- Email: [email protected]
Minimum Sodium Requirement and Interaction of Potassium and Sodium in the Diet of Young Turkeys12
1334
W. C. REINKE AND R. C. BAKER
Marshall, W., and D. E. Cruickshank, 1938. The function of the cuticle in relation to the porosity of eggs. J. Agr. Sci. 28: 24-42. Mueller, W. J., 19S8. Shell porosity of chicken eggs 1. C0 2 loss and CO2 content of infertile eggs during storage. Poultry Sci. 37: 437^144. Romanoff, A. L., 1943. Study of various factors affecting permeability of birds egg shell. Food Research, 8: 212-223. Romanoff, A. L., 1940. Physicochemical changes in
unfertilized, incubated eggs of Gallus domesticus. Food Research, 5: 291-306. Romanoff, A. L., and A. J. Romanoff, 1949. The Avian Egg. John Wiley & Sons, Inc., New York. Walden, C. C , I. V. F. Allen and P. C. Trussell, 1956. The role of the egg shell membranes in restraining the entry of microorganisms. Poultry Sci. 35: 1190-1196.
H. E. KUMPOST 3 AND T. W. SULLIVAN Department of Poultry Science, University of Nebraska, Lincoln, Neb. 68503 (Received for publication April 11, 1966)
P
UBLISHED data relative to the young turkey's minimum sodium requirement are limited and sketchy. More research has been reported concerning excessive levels of dietary sodium or sodium chloride (salt). Matterson et al. (1946) fed 0.5, 1.0, 2.0 and 4.0 percent of salt in a purified diet to Bronze poults through 23 days of age. Poults readily tolerated salt levels of 0.5, 1.0 and 2.0 percent. Scrivner (1946) observed no harmful effect when one percent of salt was added to the feed of young turkeys. One percent of salt in the drinking water, however, resulted in 100 percent mortality with edema (moist and water logged viscera) and ascites (excess watery fluid in the abdomen). Bressler et al. (1951) added salt levels of 0.0 to 3.6 percent in the diet of poults during the first 1 Published with the approval of the Director as Paper No. 1882, Journal Series, Nebraska Agricultural Experiment Station. 2 From a thesis submitted by the senior author in partial fulfillment of the requirements for the M.S. degree. 3 Present address: County Extension Agent, Pierce, Nebraska.
three weeks. There was considerable mortality with levels of 0.9 percent and above. Krista et al. (1961) studied the effect of saline waters on young turkeys and other poultry. This investigation was conducted to study the minimum dietary sodium requirement of young turkeys. The effect of sodium deficiency and the interaction of potassium and sodium were also studied. EXPERIMENTAL
Four experiments of 28 days duration were conducted with Broad Breasted Bronze poults. Straight-run (unsexed) poults were used in experiments 1 and 2, whereas, female poults were weighed individually at weekly each experiment day-old poults were selected at random, wingbanded, weighed and assigned to dietary treatments. All poults were maintained in electrically heated battery brooders. The appropriate experimental diet and tap water were supplied ad libitum. All poults were weighted individually at weekly intervals; feed consumption of each treatment group was recorded when experiments
Downloaded from http://ps.oxfordjournals.org/ at Northern Arizona University on May 25, 2015
Minimum Sodium Requirement and Interaction of Potassium and Sodium in the Diet of Young Turkeys1'2
NA AND K FOR POULTS
of ground yellow corn and isolated soybean protein. A premix of B-vitamins reported by Sullivan (1961) was used. Composition of this diet, which contained 0.056 percent sodium by analysis, is presented in Table 1. Percent survival, body weight and feed efficiency data from experiment 1 are presented in Table 3. Graded levels of sodium were obtained by the addition of appropriate quantities of sodium carbonate monohydrate to the basal diet. There were graded body weight gain and feed efficiency responses to each increment of dietary sodium up to 0.15 percent. These results confirm a recommendation by the National Research Council (1960). Sodium levels above 0.15 percent tended to reduce body weight gain. All poults, including those receiving minimal sodium levels, survived the four-week experiment. Retarded growth was the only gross or variable symptom of sodium deficiency, see Figure 1.
RESULTS AND DISCUSSION Experiment 1. The semi-purified basal diet used in experiment 1 was composed largely TABLE 1.—Composition of semi-purified
and purified diets Expt. 1 Expt. 4 Ingredient Per kilogram diet Ground yellow corn Dextrose sugar (cerelose) 1 Isolated soybean protein Corn oil Cellulose (Solka floe)* Ca«(PO0j KC1 MgCh-6H20 FeC.Hs07-5H20 CUSOI-SHJO
ZnS04-7H20 MnS04-H20 KI Methionine-hydroxy-analog 3 Glycine Choline chloride (25%) Vitamin A premix (5,000 U.S.P. units/gm.) Vitamin D s premix (3,000 I.C. units/gm.) Vitamin E premix (44 I.U./gm.) Pro-Strep (penicillin-streptomycin, 1:3) 4 Vitamin premix (B-vitamins) 1 2 3
gm. 569
—
320 10 40 34.50 3.82
— 0.60 0.04 0.48 0.38
— 3.0 — 8.0 3.0 1.0 1.0 0.5 5.0
gm.
—
467 370 45 40 34.30
— 4.80 0.60 0.04 0.43 0.38 0.04 5.0 2.0 8.0 3.0 1.0 1.0 0.5 5.0
Produced by Corn Products Co., Argo, Illinois. Manufactured by the Brown Company, Chicago 90, Illinois. Hydan, manufactured by E. I. DuPont DeNemours and Co., Inc., Wilmington 98, Delaware. 4 Pro-Strep, a product of Merck and Co., Railway, New Jersey, contains 44 mg. of a 1:3 combination of procaine penicillin and streptomycin per gram.
Experiments 2 and 3. These experiments were conducted to determine the quantity of sodium chloride needed in practical diets of different composition. The corn-soybean meal basal diet used in experiment 2 contained 0.05 percent of sodium by an analysis. Composition of this diet is presented in Table 2. The basal diet was supplemented with 0.0, 0.1, 0.2, 0.3, 0.4 and 0.5 percent of reagent grade sodium chloride. Data pertaining to survival, body weight and feed efficiency are presented in Table 3. The greatest body weight and most favorable feed efficiency were obtained with 0.4 percent of added sodium chloride. Total sodium content of the diet with 0.4 percent of added sodium chloride was 0.21 percent. Levels of 0.4 percent sodium chloride and 0.21 percent sodium are slightly higher than the levels recommended or suggested by the National Research Council (1960). A corn-soybean meal diet with meat and bone scraps and fish meal was used in ex-
Downloaded from http://ps.oxfordjournals.org/ at Northern Arizona University on May 25, 2015
were terminated. Water troughs were scrubbed, cleaned and refilled daily in each experiment. A sample of each basal diet and a number of feed ingredients were chemically analyzed for sodium and potassium content. All samples were wet ashed with nitric and perchloric acids prior to these determinations. Both sodium and potassium were determined with a Perkin-Elmer flame photometer, Model 520 by the direct reading method. In each of the experiments the added sodium and/or potassium compounds replaced the same amount of cellulose (solka floe) in the diet. All four-week body weight data were subjected to analysis of variance (Snedecor, 1956). Duncan's (1955) multiple range test was used to compare treatment means when significant differences were detected by the analysis of variance.
1335
1336
H.
E.
KUMPOST AND T.
W.
SULLIVAN
periment 3. Composition of this diet, which contained 0.16 percent sodium by analysis, is presented in Table 2. Graded levels of 0.0, 0.1, 0.2, 0.3, 0.4 and 0.5 percent of reagent grade sodium chloride were added to the basal diet. Percent survival, body weight and feed efficiency data are presented in Table 3. These results show no clear cut or consistent response to the added sodium chloride. It would appear that the sodium furnished by meat and bone scraps, fish meal and other dietary ingredients was both adequate and readily available to poults. Sodium levels found in the basal diets and certain feed ingredients are presented in Table 4. Feed ingredients of animal origin contained approximately ten times as much sodium as plant source ingredients. Meat and bone scraps and fish meals showed considerable variation in sodium content. Practical turkey starter diets containing no animal origin ingredients should be supplemented with 0.4 percent of sodium chloride, based on the results of experiment 2. Data from experiment 3 indicated that added sodium chloride can be reduced
when turkey diets contain meat and bone scraps, fish meal, dried whey and/or other animal origin ingredients. Data from experiments 2 and 3 generally confirm the National Research Council (1960) recommendation. There was no evidence of a sex difference relative to the sodium requirement of young turkeys. Straight-run poults were TABLE 2.—Composition of practical corn-soybean meal diets Ingredient
Expt. 2 Expt. 3 Per kilogram diet
Ground yellow corn Soybean meal (50% protein) Dehy. alfalfa meal (17% protein) Meat &: bone scraps (50% protein) Menhaden fish meal (60% protein) Cellulose (Solka floe) Choice white grease 1 Defluorinated phosphate (CDP) Calcium Carbonate (Purecal)3 MnSOvHsO ZnSOWIM FeCaH?0s-5II.0 Vitamin D3 premix (4,000 I.C. units/gm.) Vitamin premix3 1 2
gm. 404 194 30
gm. 451 Hi;
30
— so 25 — variable variable 30 ,'5 5 0.2 0.2 0.2 0.22 8.2
10 13
— 0.2 0.2 0.2 0.22 8.2
Produced by the Smith-Douglass Co., Norfolk, Va. Purecal, a product ofu the Wyandotte Chemical Co., Wyandotte, Mich., contains 8.8 percent CaCOs. 3 This premix provided the following per kilogram of diet: 6.6 mg. riboflavin, 11.0 mg. calcium pantothenate, 66 mg. niacin, 22 mg. vitamin B12, 5,500 U.S.P. units stabilized vitamin A, 22 LIT. stabilized vitamin E, 1,000 mg. choline chloride, 22 mg. penicillin-streptomycin (1:3) and 1.5 gm. methioninehydroxy-analog.
Downloaded from http://ps.oxfordjournals.org/ at Northern Arizona University on May 25, 2015
FIC. 1. Effect of sodium deficiency on the growth of Broad Breasted Bronze turkeys, four weeks of age (Experiment 1). The poult on the left received an adequate dietary level of sodium, 0.1S percent; the poult on the right received 0.06 percent of dietary sodium.
1337
NA AND K FOR POULTS TABLE 3.—Effect
of graded levels of sodium or sodium chloride on the body weight gain, feed efficiency and survival of turkeys to four weeks of age1 Experiment 1 (Ground corn-isolated soybean protein diet)
Sodium level, % Survival at 4 weeks, % Av. 4-week body wt., gm. Feed/gain
0.06 100 258a 2.33
0.09 100 323b 2.16
0.12 100 414c 1.78
0.15 100 548d 1.56
0.18 100 539d 1.62
0.21 100 513d 1.60
0.4 95 692d 1.40
0.5 100 665cd 1.44
Experiment 2 (Ground corn-soybean meal diet) Added NaCl, % Survival at 4 weeks, % Av. 4-week body wt., gm. Feed/gain
0.1 100 605bc 1.56
0.2 95 624bc 1.42
0.3 100 600b 1.56
Experiment 3 (Ground corn-soybean meal diet with animal protein su pplements) Added NaCl, % Survival at 4 weeks, % Av. 4-week body wt., gm. Feed/gain
0.0 100 554ab 1.79
0.1 100 588b 1.66
0.2 100 553a 1.68
0.3 97 569ab 1.85
0.5 100 566ab 1.65
0.4 100 538a 1.66
1 Within the same experiment, body weight values followed by the same letter are not significantly different from each other (P<0.05). Each body weight value is the average for 19 or 20 poults (two groups of 10) in experiments 1 and 2, and 29 or 30 (three groups of 10) poults in experiment 3.
used in experiments 1 and 2; female poults were used in experiments 3 and 4. Experiment 4. A 4 X 5 factorial design involving four levels of dietary potassium and five levels of dietary sodium was employed. Body weight and survival data from this experiment are presented in
Table 5. There was a significant (P < 0.01) interaction between sodium and potassium relative to body weight gain. When the lowest level of sodium (0.08 percent) was fed, body weight gains were increased with graded increments of potassium through 0.37 percent. Likewise, when the lowest level of potassium (0.17 per-
TABLE 4.—Sodium content in basal diets and certain feed ingredients1
Basal diet or ingredient Semi-purified diet, experiment 1 Purified diet, experiment 4 Corn-soybean meal diet, experiment 2 Corn-soybean meal diet with meat and bone scraps and fish meal, experiment 3 Ground yellow corn Ground milo Dehy. alfalfa meal (17% protein) Soybean meal (44% protein) Soybean meal (50% protein) Wheat bran Wheat middlings Steamed bone meal Meat and bone scraps Menhaden fish meal Unidentified fish meal Dried whole whey
% sodium No. of range samples Av. 1 1 1 1 1 1 1 1 1 1 1 1 5 23 3 1
.056 .036 .050 .160 .013 .015 .068 .044 .046 .046 .050 .400 .460 .291 .726 .720
.40-.56 .22-.39 .72-.73
1 Sodium content was determined with a Perkin-Elmer flame photometer Model 520 by the direct reading method.
Downloaded from http://ps.oxfordjournals.org/ at Northern Arizona University on May 25, 2015
0.0 95 305a 2.32
1338
H. E. KUMPOST AND T. W. SULLIVAN TABLE 5.—Effect
of graded levels of sodium and potassium on body weight gain and survival of turkeys to four weeks of age. {Expt. 4) K levels, % Av. 0.17
0.27
0.37
0.57
0.08 0.13 0.18 0.23 0.28
197 166 258 247 297
301 360 365 378 347
392 390 409 375 347
371 380 381 432 381
Av.
233a
350b
383c
389c
0.08 0.13 0.18 0.23 0.28
60 50 60 40 20
100 90 90 90 80
90 100 90 90 80
100 100 100 90 100
Av.
46
90
90
98
Na levels
% 1
Av. body wt. at four weeks, gm.
87.5 85.0 85.0 77.5 70.0
1
Each individual body weight value is the mean for survivors in one group of ten poults initially assigned to each treatment. For either sodium or potassium levels, composite average values followed by the same letter are not significantly different for each other (P <0.05). Mean squares from the analysis of variance of body weight data are listed below. Source of variation
Degrees of freedom
Mean squares
Total Between Na levels Between K levels Na levels XK levels Within or error
199 4 3 12 180
223.6** 3,824.4** 103.5** 44.9
Exceeds F value at the 1.0 percent level of probability.
cent) was fed, body weight gain increased with graded increments of sodium. It would appear that these two elements replaced or spared each other to a degree, within the limits of 0.08 percent Na and 0.17 percent K. A minimum of 0.5 to 0.55 percent of dietary Na and K combined was apparently required for maximum body weight gain and survival. Between 0.13 and 0.18 percent of sodium was the minimum requirement; the minimum potassium requirement was approximately 0.37 percent. The results concerning potassium requirement are in agreement with a previous report by Sullivan (1963). Data from this experiment also suggest that a dietary ratio of about 2.0 or 2.5 parts of potassium to one part of sodium may be optimum for young turkeys. Survival and body weight data both
indicate that a sub-optimum level of potassium (0.17 percent) was more severe than a sub-optimum level of sodium (0.08 percent). This would seem logical, since potassium functions primarily within the cell and sodium functions primarily in the extracellular fluids. SUMMARY Data obtained in four experiments conducted to study the sodium requirement of young turkeys suggest or indicate the following: 1. Turkeys, 0-4 weeks of age, required 0.15 to 0.20 percent of dietary sodium for maximum body weight gain and feed efficiency. 2. The amount of supplemental sodium chloride needed in practical diets was
Downloaded from http://ps.oxfordjournals.org/ at Northern Arizona University on May 25, 2015
Percent Survival
315a 324ab 353bc 358c 343abc
NA AND K. FOR POULTS
REFERENCES Bressler, G. O., S. Gardeuck, Jr., E. W. Callenbach and G. H. Pritham, 1951. The effect of salt and
carbolineum in producing ascites in turkey poults. Poultry Sci. 30: 738-744. Duncan, D. B., 1955. Multiple range and multiple F tests. Biometrics, 11: 1-42. Krista, L. M., C. W. Carlson and O. E. Olson, 1961. Some effects of saline waters on chickens, laying hens, poults, and ducklings. Poultry Sci. 40: 938-944. Matterson, L. D., H . M. Scott and E. Jungherr, 1946. Salt tolerance of turkeys. Poultry Sci. 25: 539-541. National Research Council, 1960. Nutrient requirements for domestic animals. No. 1, Nutrient requirements for poultry. Scrivner, L. H., 1946. Experimental edema and ascites in poults. J. Am. Vet. Med. Assoc. 108: 27-32. Snedecor, G. W., 1956. Statistical Methods. Sth ed. The Iowa State College Press, Ames, Iowa. Sullivan, T. W., 1961. The zinc requirement of Broad Breasted Bronze poults. Poultry Sci. 40: 334-340. Sullivan, T. W., 1963. Studies on the potassium requirement of turkeys to 4 weeks of age. Poultry Sci. 42: 1072-1075.
The Effects of Feeding High Protein Diets to Chickens R. W. A. S. B. RAJAGURU, PRAN VOHRA AND F. H. KRATZER Department of Poultry Husbandry, University of California, Davis, California (Received for publication April 12, 1966)
T~\IETS for chickens containing more *-* than 22% crude protein have been considered high protein diets in this study. Milne (1932) observed an adverse effect on the growth and liveability of chickens fed diets containing 38% protein. Heller and Penquite (1945) found poor growth in chickens on diets containing 35 or 40% protein. Almquist and Asmundson (1944), Heller and Penquite (1945), and Singsen (1949) obtained satisfactory growth of chickens fed diets up to 30% protein. Donaldson et al. (1956) found that less protein was required for a unit gain in weight of chicks as the calorie/protein ratio was increased for the diets containing 15 to 27%
protein and 1760 and 2640 kcal./kg. of productive (P.E.) energy. Sunde (1956) overcame the growth-depressing effects in the diets containing 1440 and 1700 kcal./kg. P.E. due to an increase in the protein level from 20 to 28% by increasing the energy levels from 1760 to 2050 kcal./kg. O'Neil et al. (1962) also found improved growth and feed efficiency in chicks fed higher levels of energy at protein levels of 24 and 28% as compared to 20% protein when 3 levels of P.E. (1650, 1870 and 2090 kcal./kg.) were used for each level of protein. An excess of P.E. in relation to the level of protein depressed the chick growth, but an excess of protein in
Downloaded from http://ps.oxfordjournals.org/ at Northern Arizona University on May 25, 2015
influenced by their composition. A level of 0.4 percent added sodium chloride was required in a corn-soybean meal diet with no animal origin ingredients. There was no response to added sodium chloride in a cornsoybean meal diet containing 5.0 percent meat and bone scraps and 2.5 percent fish meal. These and other animal origin ingredients contain substantial amounts of readily available sodium for poults. 3. There was a significant (P < 0.01) interaction between sodium and potassium. These elements appeared to spare or replace each other within limits of 0.08 percent dietary Na and 0.17 percent dietary potassium. An optimum ratio of about 2.0 or 2.5 parts of K to one part of Na in the diet of young turkeys was evident.
133$
W. C. REINKE AND R. C. BAKER
Marshall, W., and D. E. Cruickshank, 1938. The function of the cuticle in relation to the porosity of eggs. J. Agr. Sci. 28: 24-42. Mueller, W. J., 19S8. Shell porosity of chicken eggs 1. C0 2 loss and CO2 content of infertile eggs during storage. Poultry Sci. 37: 437^144. Romanoff, A. L., 1943. Study of various factors affecting permeability of birds egg shell. Food Research, 8: 212-223. Romanoff, A. L., 1940. Physicochemical changes in
unfertilized, incubated eggs of Gallus domesticus. Food Research, 5: 291-306. Romanoff, A. L., and A. J. Romanoff, 1949. The Avian Egg. John Wiley & Sons, Inc., New York. Walden, C. C , I. V. F. Allen and P. C. Trussell, 1956. The role of the egg shell membranes in restraining the entry of microorganisms. Poultry Sci. 35: 1190-1196.
H. E. KUMPOST 3 AND T. W. SULLIVAN Department of Poultry Science, University of Nebraska, Lincoln, Neb. 68503 (Received for publication April 11, 1966)
P
UBLISHED data relative to the young turkey's minimum sodium requirement are limited and sketchy. More research has been reported concerning excessive levels of dietary sodium or sodium chloride (salt). Matterson et al. (1946) fed 0.5, 1.0, 2.0 and 4.0 percent of salt in a purified diet to Bronze poults through 23 days of age. Poults readily tolerated salt levels of 0.5, 1.0 and 2.0 percent. Scrivner (1946) observed no harmful effect when one percent of salt was added to the feed of young turkeys. One percent of salt in the drinking water, however, resulted in 100 percent mortality with edema (moist and water logged viscera) and ascites (excess watery fluid in the abdomen). Bressler et al. (1951) added salt levels of 0.0 to 3.6 percent in the diet of poults during the first 1 Published with the approval of the Director as Paper No. 1882, Journal Series, Nebraska Agricultural Experiment Station. 2 From a thesis submitted by the senior author in partial fulfillment of the requirements for the M.S. degree. 3 Present address: County Extension Agent, Pierce, Nebraska.
three weeks. There was considerable mortality with levels of 0.9 percent and above. Krista et al. (1961) studied the effect of saline waters on young turkeys and other poultry. This investigation was conducted to study the minimum dietary sodium requirement of young turkeys. The effect of sodium deficiency and the interaction of potassium and sodium were also studied. EXPERIMENTAL
Four experiments of 28 days duration were conducted with Broad Breasted Bronze poults. Straight-run (unsexed) poults were used in experiments 1 and 2, whereas, female poults were weighed individually at weekly each experiment day-old poults were selected at random, wingbanded, weighed and assigned to dietary treatments. All poults were maintained in electrically heated battery brooders. The appropriate experimental diet and tap water were supplied ad libitum. All poults were weighted individually at weekly intervals; feed consumption of each treatment group was recorded when experiments
Downloaded from http://ps.oxfordjournals.org/ at Northern Arizona University on May 25, 2015
Minimum Sodium Requirement and Interaction of Potassium and Sodium in the Diet of Young Turkeys1'2
NA AND K FOR POULTS
of ground yellow corn and isolated soybean protein. A premix of B-vitamins reported by Sullivan (1961) was used. Composition of this diet, which contained 0.056 percent sodium by analysis, is presented in Table 1. Percent survival, body weight and feed efficiency data from experiment 1 are presented in Table 3. Graded levels of sodium were obtained by the addition of appropriate quantities of sodium carbonate monohydrate to the basal diet. There were graded body weight gain and feed efficiency responses to each increment of dietary sodium up to 0.15 percent. These results confirm a recommendation by the National Research Council (1960). Sodium levels above 0.15 percent tended to reduce body weight gain. All poults, including those receiving minimal sodium levels, survived the four-week experiment. Retarded growth was the only gross or variable symptom of sodium deficiency, see Figure 1.
RESULTS AND DISCUSSION Experiment 1. The semi-purified basal diet used in experiment 1 was composed largely TABLE 1.—Composition of semi-purified
and purified diets Expt. 1 Expt. 4 Ingredient Per kilogram diet Ground yellow corn Dextrose sugar (cerelose) 1 Isolated soybean protein Corn oil Cellulose (Solka floe)* Ca«(PO0j KC1 MgCh-6H20 FeC.Hs07-5H20 CUSOI-SHJO
ZnS04-7H20 MnS04-H20 KI Methionine-hydroxy-analog 3 Glycine Choline chloride (25%) Vitamin A premix (5,000 U.S.P. units/gm.) Vitamin D s premix (3,000 I.C. units/gm.) Vitamin E premix (44 I.U./gm.) Pro-Strep (penicillin-streptomycin, 1:3) 4 Vitamin premix (B-vitamins) 1 2 3
gm. 569
—
320 10 40 34.50 3.82
— 0.60 0.04 0.48 0.38
— 3.0 — 8.0 3.0 1.0 1.0 0.5 5.0
gm.
—
467 370 45 40 34.30
— 4.80 0.60 0.04 0.43 0.38 0.04 5.0 2.0 8.0 3.0 1.0 1.0 0.5 5.0
Produced by Corn Products Co., Argo, Illinois. Manufactured by the Brown Company, Chicago 90, Illinois. Hydan, manufactured by E. I. DuPont DeNemours and Co., Inc., Wilmington 98, Delaware. 4 Pro-Strep, a product of Merck and Co., Railway, New Jersey, contains 44 mg. of a 1:3 combination of procaine penicillin and streptomycin per gram.
Experiments 2 and 3. These experiments were conducted to determine the quantity of sodium chloride needed in practical diets of different composition. The corn-soybean meal basal diet used in experiment 2 contained 0.05 percent of sodium by an analysis. Composition of this diet is presented in Table 2. The basal diet was supplemented with 0.0, 0.1, 0.2, 0.3, 0.4 and 0.5 percent of reagent grade sodium chloride. Data pertaining to survival, body weight and feed efficiency are presented in Table 3. The greatest body weight and most favorable feed efficiency were obtained with 0.4 percent of added sodium chloride. Total sodium content of the diet with 0.4 percent of added sodium chloride was 0.21 percent. Levels of 0.4 percent sodium chloride and 0.21 percent sodium are slightly higher than the levels recommended or suggested by the National Research Council (1960). A corn-soybean meal diet with meat and bone scraps and fish meal was used in ex-
Downloaded from http://ps.oxfordjournals.org/ at Northern Arizona University on May 25, 2015
were terminated. Water troughs were scrubbed, cleaned and refilled daily in each experiment. A sample of each basal diet and a number of feed ingredients were chemically analyzed for sodium and potassium content. All samples were wet ashed with nitric and perchloric acids prior to these determinations. Both sodium and potassium were determined with a Perkin-Elmer flame photometer, Model 520 by the direct reading method. In each of the experiments the added sodium and/or potassium compounds replaced the same amount of cellulose (solka floe) in the diet. All four-week body weight data were subjected to analysis of variance (Snedecor, 1956). Duncan's (1955) multiple range test was used to compare treatment means when significant differences were detected by the analysis of variance.
1335
1336
H.
E.
KUMPOST AND T.
W.
SULLIVAN
periment 3. Composition of this diet, which contained 0.16 percent sodium by analysis, is presented in Table 2. Graded levels of 0.0, 0.1, 0.2, 0.3, 0.4 and 0.5 percent of reagent grade sodium chloride were added to the basal diet. Percent survival, body weight and feed efficiency data are presented in Table 3. These results show no clear cut or consistent response to the added sodium chloride. It would appear that the sodium furnished by meat and bone scraps, fish meal and other dietary ingredients was both adequate and readily available to poults. Sodium levels found in the basal diets and certain feed ingredients are presented in Table 4. Feed ingredients of animal origin contained approximately ten times as much sodium as plant source ingredients. Meat and bone scraps and fish meals showed considerable variation in sodium content. Practical turkey starter diets containing no animal origin ingredients should be supplemented with 0.4 percent of sodium chloride, based on the results of experiment 2. Data from experiment 3 indicated that added sodium chloride can be reduced
when turkey diets contain meat and bone scraps, fish meal, dried whey and/or other animal origin ingredients. Data from experiments 2 and 3 generally confirm the National Research Council (1960) recommendation. There was no evidence of a sex difference relative to the sodium requirement of young turkeys. Straight-run poults were TABLE 2.—Composition of practical corn-soybean meal diets Ingredient
Expt. 2 Expt. 3 Per kilogram diet
Ground yellow corn Soybean meal (50% protein) Dehy. alfalfa meal (17% protein) Meat &: bone scraps (50% protein) Menhaden fish meal (60% protein) Cellulose (Solka floe) Choice white grease 1 Defluorinated phosphate (CDP) Calcium Carbonate (Purecal)3 MnSOvHsO ZnSOWIM FeCaH?0s-5II.0 Vitamin D3 premix (4,000 I.C. units/gm.) Vitamin premix3 1 2
gm. 404 194 30
gm. 451 Hi;
30
— so 25 — variable variable 30 ,'5 5 0.2 0.2 0.2 0.22 8.2
10 13
— 0.2 0.2 0.2 0.22 8.2
Produced by the Smith-Douglass Co., Norfolk, Va. Purecal, a product ofu the Wyandotte Chemical Co., Wyandotte, Mich., contains 8.8 percent CaCOs. 3 This premix provided the following per kilogram of diet: 6.6 mg. riboflavin, 11.0 mg. calcium pantothenate, 66 mg. niacin, 22 mg. vitamin B12, 5,500 U.S.P. units stabilized vitamin A, 22 LIT. stabilized vitamin E, 1,000 mg. choline chloride, 22 mg. penicillin-streptomycin (1:3) and 1.5 gm. methioninehydroxy-analog.
Downloaded from http://ps.oxfordjournals.org/ at Northern Arizona University on May 25, 2015
FIC. 1. Effect of sodium deficiency on the growth of Broad Breasted Bronze turkeys, four weeks of age (Experiment 1). The poult on the left received an adequate dietary level of sodium, 0.1S percent; the poult on the right received 0.06 percent of dietary sodium.
1337
NA AND K FOR POULTS TABLE 3.—Effect
of graded levels of sodium or sodium chloride on the body weight gain, feed efficiency and survival of turkeys to four weeks of age1 Experiment 1 (Ground corn-isolated soybean protein diet)
Sodium level, % Survival at 4 weeks, % Av. 4-week body wt., gm. Feed/gain
0.06 100 258a 2.33
0.09 100 323b 2.16
0.12 100 414c 1.78
0.15 100 548d 1.56
0.18 100 539d 1.62
0.21 100 513d 1.60
0.4 95 692d 1.40
0.5 100 665cd 1.44
Experiment 2 (Ground corn-soybean meal diet) Added NaCl, % Survival at 4 weeks, % Av. 4-week body wt., gm. Feed/gain
0.1 100 605bc 1.56
0.2 95 624bc 1.42
0.3 100 600b 1.56
Experiment 3 (Ground corn-soybean meal diet with animal protein su pplements) Added NaCl, % Survival at 4 weeks, % Av. 4-week body wt., gm. Feed/gain
0.0 100 554ab 1.79
0.1 100 588b 1.66
0.2 100 553a 1.68
0.3 97 569ab 1.85
0.5 100 566ab 1.65
0.4 100 538a 1.66
1 Within the same experiment, body weight values followed by the same letter are not significantly different from each other (P<0.05). Each body weight value is the average for 19 or 20 poults (two groups of 10) in experiments 1 and 2, and 29 or 30 (three groups of 10) poults in experiment 3.
used in experiments 1 and 2; female poults were used in experiments 3 and 4. Experiment 4. A 4 X 5 factorial design involving four levels of dietary potassium and five levels of dietary sodium was employed. Body weight and survival data from this experiment are presented in
Table 5. There was a significant (P < 0.01) interaction between sodium and potassium relative to body weight gain. When the lowest level of sodium (0.08 percent) was fed, body weight gains were increased with graded increments of potassium through 0.37 percent. Likewise, when the lowest level of potassium (0.17 per-
TABLE 4.—Sodium content in basal diets and certain feed ingredients1
Basal diet or ingredient Semi-purified diet, experiment 1 Purified diet, experiment 4 Corn-soybean meal diet, experiment 2 Corn-soybean meal diet with meat and bone scraps and fish meal, experiment 3 Ground yellow corn Ground milo Dehy. alfalfa meal (17% protein) Soybean meal (44% protein) Soybean meal (50% protein) Wheat bran Wheat middlings Steamed bone meal Meat and bone scraps Menhaden fish meal Unidentified fish meal Dried whole whey
% sodium No. of range samples Av. 1 1 1 1 1 1 1 1 1 1 1 1 5 23 3 1
.056 .036 .050 .160 .013 .015 .068 .044 .046 .046 .050 .400 .460 .291 .726 .720
.40-.56 .22-.39 .72-.73
1 Sodium content was determined with a Perkin-Elmer flame photometer Model 520 by the direct reading method.
Downloaded from http://ps.oxfordjournals.org/ at Northern Arizona University on May 25, 2015
0.0 95 305a 2.32
1338
H. E. KUMPOST AND T. W. SULLIVAN TABLE 5.—Effect
of graded levels of sodium and potassium on body weight gain and survival of turkeys to four weeks of age. {Expt. 4) K levels, % Av. 0.17
0.27
0.37
0.57
0.08 0.13 0.18 0.23 0.28
197 166 258 247 297
301 360 365 378 347
392 390 409 375 347
371 380 381 432 381
Av.
233a
350b
383c
389c
0.08 0.13 0.18 0.23 0.28
60 50 60 40 20
100 90 90 90 80
90 100 90 90 80
100 100 100 90 100
Av.
46
90
90
98
Na levels
% 1
Av. body wt. at four weeks, gm.
87.5 85.0 85.0 77.5 70.0
1
Each individual body weight value is the mean for survivors in one group of ten poults initially assigned to each treatment. For either sodium or potassium levels, composite average values followed by the same letter are not significantly different for each other (P <0.05). Mean squares from the analysis of variance of body weight data are listed below. Source of variation
Degrees of freedom
Mean squares
Total Between Na levels Between K levels Na levels XK levels Within or error
199 4 3 12 180
223.6** 3,824.4** 103.5** 44.9
Exceeds F value at the 1.0 percent level of probability.
cent) was fed, body weight gain increased with graded increments of sodium. It would appear that these two elements replaced or spared each other to a degree, within the limits of 0.08 percent Na and 0.17 percent K. A minimum of 0.5 to 0.55 percent of dietary Na and K combined was apparently required for maximum body weight gain and survival. Between 0.13 and 0.18 percent of sodium was the minimum requirement; the minimum potassium requirement was approximately 0.37 percent. The results concerning potassium requirement are in agreement with a previous report by Sullivan (1963). Data from this experiment also suggest that a dietary ratio of about 2.0 or 2.5 parts of potassium to one part of sodium may be optimum for young turkeys. Survival and body weight data both
indicate that a sub-optimum level of potassium (0.17 percent) was more severe than a sub-optimum level of sodium (0.08 percent). This would seem logical, since potassium functions primarily within the cell and sodium functions primarily in the extracellular fluids. SUMMARY Data obtained in four experiments conducted to study the sodium requirement of young turkeys suggest or indicate the following: 1. Turkeys, 0-4 weeks of age, required 0.15 to 0.20 percent of dietary sodium for maximum body weight gain and feed efficiency. 2. The amount of supplemental sodium chloride needed in practical diets was
Downloaded from http://ps.oxfordjournals.org/ at Northern Arizona University on May 25, 2015
Percent Survival
315a 324ab 353bc 358c 343abc
NA AND K. FOR POULTS
REFERENCES Bressler, G. O., S. Gardeuck, Jr., E. W. Callenbach and G. H. Pritham, 1951. The effect of salt and
carbolineum in producing ascites in turkey poults. Poultry Sci. 30: 738-744. Duncan, D. B., 1955. Multiple range and multiple F tests. Biometrics, 11: 1-42. Krista, L. M., C. W. Carlson and O. E. Olson, 1961. Some effects of saline waters on chickens, laying hens, poults, and ducklings. Poultry Sci. 40: 938-944. Matterson, L. D., H . M. Scott and E. Jungherr, 1946. Salt tolerance of turkeys. Poultry Sci. 25: 539-541. National Research Council, 1960. Nutrient requirements for domestic animals. No. 1, Nutrient requirements for poultry. Scrivner, L. H., 1946. Experimental edema and ascites in poults. J. Am. Vet. Med. Assoc. 108: 27-32. Snedecor, G. W., 1956. Statistical Methods. Sth ed. The Iowa State College Press, Ames, Iowa. Sullivan, T. W., 1961. The zinc requirement of Broad Breasted Bronze poults. Poultry Sci. 40: 334-340. Sullivan, T. W., 1963. Studies on the potassium requirement of turkeys to 4 weeks of age. Poultry Sci. 42: 1072-1075.
The Effects of Feeding High Protein Diets to Chickens R. W. A. S. B. RAJAGURU, PRAN VOHRA AND F. H. KRATZER Department of Poultry Husbandry, University of California, Davis, California (Received for publication April 12, 1966)
T~\IETS for chickens containing more *-* than 22% crude protein have been considered high protein diets in this study. Milne (1932) observed an adverse effect on the growth and liveability of chickens fed diets containing 38% protein. Heller and Penquite (1945) found poor growth in chickens on diets containing 35 or 40% protein. Almquist and Asmundson (1944), Heller and Penquite (1945), and Singsen (1949) obtained satisfactory growth of chickens fed diets up to 30% protein. Donaldson et al. (1956) found that less protein was required for a unit gain in weight of chicks as the calorie/protein ratio was increased for the diets containing 15 to 27%
protein and 1760 and 2640 kcal./kg. of productive (P.E.) energy. Sunde (1956) overcame the growth-depressing effects in the diets containing 1440 and 1700 kcal./kg. P.E. due to an increase in the protein level from 20 to 28% by increasing the energy levels from 1760 to 2050 kcal./kg. O'Neil et al. (1962) also found improved growth and feed efficiency in chicks fed higher levels of energy at protein levels of 24 and 28% as compared to 20% protein when 3 levels of P.E. (1650, 1870 and 2090 kcal./kg.) were used for each level of protein. An excess of P.E. in relation to the level of protein depressed the chick growth, but an excess of protein in
Downloaded from http://ps.oxfordjournals.org/ at Northern Arizona University on May 25, 2015
influenced by their composition. A level of 0.4 percent added sodium chloride was required in a corn-soybean meal diet with no animal origin ingredients. There was no response to added sodium chloride in a cornsoybean meal diet containing 5.0 percent meat and bone scraps and 2.5 percent fish meal. These and other animal origin ingredients contain substantial amounts of readily available sodium for poults. 3. There was a significant (P < 0.01) interaction between sodium and potassium. These elements appeared to spare or replace each other within limits of 0.08 percent dietary Na and 0.17 percent dietary potassium. An optimum ratio of about 2.0 or 2.5 parts of K to one part of Na in the diet of young turkeys was evident.
133$