This study assessed the anaerobic co-digestion of layer and grill droppings (30:70) for
methane output and microbial stabilisation efficiency. Comparing microbial load
decrease, evaluating procedure effectiveness in stabilising particular infections, and
estimating methane yield were the objectives of the study. pH, temperature, electrical
conductivity, salinity, total dissolved solids, and gas generation were all measured
daily for 30 days. Analysis of the data showed that both the total coliform count
(1.20±0.20 to 0.00±0.00) and the total viable count (1.32±0.02 to 0.85±0.03) significantly
decreased after digestion. Following digestion, the initially elevated levels of Shigella,
Salmonella, E. coli, and Klebsiella were lowered to undetectable levels. After the
initial acidity, the pH stabilised at about neutral (6.28). Temperatures varied between
21.0°C and 34.5°C, which is the mesophilic range. When measured in dm³, gas
production followed a typical pattern of anaerobic digestion: low starting volumes
(0.00481-0.00641 dm³), a steady increase that peaked at 0.05911 dm³, and a fall
(0.05078-0.02419 dm³) as organic matter depleted. According to the study's findings,
anaerobic co-digestion produced a significant amount of methane—up to 0.05911
dm3—significantly decreased microbial loads, and efficiently removed targeted
pathogens. These results point to the possibility of using anaerobic digestion to
produce energy from chicken droppings.
Keywords: Poultry Manure, Anaerobic Digestion, Anaerobic Co-Digestion, Microbial
Stabilization, Methane Yield