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This study was conducted to evaluate the nutritional values of fermented poultry by-product meal(FPBM) and to investigate the effect of its feeding on the growth performance, nutrient digestibility and blood urea nitrogen in finishing pigs. Sixty Duroc×Yorkshire×Landrace pigs(58.67±0.55㎏ BW) were used in a 56 d growth trial. Pigs were blocked by initial weight with five pigs per pen and four pens per treatment. Dietary treatments included 1) Control(basal diet), 2) FPBM10(basal diet+10% FPBM) and 3) FPBM20(basal diet+20% FPBM). FPBM had 24.06% of crude protein, 16.07% of crude fat, 1.35% of lysine and 0.38% of methionine. Concentrations of coli-form bacteria and Lactobacilli sp. were 1.5 × 10³and 3.0 × 10^6 CFU/g, respectively. Overall(0 to 56 d) ADG, ADFI and gain/feed were not influenced by the level of FPBM. Backfat thickness tended to increase as the inclusion rate of FPBM increased without significant difference among the treatments. Apparent digestibilities of DM and N were not different among the treatments. The blood urea nitrogen concentrations in serum was not influenced by FPBM. In conclusion, FPBM can be used to add up to 20% in diets for finishing pigs without negative affects on growth performance, nutrient digestibility and blood urea nitrogen.
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