Skip to main content
ARS Home » Southeast Area » Raleigh, North Carolina » Food Science and Market Quality and Handling Research Unit » Research » Publications at this Location » Publication #435076
Research Project: Increased Utilization of Peanuts, Peanut Processing Biproducts and Improvement of Peanut Quality Traits

Location: Food Science and Market Quality and Handling Research Unit

Title: How do peanut (waste) products impact fresh meat quality in broiler and layer breast meat? - Sustainability in poultry and food production

Author
item CAMPBELL, YAN - North Carolina State University
item MUNMUN, AFSANA - North Carolina State University
item CACERES, JEAN - North Carolina State University
item Toomer, Ondulla
item SIGMON, CHRISTINA - North Carolina State University
item TAHIR, YABAIZ - North Carolina State University
item Vu, Thien
item WALKER, LIN - North Carolina State University
item POUDEL, ISHAB - North Carolina State University
item WYSOCKY, REBECCA - North Carolina State University
item MALHEIROS, RAMON - North Carolina State University
item ANDERSON, KENNETH - North Carolina State University

Submitted to: Poultry Science Association Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 5/30/2026
Publication Date: N/A
Citation: N/A

Interpretive Summary:

Technical Abstract: Peanut processing by-products (peanut skins) provide a sustainable opportunity to convert low-value agricultural residues into functional poultry feed ingredients. This work evaluated two peanut-derived components, ground peanut skins and unblanched high-oleic peanuts, for their effects on growth performance, carcass traits, and meat quality in broilers and spent laying hens. In the broiler study, birds received either a standard corn-soybean meal diet or a diet containing 5% ground peanut skins. Although peanut skin supplementation reduced live weight, carcass weight, and breast yield, breast meat quality was maintained. pH, color stability, proximate composition, lipid oxidation, sarcomere length, myopathy scores, and sensory traits remained comparable with the control. Peanut skins also reduced thaw and cook losses, suggesting improved water-holding capacity and processing potential. In the layer study, spent hens were fed diets containing 0%, 5%, 10%, 15%, or 20% unblanched high-oleic runner peanuts for eight weeks. Peanut inclusion did not impair growth performance or carcass yield. Moderate inclusion levels, at 10% and 15%, improved breast meat composition by increasing protein content, lowering fat and collagen levels, and enhancing moisture retention. Lipid oxidation remained stable during frozen storage, and sensory quality was not compromised. Overall, peanut skins may offer processing benefits for broiler meat, while unblanched high-oleic peanuts may improve the nutritional value of layer meat. Both studies support the sustainability of utilizing regionally sourced agricultural commodities and their processing by-products to support poultry production which predominates within the US southeast, while also reducing environmental pollution associated with the annual tonnage of peanut skins disposed in U.S. landfills, turning waste into economic resources. . In this session, we will discuss the research and engage the audience to prepare questions on how we can reduce waste through poultry feeding and product innovation for meat waste products for layer industry and how to have a global sustainability approach in our poultry production and processing practices.