The Nutritional Evaluation of Locally Produced Dried Bakery Waste (DBW) in the Broiler Diets

Abstract

Due to the harsh environment of Saudi Arabia, yellow corn and soybean, the main energy and protein sources of the poultry diet are not successfully grown in this area. Therefore search for a locally produced alternative is of utmost important. Early studies suggested that bakery products could be considered as energy substitute. Tons of dried bakery waste (DBW) are produced in the local bakeries of Saudi Arabia. This experiment was conducted to evaluate the use of dried bakery waste in the diets of broilers. Five levels of DBW: 0 , 5, 10, 20 and 30% were fed to 250 broiler chicks. These diets were iso-caloric iso-nitrogenous containing 3200 kcal/kg metabolizable energy (ME) with 22% crude protein in the starter diet and 20% protein and 3200 kcal/kg ME in the finisher diet. The results provided evidence that inclusion of up to 30% DBW in the broiler diets had no harm effect on the performance of the birds. It was concluded that DBW, obtained from local bakeries can replace part of the corn in the broiler diets without negatively affecting the performance.