Biorefined grass‐clover protein composition and effect on organic broiler performance and meat fatty acid profile

Protein extracted from green biomass can be a sustainable and valuable feed component for organic poultry production. Earlier studies in rats have shown high digestibility of laboratory‐scale extracted protein. The aim of this study was to test the effect of upscaling the biorefining process on composition of protein extracted from organic grass‐clover and on performance of organic broilers when including grass‐clover in the feed. Crude protein content of the extracted grass‐clover protein was 36.2% of dry matter (DM) with a higher methionine content, but lower lysine and total sulphur‐containing amino acids than that in soybean. Acid‐insoluble residue constituted a major fraction of the dietary fibre content, and a large proportion of total CP was bound in this fraction. Alpha‐linolenic acid was the dominating fatty acid in the extracted grass‐clover protein. One‐day‐old organic Colour Yield broiler chicks were included in a dose–response trial with grass‐clover protein constituting 0%, 8%, 16% or 24% of the feed from day 12 and until slaughter at day 57. Increasing levels of grass‐clover protein extract reduced feed intake, growth and slaughter weight; however, at 8% inclusion feed intake and performance were not affected. The fatty acid composition in broiler breast meat reflected the composition of grass‐clover protein extract; thus, the increasing dietary addition increased meat alpha‐linolenic acid content. A lowered tocopherol content in meat from broilers fed increasing grass‐clover protein demonstrated the need for increased amounts of antioxidants due to the high content of unsaturated fat. In conclusion, the study shows that broilers can grow on grass‐clover protein from an upscaled biorefining process, but highlights the importance of further optimisation with focus on increased protein content and on avoiding formation of insoluble protein complexes, as these most likely reduce protein digestibility.