This work plan is based on the concept of recycling agriculture and uses the added value of the by-products of tomato and pumpkin seeds to be used for the development of poultry feed technology. After the production and utilization of crop seeds, the remaining by-products such as peels are collected and processed , Dry tomato and pumpkin powder, which can be added to feed as nutritional supplements to raise poultry. In addition to reducing waste, it can also improve the performance of poultry egg production and enhance the recycling method of agriculture. The tomato powder and pumpkin powder added to the animal feed of this project are derived from natural fruits and vegetables, and the main method is local production to reduce the cost of carbon emissions in transportation and storage.Animal feed test results (6 months for laying hens): Data collection includes: growth performance (body weight, food intake), egg production performance (egg production rate), physiological changes (foot shin color, beak color, ear color, eye Weekly color), egg quality (egg weight, egg length), egg shell thickness (tip, middle, blunt end thickness), egg inner quality (egg yolk color, egg white height, egg yolk height)Plan implementation results: (1) Daily food intake, weekly weight and daily egg production rate: Adding tomato powder or pumpkin powder to the diet has no significant effect on the food intake of laying hens, which may be due to treatment 4. And treatment seven given more tomato powder or pumpkin powder, resulting in a relatively high fiber content, this phenomenon did not have a significant impact on the egg production rate, but made the weight significantly lighter.(2) Measurement of egg weight, eggshell strength, thickness, egg yolk color and appearance score: The treatment in the diet did not affect the weight and length of the egg, but it was found in the later period of the experiment (9-16 weeks) that the tomato or pumpkin group was ingested The strength of other eggs is lower than that of the control group. In the early stage of the test (1-8 weeks), it was found that the thickness of the tip and blunt end of the eggshell was significantly thicker in the tomato or pumpkin group, but there was no significant difference afterwards. The color of the egg yolk can be significantly increased in the group with tomato powder in any period (the color scale has been increased from 5 to 9). Although the color of the yolk of the pumpkin group has a tendency to darken in the later stage, it does not reach Significant difference; In addition, the protein and egg yolk height are not affected by the experimental group. The above statistical analysis of egg yolk quality and quantity experiments showed that adding tomato powder and pumpkin powder to feed has the effect of improving the quality of eggs.According to the test results of this project, the yolk color of the eggs produced by the laying hens was preliminarily observed. The test group (treated with tomato and pumpkin powder) was compared with the control group (without addition). The test group’s feed was fed with more than 1% tomato powder. It can make the egg yolk appear darker. Adding 5% of the pumpkin to the eggshell is stronger (the eggshell is less prone to breakage), which shows that the intake of vegetables and fruits such as carotenoids, vitamin B and other nutrients has a positive effect on quality benefits. This project has had preliminary results in the egg production quality test of laying hens, and the implementation of this project will be implemented and the fruit will be promoted to poultry farmers in Gaoping area, and a circular agriculture demonstration center will be established to enhance the competitiveness of the industry. In the initial stage of the promotion of this technology, the agricultural waste is reduced by 3-5%, and the waste reduction benefit is about 10 metric tons or more.

▲Fig. 1. The environment for the experiment.	▲Fig. 2. Adding at least 1% of tomato powder in diets increased egg yolk color.
▲Fig. 3. The treatment with pumpkin powder can improve the eggshell thickness.