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Effect of Dietary Energy and Protein Level on Growth and Feed Conversion of Turkeys from 8 to 16 Weeks of Age
824
P. M. NEWBERNE, 0. A. LAERDAL AND B. L. O'DELL
which may result in leakage of the urine into the fecal collection bag. SUMMARY
REFERENCES Coulson, E. J., and J. S. Hughes, 1930. Collection and analysis of chicken urine. Poultry Sci. 10: 53-58. Davis, R. E., 1927. The nitrogenous constituents
Effect of Dietary Energy and Protein Level on Growth and Feed Conversion of Turkeys from 8 to 16 Weeks of Age R. D. CARTER, J. W. WYNE AND H. YACOWITZ* Department of Poultry Science, Ohio Agricultural Experiment Station, Wooster, Ohio (Received for publication February 15, 1957)
O EPORTS by various workers have AV shown the beneficial effects of adding fat to turkey rations. Sunde (1954) and Biely and March (1954) showed that fats improve the efficiency of turkey starter rations. The latter investigators found evidence for a relationship between protein and fat levels. Supplementation with tallow increased the level of protein necessary for maximum growth to 7 or 8 weeks. Pepper et al. (1956) found that adding tallow to a 20 percent protein ration increased weight of turkeys fed all-mash rations from 8 to 24 weeks but not in those fed the same feed * Present address: Squibb Institute for Medical Research, New Brunswick New Jersey.
in pellet form. Sizemore et al. (1956) added fat to all-vegetable protein diets and animal protein supplemented diets and found an improvement in growth and feed conversion when these diets were fed to turkeys to 16 weeks of age. Yacowitz et al. (1956) fed large-type White turkeys rations containing 0, 3 and 6 percent added fat in combination with protein levels of 20, 23 and 26 percent. It was concluded that the 20 percent protein ration containing up to 6 percent fat and 937 Calories of productive energy per pound was adequate for turkeys 8 to 16 weeks of age. The following experiments were conducted in an effort to determine the protein requirements of large and small-type White
Downloaded from http://ps.oxfordjournals.org/ at New York University on May 31, 2015
A surgical procedure has been described which may be performed on chicks as young as 4 weeks of age and which will allow quantitative and separate collection of urine and feces. A chick prepared in this manner may be used in metabolism studies for periods up to two weeks during the growth phase of life.
of hen urine. J. Biol. Chem. 74: 509-524. Hester, H. R., H. E. Essex and F. C. Mann, 1940. Secretion of urine in the chicken (Gallus domesticus.). Am. J. Physiol. 128: 592-602. Katayama, T., 1924. Ueber die Verdaulickeit der Futtermittel bei Huhnern. Bulletin of the Imperial Central Agricultural Experiment Station, Nishigahara, Tokyo 3 : 1-78. Milroy, A. A., 1901. Acid poisoning in birds. J. Physiol. Proc. Physiol. Soc. 27: XII-XIV. Paraschtschuk, S., 1902. Die Verdauung des Mais bei Huhnern. J. f. Landwirts. 50: 15-32. Pitts, R. F., 1938. The excretion of phenol red by the chicken. J. Cell. Comp. Physiol. 11: 99-108. Rothchild, I., 1947. The artificial anus in the bird. Poultry Sci. 26: 157-161. Vbltz, W., 1910. Stoffwechselversuche and Vogelin. Abderhaldens Handbuch der biocehmischen arbeitsmethoden 3 : II, 1058-1063.
825
ENERGY AND PROTEIN LEVELS FOR TURKEYS
turkeys, 8 to 16 weeks of age, when animal fat is added to their ration. PROCEDURE
TABLE 1.—Basal rations
Ingredients
S tarter 0-8 weeks
Experimental basal 8-16 weeks
RESULTS AND DISCUSSION Experiment 1. The final data collected at TABLE 2.—Energy values of experimental rations
Corn, ground yellow Soybean oil meal (44% protein) Wheat middlings, std. Meat and bone scrap Fishmeal Whey, dried Alfalfa meal, dehydrated Defluorinated rock phosphate Limestone Salt Manganese sulfate
%
% 55.1
28.0 0 0 5 5 0
21.1
38.2
2.2 1.2 0.375 0.025
Calories productive energy per lb.*
Calorie/ protein ratio
0 3 6
960 1006 1051
68.5 71.8 75.0
17
0 3 6
912 958 1004
53.6 56.3 59.0
20
0 3 6
865 911 957
43.3 45.5 47.8
23
0 3 6
818 864 920
35.6 37.5 40.0
Protein
Added fat
%
%
14
2.2 1.2 0.375 0.025
Additions per 100 pounds for both rations Vitamin A, I.U. 200,000 Vitamin D 3 , I.C.U. 80,000 Choline chloride, gm. 25 Niacin, gm. 1.5 Riboflavin, gm. 0.2 Calcium pantothenate, gm. 0.2 Procaine penicillin, G., gm. 0.2 DL-methionine, gm. 11.3
* Calculated values.
Downloaded from http://ps.oxfordjournals.org/ at New York University on May 31, 2015
Five hundred and forty, small-type White turkey poults were housed in floor pens on wood shavings litter. Males and females were raised in separate pens to 8 weeks of age using a 26 percent protein, all-mash starter containing 768 Calories of productive energy per pound. The composition of the ration is shown in Table 1. Sulfaquinoxaline was included in the starter ration at the level of 0.0175 percent. At 8 weeks of age (November 22, 1955), the birds were weighed and uniformly distributed into 18 pens, each containing 15 males and 15 females. A 3 x 3 factorial design was used with duplicate groups employed for each of the 9 treatments. Levels of 0, 3 and 6 percent stabilized animal fat (yellow grease) were fed in combination .with calculated protein levels of 17, 20 and
23 percent. The basal ration (20 percent protein with no added fat) for the 8 to 16 week period is shown in Table 1. Fat was added at the expense of corn and protein levels adjusted by substituting soybean oil meal in place of corn. Productive energy levels were calculated from values given by Fraps (1946). The value of 2,800 Calories of productive energy per pound was used for the stabilized animal fat. All night lights were used throughout the experiment. A second experiment was conducted in which 540 large-type White turkey poults were raised to 8 weeks of age (June 27, 1956) using the same procedure and ration as previously described. From 8 to 16 weeks, the same procedure and basal ration was used as was employed for experiment 1 except that levels of 0, 3 and 6 percent stabilized animal fat were fed in combination with calculated protein levels of 14, 17 and 20 percent. Productive energy values and Calorie:protein ratios for the rations used in the two experiments are shown in Table 2.
826
R.
D.
CARTER, J.
W.
WYNE AND H. YACOWITZ
were obtained over a wide range in Calorie: protein ratios. Rations containing up to 6 percent added fat in combination with 17, Ave. wt. at 16 weeks1 v^A 20 and 23 percent protein, supported Conversion Protein Both fat -16 wks.)« growth that did not differ significantly even «though the Calorie:protein ratio ranged lbs. lbs. lbs. % % 17 0 10.0 6.9 8.4 4.3 from 35.6 to 59. The results of this experi10.3 7.2 8.7 3.9 3 10.2 7.0 8.6 3.7 6 ment indicate that a 17 percent protein ra8.7 4.4 10.4 7.0 20 0 tion with up to 6 percent added animal fat 10.2 6.9 8.6 4.1 3 6 10.5 7.1 8.8 3.7 and 1004 Calories of productive energy per 8.6 4.5 10.2 6.9 23 0 pound is adequate for small-type White 10.2 7.0 8.6 4.0 3 10.3 6.9 8.6 3.9 6 turkeys from 8 to 16 weeks of age. 1 Average of duplicate groups. ! Experiment 2. The final data collected Pounds of feed per pound of gain for 8-16 week period. Statistical analysis: from experiment 2 are shown in Table 4. Feed conversion L.S.D. at 5% level =0.3 L.S.D. at 1% level = 0.4 Both male and female weights showed a L.S.D. values calculated from pen-to-pen error mean squares highly significant difference (P < .01) due 16-weeks are shown in Table 3. Analysis of to protein level. The reduction in weight of variance of these data showed that there groups fed the 14 percent protein ration were no significant differences (P > .05) was significant at the 1 percent level of in body weight among groups of males or confidence when compared to groups fed females fed various levels of energy and the 17 or 20 percent protein rations. The percents of protein. The interaction be- reduction in weight of groups fed the 17 tween protein and energy levels was not percent protein ration was significant at statistically significant. Groups fed the 17 only the 5 percent level of confidence when percent protein rations gained as well as compared to those fed the 20 percent prothose maintained on the 20 and 23 percent protein diets. The males fed the 17 percent TABLE 4.—Effect of various levels of energy and protein ration with no added fat showed a protein on growth and feed conversion of large-type White turkeys slight reduction in body weight, however, this difference was not significant. When Ave. wt. at 16 weeks1 Feed the energy level of the 17 percent protein Protein fat Conversion Both Males Females (6-16 wks.)2 sexes ration was increased by the addition of fat, lbs. bis. lbs. % % this slight reduction in body weight was 14 0 9.8 7.8 8.8 4.7 9.9 7.9 8.9 4.2 3 overcome. 9.7 7.7 8.7 3.7 6 Feed conversion was significantly im12.0 9.0 17 0 10.5 3.3 12.1 9.0 10.5 3.1 3 proved (P <.01) as the energy level of the 11.7 8.8 10.3 3.2 6 rations was increased. The improvement 3.2 12.5 9.1 10.8 20 0 12.4 9.3 10.9 3.1 3 was progressive as the energy level was 12.5 9.3 10.9 3.1 6 increased by the addition of fat. The feed 1 Average of duplicate groups. 2 Pounds of feed per pound of gain for 8-16 week period. conversion of birds fed all three levels of Statistical analysis: Male weight L.S.D. at 5% level=0.5 protein were improved by increasing the L.S.D. at 1% level =0.7 energy level. Rations containing 17 percent Female weight L.S.D. at 5% level=0.3 L.S.D. at l%level=0.5 protein were as efficient as those containing Feed conversion L.S.D. at 5% level=0.4 higher levels. L.S.D. at l%level=0.6 Similar growth and feed conversion data L.S.D. values calculated from pen-to-pen error mean squares. TABLE 3.—Effect of various levels of energy and protein on growth and feed conversion of small-type White turkeys
Downloaded from http://ps.oxfordjournals.org/ at New York University on May 31, 2015
ENERGY AND PROTEIN LEVELS FOR TURKEYS
Increasing the energy value of the ration by the addition of fat did not increase the requirement for protein as indicated by the similar results obtained from groups fed the same protein level with increasing quantities of productive energy. One would expect that an increase in the energy level of a ration deficient in protein, such as the 14 percent protein rations in this experiment, would result in reduced growth since the improved feed conversion which results from increasing the energy level further reduces the total protein intake. The fact that growth was not impaired when the energy level of the 14 percent protein ration was
increased by the addition of fat indicates that this increase in energy improved protein utilization and thus imposed a protein sparing effect in this type turkey. The results of this experiment indicate that a 20 percent protein ration containing up to 6 percent added animal fat and 957 Calories of productive energy per pound is adequate for large-type White turkeys from 8 to 16 weeks of age. Contrary to usual results, the addition of fat to rations adequate in protein did not improve feed conversion. This experiment was conducted during the hot summer months when one would expect energy requirements to be lower. This fact may partially explain the lack of response in feed conversion to the addition of fat. SUMMARY
Rations containing 0, 3 and 6 percent added animal fat were fed in combination with protein levels of 17, 20 and 23 percent to small-type White turkeys. Rations containing 17 percent protein and up to 6 percent added fat and 1,004 Calories of productive energy per pound supported adequate growth and feed conversion in this type turkey from 8 to 16 weeks of age. Feed conversion was progressively improved as the level of energy was increased by the addition of animal fat. In a second experiment, rations containing 0, 3 and 6 percent added animal fat were fed in combination with protein levels of 14, 17 and 20 percent to large-type White turkeys from 8 to 16 weeks of age. The 14 and 17 percent protein rations did not support normal growth in this type turkey. Feed conversion was improved by raising the protein level above 14 percent. The addition of animal fat to rations containing 14 percent protein improved feed efficiency but had little influence in rations containing 17 or 20 percent protein. This lack of response to the addition of fat in
Downloaded from http://ps.oxfordjournals.org/ at New York University on May 31, 2015
tein diets. Increasing the energy level by the addition of animal fat had no effect on body weight of either males or females. Groups fed the 20 percent protein rations showed the highest weights at 16 weeks of age. These results are in agreement with Yacowitz et al. (1956) who showed that 20 percent protein rations were adequate for large-type White turkeys from 8-16 weeks of age. There were no significant differences in feed conversion (P > .05) due to energy level but a highly significant difference (P < .01) was noted due to protein level. A highly significant (P < .01) interaction was observed between energy and protein. The differential response due to the interaction of energy level and protein is pointed out by the fact that there was a significant difference in feed conversion due to energy level in rations containing 14 percent protein but not in rations containing 17 or 20 percent protein. Also, no significant differences were noted in feed conversion due to protein level between groups fed 17 percent protein rations and those fed 20 percent protein rations. However, there was a significant difference in feed conversion due to protein level as the protein was increased from 14 percent to either 17 or 20 percent.
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R. D. CARTER, J. W. WYNE AND H. YACOWITZ REFERENCES Biely, J., and B. March, 1954. Fat studies in poultry. 2. Fat supplements in chick and poult rations. Poultry Sci. 33: 1220-1227. Fraps, G. S., 1946. Composition and productive energy of poultry feeds and rations. Texas Agric. Exp. Station. Bull. 678. Pepper, W. F., S. J. Slinger and J. D. Summers, 1956. Interrelationship between dietary tallow and the physical form of feed for broilers and turkeys. Poultry Sci. 35: 1164. Sizemore, J. R., S. J. Marsden and C. A. Denton, 1956. The effect of diet and supplementary fat on the performance of Beltsville Small White turkeys. Poultry Sci. 35: 1172. Sunde, M. L., 1954. The use of animal fats in poultry feeds. J. Amer. Oil Chem. Soc. 3 1 : 49-52. Yacowitz, H., R. D. Carter, J. Wyne and M. G. McCartney, 1956. Effects of varying protein and fat levels in a finishing ration for turkey broilers. Poultry Sci. .35: 227-229.
Corn Glutelin Protein as a Source of Amino Acids for the Growing Chick A. A. CAMP, B. G. CREECH AND J. R. COUCH Texas Agricultural Experiment Station, Gonzales, Texas, and Departments of Poultry Science and Biochemistry and Nutrition, Texas Agricultural and Mechanical College System, College Station, Texas (Received for publication February 16, 1957)
T
HE use of plant materials as protein sources for poultry rations is now widespread. The most commonly used material of this type is soybean oil meal, although its use in poultry diets necessitates the addition of supplements to augment its deficiency in sulphur containing amino acids (Bird and Mattingly, 1945; Clandinin et al., 1946; Gerry et al., 1948; Milligan et al., 1951; and Machlin et al., 1952). Many products have been tested as possible sources of protein to replace soybean oil meal in chick diets. Acceptance or rejection of a supplement is usually dependent upon its amino acid content and availability.
The present investigation was initiated to study the content and availability of the amino acids in corn glutelin protein and its value as a protein supplement for chick rations. EXPERIMENTAL All amino acid determinations were carried out microbiologically according to the method of Kuiken and Lyman (1948). Availability tests were conducted as outlined by Schurch et al. (1950) using a chromic oxide tracer. White Cornish X New Hampshire cross birds used in these studies were randomly distributed into groups of 200 birds each
Downloaded from http://ps.oxfordjournals.org/ at New York University on May 31, 2015
the 17 and 20 percent protein rations may be partially explained in that the experiment was conducted during the hot summer months. It was concluded that rations containing 20 percent protein and up to 6 percent added animal fat and 957 Calories of productive energy per pound will support adequate growth and feed conversion in large-type White turkeys from 8 to 16 weeks of age. The results of these experiments indicate that body size may influence protein requirement and that different rations might be formulated for the various types of turkeys. There were also indications of a protein sparing effect when the energy level of turkey growing rations was increased by the addition of animal fat.
P. M. NEWBERNE, 0. A. LAERDAL AND B. L. O'DELL
which may result in leakage of the urine into the fecal collection bag. SUMMARY
REFERENCES Coulson, E. J., and J. S. Hughes, 1930. Collection and analysis of chicken urine. Poultry Sci. 10: 53-58. Davis, R. E., 1927. The nitrogenous constituents
Effect of Dietary Energy and Protein Level on Growth and Feed Conversion of Turkeys from 8 to 16 Weeks of Age R. D. CARTER, J. W. WYNE AND H. YACOWITZ* Department of Poultry Science, Ohio Agricultural Experiment Station, Wooster, Ohio (Received for publication February 15, 1957)
O EPORTS by various workers have AV shown the beneficial effects of adding fat to turkey rations. Sunde (1954) and Biely and March (1954) showed that fats improve the efficiency of turkey starter rations. The latter investigators found evidence for a relationship between protein and fat levels. Supplementation with tallow increased the level of protein necessary for maximum growth to 7 or 8 weeks. Pepper et al. (1956) found that adding tallow to a 20 percent protein ration increased weight of turkeys fed all-mash rations from 8 to 24 weeks but not in those fed the same feed * Present address: Squibb Institute for Medical Research, New Brunswick New Jersey.
in pellet form. Sizemore et al. (1956) added fat to all-vegetable protein diets and animal protein supplemented diets and found an improvement in growth and feed conversion when these diets were fed to turkeys to 16 weeks of age. Yacowitz et al. (1956) fed large-type White turkeys rations containing 0, 3 and 6 percent added fat in combination with protein levels of 20, 23 and 26 percent. It was concluded that the 20 percent protein ration containing up to 6 percent fat and 937 Calories of productive energy per pound was adequate for turkeys 8 to 16 weeks of age. The following experiments were conducted in an effort to determine the protein requirements of large and small-type White
Downloaded from http://ps.oxfordjournals.org/ at New York University on May 31, 2015
A surgical procedure has been described which may be performed on chicks as young as 4 weeks of age and which will allow quantitative and separate collection of urine and feces. A chick prepared in this manner may be used in metabolism studies for periods up to two weeks during the growth phase of life.
of hen urine. J. Biol. Chem. 74: 509-524. Hester, H. R., H. E. Essex and F. C. Mann, 1940. Secretion of urine in the chicken (Gallus domesticus.). Am. J. Physiol. 128: 592-602. Katayama, T., 1924. Ueber die Verdaulickeit der Futtermittel bei Huhnern. Bulletin of the Imperial Central Agricultural Experiment Station, Nishigahara, Tokyo 3 : 1-78. Milroy, A. A., 1901. Acid poisoning in birds. J. Physiol. Proc. Physiol. Soc. 27: XII-XIV. Paraschtschuk, S., 1902. Die Verdauung des Mais bei Huhnern. J. f. Landwirts. 50: 15-32. Pitts, R. F., 1938. The excretion of phenol red by the chicken. J. Cell. Comp. Physiol. 11: 99-108. Rothchild, I., 1947. The artificial anus in the bird. Poultry Sci. 26: 157-161. Vbltz, W., 1910. Stoffwechselversuche and Vogelin. Abderhaldens Handbuch der biocehmischen arbeitsmethoden 3 : II, 1058-1063.
825
ENERGY AND PROTEIN LEVELS FOR TURKEYS
turkeys, 8 to 16 weeks of age, when animal fat is added to their ration. PROCEDURE
TABLE 1.—Basal rations
Ingredients
S tarter 0-8 weeks
Experimental basal 8-16 weeks
RESULTS AND DISCUSSION Experiment 1. The final data collected at TABLE 2.—Energy values of experimental rations
Corn, ground yellow Soybean oil meal (44% protein) Wheat middlings, std. Meat and bone scrap Fishmeal Whey, dried Alfalfa meal, dehydrated Defluorinated rock phosphate Limestone Salt Manganese sulfate
%
% 55.1
28.0 0 0 5 5 0
21.1
38.2
2.2 1.2 0.375 0.025
Calories productive energy per lb.*
Calorie/ protein ratio
0 3 6
960 1006 1051
68.5 71.8 75.0
17
0 3 6
912 958 1004
53.6 56.3 59.0
20
0 3 6
865 911 957
43.3 45.5 47.8
23
0 3 6
818 864 920
35.6 37.5 40.0
Protein
Added fat
%
%
14
2.2 1.2 0.375 0.025
Additions per 100 pounds for both rations Vitamin A, I.U. 200,000 Vitamin D 3 , I.C.U. 80,000 Choline chloride, gm. 25 Niacin, gm. 1.5 Riboflavin, gm. 0.2 Calcium pantothenate, gm. 0.2 Procaine penicillin, G., gm. 0.2 DL-methionine, gm. 11.3
* Calculated values.
Downloaded from http://ps.oxfordjournals.org/ at New York University on May 31, 2015
Five hundred and forty, small-type White turkey poults were housed in floor pens on wood shavings litter. Males and females were raised in separate pens to 8 weeks of age using a 26 percent protein, all-mash starter containing 768 Calories of productive energy per pound. The composition of the ration is shown in Table 1. Sulfaquinoxaline was included in the starter ration at the level of 0.0175 percent. At 8 weeks of age (November 22, 1955), the birds were weighed and uniformly distributed into 18 pens, each containing 15 males and 15 females. A 3 x 3 factorial design was used with duplicate groups employed for each of the 9 treatments. Levels of 0, 3 and 6 percent stabilized animal fat (yellow grease) were fed in combination .with calculated protein levels of 17, 20 and
23 percent. The basal ration (20 percent protein with no added fat) for the 8 to 16 week period is shown in Table 1. Fat was added at the expense of corn and protein levels adjusted by substituting soybean oil meal in place of corn. Productive energy levels were calculated from values given by Fraps (1946). The value of 2,800 Calories of productive energy per pound was used for the stabilized animal fat. All night lights were used throughout the experiment. A second experiment was conducted in which 540 large-type White turkey poults were raised to 8 weeks of age (June 27, 1956) using the same procedure and ration as previously described. From 8 to 16 weeks, the same procedure and basal ration was used as was employed for experiment 1 except that levels of 0, 3 and 6 percent stabilized animal fat were fed in combination with calculated protein levels of 14, 17 and 20 percent. Productive energy values and Calorie:protein ratios for the rations used in the two experiments are shown in Table 2.
826
R.
D.
CARTER, J.
W.
WYNE AND H. YACOWITZ
were obtained over a wide range in Calorie: protein ratios. Rations containing up to 6 percent added fat in combination with 17, Ave. wt. at 16 weeks1 v^A 20 and 23 percent protein, supported Conversion Protein Both fat -16 wks.)« growth that did not differ significantly even «though the Calorie:protein ratio ranged lbs. lbs. lbs. % % 17 0 10.0 6.9 8.4 4.3 from 35.6 to 59. The results of this experi10.3 7.2 8.7 3.9 3 10.2 7.0 8.6 3.7 6 ment indicate that a 17 percent protein ra8.7 4.4 10.4 7.0 20 0 tion with up to 6 percent added animal fat 10.2 6.9 8.6 4.1 3 6 10.5 7.1 8.8 3.7 and 1004 Calories of productive energy per 8.6 4.5 10.2 6.9 23 0 pound is adequate for small-type White 10.2 7.0 8.6 4.0 3 10.3 6.9 8.6 3.9 6 turkeys from 8 to 16 weeks of age. 1 Average of duplicate groups. ! Experiment 2. The final data collected Pounds of feed per pound of gain for 8-16 week period. Statistical analysis: from experiment 2 are shown in Table 4. Feed conversion L.S.D. at 5% level =0.3 L.S.D. at 1% level = 0.4 Both male and female weights showed a L.S.D. values calculated from pen-to-pen error mean squares highly significant difference (P < .01) due 16-weeks are shown in Table 3. Analysis of to protein level. The reduction in weight of variance of these data showed that there groups fed the 14 percent protein ration were no significant differences (P > .05) was significant at the 1 percent level of in body weight among groups of males or confidence when compared to groups fed females fed various levels of energy and the 17 or 20 percent protein rations. The percents of protein. The interaction be- reduction in weight of groups fed the 17 tween protein and energy levels was not percent protein ration was significant at statistically significant. Groups fed the 17 only the 5 percent level of confidence when percent protein rations gained as well as compared to those fed the 20 percent prothose maintained on the 20 and 23 percent protein diets. The males fed the 17 percent TABLE 4.—Effect of various levels of energy and protein ration with no added fat showed a protein on growth and feed conversion of large-type White turkeys slight reduction in body weight, however, this difference was not significant. When Ave. wt. at 16 weeks1 Feed the energy level of the 17 percent protein Protein fat Conversion Both Males Females (6-16 wks.)2 sexes ration was increased by the addition of fat, lbs. bis. lbs. % % this slight reduction in body weight was 14 0 9.8 7.8 8.8 4.7 9.9 7.9 8.9 4.2 3 overcome. 9.7 7.7 8.7 3.7 6 Feed conversion was significantly im12.0 9.0 17 0 10.5 3.3 12.1 9.0 10.5 3.1 3 proved (P <.01) as the energy level of the 11.7 8.8 10.3 3.2 6 rations was increased. The improvement 3.2 12.5 9.1 10.8 20 0 12.4 9.3 10.9 3.1 3 was progressive as the energy level was 12.5 9.3 10.9 3.1 6 increased by the addition of fat. The feed 1 Average of duplicate groups. 2 Pounds of feed per pound of gain for 8-16 week period. conversion of birds fed all three levels of Statistical analysis: Male weight L.S.D. at 5% level=0.5 protein were improved by increasing the L.S.D. at 1% level =0.7 energy level. Rations containing 17 percent Female weight L.S.D. at 5% level=0.3 L.S.D. at l%level=0.5 protein were as efficient as those containing Feed conversion L.S.D. at 5% level=0.4 higher levels. L.S.D. at l%level=0.6 Similar growth and feed conversion data L.S.D. values calculated from pen-to-pen error mean squares. TABLE 3.—Effect of various levels of energy and protein on growth and feed conversion of small-type White turkeys
Downloaded from http://ps.oxfordjournals.org/ at New York University on May 31, 2015
ENERGY AND PROTEIN LEVELS FOR TURKEYS
Increasing the energy value of the ration by the addition of fat did not increase the requirement for protein as indicated by the similar results obtained from groups fed the same protein level with increasing quantities of productive energy. One would expect that an increase in the energy level of a ration deficient in protein, such as the 14 percent protein rations in this experiment, would result in reduced growth since the improved feed conversion which results from increasing the energy level further reduces the total protein intake. The fact that growth was not impaired when the energy level of the 14 percent protein ration was
increased by the addition of fat indicates that this increase in energy improved protein utilization and thus imposed a protein sparing effect in this type turkey. The results of this experiment indicate that a 20 percent protein ration containing up to 6 percent added animal fat and 957 Calories of productive energy per pound is adequate for large-type White turkeys from 8 to 16 weeks of age. Contrary to usual results, the addition of fat to rations adequate in protein did not improve feed conversion. This experiment was conducted during the hot summer months when one would expect energy requirements to be lower. This fact may partially explain the lack of response in feed conversion to the addition of fat. SUMMARY
Rations containing 0, 3 and 6 percent added animal fat were fed in combination with protein levels of 17, 20 and 23 percent to small-type White turkeys. Rations containing 17 percent protein and up to 6 percent added fat and 1,004 Calories of productive energy per pound supported adequate growth and feed conversion in this type turkey from 8 to 16 weeks of age. Feed conversion was progressively improved as the level of energy was increased by the addition of animal fat. In a second experiment, rations containing 0, 3 and 6 percent added animal fat were fed in combination with protein levels of 14, 17 and 20 percent to large-type White turkeys from 8 to 16 weeks of age. The 14 and 17 percent protein rations did not support normal growth in this type turkey. Feed conversion was improved by raising the protein level above 14 percent. The addition of animal fat to rations containing 14 percent protein improved feed efficiency but had little influence in rations containing 17 or 20 percent protein. This lack of response to the addition of fat in
Downloaded from http://ps.oxfordjournals.org/ at New York University on May 31, 2015
tein diets. Increasing the energy level by the addition of animal fat had no effect on body weight of either males or females. Groups fed the 20 percent protein rations showed the highest weights at 16 weeks of age. These results are in agreement with Yacowitz et al. (1956) who showed that 20 percent protein rations were adequate for large-type White turkeys from 8-16 weeks of age. There were no significant differences in feed conversion (P > .05) due to energy level but a highly significant difference (P < .01) was noted due to protein level. A highly significant (P < .01) interaction was observed between energy and protein. The differential response due to the interaction of energy level and protein is pointed out by the fact that there was a significant difference in feed conversion due to energy level in rations containing 14 percent protein but not in rations containing 17 or 20 percent protein. Also, no significant differences were noted in feed conversion due to protein level between groups fed 17 percent protein rations and those fed 20 percent protein rations. However, there was a significant difference in feed conversion due to protein level as the protein was increased from 14 percent to either 17 or 20 percent.
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R. D. CARTER, J. W. WYNE AND H. YACOWITZ REFERENCES Biely, J., and B. March, 1954. Fat studies in poultry. 2. Fat supplements in chick and poult rations. Poultry Sci. 33: 1220-1227. Fraps, G. S., 1946. Composition and productive energy of poultry feeds and rations. Texas Agric. Exp. Station. Bull. 678. Pepper, W. F., S. J. Slinger and J. D. Summers, 1956. Interrelationship between dietary tallow and the physical form of feed for broilers and turkeys. Poultry Sci. 35: 1164. Sizemore, J. R., S. J. Marsden and C. A. Denton, 1956. The effect of diet and supplementary fat on the performance of Beltsville Small White turkeys. Poultry Sci. 35: 1172. Sunde, M. L., 1954. The use of animal fats in poultry feeds. J. Amer. Oil Chem. Soc. 3 1 : 49-52. Yacowitz, H., R. D. Carter, J. Wyne and M. G. McCartney, 1956. Effects of varying protein and fat levels in a finishing ration for turkey broilers. Poultry Sci. .35: 227-229.
Corn Glutelin Protein as a Source of Amino Acids for the Growing Chick A. A. CAMP, B. G. CREECH AND J. R. COUCH Texas Agricultural Experiment Station, Gonzales, Texas, and Departments of Poultry Science and Biochemistry and Nutrition, Texas Agricultural and Mechanical College System, College Station, Texas (Received for publication February 16, 1957)
T
HE use of plant materials as protein sources for poultry rations is now widespread. The most commonly used material of this type is soybean oil meal, although its use in poultry diets necessitates the addition of supplements to augment its deficiency in sulphur containing amino acids (Bird and Mattingly, 1945; Clandinin et al., 1946; Gerry et al., 1948; Milligan et al., 1951; and Machlin et al., 1952). Many products have been tested as possible sources of protein to replace soybean oil meal in chick diets. Acceptance or rejection of a supplement is usually dependent upon its amino acid content and availability.
The present investigation was initiated to study the content and availability of the amino acids in corn glutelin protein and its value as a protein supplement for chick rations. EXPERIMENTAL All amino acid determinations were carried out microbiologically according to the method of Kuiken and Lyman (1948). Availability tests were conducted as outlined by Schurch et al. (1950) using a chromic oxide tracer. White Cornish X New Hampshire cross birds used in these studies were randomly distributed into groups of 200 birds each
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the 17 and 20 percent protein rations may be partially explained in that the experiment was conducted during the hot summer months. It was concluded that rations containing 20 percent protein and up to 6 percent added animal fat and 957 Calories of productive energy per pound will support adequate growth and feed conversion in large-type White turkeys from 8 to 16 weeks of age. The results of these experiments indicate that body size may influence protein requirement and that different rations might be formulated for the various types of turkeys. There were also indications of a protein sparing effect when the energy level of turkey growing rations was increased by the addition of animal fat.