This study investigates the impact of the solid-state fermentation products of , , and (LCBs) on the growth characteristics, immune function, intestinal morphology, cecum microbial community, and prevention of avian colibacillosis in broilers. One hundred and twenty Hyland Brown broilers (aged one day) were divided randomly into three groups (four replicates of ten broilers per group). (1) The CON group was fed a basal diet. (2) The MOD group was fed a basal diet. On day 40, APEC strain SX02 (1.1 × 10 CFU/g) was administered to the breasts of chickens in this group. (3) The LCBs group was fed a basal diet supplemented with fermentation products (98.5% basal diet + 0.5% and solid-state fermentation products + 1.0% solid-state fermentation products). On day 40, the LCBs group received the same treatment as the MOD group. The experiment lasted 43 days. This study found that the average daily gain (ADG) of the LCBs group was significantly higher than that of the MOD group ( < 0.05), indicating that LCBs can significantly increase the ADG of broilers and improve the feed conversion ratio. Furthermore, compared to the MOD group, the heart bacterial load was significantly reduced in the LCBs group ( < 0.05), and the lesions less severe in the heart, liver, and jejunum were observed ( < 0.05). Additionally, the detection of intestinal flora showed a significant increase in the abundance of beneficial bacteria in the cecum of the LCBs group, while the number of and decreased significantly. In conclusion, the solid fermentation of , , and can improve the growth performance of broilers while also protecting against avian pathogenic infection. This demonstrates the potential usefulness of these LCBs in feed production.