Evaluation of a peanut skin supplemented corn/soy diet on broiler meat quality

Authors: MUNMUN, AFSANA - North Carolina State University; CACERES, JEAN - North Carolina State University; SIGMON, CHRISTINA - North Carolina State University; TAHIR, YABAIZ - North Carolina State University; Vu, Thien; WALKER, LIN - North Carolina State University; Toomer, Ondulla; CAMPBELL, YAN - North Carolina State University

Submitted to: Meat and Muscle Biology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/12/2025
Publication Date: 12/24/2025
Citation: Munmun, A.R., Caceres, J.C., Sigmon, C.S., Tahir, Y., Vu, T.C., Walker, L., Toomer, O.T., Campbell, Y.L. 2025. Evaluation of a peanut skin supplemented corn/soy diet on broiler meat quality. Meat and Muscle Biology. 10(1): 20342, 1–17 (2026). https://doi.ORG/10.22175/mmb.20342.
DOI: https://doi.org/10.22175/mmb.20342

Interpretive Summary: Peanut skins are a low-value, sizable processing by-product of the peanut industry. Peanut skins have been shown to have nutritional value and could potentially serve as a value-added poultry feed additive. In this study, we investigated the use of 5% peanut skins as a poultry feed additive and the effects on broiler meat quality. Birds fed a peanut skin supplemented diet had reduced average live body weights and carcass yield. However, broiler meat quality was not adversely impacted. Moreover, poultry meat produced from broilers fed the peanut skin containing diet retained more moisture during thawing and cooking which may translate into improved sensory attributes. While additional feeding trials are warranted, this study suggest that peanut skins might serve as a suitable poultry feed additive.

Technical Abstract: Peanut (PN) skins are a peanut processing by-product, yet they offer substantial nutritional value that can enhance animal diets. This study investigated the effects of incorporating 5% ground PN skin in the diet of broilers to assess whether PN skin supplementation would impact broiler meat quality metrics, potentially offering an alternative dietary supplement for broiler production. Ninety broilers were assigned to either a control diet or a PN skin supplemented diet (5% w/w), with both diets matched for energy and protein content across three feeding phases. After six weeks, 15 birds per treatment group were evaluated for body weight, carcass traits, breast meat pH (measured at 15 min, 2 hr, 24 hr, and 2.5 mo postmortem), color, texture, thaw loss, cook loss, composition, and incidence of myopathies. Results showed that broilers receiving the PN skin diet had significantly lower live body weight, carcass weight, and breast weight compared to controls (P < 0.05). No significant differences were observed in meat pH at 15 min and 24 hr, color at 24 hr and 2.5 mo, texture, composition, lipid oxidation (after 7 months of storage), sarcomere length (after 7 mo), or myopathy scores (P > 0.05). However, pH was lower in the PN skin group at 2 hr and 2.5 mo postmortem (P < 0.05). Notably, the PN skin group exhibited significantly reduced cook loss (21.73% vs. 25.58%, P < 0.05) and thaw loss (12.72% vs. 18.74%, P < 0.05), indicating enhanced water-holding capacity. This improvement may be related to subtle differences in muscle structure, fat composition, collagen content, or protein stability, despite similar overall meat composition. In conclusion, 5% PN skin dietary inclusion slightly reduced growth performance but did not adversely affect key meat quality traits. These findings support the potential use of PN skins as a sustainable and economical poultry feed additive.