Effect of using different crude protein and lysine levels on performance parameters of Turkey pullets

الملخص EN

This study was conducted using 216 (one day old) BUT7 Big Turkey chicks, to investigate the effect of sex (108 males and 108 females), two levels of protein (90 and 100% of the requirements) and three levels of lysine (90, 100 and 110 % of the requirements) on the turkey’s performance.

Turkey chicks were allocated into 12 treatment combinations (TC) with three replicates per treatment; each replicate included 6 pullets.

The experiment was divided into three periods, the first period from 15 to 42 days of age, the second period from 43 to 63 and the third period 64 to 84 days of age.

The TC was given the following crude protein (CP) and Lysine levels: T1: 90% CP and 90% lysine.

T2: 90% CP and 100% lysine.

T3: 90% CP and 110% lysine.

T4: 100% CP and 90% lysine.

T5: 100 % CP and 100% lysine.

T6: 100% CP and 110% lysine.

Diets containing 100% CP, at all ages resulted in a significant (P≤0.05) increase in body weight, weight gain, feed intake and feed conversion ratio compared to 90% CP.

When percentage of lysine increased in diet of 100% CP in each period, positive responses were obtained in body weight, weight gain, feed intake and feed conversion ratio compared to diet of 90% CP with different levels of lysine.

The results obtained suggested that a CP reduction of 10% in turkey diets could be possible, as long as a corresponding relationship exist among the amino acids.

Increases of lysine in low protein diets could allow an unbalance among the essential amino acids, so a reduction in productive performance can be observed in the turkeys.

On the other hand, increase lysine in diets with protein according requirements allowed an increase in the productive performance until a point where no longer there was improvement in the productive performance of the turkeys.

These assertions emphasize to lysine like an amino acid from which an ideal protein model for turkeys can be designed.

Also, more information on the ideal relationship among amino acids in diets for turkeys is necessary due to the continuous genetic improvement in that specie.