Nutritional profiling and feed innovation using agro industrial residues in poultry production

Abstract:

Poultry production is increasingly constrained by the high cost and limited availability of conventional feed ingredients such as maize and soybean meal, which account for nearly 70% of production expenses. Agro industrial residues, including oilseed cakes, cereal by products, fruit pomace and brewery wastes, represent sustainable alternatives that reduce feed food competition, enhance nutrient recycling, and support circular bio economy principles. The current evidence on the nutritional profiling, physicochemical variability and innovative processing of these residues for poultry feeding. Fermentation, enzymatic hydrolysis and microbial inoculation improve protein digestibility, mineral bioavailability and reduce anti nutritional factors, while preserving bioactive compounds with antioxidant and immune modulatory properties. Inclusion of residues such as tomato pomace, flaxseed meal and citrus pulp has demonstrated improvements in feed conversion efficiency, egg quality, carcass traits, and cost reduction of up to 25%. The agro residues as viable feed innovations that enhance productivity, economic viability, and environmental sustainability in poultry systems.