The global poultry feed market is massive, with analysts from Global Market Insights estimating that the international poultry feed market value was over $240 billion in 2025, and is projected to increase to $427.2 billion by 2035.

If the results of a recent study conducted by researchers based in Morocco are any indication, the emerging global cannabis industry could tap into that poultry feed market. The Morocco-based investigators conducting the study are affiliated with several academic institutions, and their findings were recently published in the Canadian Journal of Animal Science.

“This study evaluated the effects of dietary inclusion of Cannabis sativa seeds (Beldia ecotype) on growth performance, carcass traits, blood biochemistry, and breast muscle fatty acid composition in Cobb500 broilers from day 21 to 42.” the researchers wrote.

“Breast muscle fatty acid composition was significantly improved (p≤ 0.001), with increased proportions of PUFAs, particularly ω-3 and ω-6, resulting in a reduced ω-6:ω-3 ratio.” the researchers found.

“Under the present experimental conditions, cannabis seeds inclusion altered lipid metabolism and improved the fatty acid profile of broiler meat without marked adverse effects on growth performance, confirming its potential as a functional feed ingredient in poultry production.” the researchers concluded.

The effort in Morocco is not necessarily the first of its kind. Researchers affiliated with various academic institutions in Thailand previously conducted a separate study in which they examined the effects of adding cannabis sativa ‘residues’ (CR) to the feed of broiler chickens. The specific focus of that research was to see if adding cannabis to feed impacted the growth and meat characteristics of the broiler chickens.

“The results showed that while CR supplementation did not impact growth performance, it improved meat quality by reducing fat content and enhancing umami flavor through elevated free amino acid levels, thereby increasing the overall nutritional value of the meat.” the researchers in Thailand determined.

“CR significantly reduced C12:0, C20:1n9, and C22:1n9 fatty acids (p < 0.05) while increasing free amino acids, including aspartic acid, serine, proline, methionine, and phenylalanine (p < 0.05). It also increased moisture content and decreased fat content, especially at 2% CR (p < 0.05).” the researchers added. “In conclusion, CR supplementation improves the flavor and nutritional value of broiler meat and is a potential alternative to conventional feed additives.”