الفهرس 
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Abstract
The present study was carried out at the Poultry Experimental Station of the Regional Center for Food and Feed (RCFF) located in Nubaria, Alexandria, Egypt during 2009. All chemical analyses were performed in the laboratories of the Regional Center for Food and Feed (RCFF), Agriculture Research Center, Giza, Egypt.
The aim of this study was to evaluate the effect of using potato byproducts and tomato by-products at levels of 8, 16 and 24% with or without enzyme supplementation in broilers diets on chick performance and haematological parameters.
A total number of 504 one day old male Ross broiler chicks were used in this study. The experimental diets were formulated to cover the chick requirements as recommended by the management guide data (Ross). The by-products were added to the experimental diets at levels 8, 16 and 24 % of the diet. The diets were divided into two groups. The first group was supplemented with enzyme mixture while the other group was free of enzyme. Each dietary treatment was fed to 3 replicates of 12 chicks’ each. The average initial live body weights of all replicates were nearly the same. Electric heaters were used to keep the required temperature for the brooding period. Light was provided 24 hr daily throughout the experiment. Feed and water were provided ad-libitum throughout the 35-day experimental period. Feed consumption and live body weight were recorded at 35th day after fasting overnight and feed conversion ratio (feed/ gain) was then calculated. Diets were formulated to be isocaloric and isonitrogenous.
At the end of the experimental period (5 weeks), a slaughter test for carcass traits was performed on 114 birds including 3 birds from each of the control group and 3 birds from each treatment level of each tested byproduct.
Conclusion:
It could be recommended that potato by-products (PB) and tomato pomace (TP) could be incorporated into broilers’ diets by replacement levels up to 16% and 24%; respectively. The addition of fiber degrading enzyme is also recommended to enhance diets quality.