RESÍDUO DE CERVEJARIA EM DIETAS DE FRANGOS DE CORTE DE CRESCIMENTO LENTO

Abstract

Poultry farming plays a central role in animal protein production in Brazil, making it one of the world's largest producers and exporters. However, the high cost of feed, which accounts for approximately 70% of total production, is driving the search for more economical and sustainable nutritional alternatives. In this context, brewery residue, an abundant byproduct of the beer industry, emerges as a promising option due to its crude protein, fiber, and mineral content. This study aimed to identify the potential for including brewery residue in diets for slow-growing broilers in the literature, analyzing its effects on zootechnical performance. The results revealed various levels of inclusion in broiler diets and presented challenges such as high fiber content and variations in the chemical composition of the feed, depending on processing. The conclusion is that brewery residue can be used in diets for slow-growing broilers as a viable alternative to reduce production costs and contribute to the sustainability of the poultry industry. In addition to adding value to an agroindustrial byproduct, its use aligns with the principles of the circular economy, transforming an abundant waste product into a nutritional input. Continued studies on processing methods and their impact on meat quality are recommended.