Fermented Grape Pomace: A Natural Feed Additive for Healthier and Faster-Growing Broiler Chickens

Agricultural waste is a growing environmental challenge, with millions of tons produced annually. Among these by-products, grape pomace — the leftover skins, seeds, and stems from wine and juice production — is packed with nutrients, antioxidants, and bioactive compounds. But there’s a catch: its high fiber and polyphenol content limit its direct use in animal feed.

Recent research reveals that fermenting grape pomace with probiotics such as Lactobacillus acidophilus, Saccharomyces cerevisiae, and Aspergillus niger unlocks its true potential as a natural feed additive for broiler chickens.

Key Findings from the Study

Enhanced Growth Performance
- Chickens fed fermented grape pomace, especially with S. cerevisiae, showed a significantly better feed conversion ratio (FCR), meaning they gained more weight with less feed.
Boosted Antioxidant Capacity
- Fermentation increased the glutathione peroxidase-4 (GPx-4) enzyme in chickens, an important biomarker for antioxidant defense.
Improved Meat Quality
- The inclusion of grape pomace fermented with A. niger enhanced the color quality of chicken breast meat, making it more appealing naturally.
Gut Health Benefits
- Though Lactobacillus and S. cerevisiae didn’t significantly alter some gut microbes in this study, other research links fermented products to reduced pathogens like E. coli and Salmonella.
Environmental Sustainability
- Utilizing grape pomace reduces agricultural waste and creates eco-friendly livestock feed solutions.

Why Fermentation Works

Fermentation breaks down the tough fibers and releases bioactive phenolic compounds from grape pomace. These compounds act as natural antioxidants and growth promoters, improving poultry health without relying on synthetic additives.

Probiotics like S. cerevisiae also produce enzymes such as amylase and protease during fermentation, making nutrients more digestible.

Conclusion: A Win-Win for Farmers and the Environment

Incorporating fermented grape pomace into broiler diets can:

Improve growth efficiency
Enhance antioxidant capacity
Produce healthier meat
Reduce agricultural waste

This makes it a sustainable and cost-effective solution for the poultry industry while addressing environmental concerns.

Reference

Gungor, E. (2025). Effect of grape pomace fermented with probiotic microorganisms on growth performance, meat quality, antioxidant capacity, serum biochemistry and some cecal microorganisms in broiler chickens. Tropical Animal Health and Production, 57(8), 399. https://doi.org/10.1007/s11250-025-04662-7