Effects of dietary unblanched high-oleic peanuts on meat quality of spent laying hens

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

Submitted to: Poultry Science Association Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/1/2026
Publication Date: N/A
Citation: N/A

Interpretive Summary: High-oleic peanuts have been shown to be a value-added alternative poultry feed ingredient. This study examined the effects of various dietary inclusion levels of high-oleic peanuts on meat quality parameters in spent laying hens. Meat from hens fed the 10% and 15% high-oleic peanut diets had increased levels of protein, reduced levels of fat, and increased moisture retention as compared to conventional chicken breast from spent layers. There were no differences in meat rancidity or sensory attributes after storage between the treatment groups. While additional feeding trials are warranted, this study supports the potential use of 10% and/or 15% high-oleic peanut diets in poultry production.

Technical Abstract: Unblanched high-oleic peanuts are a locally available feed ingredient with high energy and protein value that may improve the quality and utilization of spent laying hen meat. The objective of this study was to evaluate graded peanut inclusion in layer diets on meat quality traits of spent hens. A completely randomized design was used with 200 Hy-Line Brown hens assigned to 5 dietary treatments containing 0%, 5%, 10%, 15%, or 20% unblanched high-oleic peanuts for 8 wk (5 replicates/treatment; 8 hens/replicate). After feeding, 2 hens/replicate were processed (n = 10/treatment). Diets were isocaloric and isonitrogenous. Measurements included live and carcass weights, breast meat weight, pH, color, purge, thaw and cook loss, texture profile analysis, proximate composition, TBARS after 6 mo frozen storage, and trained-panel sensory evaluation. Data were analyzed by one-way ANOVA using PROC GLM in SAS, and means were separated by Duncan's New Multiple Range Test at P < 0.05. Sensory data were analyzed by GLIMMIX with treatment as a fixed effect and replicate and panelist as random effects. Tukey-adjusted least squares means were compared at P < 0.05. Peanut inclusion up to 20% did not affect body weight, chilled weight, breast yield, purge loss, thaw loss, cook loss, or most texture traits (P > 0.05). Breast pH at 2 and 24 h was unchanged, whereas 6-mo pH differed among treatments (P = 0.04), with the 5% group greater than 0 and 15%. At 24 h, redness (a*) was greater in the 15% group than in the 0, 5, and 10% groups (P = 0.007). Moderate peanut inclusion improved composition: the 10% diet produced the lowest fat (2.55 vs. 3.57% in control) and greatest protein (23.44 vs. 22.67% in control), and collagen declined from 0.97% in control to 0.79% at 20% peanut (P <= 0.02). Springiness differed among treatments (P = 0.02), but hardness, cohesiveness, gumminess, and chewiness did not. TBARS remained low after storage and sensory texture, flavor, and taste attributes did not differ, with no rancid or off-flavor development (P > 0.05). Unblanched high-oleic peanuts can be included in spent laying hen diets up to 20% without adverse effects on yield or eating quality. Inclusion at 10% to 15% provided the most favorable balance of improved meat composition and product stability, supporting high-oleic peanuts as a sustainable, value-added feed ingredient.