Utilization of olive cake as a non conventional feedstuff in growing turkey diets

الملخص EN

-The present work was carried out at Maryout Research Station, in an attempt to evaluate olive cake as an ngredient in growing turkey, and study its effect on growth performance, feed utilization, digestibility coefficients of nutrients and carcass characteristics.

A total number of 468 one- month unsexed turkey poults (Black Baladi) were distributed randomly into four experimental treatments.

Each treatment involved 117 poults in three replicates of 39 poults each.

Olive cake was incorporated in the experimental diets at 0, 10, 15 and 20% of the total diet, respectively.

The experiment extended for 16 weeks (from 4 up to 20 weeks of age) Data revealed that olive cake had a high level of crude fibers (27.85%) with moderate amount of crude protein (10.38%).

Ether extract and ash% showed values of 7.24% and 5.22%, respectively.

Olive cake showed a considerable content of the true metabolizable energy, ME (2700, kcal / kg).

At the end of the growing period (20 weeks of age), poults fed on olive cake up to 15% of the total diet showed no significant differences in their body weight and body weight gain when compared to those of the control group.

The insert of olive cake at a level of 20% of the total diet followed by a significant (P<0.05) decrease in body weight and weight gain of poults.

Values in this respect were 4559.27, 4548.38, 4437.59 and 4247.81g for body weight and 36.47, 36.38, 35.43 and 33.71g/day for body weight gain when diets were included 0, 10, 15 and 20% olive cake, respectively.

Average feed intake (g /poult / day) was gradually increased with the increasing of olive cake level in diet, while feed conversion values (g feed / g gain) negatively influenced by the increasing of olive cake levels in diets. Digestibility coefficients and nutritive values as indicated by total digestible nutrients (TDN) and ME were significantly (P<0.05) decreased with the increasing of olive cake in the experimental diets.

Carcass weight, dressing percentage, some of carcass parts (breast, thigh and wings) as well as the sensory evaluation of carcass meat (appearance, odour, taste, texture, tenderness and juiciness) were not significantly influenced by olive cake levels in diets.

Viscosity of digester was insignificantly increased when olive cake level increased in diets.

The relative weight of the edible giblets, particularly liver and gizzard recorded significantly higher (P<0.05) values when olive cake was inserted at a higher level in poults diets.

Chemical analysis of carcass meat showed that ether extract content was significantly (P<0.05) decreased with the increasing of olive cake in diets.

Poults fed a diet with 10% olive cake followed by those fed on 15% olive cake showed the best economic efficiency.

However, the worst economic efficiency was noticed in 20% olive cake followed by the control group.

Finally, it could be advisable to use olive cake at a level of 15% in growing turkey diets without detrimental effects on productive performance and carcass characteristics.