The most interesting additive turned out to be dried cherry pomace, because it improved slaughter efficiency, contributed to reducing drip loss of leg muscles, and influenced the lower level of crude fat in the breast muscles. On the other hand, the addition to feed of dried pomace from strawberries reduced the final body weight of experimental birds. It was found that the addition of dried apple and cherry pomace to the feed in the amount of 3% did not adversely affect the production results and the quality of broiler chicken meat. For other quality parameters of breast and leg muscles, no differences between groups were noted ( P˃0.05). The leg muscles of AP and CH broiler chickens had less drip loss compared to the control group at P=0.036. When feed conversion per 1 kg of weight gain and loss of broiler chickens was assessed, no differences between groups were shown ( P˃0.05). On day 42, a lower body weight of broiler chickens from group ST was noted compared to birds from group CO at P=0.032. Birds fed only the standard mixture for broiler chickens were the control group ( CO). The aim of the study was to evaluate the addition to feed of 3% of dried pomace from apples ( AP), cherries ( CH), and strawberries ( ST) on the production results and meat quality of broiler chickens.
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