Utilization of Okara as a Sustainable Feed Ingredient in Broiler Chicken Nutrition

Abstract

Okara, a by-product of soymilk and tofu production, offers potential as a functional feed ingredient in broiler chicken diets. This review explores okara’s nutritional composition, benefits, challenges, and processing techniques relevant to poultry nutrition. Rich in crude protein, insoluble fiber, and essential amino acids, okara can partially replace conventional protein sources. However, fresh okara’s high moisture content and anti-nutritional factors (e.g., phytic acid, trypsin inhibitors, and lectins) can limit its direct use in poultry feed. Processing methods such as drying, fermentation, or enzymatic treatment are essential to improve nutrient availability and stability. Inclusion of up to 10% dried or fermented okara in broiler diets supports growth performance, feed efficiency, carcass yield, and gut morphology. Additionally, its bioactive compounds, such as isoflavones and phenolics, exhibit antioxidant and immunomodulatory properties, contributing to oxidative balance and immune function in broilers. Overall, okara shows strong potential as a nutritional and functional ingredient for enhancing broiler performance when properly processed and formulated.