Cornell Researchers Test Grape Waste as Poultry Feed Additive
A new study from researchers at Cornell University suggests that grape pomace, the leftover skins, seeds, stems, and pulp from winemaking, could become a valuable natural alternative to antibiotic growth promoters in poultry feed.
Scientists investigated whether grape pomace could replace zinc bacitracin, an antibiotic commonly used in broiler chicken production.
The research focused on broilers fed diets designed to create low-grade intestinal inflammation, a frequent issue in commercial poultry systems that can negatively affect growth and feed efficiency.
The findings showed that including only 0.5% grape pomace in feed improved bird performance considerably. Chickens receiving the supplement demonstrated better weight gain, stronger feed efficiency, and healthier gut conditions than birds fed the inflammation-triggering diet without supplementation.
“We’ve been studying this as a functional food ingredient for both humans and animals, and this is a defining moment,” said Elad Tako, associate professor in Cornell’s Department of Food Science. “We were able to mitigate low-grade inflammation, which is status quo in the poultry industry.”
To mimic stress conditions commonly found in commercial poultry production, researchers incorporated 30% rice bran into the birds’ diets, which is known to increase intestinal inflammation.
Broilers receiving grape pomace gained at least 79% more weight than untreated birds and achieved results close to birds fed antibiotics.
The team also tested fermented grape pomace treated with beneficial yeast and bacteria. Although fermentation slightly lowered polyphenol content, the material still supported nutrient absorption and improved gut health.
Researchers recorded reduced levels of harmful bacteria, including Klebsiella and Clostridium, along with increased butyrate production, a fatty acid associated with digestive health.
“There is a full ban of the use of antibiotic growth promoters in the EU, China and Brazil,” Tako said. “There’s not yet a formal ban in the U.S., but there’s a significant need because of the threat of introducing antibiotic resistance.”
Researchers say larger commercial-scale trials will be needed before the ingredient can be widely adopted in poultry production.
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