flavonoid content, and antioxidant activity. A 72-hour fermentation period was selected for in vivo testing as it yielded the highest flavonoid content, the most potent antioxidant capacity (indicated by the lowest IC₅₀), and substantially elevated phenolic levels. In a 35-day broiler trial, this optimized fermented extract was incorporated into a basal diet at inclusion levels of 0, 0.2, 0.4, 0.6, and 0.8%. Supplementation significantly (p < 0.05) improved final body weight from 2.186 kg (control) to 2.433 kg (0.8% group) and enhanced feed conversion ratio from 1.593 to 1.365. These performance gains were concomitant with profound improvements in intestinal morphology. Birds fed the 0.8% diet exhibited significant (p < 0.05) increases in villus number (63.25 vs. 50.50), villus height (819.25 µm vs. 575.50 µm), villus width, total absorptive surface area, and crypt depth compared to the control. The study concludes that 72-hour fermentation optimally enriches the extract’s bioactivity, and its dietary inclusion enhances broiler growth performance by fundamentally improving gut health, as evidenced by the expansion of the absorptive surface and support of active mucosal renewal.