Energy efficiency of cookie residue and the effects on the performance of broiler

Lidiane Rosa Custódio¹Maria do Carmo Mohaupt Marques Ludke¹Ana Carolina Ferreira dos Santos¹Thaysa Rodrigues Torres²Jussiede Silva Santos¹Julia da Silva Barros¹Jorge Vitor Ludke³Dayane Albuquerque Da Silva¹Apolônio Gomes Ribeiro⁴Júlio Cézar dos Santos Nascimento¹Carlos Bôa-Viagem Rabello¹Arlei Coldebella³Lucas Rannier Ribeiro Antonino Carvalho^5*

• ¹Federal Rural University of Pernambuco, Recife, Pernambuco, Brazil
• ²Academic Unit of Serra Talhada, Federal Rural University of Pernambuco, Serra Talhada, Brazil
• ³Embrapa Swine and Poultry, Concórdia, Brazil
• ⁴Universidade Federal da Paraíba - UFPB, Areia - PB, Brazil
• ⁵Karolinska Institutet (KI), Solna, Sweden

This study evaluated the energy value of cookie residue in broiler diets through a metabolism trial and determined the optimal inclusion level based on performance, carcass characteristics, and blood parameters. Two experiments were conducted in a completely randomized design. In the metabolism trial, 60 broilers (14 days old) were distributed into two treatments: a control diet and a diet with 30% cookie residue replacing the reference feed, with six replicates of five birds each. In the performance trial, 450 one-day-old broilers were assigned to five treatments (0, 10, 20, 30, and 40% cookie residue) with six replicates of 15 birds per treatment, evaluated at 7, 21, 35, and 42 days of age. The cookie residue showed an apparent metabolizable energy (AME) of 3959 kcal kg -1 and nitrogen-corrected AME (AMEn) of 3480 kcal kg -1 . Performance results indicated that during the 1-7, 8-21, and 1-21 day periods, birds fed diets with cookie residue performed better than those on the control diet. However, no significant differences in overall performance or carcass characteristics were observed from 1-42 days, except for an increase in abdominal fat, a decrease in empty gizzard weight, and elevated blood cholesterol and creatinine levels-though all values remained within physiological norms. These findings suggest that cookie residue can be included in broiler diets at levels up to 40% without compromising performance or carcass quality.