Fermenting Poultry Feed

What It Is, What It Isn’t, & How to Ferment Safely

What Is Fermented Chicken Feed?

Fermented chicken feed is simply regular feed (pellets, crumbles, or grains) soaked in non-chlorinated water and allowed to sit at room temperature for a few days, until it reaches a pH of 4.5. This process allows beneficial bacteria—primarily Lactobacillus—to break down some of the feed’s components in a controlled, anaerobic environment. It’s similar to how foods like yogurt, kefir, and sauerkraut are made.

Why Ferment?

Improved Digestibility:
Fermentation helps break down anti-nutrients like phytic acid found in grains, which can interfere with mineral absorption. This means chickens may get more usable nutrition out of the same volume of feed. It also softens hard grains like corn for easier digestion.

Gut Health Support:
Fermented feed is rich in probiotics. These beneficial bacteria can help maintain a healthy gut microbiome in chickens, which supports overall immunity and better digestion.

Reduced Feed Waste:
Fermented feed has a wet, mash-like texture, which tends to reduce the amount of feed chickens scatter and waste. Many keepers report a 10–30% reduction in overall feed usage with no drop in egg production or weight gain.

Hydration Boost:
Especially in hot weather, fermented feed provides an extra source of hydration.

Myth-Busting: Does Fermenting Feed Make It More Nutritious?

This is a key point that often gets misunderstood. Fermentation does not magically add nutrients to the feed. It can make some existing nutrients more bioavailable, which can feel like an increase in nutritional value because chickens are better able to absorb what’s already there, but it can also result in a degradation of other nutrients.

Remember: fermenting does not create ‘more feed’. The water increases the feed volume. This means your chickens will consume less nutrients even if they are eating the same volume in fermented feed.

Safe Fermenting Steps:

1. Add feed to bucket or container. Add enough fresh, clean water to cover the grains a few inches. Stir to eliminate air pockets.
2. Cover container with cheesecloth to allow gas exchange and keep out contaminants. If you must cover with a solid lid, do not seal completely.
3. Let ferment at room temperature for 1-3 days, stirring daily. Add water as necessary to keep grains covered.
4. Check the smell. It should smell sweet and yeasty – like beer or yogurt. Not rotten.
5. Check for mold. White non-fuzzy growth is yeast, this is healthy and normal. Any colorful mold is bad, and the soaked grains need to be discarded.
6. Feed grains when bubbly, after about 3-4 days of fermenting.

Tips for Success:

• Start with clean containers and utensils to avoid contamination
• Feeds containing whole grains ferment the best and provide the most benefits. Poor quality grains can be dangerous to ferment!
• Avoid metal containers, which can react with acids in fermented feed
• Use non-chlorinated water
• Try to ferment in an area where the temperature stays 60-75° F
• Don’t feed too much at once, only what your chickens will eat in a day or two
• Don’t ferment too long, or you could begin creating alcohol
• You can use test strips to see if you are reaching the ideal pH of 4.5 for a true ferment. If you don’t reach this pH you are simply soaking feed.

Conclusion?

Consider the risks versus the reward in fermenting chicken feed. Feed producers put a lot of work into keeping feeds dry for a reason – moisture encourages the growth of molds, mycotoxins, and other contaminants. If you are going to ferment your poultry feed, use clean tools, a proper technique and don’t feed your chickens an exclusively fermented diet.