Guava residue in poultry diets: an alternative for enhancing sustainability, sensory quality, and economic viability in slow-growing broilers.

The valorization of agro-industrial by-products as alternative feed ingredients represents a key strategy for advancing sustainable poultry production within a circular agriculture framework. This study evaluated the effects of partially replacing commercial feed with guava residue (GR) on growth performance, carcass traits, meat sensory quality, organ biometrics, and economic indicators in slow-growing broilers. Two independent trials were conducted: a starter phase (7–28 days, 250 birds) and a grower phase (29–63 days, 200 birds), with diets containing 0, 5, 10, 15, or 20% GR. No performance differences were detected in the starter phase. In the grower phase, 20% GR increased feed intake without affecting body weight, weight gain, or feed conversion. Carcass yield improved at 20% GR, and thigh yield peaked at 5% GR. GR inclusion increased gizzard weight and reduced relative large intestine weight. Sensory analysis indicated an improvement in the colour and aroma of breast meat at higher GR levels (above 10%). Economically, GR reduced feed costs and increased both gross margin and profitability index across input price scenarios. These results demonstrate that guava residue can be included at up to 20% in slow-growing broiler diets to improve meat sensory attributes, enhance profitability, and promote sustainable feed practices aligned with circular agriculture principles.