E-ISSN 2536-9520 | ISSN 1110-2047
 
2026, Vol: 89
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Original Article
Online Published: 21 Feb 2026
 


Evaluation of Groundnut Cake as a Sustainable Plant Protein Source in Broiler Diets: Effects on Performance, Carcass Traits, Blood Biochemistry, Gut Morphology, and Cecal Bacteria

Hala Abo-elyazeed, Elshaimaa Ismael, Asmaa M. Ali, Sherif H. Elmosalamy, Yasmine H. Ahmed, Mohamed A. Tony, Khaled N. Fahmy.


Abstract
The growing global demand for poultry meat has intensified the search for sustainable and affordable feed ingredients that support high productivity without compromising bird health. Groundnut cake (GNC), a nutrient-dense by-product of peanut oil extraction, represents a promising alternative to conventional soybean meal. This study investigated the effects of partially replacing soybean meal with 10% and 15% GNC on broiler growth performance, carcass traits, gut morphology, liver integrity, blood biochemistry, oxidative status, microbiota, and immune response.
Broilers were fed one of three diets: a soybean-based control, GNC10%, or GNC15%. Although early growth favored the control group, final body weight, total weight gain, and daily gain were comparable among treatments. Notably, birds receiving GNC10% and GNC15% exhibited significantly improved feed conversion ratios (p < 0.001), with the GNC10% group achieving the highest production efficiency.
Intestinal histomorphometry revealed marked enhancements in villus height and crypt depth at a 10% inclusion rate, suggesting superior absorptive capacity and gut development. However, increasing GNC levels induced dose-dependent hepatic alterations, with more pronounced lesions at a 15% dose. GNC supplementation improved lipid metabolism by significantly reducing cholesterol, triglycerides, LDL, and VLDL levels. However, oxidative stress markers indicated a reduced antioxidant capacity and elevated lipid peroxidation with higher GNC inclusion. Microbiological analysis revealed a notable reduction in Clostridia counts at 15% GNC, and NDV antibody titers remained unaffected.
Conclusively, a 10% GNC inclusion level emerged as the optimal level, enhancing feed efficiency, gut morphology, and lipid profile without impairing immunity or carcass yield. These findings highlight groundnut cake as a viable and sustainable partial replacement for soybean meal in broiler nutrition.

Key words: Groundnut Cake, Broiler Performance, Oxidative Status, Immune Response, Sustainable Poultry Nutrition


 
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How to Cite this Article
Pubmed Style

Abo-elyazeed H, Ismael E, Ali AM, Elmosalamy SH, Ahmed YH, Tony MA, Fahmy KN. Evaluation of Groundnut Cake as a Sustainable Plant Protein Source in Broiler Diets: Effects on Performance, Carcass Traits, Blood Biochemistry, Gut Morphology, and Cecal Bacteria. AJVS. 2026; 89(0): 168-185. doi:10.5455/ajvs.305011

Web Style

Abo-elyazeed H, Ismael E, Ali AM, Elmosalamy SH, Ahmed YH, Tony MA, Fahmy KN. Evaluation of Groundnut Cake as a Sustainable Plant Protein Source in Broiler Diets: Effects on Performance, Carcass Traits, Blood Biochemistry, Gut Morphology, and Cecal Bacteria. https://www.alexjvs.com/?mno=305011 [Access: April 16, 2026]. doi:10.5455/ajvs.305011

AMA (American Medical Association) Style

Abo-elyazeed H, Ismael E, Ali AM, Elmosalamy SH, Ahmed YH, Tony MA, Fahmy KN. Evaluation of Groundnut Cake as a Sustainable Plant Protein Source in Broiler Diets: Effects on Performance, Carcass Traits, Blood Biochemistry, Gut Morphology, and Cecal Bacteria. AJVS. 2026; 89(0): 168-185. doi:10.5455/ajvs.305011


Vancouver/ICMJE Style

Abo-elyazeed H, Ismael E, Ali AM, Elmosalamy SH, Ahmed YH, Tony MA, Fahmy KN. Evaluation of Groundnut Cake as a Sustainable Plant Protein Source in Broiler Diets: Effects on Performance, Carcass Traits, Blood Biochemistry, Gut Morphology, and Cecal Bacteria. AJVS. (2026), [cited April 16, 2026]; 89(0): 168-185. doi:10.5455/ajvs.305011


Harvard Style

Abo-elyazeed, H., Ismael, . E., Ali, . A. M., Elmosalamy, . S. H., Ahmed, . Y. H., Tony, . M. A. & Fahmy, . K. N. (2026) Evaluation of Groundnut Cake as a Sustainable Plant Protein Source in Broiler Diets: Effects on Performance, Carcass Traits, Blood Biochemistry, Gut Morphology, and Cecal Bacteria. AJVS, 89 (0), 168-185. doi:10.5455/ajvs.305011


Turabian Style

Abo-elyazeed, Hala, Elshaimaa Ismael, Asmaa M. Ali, Sherif H. Elmosalamy, Yasmine H. Ahmed, Mohamed A. Tony, and Khaled N. Fahmy. 2026. Evaluation of Groundnut Cake as a Sustainable Plant Protein Source in Broiler Diets: Effects on Performance, Carcass Traits, Blood Biochemistry, Gut Morphology, and Cecal Bacteria. Alexandria Journal of Veterinary Sciences, 89 (0), 168-185. doi:10.5455/ajvs.305011


Chicago Style

Abo-elyazeed, Hala, Elshaimaa Ismael, Asmaa M. Ali, Sherif H. Elmosalamy, Yasmine H. Ahmed, Mohamed A. Tony, and Khaled N. Fahmy. "Evaluation of Groundnut Cake as a Sustainable Plant Protein Source in Broiler Diets: Effects on Performance, Carcass Traits, Blood Biochemistry, Gut Morphology, and Cecal Bacteria." Alexandria Journal of Veterinary Sciences 89 (2026), 168-185. doi:10.5455/ajvs.305011


MLA (The Modern Language Association) Style

Abo-elyazeed, Hala, Elshaimaa Ismael, Asmaa M. Ali, Sherif H. Elmosalamy, Yasmine H. Ahmed, Mohamed A. Tony, and Khaled N. Fahmy. "Evaluation of Groundnut Cake as a Sustainable Plant Protein Source in Broiler Diets: Effects on Performance, Carcass Traits, Blood Biochemistry, Gut Morphology, and Cecal Bacteria." Alexandria Journal of Veterinary Sciences 89.0 (2026), 168-185. Print. doi:10.5455/ajvs.305011


APA (American Psychological Association) Style

Abo-elyazeed, H., Ismael, . E., Ali, . A. M., Elmosalamy, . S. H., Ahmed, . Y. H., Tony, . M. A. & Fahmy, . K. N. (2026) Evaluation of Groundnut Cake as a Sustainable Plant Protein Source in Broiler Diets: Effects on Performance, Carcass Traits, Blood Biochemistry, Gut Morphology, and Cecal Bacteria. Alexandria Journal of Veterinary Sciences, 89 (0), 168-185. doi:10.5455/ajvs.305011




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