The increase in fermented feed intake during d 0 to 39 could be attributed to the palatability of the fermented feed with its special aroma and acidification. Kho (2006) indicated that the pH value of FBac+Sac decreased 15% (control, pH: 6.5, FBac+Sac, pH: 5.5), and the major acidic contents produced were lactic acid (control: 4.13 mg/mL vs. FBac+Sac: 16.48 mg/g) and acetic acid (control: 0 mg/g vs. FBac+Sac: 3.71 mg/g). Diets supplemented with acidifier (3 g/kg) increased feed intake in broilers, and thus increased BW (Lückstädt et al., 2004). The increased weight gain in the FBac+Sac group in this study was attributed to the palatability of the fermented feed; hence, the feed intake increased from d 21 to 39 and d 0 to 39.