The utilization of fruit wastes as animal feed can contribute to alleviating feed shortages in most third-world countries and simultaneously help mitigate challenges in the environment that are caused by the disintegration of the wastes. A study was done to determine the effects of the inclusion of guava fruit processing by-product in broiler chicken diets on performance. Ripe guava fruits were crushed and sieved to separate the pulp from the peels, seeds, and other fibrous content. The separated peels, seeds, and other fibrous content (referred to as the guava fruit processing byproduct) was sun-dried and stored. The guava fruit processing by-product was incorporated in broiler chicken feeds at different levels 0% (GB0), 2.5% (GB2.5), 5% (GB5) and 7.5% (GB7.5). Formulated diets were iso-nitrogenous and iso-caloric in mash form for the starter and finisher phases. One hundred and sixty (160) day-old cobb-500 broiler chicks bought from a reputable commercial hatchery (kenchic Ltd) were allocated randomly to the four diets and replicated four times with ten birds in each replicate. The feed intake, weight gained and feed conversion ratio were assessed. A digestibility trial of the finisher diet was carried out at the end of the feeding period. After the end of the feeding trial, some of the birds for each treatment were slaughtered and carcass characteristics evaluated. The average daily weight gain was not affected (p>0.05) between GBO (56.53g), GB2.5 (54.88g), and GB5 (61.02g) but reduced (P<0.05) (45.68g) at higher (GB7.5) inclusion level. The average daily feed intake was similar for GB0 (59.03g) and GB2.5 (59.21g) (p>0.05) but increased at GB5 (62.47). The mean daily feed intake and weight gain at (GB7.5) were significantly lower (p<0.05) compared to ther other 3. Feed conversion ratio (FCR) was (p>0.05) 1.58, 1.66, 1.64 and 1.72 for the diets (GB0), (GB2.5), (GB5) and (GB7.5) reaspectively. The digestibility of the different nutrients was not significantly affected by diet. The absolute weights of the eviscerated carcass, xi the abdominal fat, drumstick, thigh, breast, heart, liver, spleen, gizzard, and the intestines were not affected by diet. Inclusion level did not affect the meat pH, color, crude protein, and ether extract content of the chicken breasts and thighs. The different diets did not affect the sensory attributes: after taste, fibrousness, hardness, juiciness, and oiliness. Overall acceptability was significantly affected by inclusion levels, GBO scored highest (5.4) and was different from GB2.5 (4.9), GB5 (4.91), and GB7.5 (4.58) (p>0.05). According to the findings, the guava fruit processing by-product could be included up to 5% in broiler rations with no negative consequences on the growth performance and carcass characteristic

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