Morocco has launched a 10-month research study to investigate the feasibility of substituting cannabis for growth-stimulating antibiotics in poultry feed, in a trial that might result in an industrial scale replication if successful.
The Talman Group reported on 2 January 2026 that the Moroccan Agency for the Regulation of Activities Related to Cannabis signed a framework agreement with the Hassan II Institute of Agronomy and Veterinary Medicine in Rabat to pursue the idea.
Morocco’s research into poultry feed infused with derivatives from the plant follows in the footsteps of pioneering research completed by researchers in Thailand. Scientists at Chiang Mai University conducted an experiment where they incorporated cannabis into poultry feed in 2022.
The Hassan II Institute of Agronomy and Veterinary Medicine is one of Morocco’s leading schools. It specialises in training engineers and veterinarians in agriculture, veterinary sciences, food systems and related fields, while conducting research to support national agricultural development.
The institute’s Veterinary Medicine Department will spearhead the research. Investigators will be assessing how the cannabis-derived compound impacts gut health of chickens and whether it improves their immune systems.
In the Thai trial, broiler chickens were fed cannabis leaves and biomass, resulting in benefits such as reduced mortality rates and improved meat quality with higher protein, fat and moisture content. Additionally, it provided enhanced immunity against diseases like avian bronchitis and increased profitability through organic farming without adversely affecting growth performance.
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.”
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