Effects of bakery waste incorporation on carcass traits and economic feasibility in broiler chickens

Carcass traits and economic viability are the important elements to be considered for achieving profit and sustainability in poultry industry. The selection of unconventional feed ingredients to support poultry production is, in someways, dependent on the carcass traits and economic feasibility. The present study, thus, investigated the potential effect of bakery waste as maize replacer on carcass traits and economic feasibility of Vencobb broiler chicken. A total of 240 one-day old chicks were randomly distributed evenly among 5 treatments (0, 5, 10, 15 and 20% bakery waste in diet, n = 4 replicates per treatment, with 12 broilers per replicate). The live weight, bled weight, defeathered weight, viscera weight and eviscerated weight of broiler birds from different dietary treatments was statistically similar. But bled weight expressed as % of live weight was significantly (p<0.05) higher in T2. The giblet weight did not differ significantly among different treatment groups. The cost economics of the experiment showed no adverse effect on the cost benefit ratio. The results indicate that the incorporation of bakery waste can maintain the carcass traits and economic feasibility of broiler rearing.