Using a waste byproduct from the fruit processing industry in layer diets could help enhance layer health and performance.
“Egg shelf life is an important consideration for everyone,” Dr. Elijah Kiarie, professor, Department of Animal Biosciences, University of Guelph, explained. “If we can use polyphenols to extend that freshness, then those eggs can stay longer in the store and therefore we could sell more.”
Additional benefits of using fruit pomace as a poultry feed ingredient include a reduction in feed costs, reduced waste and improved sustainability.
“In Canada, only 20% of pomace is put to use and the other 80% is discarded,” he added.
Benefits of fruit pomace
Pomace is made up of the skin, pulp, seeds and stem of apples, grapes, cranberry, blueberries and other fruit, all of which would normally be discarded after fruit is processed to make juice or wine for human consumption.
However, these byproducts are rich in polyphenols with antimicrobial and antioxidant properties, compounds that can boost bird health, reduce metabolic disorders like hemorrhagic syndrome in laying hens and extend the shelf life of eggs.
The research team, which includes Dr. Moussa S. Diarra and Dr. Kelly Ross, research scientists at Agriculture and Agri-Food Canada, aims to develop technology that can break down the fibers present in fruit pomace to increase the bioavailability of the polyphenols present.
Once this is accomplished, the feed ingredient will be tested in laying hens to see how it impacts production.
The research project is funded by the AgriScience Program – Clusters Component, an initiative under the Sustainable Canadian Agricultural Partnership (Sustainable CAP): a five-year, federal-provincial-territorial initiative to strengthen competitiveness, innovation and resiliency of Canada’s agriculture, agri‐food and agri‐based products sector.
