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Toward Sustainable Broiler Production: Evaluating Microbial Protein as Supplementation for Conventional Feed Proteins

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  • Daniela-Mihaela Grigore

    (Faculty of Animal Productions Engineering and Management, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd, District 1, 011464 Bucharest, Romania)

  • Maria-Luiza Mircea

    (Faculty of Animal Productions Engineering and Management, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd, District 1, 011464 Bucharest, Romania)

  • Elena Narcisa Pogurschi

    (Faculty of Animal Productions Engineering and Management, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59 Marasti Blvd, District 1, 011464 Bucharest, Romania)

Abstract

The increasing demand for sustainable poultry production has urged the exploration of alternative feed strategies supporting animal performance and environmental goals. The first section outlines the protein requirements in broiler nutrition (19–25% crude protein) and the physiological importance of balanced amino acid profiles. Vegetal conventional protein sources are discussed in terms of their nutritional value (12.7–20.1 MJ/kg), limitations (antinutritional factors), and availability. Emerging trends in broiler nutrition highlight the integration of supplements and the need for innovative feed solutions as support for the improvement in broiler body weight and feed efficiency increase. Microbial protein sources: yeast biomass (41–60% of 100 g dry weight), microbial mixed cultures (32–76% of 100 g dry weight), and beer by-products, such as brewer’s spent yeast (43–52% of 100 g dry weight), offer promising nutritional profiles, rich in bioactive compounds (vitamin B complex, minerals, enzymes, and antioxidants), and may contribute to improved gut health, immunity, and feed efficiency when used as dietary supplements. The review also addresses the regulatory and safety considerations associated with the use of microbial protein in animal feed, emphasizing EU legislation and standards. Finally, recent findings on the impact of microbial protein supplementation on broiler growth performance, carcass traits, and overall health status are discussed. This review supports the inclusion of microbial protein sources as valuable co-nutrients that complement conventional feed proteins, contributing to more resilient and sustainable broiler production and broiler meat products.

Suggested Citation

  • Daniela-Mihaela Grigore & Maria-Luiza Mircea & Elena Narcisa Pogurschi, 2025. "Toward Sustainable Broiler Production: Evaluating Microbial Protein as Supplementation for Conventional Feed Proteins," Agriculture, MDPI, vol. 15(14), pages 1-23, July.
    • Handle: RePEc:gam:jagris:v:15:y:2025:i:14:p:1486-:d:1699174
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    References listed on IDEAS

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    1. Álvaro Astudillo & Olga Rubilar & Gabriela Briceño & María Cristina Diez & Heidi Schalchli, 2023. "Advances in Agroindustrial Waste as a Substrate for Obtaining Eco-Friendly Microbial Products," Sustainability, MDPI, vol. 15(4), pages 1-15, February.
    2. Nilesh Nirmal & Collins Fiifi Anyimadu & Anandu Chandra Khanashyam & Alaa El‐din A. Bekhit & Bablu Kumar Dhar, 2025. "Alternative Protein Sources: Addressing Global Food Security and Environmental Sustainability," Sustainable Development, John Wiley & Sons, Ltd., vol. 33(3), pages 3958-3969, June.
    3. Wilson Charles Wilson & Maja Slingerland & Frederick P. Baijukya & Hannah Zanten & Simon Oosting & Ken E. Giller, 2021. "Integrating the soybean-maize-chicken value chains to attain nutritious diets in Tanzania," Food Security: The Science, Sociology and Economics of Food Production and Access to Food, Springer;The International Society for Plant Pathology, vol. 13(6), pages 1595-1612, December.
    4. Pingali, Prabhu & Boiteau, Jocelyn & Choudhry, Abhinav & Hall, Aaron, 2023. "Making meat and milk from plants: A review of plant-based food for human and planetary health," World Development, Elsevier, vol. 170(C).
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