Fruit processing waste finds new value in broiler feed

Rising feed costs and mounting pressure to reduce food waste are driving interest in fruit processing byproducts as sustainable feed ingredients for broiler production. 

According to a recent review covering research published between 2021 and 2026, residues such as pomegranate peels, orange peels, banana waste, grape pomace, apple pomace and pineapple waste could partially replace conventional feed ingredients while improving gut health, immunity, meat quality and feed efficiency when included at appropriate levels.

The review, authored by Dr Faran Hameed and Dr. Ahmad Safi, highlights that fruit processing generates millions of tonnes of peels, pomace, seeds and pulp every year, much of which ends up in landfills or waterways. 

These byproducts contain valuable nutrients, dietary fibre, antioxidants, polyphenols, flavonoids and organic acids that can be repurposed for livestock feeding, supporting circular agriculture while reducing environmental pollution.

Different fruit wastes offer different nutritional benefits

The review found that pomegranate peel performs best at moderate inclusion levels of between 0.6% and 4% of broiler diets. 

At these levels, studies reported improved gut health, stronger antioxidant activity and better resistance against coccidiosis, while higher inclusion rates reduced bird performance because of elevated tannin levels.

Orange peel emerged as another promising ingredient, improving antioxidant status, meat quality, immunity and blood lipid profiles without significantly affecting growth performance when incorporated at moderate levels. 

Fermented orange pulp also enhanced oxidative stability of poultry meat, extending its quality during storage.

Banana processing waste, including peels, pseudostems and leaves, demonstrated prebiotic and antimicrobial properties. 

Fermentation improved its digestibility, with researchers recommending inclusion levels of up to 10% to enhance feed conversion, gut health and immune function without compromising productivity.

Among the byproducts reviewed, grape pomace showed particularly strong functional benefits. 

Rich in polyphenols and natural antioxidants, it improved intestinal health, immune responses, meat quality and resistance to coccidial infections while serving as a natural alternative to antibiotic growth promoters.

Apple pomace was found to improve intestinal development, beneficial gut bacteria, antioxidant status and feed efficiency. 

Several studies also reported improved meat quality and better water-holding capacity when dried apple pomace was included at around 3% of broiler diets.

Pineapple waste, particularly fermented peel meal, offered economic benefits by lowering feed costs while maintaining acceptable growth performance. 

Moderate inclusion rates improved nutrient digestibility, meat tenderness and overall profitability for poultry producers.

Despite the promising results, the review notes that large-scale adoption remains constrained by inconsistent supply, high moisture content, spoilage risks, processing costs, nutritional variability and the presence of anti-nutritional compounds. 

The authors argue that improved processing technologies, clear regulatory guidelines and greater investment in waste collection systems will be essential before fruit byproducts can become mainstream feed ingredients.

As poultry producers increasingly seek alternatives to costly maize and soybean meal, fruit waste valorisation is emerging as a practical solution that simultaneously improves resource efficiency, lowers environmental impacts and supports more resilient feed production systems.

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