“…Recently, because fruit residues, including shelled or unshelled kernels, are inexpensive, readily available, and include bioactive molecules, several studies have shifted to such residues as sources of antioxidants (Ibrahim et al, 2017;Jideani et al, 2021). Indeed, stone fruit kernels such as candlenut (Rohaida, 2014), grape (Karabacak et al, 2015), apricot (Orhangazi, 2017), date (Tareen et al, 2017), sour cherry (Gungor and Erener, 2020), and mango (Beriso et al, 2022) kernels have attracted great interest due to their potential for quality, healthy, cost-effective, and ecofriendly poultry production. All these studies have suggested that fruit processing by-products are effective and less expensive natural sources of bioactive compounds that exhibit significant antioxidant and synbiotic properties (Ibrahim et al, 2017;Jideani et al, 2021).…”