Olestra by-products in feed: Effects on broiler chickens

Residue from the processing of savory snacks in olestra was incorporated in to dried bakery product. These blends were then included in broiler diets a t levels of 5, 10, and 15%, based upon determined TMEn values for the vario us blends. Cohort groups of birds fed conventional corn-soybean meal diets with no bakery products served as the positive control. Male birds of a com mercial strain were grown to 49 days and samples of the birds were processe d to determine dressing percentage and carcass yield. No adverse effects on live performance or carcass characteristics resulted from feeding the vari ous blends as compared to the positive control group. These results indicat e that residue from processing savory snacks in olestra may be incorporated into broiler diets at levels up to 3% with no adverse effects on performan ce, provided that proper adjustments are made in the metabolizable energy c ontent of the product.