The objective of this work was to determine the physicochemical composition and metabolizable energy values of guava and tomato meal for free range broilers. The physicochemical composition was analyzed and later the metabolism assay was performed with sixty Caipirão lineage 65-day-old free range broilers distributed in a completely randomized design with three treatments and five replicates of four birds each. The treatments were: reference diet and two test diets, one with 70% of reference diet and 30% of guava residue meal and another with 30% of tomato residue meal. The experiment lasted ten days, five for adaptations and five for the total excreta collection. The physicochemical composition of the guava and tomato residue was: 90.81 and 91.96% of DM; 10.09 and 21.74% of CP; 11.71 and 12.01% of EE; 1.25 and 4.76% of ASH, 55.62 and 43.66% of CF; 64.06 and 51.53% of NFD; 57.38 and 42.22% of AFD; 6.67 and 9.32% of hemicellulose; 4,724 and 4,750 kcal/kg GE, 576.32 and 201.90 g/L densities and geometric diameter of the particles 1,271.56 and 1,092.66 µm. The amino acids profile was: 0.17 and 0.33% of methionine; 0.32 and 0.30% of cystine; 0.16 and 1.12% of lysine; 0.23 and 0.75% of threonine; 1.47 and 1.57% of arginine; 0.32 and 0.78% of isoleucine; 0.71 and 1.27% of leucine; 0.39 and 0.90% of valine; 0.25 and 0.43% of histidine; 0.44 and 0.93% of phenylalanine; 0.85 and 1.08% of glycine; 0.42 and 0.99% of serine; 0.30 and 1.05% of proline; 0.35 and 0.945 of alanine; 0.97 and 2.19% of aspartic acid; 1.91 and 3.105 of glutamic acid, respectively. The apparent metabolizable energy values were: 1.436 and 1.969 kcal/kg, respectively, for guava and tomato residues.
amino acid; free range broilers; metabolizable energy; residue by-products
