- Email: [email protected]
Effects of Varying Protein and Fat Levels in a Finishing Ration for Turkey Broilers
227
RESEARCH NOTES
The différences between the zero-day pause group of laying hens and the over14-day pause group was highly significant statistically. The différence between layers and the six-day pause group was also highly significant. Standard déviations for the groups having pauses of 0, 6 and over 14 days were .017, .071 and .030, respectively. Three chronic non-layers were found in
this study. An ante-mortem examination of two of thèse showed no oviductal opening. The post-mortem examinations showed that one hen had no oviduct, while in the others the oviduct was incomplète. Thèse hens had yolk fluid in the peritoneal cavity. The absorbance values for thèse two hens were .133 and .164. The third hen had many follicles that had started to develop simultaneously, and for some reason ail became atretic. This hen had the highest value recorded (.351). Despite the high absorbance values, the hens showed bleached beaks and shanks. This would suggest that the liver changes the carotenoids, thus destroying the color. The data for absorbance are for hens ail of which were given the same ration. It is reasonable to assume that rations with différent levels of carotenoid pigments would give other values. REFERENCES Burrows, W. H., and J. P. Quinn, 1939. Artificial insémination of chickens and turkeys. U.S.D.A. Circular 525. Cole, R. K., and F. B. Hutt, 1953. Normal ovulation in non-laying hens. Poultry Sci. 32: 481-492. Urban, W. D., and K. Goodwin, 1953. Infectious bronchitis. Eight-page leaflet by Kimber Farms, Inc., Niles, California.
EFFECTS OF VARYING PROTEIN AND FAT LEVELS IN A FINISHING RATION FOR TURKEY BROILERS H. YACOWITZ,1 R. D. CARTER, J. WYNE AND M. G. MCCARTNEY
Department of Poultry Science, Ohio Agricultural Experiment Station, Wooster, Ohio (Received for publication October 13, 1955)
Reports by Sunde (1954) and Biely and Mardi (1954) showed that fats improve the efnciency of turkey starter rations. The latter investigators found évidence 1
Présent Address: The Squibb Institute of Médical Research, New Brunswick, New Jersey.
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. The purpose of the experiment reported hère was to study the effects of feeding graded
Downloaded from http://ps.oxfordjournals.org/ at Carleton University on May 10, 2015
As it is normal for hens to skip days of laying, many in the one-day pause group were laying. The carotenoid pigment of the sérum increases rapidly until the sixth day of pausing when a peak is reached. During this time the hen's sérum receives the pigment not only from the feed but also from the follicles which are being resorbed. As a conséquence of the rapid absorption of yolk, the liver is yellowish at autopsy, and most of the maturing follicles also show complète atresia. The décline of carotenoid pigment in the blood follows an exponential type of curve, which showed higher values for nonlayers than for layers. The hens that had been out of production longer than 14 days (average of 63 days) had an absorbance value of .070, which was similar to that found in several non-laying pullets (.063).
228
RESEARCH NOTES TABLE 1.—Effect
of varions levels of protein and fat on growth andfeed ejjiciency Average wt. at 16-weeks
Protein
Feed efiiciency1 (9-16 weeks)
Calories of productive energy per lb.
Calorie/ percent protein ratio
Maies, lb.
Females, lb.
20
O2 3 6
12.3 12.7 12.6
9.1 9.0 9.0
10.7 10.8 10.8
3.43 3.23 3.06
865 901 937
43 45 47
23
0 3 6
12.4 12.5 12.8
9.1 9.2 9.1
10.7 10.8 11.0
3.51 3.30 3.12
818 854 890
36 37 39
26
0 3 6
12.5 12.5 12.7
9.0 9.0 9.1
10.8 10.7 10.9
3.57 3.37 3.12
770 806 842
30 31 32
Pounds of feed per pound of gain during period from 9 to 16 weeks. Basai ration Statistical analysis: Maie weights L.S.D. at 5% level=0.4 lb. L.S.D. at l%level = 0.5 1b. Female weights L.S.D. at 5 % level = 0.3 lb. L.S.D. a t l % l e v e l = 0.41b.
Feed efficiency L.S.D. at 5 % level=0.14 lb. L.S.D. at 1% level = 0.191b. L.S.D. Values were calculated from pen to pen error mean square.
levels of protein in combination with graded levels of added fat in a turkey finishing ration. Six hundred Large Broad White Turkey poults were housed in floor pens on wood shavings litter. The maies and females were raised in separate pens. Ail night lights were used throughout the experiment. Ail birds were fed the 1954 Ohio Turkey Starter (Yacowitz and Marsh, 1954) supplemented with 2.5 percent stabilized animal fat, 3 percent fish solubles. From the 5th to the 9th week 0.0175 percent sulfaquinoxaline was included in the ration. At 8 weeks of âge the birds were weighed and uniformly distributed into 18 groups each containing 15 maies and 15 females. At 9-weeks the birds were again weighed and started on the expérimental treatments. The average 9-week weights were 5.18 lb. for the maies and 4.21 lb. for the females. Feed efficiency to 9 weeks of âge was 2.85 lb. of feed per pound of live weight. The basai ration
was of the following percentage composition: ground yellow corn, 55.1; standard wheat middlings, 5.0; méat scrap, 5.0; sol vent process soybean oil meal, 21.1 ; fish meal, 2.5; dried whey, 2.5; dehydrated alfalfa leaf meal, 5.0; defluorinated rock phosphate, 2.2; limestone, 1.2; iodized sait, 0.375 and manganèse sulfate, 0.025. The following additives were included per 100 lb. of feed: vitamin A, 200,000 LU.; vitamin D3, 80,000 I.C.U.; choline chloride, 25 mg.; niacin, 1.5 gm.; riboflavin, 0.2 gm.; calcium pantothenate, 0.2 gm.; procaine penicillin G, 0.4 gm. and DLmethionine, 11.3 gm. A three by three latin square design was used with duplicate groups employed for each of the 9 treatments. Levels of 0, 3 and 6 percent stabilized animal fat were used in combination with calculated protein levels of 20, 23 and 26 percent. Fat was added at the expense of corn and the protein level kept constant by substituting soybean oil meal in place of corn. In-
Downloaded from http://ps.oxfordjournals.org/ at Carleton University on May 10, 2015
%
Both sexes, lb.
%
1 2
Added fat
NEWS AND NOTES
growth and feed efficiency data were obtained over a fairly wide range of calorie : protein ratios. For example, at the 6 percent added fat level in combination with 20, 23 and 26 percent protein, growth and feed efficiency did not differ statistically despite the fact that the protein: calorie ratio ranged from 47 to 32. The results of this experiment indicate that the 20 percent protein level listed by the National Research Council (1954) as the requirement for turkeys 8 to 16 weeks of âge is adéquate for rations containing up to 6 percent added fat and 937 Calories of productive energy per pound. ACKNOWLEDGMENT
The authors are indebted to Professors V. D. Chamberlin and R. E. Cray for judging the market quality of the turkeys and to Darling and Company, Chicago, Illinois, for supplying the stabilized animal fat. REFERENCES Biely, J., and B. Mardi, 1954. Fat studies in poultry 2. Fat suppléments in chick and poult rations. Poultry Sci. 33:1220-1227. Fraps, G. S., 1946. Composition and productive energy of poultry feeds and rations. Texas Agri. Exp. Station. Bull. 678. National Research Council, 1954. Nutrient requirements for domestic animais. 1. Nutrient requirements for poultry. Publication 301. Sunde, M. L., 1954. The use of animal fats in poultry feeds. J. Amer. Oil Chem. Soc. 31:49-52. Yacowitz, H., and G. A. Marsh, 1954. Ohio poultry rations. Ohio Agric. Ext. Bull. 343.
NEWS AND NOTES (Contimied from page 225} the two random sample tests. G. H. Thacker (B.S.A., 1940, Nebraska), Extension Specialist in Poultry at the University of Nebraska, is spending the current year at Cornell. During the first semester he was engaged in graduate work, and during the second semester he will dévote full time to extension work.
The following persons hâve been appointed research associâtes in animal nutrition : H. E. Butters (B.S., 1950, Maine; and M. S., 1951, Purdue); T. S. Nelson (B.S.A. 1951, Arkansas; and M.S., 1952, Illinois); Miss Ruth O. A. Renner (B.Sc, 1948, and M.Sc, 1950, Alberta). The following hâve been appointed to assistant-
(Continued on page 231)
Downloaded from http://ps.oxfordjournals.org/ at Carleton University on May 10, 2015
creases in protein level were made by substituting soybean oil meal in place of corn. Productive energy levels were calculated from values given by Fraps (1946). The value of 2,878 Calories per pound was used for the stabilized animal fat. The expérimental period was from 9 to 16 weeks of âge (June 16 to August 4, 1955). The final data collected at 16weeks are shown in Table 1. Analysis of variance of 16-week weights showed that there were significant différences (P = < .05) among groups of maies fed the various levels of fat, however, there were no significant différences among groups of maies receiving 20, 23 and 26 percent protein. The interaction between protein and fat levels was not statistically significant in the maies. Neither protein levels nor fat levels alone significantly afîected female weights at 16-weeks. None of the rations had any measurable effect on market quality as judged by handling the live birds at 16weeks. Analysis of the feed efficiency data showed highly significant différences (P = <.01) among groups fed, 0, 3 and 6 percent fat, while the various protein levels did not significantly affect feed efficiency. Thèse results show that increasing levels of added fat resulted in progressively better feed efficiency, while increasing protein levels had no effect on feed efficiency. It is interesting to note that similar
229
RESEARCH NOTES
The différences between the zero-day pause group of laying hens and the over14-day pause group was highly significant statistically. The différence between layers and the six-day pause group was also highly significant. Standard déviations for the groups having pauses of 0, 6 and over 14 days were .017, .071 and .030, respectively. Three chronic non-layers were found in
this study. An ante-mortem examination of two of thèse showed no oviductal opening. The post-mortem examinations showed that one hen had no oviduct, while in the others the oviduct was incomplète. Thèse hens had yolk fluid in the peritoneal cavity. The absorbance values for thèse two hens were .133 and .164. The third hen had many follicles that had started to develop simultaneously, and for some reason ail became atretic. This hen had the highest value recorded (.351). Despite the high absorbance values, the hens showed bleached beaks and shanks. This would suggest that the liver changes the carotenoids, thus destroying the color. The data for absorbance are for hens ail of which were given the same ration. It is reasonable to assume that rations with différent levels of carotenoid pigments would give other values. REFERENCES Burrows, W. H., and J. P. Quinn, 1939. Artificial insémination of chickens and turkeys. U.S.D.A. Circular 525. Cole, R. K., and F. B. Hutt, 1953. Normal ovulation in non-laying hens. Poultry Sci. 32: 481-492. Urban, W. D., and K. Goodwin, 1953. Infectious bronchitis. Eight-page leaflet by Kimber Farms, Inc., Niles, California.
EFFECTS OF VARYING PROTEIN AND FAT LEVELS IN A FINISHING RATION FOR TURKEY BROILERS H. YACOWITZ,1 R. D. CARTER, J. WYNE AND M. G. MCCARTNEY
Department of Poultry Science, Ohio Agricultural Experiment Station, Wooster, Ohio (Received for publication October 13, 1955)
Reports by Sunde (1954) and Biely and Mardi (1954) showed that fats improve the efnciency of turkey starter rations. The latter investigators found évidence 1
Présent Address: The Squibb Institute of Médical Research, New Brunswick, New Jersey.
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. The purpose of the experiment reported hère was to study the effects of feeding graded
Downloaded from http://ps.oxfordjournals.org/ at Carleton University on May 10, 2015
As it is normal for hens to skip days of laying, many in the one-day pause group were laying. The carotenoid pigment of the sérum increases rapidly until the sixth day of pausing when a peak is reached. During this time the hen's sérum receives the pigment not only from the feed but also from the follicles which are being resorbed. As a conséquence of the rapid absorption of yolk, the liver is yellowish at autopsy, and most of the maturing follicles also show complète atresia. The décline of carotenoid pigment in the blood follows an exponential type of curve, which showed higher values for nonlayers than for layers. The hens that had been out of production longer than 14 days (average of 63 days) had an absorbance value of .070, which was similar to that found in several non-laying pullets (.063).
228
RESEARCH NOTES TABLE 1.—Effect
of varions levels of protein and fat on growth andfeed ejjiciency Average wt. at 16-weeks
Protein
Feed efiiciency1 (9-16 weeks)
Calories of productive energy per lb.
Calorie/ percent protein ratio
Maies, lb.
Females, lb.
20
O2 3 6
12.3 12.7 12.6
9.1 9.0 9.0
10.7 10.8 10.8
3.43 3.23 3.06
865 901 937
43 45 47
23
0 3 6
12.4 12.5 12.8
9.1 9.2 9.1
10.7 10.8 11.0
3.51 3.30 3.12
818 854 890
36 37 39
26
0 3 6
12.5 12.5 12.7
9.0 9.0 9.1
10.8 10.7 10.9
3.57 3.37 3.12
770 806 842
30 31 32
Pounds of feed per pound of gain during period from 9 to 16 weeks. Basai ration Statistical analysis: Maie weights L.S.D. at 5% level=0.4 lb. L.S.D. at l%level = 0.5 1b. Female weights L.S.D. at 5 % level = 0.3 lb. L.S.D. a t l % l e v e l = 0.41b.
Feed efficiency L.S.D. at 5 % level=0.14 lb. L.S.D. at 1% level = 0.191b. L.S.D. Values were calculated from pen to pen error mean square.
levels of protein in combination with graded levels of added fat in a turkey finishing ration. Six hundred Large Broad White Turkey poults were housed in floor pens on wood shavings litter. The maies and females were raised in separate pens. Ail night lights were used throughout the experiment. Ail birds were fed the 1954 Ohio Turkey Starter (Yacowitz and Marsh, 1954) supplemented with 2.5 percent stabilized animal fat, 3 percent fish solubles. From the 5th to the 9th week 0.0175 percent sulfaquinoxaline was included in the ration. At 8 weeks of âge the birds were weighed and uniformly distributed into 18 groups each containing 15 maies and 15 females. At 9-weeks the birds were again weighed and started on the expérimental treatments. The average 9-week weights were 5.18 lb. for the maies and 4.21 lb. for the females. Feed efficiency to 9 weeks of âge was 2.85 lb. of feed per pound of live weight. The basai ration
was of the following percentage composition: ground yellow corn, 55.1; standard wheat middlings, 5.0; méat scrap, 5.0; sol vent process soybean oil meal, 21.1 ; fish meal, 2.5; dried whey, 2.5; dehydrated alfalfa leaf meal, 5.0; defluorinated rock phosphate, 2.2; limestone, 1.2; iodized sait, 0.375 and manganèse sulfate, 0.025. The following additives were included per 100 lb. of feed: vitamin A, 200,000 LU.; vitamin D3, 80,000 I.C.U.; choline chloride, 25 mg.; niacin, 1.5 gm.; riboflavin, 0.2 gm.; calcium pantothenate, 0.2 gm.; procaine penicillin G, 0.4 gm. and DLmethionine, 11.3 gm. A three by three latin square design was used with duplicate groups employed for each of the 9 treatments. Levels of 0, 3 and 6 percent stabilized animal fat were used in combination with calculated protein levels of 20, 23 and 26 percent. Fat was added at the expense of corn and the protein level kept constant by substituting soybean oil meal in place of corn. In-
Downloaded from http://ps.oxfordjournals.org/ at Carleton University on May 10, 2015
%
Both sexes, lb.
%
1 2
Added fat
NEWS AND NOTES
growth and feed efficiency data were obtained over a fairly wide range of calorie : protein ratios. For example, at the 6 percent added fat level in combination with 20, 23 and 26 percent protein, growth and feed efficiency did not differ statistically despite the fact that the protein: calorie ratio ranged from 47 to 32. The results of this experiment indicate that the 20 percent protein level listed by the National Research Council (1954) as the requirement for turkeys 8 to 16 weeks of âge is adéquate for rations containing up to 6 percent added fat and 937 Calories of productive energy per pound. ACKNOWLEDGMENT
The authors are indebted to Professors V. D. Chamberlin and R. E. Cray for judging the market quality of the turkeys and to Darling and Company, Chicago, Illinois, for supplying the stabilized animal fat. REFERENCES Biely, J., and B. Mardi, 1954. Fat studies in poultry 2. Fat suppléments in chick and poult rations. Poultry Sci. 33:1220-1227. Fraps, G. S., 1946. Composition and productive energy of poultry feeds and rations. Texas Agri. Exp. Station. Bull. 678. National Research Council, 1954. Nutrient requirements for domestic animais. 1. Nutrient requirements for poultry. Publication 301. Sunde, M. L., 1954. The use of animal fats in poultry feeds. J. Amer. Oil Chem. Soc. 31:49-52. Yacowitz, H., and G. A. Marsh, 1954. Ohio poultry rations. Ohio Agric. Ext. Bull. 343.
NEWS AND NOTES (Contimied from page 225} the two random sample tests. G. H. Thacker (B.S.A., 1940, Nebraska), Extension Specialist in Poultry at the University of Nebraska, is spending the current year at Cornell. During the first semester he was engaged in graduate work, and during the second semester he will dévote full time to extension work.
The following persons hâve been appointed research associâtes in animal nutrition : H. E. Butters (B.S., 1950, Maine; and M. S., 1951, Purdue); T. S. Nelson (B.S.A. 1951, Arkansas; and M.S., 1952, Illinois); Miss Ruth O. A. Renner (B.Sc, 1948, and M.Sc, 1950, Alberta). The following hâve been appointed to assistant-
(Continued on page 231)
Downloaded from http://ps.oxfordjournals.org/ at Carleton University on May 10, 2015
creases in protein level were made by substituting soybean oil meal in place of corn. Productive energy levels were calculated from values given by Fraps (1946). The value of 2,878 Calories per pound was used for the stabilized animal fat. The expérimental period was from 9 to 16 weeks of âge (June 16 to August 4, 1955). The final data collected at 16weeks are shown in Table 1. Analysis of variance of 16-week weights showed that there were significant différences (P = < .05) among groups of maies fed the various levels of fat, however, there were no significant différences among groups of maies receiving 20, 23 and 26 percent protein. The interaction between protein and fat levels was not statistically significant in the maies. Neither protein levels nor fat levels alone significantly afîected female weights at 16-weeks. None of the rations had any measurable effect on market quality as judged by handling the live birds at 16weeks. Analysis of the feed efficiency data showed highly significant différences (P = <.01) among groups fed, 0, 3 and 6 percent fat, while the various protein levels did not significantly affect feed efficiency. Thèse results show that increasing levels of added fat resulted in progressively better feed efficiency, while increasing protein levels had no effect on feed efficiency. It is interesting to note that similar
229