<div>Background: Maoberry (Antidesma sp.) pomace (MP) is a waste product and therefore, it is important to exploit this resource as a feedstuff for animals. Hence, the current investigation is aimed to evaluate the effect of dietary supplementation of MP on growth performance, blood parameters, carcass quality and intestinal histology in broilers. 
 
Methods: 288 male (Ross 308), 1-day-old broilers were individually weighed and steel wing tagged before allocation to one of 24 floor pens (12 birds/pen). All birds received the same standard starter diet (7-21 d old) and finisher diet (22-42 d old) to conform with NRC (1994). After week one, six dietary treatments were provided, which contained five different maoberry (Antidesma sp.) pomace or MP sources: 0%, 0.1%, 0.2%, 0.3%, 0.4% and 0.5%. 
 
Result: At 42 d, broiler fed 0.1, 0.2, 0.3, 0.4 and 0.5% MP had increased feed efficiency (FE) when compared with broilers on basal diets. Dressing and breast percentages were significantly increased across groups. Broilers fed MP had significantly (P&lt;0.05) increased epithelial cell areas and cellular mitosis levels. Supplementing dietary MP exerted positive effects on FE and intestinal histology as they were significantly (P&lt;0.05) increased in MP fed birds.</div>

<div>The Effects of Dietary Maoberry (Antidesma sp.) Pomace Supplementation on Broiler Growth Performance, Blood Parameters, Carcass Quality and Intestinal Histology</div>

Background: The limitations of Mao (Antidesma thwaiteaianum) fruit juice are the short period of production and the weight of juice products with containers. Thus, the fruit powder is the most form of juice that is solved this problem, enhancing shelf life and convenience to drink. 
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Methods: Our study was conducted on the processing of Mao fruit powders prepared from spray and foam mat drying with their sensory evaluations; and comparison of their water activity, anthocyanin and tannin contents and antioxidant properties. 
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Result: The foam mat drying powder had more preferable physical appearance including regularly fine granules with rose colors. While spray drying powder was irregularly coarse granules with pale rose-colored. This sensory evaluation was associated with the appearance and color of fruit powders and foam mat powder had more likeness scores on appearance, color and overall, rather than spray drying powder. Therefore, the solubility, flavor, texture and taste of foam mat powder had slightly lower likeness scores. Only anthocyanin content of spray drying powder (118.92 mg/kg) was significantly higher than foam mat powder (75.03 mg/kg). Whereas, water activity (aw), tannin content (TC) and DPPH scavenging activity (DPPH) of spray and foam mat drying powders were not statistically different at p&lt;0.05 (aw = 0.41 and 0.44; TC = 0.66 and 0.65 mg/kg; DPPH = 395.69 and 335.82 mg tannin equivalent/100 g and 355.33 and 299.05 mg ascorbic acid equivalent/100 g, respectively). 
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Phytochemicals and Antioxidant Properties of Mao (Antidesma thwaitesianum Muell. Arg.) Fruit Juice Powders Prepared using Spray Drying and Foam Mat Drying Techniques