The purpose of this study was to assess how different processing techniques for soybeans affected broiler farming, by using expeller soybean (EESB), full-fat soybean (FFSB), and solvent soybean meal (SBM) on the chicken's meat physicochemical characteristics, biochemical blood characteristics, and liver histomorphology. Hubbard efficiency plus chicks (two hundred twenty-five 1 day chicks) were distributed to 5 treatments: (45 chicks/treatment ) each had a different diet as follows: D1 (a basal diet containing SBM 46%), D2 (SBM 46%+ EESB 0.75kg starter, 1.5kg grower, and 3kg finisher/10kg), D3 (SBM 46%+ EESB 0.5kg starter, 1kg grower, and 2kg finisher /10kg), D4 (SBM 46%+ FFSB 0.75kg starter, 1.5kg grower, and 3kg finisher/10kg), and D5 (SBM 46%+ FFSB 0.5kg starter, 1kg grower, and 1.5kg finisher/10kg). Three chickens from each group were slaughtered to evaluate meat quality on day 35. The result indicated non-significant differences in PH, tenderness, water losses, and color except hue Angle significantly increased (p < 0.05) in D5 in comparison to D1, D2, and D3. According to MDA showed a significant increase (p < 0.05) in D2 compared to D1, D3, D4, D5. biochemical blood characteristics showed a non-significant difference in serum proteins and albumin/globulin (AG) ratio, triglyceride, and Serum cholesterols. but D5 significantly increased LDL cholesterol in comparison to D2 and D4. Regarding liver histomorphology showed no negative effect of treated groups. In conclusion, the inclusion of EESB and FFSB does not negatively affect meat quality nor causes any fundamental change in liver histomorphology and biochemical blood characteristics.