Study on the Potential use of Tomatoes and their By-Products in Poultry Nutrition
Keywords:
bioactive compounds, broiler chickens, egg quality, laying hens, meat qualityAbstract
The study evaluates the potential use of tomato processing by-products (pomace, peels and seeds) in poultry nutrition, within the content of circular economy and environmental sustainability. These by-products are valuable sources of nutrients and bioactive compounds, including proteins, crude fiber, lipids, essential minerals, polyunsaturated fatty acids and antioxidants such as carotenoids, polyphenols and tocopherols. Their composition may vary depending on tomato variety and processing conditions. In laying hens, dietary inclusion at low to moderate levels (5–15%) does not negatively affect productive performance, while improving yolk colour, oxidative stability and, in some cases, reducing cholesterol levels. In broiler chickens, inclusion levels up to 8–10% can be used without major adverse effects, with potential benefits on antioxidant status and immune response, particularly under stress conditions. However, higher inclusion levels (≥15%) may reduce feed intake, growth performance and feed efficiency due to high fiber content and reduced nutrient digestibility. Processing methods such as fermentation or supplementation with exogenous enzymes can partially alleviate these limitations. In conclusion, tomato by-products represent sustainable alternative feed ingredients with important nutritional, economic and environmental benefits in poultry production systems.
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