EFFECT OF COMBINED GRADED LEVELS OF CRUDE PROTEIN AND ESSENTIAL AMINO ACIDS ON THE PERFORMANCE OF TURKEYS

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ABSTRACT

 

This study was carried out to determine the effects of combined graded dietary levels of crude protein and essential amino acids on the growth performance, carcass characteristics, internal organ proportion, carcass nutrient composition, blood profile, and economics of production of turkeys. One hundred and thirty five day old poults were randomly allocated to dietary treatments in a 3x3 factorial experiment in a Completely Randomized Design (CRD). Each treatment was replicated thrice with 5 poults per replicate. The experiment was divided into two phases, in the starter phase which lasted for eight (8) weeks the birds were fed the treatment diets contained  dietary crude protein at 3 levels (A1 28%, A2 26% and A3 24%) and  dietary amino acids at 3 levels each (Methionine: B1 0.15%, 0.25% and 0.35% and Lysine: B2 0.30%,0.50%,0.70%), whereas in the grower  phase which commenced from the nineth and ended sixteenth (9-16) weeks, the birds were given the treatment diets contained 3 levels of crude protein (AI 22%, A2 20%, and A3 18%) and 3 levels of amino acids each (Methionine:B10.10%,0.20% and 0.30% and Lysine: B2 0.20%,0.40%,0.60%). The study lasted for 16 weeks during which water and feed were given to the birds’ adlibitum. The initial body weight of the birds which ranged from (43.67 – 44.00g) per bird were not significantly different (P>0.05) from one another. The final weight of birds fed diet 3 at (0-16) weeks was significantly higher (P<0.05) than others followed by that of diet 9 whereas diet 2 has the least value (3050g), suggesting that high methionine and lysine with low protein is adequate to support the growth of birds. The feed intake of birds on diet 3 (133g) was significantly higher (P<0.05) than others, whereas the feed intake of birds fed diet 4 has the least value (115g). The weight gained and average daily weight gained took the same pattern with the final weight of birds. The weight gained of diet 3 (4589g) was significantly higher (P<0.05) than others whereas that of diet 2 has the least value (3006g). However, diet 3 has the best feed conversion ratio since it had the least numerical value (3.25f/g). This mean that diet 3 were utilized better by birds for weight gained than others. There was no mortality recorded during the cause of the experiment based on the treatment diets. There were significantly difference (P<0.05) in carcass yield, cut-parts and organ proportions parameters evaluated except the weight of the thigh. In carcass proximate nutrient composition both in starter and grower phases: (Crude protein, Ash, energy, Nitrogen free Extract and Ether extract) were all statistically different (P<0.05). Result showed that blood profile indices (hematology and serum chemistry) were significantly (P<0.05) influenced across the treatment groups. In the economics of production at (0- 16) weeks, diet 3 was significantly higher than others in almost all the parameters examined. However, Diet 3 and 9 gave the best results in this study and it should be recommended for local Turkey production which will in turn reduce the problem of low protein supply to humanity.




TABLE OF CONTENTS


Title page                                                                                                               i                                                                                       

Declaration                                                                                                         ii

Certification                                                                                                        iii

Dedication                                                                                                             iv                                           Acknowledgment                                                                                                   v

Table of Contents                                                                                               vi           List of Tables                                                                                             xi         

 Abstract                                                                                                               xiii

                                                                                                     

                CHAPTER 1:   INTRODUCTION

               1.1     Background Information                                                                                 1       

1.2     Statement of Problem                                                                                   4

               1.3     Objectives of the Study                                                                                   5       

               1.4     Justification of the Study                                                                                 6

 

CHAPTER 2:    REVIEW OF RELATED LITERATURE

                                                                                

2.1      General Overview on Nutrient Requirement of Poultry                         8

               2.2      History and Distribution of Turkeys                                                                                                                        10 

               2.3      Breeds, Varieties and Strains of Turkey                                                                                                                   12

 2.4      Production and Management of Turkeys                                     13

2.5       Management practices of Turkeys                                               14

                2.5.1    Brooding                                                                                                     14

                2.5.2    Heat and light sources                                                                                 14

 2. 5.3   Ventilation provision                                                                               15      

                2.5.4    Water supply                                                                                               15      

 2.55      Feeding                                                                                                    15

  2.5.6   Litter management                                                                                    16  

  2.6      Nutrient Requirement of Turkey                                                               16

                 2.6.1   Water requirement of Turkey                                                                       17       

   2.6.2     Protein and amino acids requirement of Turkey                                     18    

   2.6.3      Energy requirement of Turkey                                                                23            

                  2.6.4      Mineral requirement of Turkey                                                                  29

                  2.6.5      Fiber requirement of Turkey                                                                      30                     2.6.6       Ether extract requirement of Turkey                                                                 31    

2.6.7      Vitamin requirement of Turkey                                                              31                         2.7         Dietary Protein Level and Amino Acids Balance                               33      2.8         Effect of Methionine and Lysine on Growth Performance of Turkeys         35     2.9         Effect of Methionine and Lysine on the Carcass Characteristics          37   2.10        Blood as a Component in Animal Nutritional Studies                                    38

2.10.1     Significance of haematological indices in nutritional studies of Turkey     39 2.10.1.1   Haemoglobin                                                                                                40

2.10.1.2   The Red Blood Cell                                                                                41

2.10.1.3   White Blood Cell                                                                                    43             2.10.1.4   Packed Cell Volume                                                                                     43 2.10.1.5   Mean Corpuscular Volume (MCV)                                                   45   2.10.1.6    Mean Corpuscular Hemoglobin (MCH)                                                     45  2.10.1.7     Mean Corpuscular Hemoglobin Concentration                                      45           2.10.2      Significance of Serum biochemical indices in nutritional studies               47

                  of Turkey

2.10.2.1     Serum total protein                                                                                     47                                                                               

2.10.2.2     Serum albumin                                                                                           48

2.10.2.3    Serum globulin                                                                                            49

2.10.2.4    Serum urea                                                                                                   49

.10.2.5      Serum glucose                                                                                              50

2.10.2.6    Serum cholesterol                                                                                         50

2.11    Effect of Methionine and Lysine on the Economics of Production                     53

2.12    Factors Affecting Protein and Amino Acid Requirements of Turkeys           54

             

CHAPTER 3: MATERIALS AND METHODS                                                                        3.1     Experimental Site and Location                                                                      55

              3.2     Duration of Study                                                                                      55

              3.3     Experimental Design                                                                                                 55              3.4     Experimental Diets                                                                                                 56              3.5     Experimental Animal and Management                                                               61                                    3.5.1   Procurement                                                                                                          61

 3.5.2   Site preparation                                                                                                     61                                      

              3.5.3   Space allocation                                                                                                    61

3.5.4    Brooding                                                                                                                62       

             3.5.5    Rearing                                                                                                                  62             3.5.6    Vaccination and medication                                                                                            62

             3.6      Data Collection and Analysis                                                                                 63            3.6.1    Growth performance parameters                                                                          63

3.6.2    Carcass characteristics                                                                                         63         3.6.3    Carcass nutrient composition                                                                                   64

3.6.4    Haematological parameters                                                                                  65

3.6.5    Serum chemistry                                                                                                   68

            3.6.6     Economic of production                                                                                        69

             3.7       Statistical Analysis                                                                                                70           

 

CHAPTER 4:   RESULTS AND DISCUSSION

            4.1      Growth Performance of Starter Turkeys fed Levels of Crude Protein and             71      

        Essential Amino Acids (0-8 weeks

           4.2       Carcass Yield and Cut-Parts of Starter Turkeys fed Levels of Crude Protein      75    

                       and Essential Amino Acids (0-8 weeks)

 

             4.3   Internal Organ Proportions of Starter Turkeys fed Levels of Crude Protein            78

        and Essential Amino Acids (0-8 weeks)

             4.4   Carcass Nutrient Composition of Starter Turkeys fed Levels of Crude Protein       81

                      and   Essential Amino Acids (0-8 weeks)

             4.5    Haematology of Starter Turkeys fed Levels of Crude Protein and Essential          84 

       Amino Acids (0-8 weeks)

            4.6    Serum Chemistry of Starter Turkeys fed Levels Crude Protein and Essential         88

      Amino Acids (0-8 weeks)

           4.7     Economics of Production of Starter Turkeys fed Levels of Crude Protein              91 

     and Essential Amino Acids (0-8 weeks)

          4.8      Growth Performance of Starter Turkeys fed Levels of Crude Protein and               94

      Essential Amino Acids (9-16 weeks)

          4.9     Carcass Yield and Cut-Parts of Starter Turkeys fed Levels of Crude                    97

    Protein and Essential Amino Acids (9-16 weeks)

         4.10     Internal Organ Proportions of Starter Turkeys fed Levels of Crude                      100

    Protein and Essential Amino Acids (9-16 weeks)

         4.11     Carcass Nutrient Composition of Starter Turkeys fed    Levels of Crude              103

    Protein and Essential Amino Acids (9-16 weeks)

         4.12    Haematology of Starter Turkeys fed Levels of Crude Protein                                106

    and Essential Amino Acids  (9-16 weeks)

         4.13   Serum Chemistry of Starter Turkeys fed Levels Crude Protein and                        108

    Essential Amino acids (9-16 weeks)

         4.14   Economics of Production of Starter Turkeys fed Levels of Crude                           111

    Protein and Essential Amino Acids (9-16 weeks)

         4.15   Growth Performance of Starter Turkeys fed Levels of Crude Protein                     114

     and Essential Amino Acids (0-16 weeks)

        4.16    Carcass Yield and Cut-Parts of Starter Turkeys fed Levels of Crude                      117

    Protein and Essential Amino Acids (0-16 weeks

        4.17    Internal Organ Proportions of Starter Turkeys fed Levels of Crude                        120

     Protein and Essential Amino Acids (0-16 weeks)

 

       4.18   Carcass Nutrient Composition of Starter Turkeys fed    Levels of                           123

                 Crude Protein and Essential Amino Acids (0-16 weeks)

        4.19   Haematology of Starter Turkeys fed Levels of Crude Protein and                          126

   Essential Amino Acids (0-16 weeks)

       4.20    Serum Chemistry of Starter Turkeys fed Levels Crude Protein and                         129

   Essential Amino acids (0-16 weeks)

       4.21    Economics of Production of Starter Turkeys fed Levels of Crude                            132

   Protein and Essential Amino Acids (0-16 weeks)

 

      CHAPTER 5: CONCLUSION AND RECOMMENDATIONS           

      5.1      Conclusion                                                                                                                  134     

      5.2      Recommendations                                                                                                       135

  References                                                                                                         

 



 

 

 

 

LIST OF TABLES

   

 2.1      Nutrient Requirement of Turkeys                                                                     26

 2.2      Nutrient Requirement of Turkeys In Different Stages                                       27

 2.3     Recommended Energy and Crude Protein Levels for Turkeys                          28

               2.4       Haematological Variables of Apparently Healthy Indigenous Turkey               46

               2.5        Normal Serum Biochemistry Reference Intervals for Four Months Old            52

                          Wild Turkey                 

               3.1     Treatment Diets Combination.                                                                              58                                                      

3.2      Percentage Composition of Experimental Diets fed Starter                                59

           Turkeys (0-8 weeks)

               3.3     Percentage Composition of Experimental Diets fed Grower                                60

          Turkeys (9-16weeks)

              4.1      Interaction Effect on Growth Performance of Starter Turkeys fed                      74            

         Levels of Crude Protein and Essential Amino Acids (0-8 weeks)

              4.2     Interaction Effect on Carcass Yield and Cut-parts of Starter Turkeys                 77

        fed Levels of Crude Protein and Essential Amino Acids (0-8 weeks)

             4.3     Interaction Effect on Internal Organ proportion of Starter Turkeys                      80

       fed Levels of Crude Protein and Essential Amino Acids (0-8 weeks)  

             4.4    Interaction Effect on Carcass Nutrient Composition of Starter Turkeys                83

       fed Levels of Crude Protein and Essential Amino Acids (0 - 8weeks)

            4.5     Interaction Effect on Haematology of Starter Turkeys fed Levels                         87

       of Crude Protein and Essential Amino Acids (0-8 weeks)

           4.6     Interaction Effect on Serum Chemistry of Starter Turkeys fed                               90

       Levels of Crude Protein and Essential Amino Acids (0-8 weeks)

           4.7     Interaction Effect on Economics of Production of Starter Turkeys fed                  93      

      Levels of Crude Protein and Essential Amino Acids (0-8 Weeks).

           4.8     Interaction Effect on Growth Performance of grower Turkeys                               96

     fed Levels of Crude Protein and Essential Amino Acids (9-16 weeks)

          4.9      Interaction Effect on Carcass Yield and Cut-parts of Grower Turkeys                   99

     fed Levels of Crude Protein and Essential Amino Acids (9-16 weeks)

         4.10    Interaction Effect on Internal Organ proportion of Grower Turkeys                     102

     fed Levels of Crude Protein and Essential Amino Acids (9-16 weeks)

        4.11     Interaction Effect on Carcass Nutrient Composition of Grower Turkeys              105

     fed Levels of Crude Protein and Essential Amino Acids (9-16 weeks)

        4.12    Interaction Effect on Haematology of Grower Turkeys fed Levels                         107

   of Crude Protein and Essential Amino Acids (9-16 weeks)

        4.13    Interaction Effect on Serum Chemistry of Grower Turkeys                                     110

    fed Levels of Crude Protein and Essential Amino Acids (9-16 weeks)

        4.14    Interaction Effect on Economics of Production of Grower Turkeys                        113

   fed Levels of Crude Protein and Essential Amino Acids (9-16 Weeks).

        4.15    Interaction Effect on Growth Performance of Turkeys fed Levels                           116

   of Crude Protein and Essential Amino Acids (0-16 weeks)

       4.16    Interaction Effect on Carcass Yield and Cut-parts of Turkeys                                  119

    fed Levels of Crude Protein and Essential Amino Acids (0-16 weeks)

       4.17     Interaction Effect on Internal Organ proportion of   Turkeys                                   122

    fed Levels of Crude Protein and Essential Amino Acids (0-16 weeks)

      4.18      Interaction Effect on Carcass Nutrient Composition of Turkeys                              125

   fed Levels of Crude Protein and Essential Amino Acids (0 – 16 weeks)

      4.19     Interaction Effect on Haematology of  Turkeys fed Levels                                       128

   of Crude Protein and Essential Amino Acids (0-16 weeks)

      4.20     Interaction Effect on Serum Chemistry of Turkeys fed                                             131

    Levels of Crude Protein and Essential Amino Acids (0-16 weeks)

      4.21       Interaction Effect on Economics of Production of Turkeys                                    133

fed Levels of Crude Protein and Essential Amino Acids (0-16 Weeks).

 

 

 

 

 

 

 

 

 


CHAPTER

INTRODUCTION


1.1    BACKGROUND INFORMATION

The need to increase livestock production as a means of alleviating the overwhelming shortage of animal protein is very vital to humanity (Fielding, 1991). The demand for protein of animal origin in Nigeria is greater than the supply (Akinmutimi and Onwukwe, 2002). The problem of protein deficiency in Nigeria is evidenced by the fact that an average Nigerian consumes about 10g per day of the minimum daily protein intake of 35g recommended by food and agricultural organization (FAO, 1997). Obioha (1992), revealed the level of consumption of animal protein in Nigeria to be 8g per day. This is because of the low supply of animal product as influenced by high cost of feed. However, Ani and Adiegwu (2005), had attributed the low protein intake to low level of animal protein production and high cost of animal products, and suggested the intensification of the production of highly reproductive animals with short gestation intervals such as poultry, pigs and rabbits (Smith, 2001).

Knowledge of the availability of amino acids in feedstuffs is an important feature of dietary protein quality. Reliable values of this feed ingredients attribute permit more efficient formulation of poultry diets. Many approaches have been made to determine amino acid availability (defined as that proportion of dietary amino acids that is in a form suitable for digestion, absorption and utilization). Proteins are organic compounds used to build the cells, tissues and organs for the body. They are made up of many amino acids of which are essential for growth and production. Amino acids which are said to be essential such as methionine and lysine etc cannot be synthesized by birds. These essential amino acids must therefore be fed in order to supply the building blocks needed in the synthesis of body proteins thereby supporting growth. However, feedstuffs that contain twenty (20) percent or more of its dry matter as protein are classified as protein sources (Olomu, 1995). Protein source can be of plant origin like soybean, groundnut and cowpea; they may also be of animal origin like fish, blood, milk and meat. Cereal grain protein and vegetable feed ingredients that constitutes the greater proportion of chickens diets are generally acknowledged to contain low level of sulphur amino acids and lysine D’Mello (1993), not only that these plant proteins are deficient in some of these amino acids, essential for normal growth, but are poor, that they cannot be offset by increasing their concentrations in animals diets (Wethli et al., 1975). Hence the use of plant proteins as sole source of amino acids had yielded poor results with different classes of poultry Chhillar et al., (1971), Nwokoro (1993). The problem is usually reduced by incorporation of some quantities of synthetic forms of amino acids especially methionine and lysine, which are adjudged the most limiting amino acids in cereal based diets (Mauron, 1981).

Therefore, Proper nutrition is a basic pre-requisite for successful poultry production (Kekeocha, 1984). Since it increases the resistance of poultry birds to diseases and also allows the producer to optimize the genetic potentials of birds (FAO, 1971). Energy and protein requirements are the most significant components in poultry feed as production cost is concerned .The efficiency of poultry to convert the feed into meat and eggs plays a key role in the economics of poultry industry. This feed conversion efficiency largely depends on the nutrient index of the feed and the availability of such nutrients to enhance digestibility and subsequent satisfaction of the nutrient requirements of the animals. Since feed cost represents over 70% of the cost of production, special care should therefore be taken in providing the most suitable diet and safeguarding feed quality (Cobb, 1988). The quantity of each required nutrients varies depending on many variables like species of bird, age, productive state, environmental conditions and disease status (Mississippi State University, 2010). All poultry feeds are referred to as complete feed (Mississippi State University, 2010) if they contains protein, energy, vitamin, mineral, fats and oil and water necessary for proper growth of the birds. It is not necessary to classify nutrients into maintenance and production requirements rather, it is convenient to specify and provide total requirements for each category of Poultry (Obioha, 1992). Therefore, all stages of life except during lay, the protein requirements of Turkeys are higher than that of chickens (Olomu, 1995). This is because turkeys grow much bigger than chickens and the requirements for protein is higher.

The choice of Turkey (Meleagris gallopavo)  is because  of its great advantage over other poultry species in resolving the protein deficiency in an  average Nigerian diet, as they have  large size, high protein content, carcass quality, fast growth rate and  high resistance to diseases (Ugwuene et al., 2003). The productivity of indigenous birds like Chickens and Turkeys improved by providing appropriate housing, disease control and good nutrition (Mbadiorgu et al., 2011). The nutritional requirements of Turkeys and commercial chickens and related Poultry stock have been estimated (NRC, 1994). The protein requirements of Turkeys are higher than those of broiler chicks at the same age (NRC, 1994), since protein is a major cost of feed, there is a need to investigate the methods of reducing the production cost in turkeys. The best way to reduce nitrogen in poultry excreta is to lower the amount of crude protein that is fed by supplementing diets with essential amino acids. Diet formulation for birds based on amino acid requirements rather than crude protein can minimize nitrogen excretion. For example, Ferguson et al., (1998) demonstrated with broiler that litter nitrogen could be reduced by more than 16% when dietary crude protein was reduced by 2%, while maintaining similar levels of dietary amino acids. This study was designed to determine the effects of combination of graded dietary levels of protein and amino acids on performance of turkeys.

1.2      STATEMENT OF PROBLEM

One of the major problems of Poultry production is inadequate supply of good nutrition to the animals, the reason appears to be the combination of energy, protein and essential Amino acids ratios in the diet of birds, and lack of appreciation of its potential in contributing to the protein needs of the consumers or perhaps the lack of understanding of its management and production requirements (Nwagu, 2002). It is on record that high protein diets of birds results in increase of high excretion of ammonia whose cumulative amount adds to the environmental pollution with green house gases that are detrimental to both human and animal health (USDA-NRCS, 2003). This environmental pollution result in depreciation of ozone layers and environmental degradation. Proteins are organic compounds used to build the cells, tissues and organs for the body. They are made up of many amino acids of which are essential for growth and production. Deficiency of essential amino acids in poultry often lead to loss of appetite, retarded growth, poor feed utilization, abdominal fat, increased incidence of feather pecking, and reduction in egg production in layers. Achieving maximum health and performance of poultry requires nutritionally balanced diets. Reducing crude protein content (particularly by formulating to essential amino acid needs rather than setting of a CP minimum) of turkey diets can have considerable economic benefits. When studies were conducted, several researches have noted that when essential amino acid requirements are met, NRC (1994) Cp recommendations are not warranted (Sell et al 1994; Waibel et al., 1995; Boling and Firman, 1997; Kidd et al., 1997; Waldroup et al., 1976).

1.3   OBJECTIVES OF THE STUDY

Main objective

The main objective of this study was to determine the effects of dietary levels of crude protein and essential amino acids combinations on the performance of turkeys.

Specific objectives

i.      To determine the growth performance of turkeys fed the treatment diets.

ii.     To determine the carcass yield, cut-parts and internal organ proportions

        of turkeys fed the treatment diets.

iii.   To determine the carcass nutrient composition of major cut-part

       of turkeys fed the treatment diets

iv     To determine the haematology and serum biochemistry indices of turkey fed

        the treatment diets.  

v      To evaluate economics of production of turkeys using the treatment diets.

1.4      JUSTIFICATION OF THE STUDY.                      

The performance of Poultry birds like Turkey cannot be over emphasized due to its imperative importance in improvement of protein need of Nigerians. With the continued rise in the cost of production of chicken, beef, sheep and goat, which are the primary sources of animal protein in Nigeria, it has become necessary to explore other efficient and less common but potential sources of animal protein for economic viability. Carcass of turkey contains a higher percentage of protein than the carcass of chicken, they have large size, high carcass quality, fast grow rate and high resistance to diseases. Turkey have also been found to be considered economic and social significance in the traditional life of Nigerians, in that they are used as presents during festivals like Christmas, both as a sign of appreciation and expression of goodwill. In spite of all these attributes of the local Turkey in the diet of Nigerians, its production has remained very low compared to other poultry species. Reducing the crude protein content of turkey diets as supplementing with increase in essential amino acids (methionine and lysine) would lead to reduction in ammonia excreted and also result in increased utilization in growth performance of turkey such as breast meat yield. However, as indicated above, Amino acids are very important to normal physiological functioning of birds. The deficiency of these amino acids in poultry  lead to loss of appetite, retarded growth, poor feed utilization, abdominal fat, increased incidence of feather pecking, and reduction in egg production in layers.  Inadequate supply of these amino acids also poses a serious problem to birds including death in some cases. Thus, to prevent nutritional deficiencies, or to correct when deficiency symptoms arise, feeding a balanced poultry ration that contains essential amino acids to birds is inevitable. Arising from the statement above, this study is therefore justifiable.

 

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    Projects would've alot easier if everyone have an idea of excellence work going on here.

  • Anonymous

    2 months ago

    Very good 👍👍

  • Anonymous

    2 months ago

    Honestly, the material is top notch and precise. I love the work and I'll recommend project shelve anyday anytime

  • Anonymous

    2 months ago

    Well and quickly delivered

  • Anonymous

    2 months ago

    I am thoroughly impressed with Projectshelve.com! The project material was of outstanding quality, well-researched, and highly detailed. What amazed me most was their instant delivery to both my email and WhatsApp, ensuring I got what I needed immediately. Highly reliable and professional—I'll definitely recommend them to anyone seeking quality project materials!

  • Anonymous

    2 months ago

    Its amazing transacting with Projectshelve. They are sincere, got material delivered within few minutes in my email and whatsApp.

  • TJ

    4 months ago

    ProjectShelve is highly reliable. Got the project delivered instantly after payment. Quality of the work.also excellent. Thank you