The study aims to determine the impact of unconventional feedstuffs use (Azolla, Moringa, rice bran, fish and chicken viscera) on haematological and quality traits of broiler chickenmeat. Therefore, 180 day old Marshal Broiler chicks were randomly divided into six dietary treatments of 30 chicks per treatment and reared in cage. Each treatment was replicated 3 times with 10 chicks per replicate and they were randomly allocated to one conventional control diet (D0) and 5 experimental unconventional diets (D1, D2, D3, D4 and D5).Data on haematological and quality traits of broiler chickens were then collected and analysed. It appears that the red blood cell (RBC) counts didn?t vary significantly according to the dietary treatment and were ranged between 2.35-2.60 x 106/L. Chicken fed unconventional diet recorded the highest RBC count while those of the control group fed with conventional diet had recorded the lowest value. Haemoglobin rates were similar and ranged between 8.20 and9 g/dl. PCV values were not significantly affected by the dietary treatment (P > 0.05)and ranged between 26 and 28%. The MCHC, MCH and MCV values obtained were respectively 30.8 ? 31.4 g/dl, 44.38 ? 56.15Pg and 106.4 to 116.6 fl. Technologically, the pH, an indicator of meat quality, differed between treatments in the current study (P < 0.05). The cooking loss of breast meatfed conventional diet was higher than those of unconventional diet. The drip loss and the water holding capacity were not affected by the diet (P > 0.05), and fluctuate respectively from 5.84 to 10.76 and from 40.44 to 48.79. Nutritionally, the contents in dry matter, organic matter, protein, ash and fat were affected by the dietary treatment (P <0.01). The highest dry matter content and fat content were recorded in the chicken fed with the diet D0 (P <0.01), while the most important content in ash and protein were found respectively in the diet D3 (P <0.01) and D4 (P <0.001). Overall, unconventional feedstuffs such as Azolla, Moringa, rice bran, fish and chicken viscera improve meat nutritional quality trait in broiler chicken without affecting their blood cells count.