Effect of Fermented Fish and Pineapple Juice as Natural Feed Additives for Broilers

Abstract

The rising global demand for antibiotic-free poultry has intensified interest in natural feed additives as sustainable alternatives for promoting growth and preventing disease in broiler production. This study investigates the synergistic effects of fermented fish and pineapple juice as bioactive supplements in broiler diets. Fermented fish is rich in protein, peptides, and probiotics, while pineapple juice provides bromelain, enzymes, and antioxidants that enhance digestion, immunity, and gut health. Evidence from multiple studies indicates that supplementing broiler diets with these additives improves feed conversion ratio, accelerates weight gain, and supports intestinal and immune function. The results highlight the cost-effectiveness of using locally available, naturally fermented additives to boost broiler productivity, especially in tropical and resource-limited settings. When combined, fermented fish and pineapple juice offer superior benefits compared to their application, demonstrating a synergistic effect on broiler performance and welfare. This integrative approach also aligns with sustainable farming practices and addresses growing consumer concerns about antibiotic residues in meat. Farmers are encouraged to incorporate 5–10% fermented fish in their diets and consider combining it with pineapple juice for maximum benefits. The study concludes that these additives enhance commercial broiler production by promoting health, improving meat quality, and increasing profitability. In particular, fermented fish and pineapple juice present viable, eco-friendly alternatives to synthetic additives, supporting the transition to more sustainable poultry farming systems. However, further research is recommended to determine optimal inclusion rates and feeding durations for long-term implementation.