Impact of coffee pulp phenolic extract supplementation on broiler performance, gut health, and immunity

Abstract

Coffee pulp, a byproduct of coffee processing, is abundant in bioactive compounds, particularly phenolic compounds, which offer health advantages. This study examined the impact of crude phenolic extract (CE) from coffee pulp on the microbial homeostasis via in vitro antimicrobial and anti-adherent assays, as well as the effects of CE supplementation in broiler diets on productive performance, gut microbiota, and immune response. A total of 160 one-day-old male Ross 308 broilers were randomly allocated to four dietary treatments: a basal diet (CE0), and the basal diet supplemented with 0.25 g/kg (CE0.25), 0.5 g/kg (CE0.5), and 1 g/kg (CE1) of CE. The results demonstrated that broilers fed with CE0.5 exhibited significantly improved final body weight and average daily gain (p < 0.05), while CE supplementation favourably influenced gut microbiota by increasing beneficial bacteria (Lactobacillus and Bifidobacterium) and diminishing pathogenic bacteria (E. coli and Salmonella). In vitro studies validated the antibacterial properties of CE, whereas faecal microbiome investigation indicated a significantly increase in beneficial microorganisms in CE0.5. Furthermore, CE supplementation improved immunological response, as evidenced by the elevation of IgA-positive cells in the caecal tonsil and the activation of antioxidant-related genes. These findings suggest that coffee pulp-derived CE could serve as a functional feed additive to improve broiler productivity and gut health. Further studies are necessary to confirm its long-term effects and optimal dosage for commercial poultry production.