Solid-State Fermentation of Fruit Pomace and its Effects on Broiler Growth Performance, Meat Quality, and Gut Health: A Review

Abstract

The food and beverage industry generates a significant amount of fruit waste, especially in the form of peels, seeds, and various components of fruit pomace. The mismanagement of fruit pomace, particularly when dumped in landfills, poses significant health and environmental risks. Therefore, it is crucial to redirect these byproducts to productive applications, such as broiler nutrition, where they have substantial potential to contribute to reducing feeding costs. The pomace is, however, often unsuitable as broiler feed ingredients due to their high crude fiber and tannin contents. In recent years, solid state fermentation (SSF) with bacteria, fungi, and yeast has been applied to valorize pomace through breaking down complex materials into simpler, more digestible compounds, enhancing the bioavailability of nutrients, and boosting the antioxidant activity. It is envisaged that the utilization of fruit pomace as broiler feed ingredients is expected to alleviate pressure on conventional feed ingredients, optimize broiler production systems, and promote both environmental and economic sustainability. This review aims to gather supporting evidence on the applicability and potential of SSF of fruit pomace, as well as the impact of the resulting fermented fruit pomace on broiler nutrition, focusing on growth performance metrics, meat quality attributes, and gut health.