ABSTRACT
Fermentation using lactic acid bacteria is widely used in animal nutrition, and cereals, grains, whole-plant, and by-products can be fermented. This process significantly alters the properties of the raw plant material, resulting in improved nutrient digestibility and animal performance. On the other hand, cereals are rarely treated with enzymes before their inclusion in animal diets, and exogenous enzymes are added to improve nutrient availability and improve animal performance. Both approaches have had a positive effect on animal health. This chapter reviews common cereal fermentation practices, the characteristics of the resulting product, and the effects of their inclusion in animals’ diet in terms of digestibility of feed and animal production and health. In addition, the use of enzymes for the hydrolysis of non-starch polysaccharides in feed is also presented, providing an overview of the most commonly used enzymes and the resulting effects on the animals.
