Abstract : The salted anchovy industry generates a quantity of salted waste. This waste has a high salt content, which makes it non-recyclable. Because of their nutritional value, can using for poultry feed. This work has two objectives: firstly, to find a method for reducing the salt content of salted anchovy bones while preserving their nutritional value. The second to used for poultry feed industry. The method used in this work is based on the principle of solid-liquid extraction of salts by tap water. Extraction using the (1m/1v) ratio reduced the salt content from 15.4% to 4.7%. However, argan cake is used for cattle feed. In this study, it is also used as a method for reducing the salt. The RSM was applied to explore the various combinations between desalted anchovy bones and rinsed argan cake, in order to select a compound feed for poultry. Were obtained using a proportion of 10 to 90% desalted anchovy bones and 10 to 30% argan cake meal. The values of NaCl, Ca, P, ASH and TNM were found using the surface response methodology. The best solution found was in proportions of 10/10% (1m/1v), reducing the salt content from 4.7% to 0.49%.