Comparative Analysis Of Protein Sources In Poultry Diets: Impacts On Feed Efficiency And Meat Quality

Abstract

The selection of appropriate protein sources is a critical factor in formulating poultry diets to ensure optimal growth, feed efficiency, and meat quality. This study presents a comparative analysis of different protein sources, including soybean meal, fish meal, plant-based alternatives, and novel feed ingredients such as insect meal and fermented products, in relation to their effects on poultry performance. Protein quality, digestibility, amino acid balance, and bioavailability were evaluated as key determinants of feed conversion ratio (FCR), growth rate, and carcass characteristics. Findings indicate that conventional protein sources such as soybean meal remain effective in sustaining feed efficiency, although their reliance on global supply chains and potential anti-nutritional factors limit their sustainability. Fish meal, while offering a favorable amino acid profile, is constrained by cost and environmental concerns. Emerging protein sources, particularly insect meal and fermented plant proteins, demonstrated promising results in enhancing nutrient digestibility and reducing FCR, while also improving meat tenderness, juiciness, and overall consumer acceptability. Moreover, the integration of mixed protein sources appeared to yield synergistic benefits, balancing amino acid availability and mitigating anti-nutritional effects. The results highlight the importance of diversifying protein sources in poultry nutrition to optimize productivity, enhance meat quality traits, and support environmental sustainability. This comparative analysis underscores the necessity for future research on cost-effective, locally available, and eco-friendly protein alternatives that can reduce dependency on traditional ingredients while maintaining or improving poultry production efficiency.