Fermented coffee cherry pulp shows promise in Thai chickens
Bottom line
A new poultry nutrition study in Animals reports that adding fermented coffee cherry pulp to feed improved performance and some product-quality measures in Thai native chickens, with the strongest results at 1.0 g/kg of diet over a 12-week trial involving 500 chicks across five treatment groups. The study compared a basal diet, an antibiotic growth promoter group, and three fermented coffee cherry pulp inclusion levels, and found the 1.0 g/kg group significantly improved final body weight and feed conversion ratio. The paper also ties those effects to shifts in cecal microbiota, while a newly published review in Veterinary Sciences highlights chlorogenic acid, a key coffee-pulp polyphenol, as a plausible mechanism through its links to antioxidant activity, inflammation control, gut barrier function, and lipid metabolism in chickens. (mdpi.com)
Why it matters: For veterinary professionals and poultry advisers, the finding adds to a growing body of evidence that coffee-processing by-products may have value as functional feed ingredients, especially as producers keep looking for non-antibiotic growth-promoting strategies. That said, the broader literature still points to a dose question: newer coffee-pulp work in broilers has shown benefits at targeted inclusion levels, while older studies found performance penalties when coffee pulp was used too aggressively or in less processed forms. Fermentation appears important because it can improve antioxidant capacity, phenolic availability, and digestibility, but practical use will still depend on consistency, safety, palatability, caffeine and tannin management, and cost at commercial scale. (mdpi.com)
What to watch: Watch for follow-up in vivo work on optimal inclusion rates, safety, microbiome effects, and whether fermented coffee cherry pulp can reliably replace antibiotic growth promoters under commercial conditions. (mdpi.com)
Fermented coffee cherry pulp is getting a closer look as a poultry feed additive, and a new Animals study suggests it may improve growth performance, meat quality, and cecal microbiota in Thai native chickens when used at the right dose. In the 12-week trial, researchers assigned 500 day-old chicks to five groups: a control diet, an antibiotic growth promoter group, and diets supplemented with 0.5, 1.0, or 2.0 g/kg of fermented coffee cherry pulp. According to the study abstract, the 1.0 g/kg group delivered the clearest performance gains, including significantly higher final body weight and better feed conversion. (mdpi.com)
The work fits into a broader push to turn agricultural by-products into functional feed ingredients. Coffee cherry pulp is a major residue from coffee processing, and recent MDPI research notes that coffee by-products can account for roughly 55% of total coffee fruit weight during green-bean processing. That same line of research has emphasized that coffee cherry pulp contains carbohydrates, fiber, protein, caffeine, and phenolic compounds, making it attractive as a low-cost raw material if its anti-nutritional risks can be managed. (mdpi.com)
Fermentation is central to that value proposition. A 2025 Animals paper on bioconverting coffee cherry pulp with Kluyveromyces marxianus ST5 found improved peptide release, higher total phenolic content, and stronger antioxidant activity after fermentation, supporting the idea that processing can make the ingredient more biologically useful in poultry diets. But the authors were also careful about the limits: those findings were based on in vitro digestion work, and they said in vivo studies are still needed to confirm physiological effects, safety, and practical performance outcomes in birds. (mdpi.com)
That caution matters because the poultry literature on coffee pulp has been mixed, depending on form and dose. Another 2025 Animals study from overlapping Thai research teams found coffee cherry pulp extract improved growth performance, intestinal morphology, meat quality, and economics in broilers, positioning it as a possible alternative to antibiotic growth promoters. At the same time, older poultry work and more recent studies with higher inclusion levels suggest that excessive coffee pulp can hurt intake or performance, likely because of tannins, caffeine, and other polyphenols that affect palatability and nutrient use. (mdpi.com)
Mechanistically, the companion review in Veterinary Sciences gives the new Thai native chicken study more biological context. The review says chlorogenic acid may help maintain chicken health by modulating gut microbial composition, promoting short-chain fatty acid production, improving intestinal barrier function, and influencing gut-liver signaling tied to oxidative stress, inflammation, and lipid metabolism. It also describes evidence that chlorogenic acid can activate antioxidant pathways such as Nrf2, suppress inflammatory signaling including NF-κB, and support tighter intestinal barrier integrity through proteins such as ZO-1, occludin, and claudin-1. (mdpi.com)
Why it matters: For veterinary professionals, this is less about a single novel ingredient and more about where feed strategy is heading. If fermented coffee cherry pulp can reproducibly improve growth and gut health markers at low inclusion rates, it could become part of the expanding toolkit of phytogenic and by-product-based additives aimed at reducing reliance on antibiotic growth promoters. It also speaks to a sustainability argument that may resonate with integrated poultry systems in coffee-producing regions, where waste streams and feed costs are both under pressure. Still, veterinarians and nutritionists will want to see more than promising abstracts before recommending adoption: batch-to-batch standardization, contaminant control, residue considerations, caffeine exposure, bird age and breed effects, and commercial trial data will all matter. (mdpi.com)
There’s also a practical formulation issue. The best-performing level in the Thai native chicken study was not the highest dose, which reinforces a familiar lesson in phytogenic nutrition: more bioactive material isn’t always better. The value of fermented coffee cherry pulp may lie in targeted, low-dose use where fermentation improves digestibility and bioavailability without pushing anti-nutritional compounds too far. That makes quality control and formulation precision especially important for field use. (mdpi.com)
What to watch: The next step is validation. Watch for the full publication details of the Thai native chicken paper, additional microbiome analyses, and commercial-scale feeding trials that compare fermented coffee cherry pulp head-to-head with established non-antibiotic additives and antibiotic growth promoter programs. If those studies confirm consistent benefits, coffee-pulp-derived ingredients could move from an interesting by-product story into a more serious poultry nutrition conversation. (mdpi.com)