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Protein, Methionine, Lysine and a Fermentation Residue as Variables in Diets of Young Turkeys
INFLUENCE OF F-2 ON BROILERS AND QUAIL
Appl. Microbiol. 16: 797-798. Mirocha, C. J., C. M. Christensen and G. H. Nelson, 1968b. Physiological activity of some fungal estrogens produced by Fusarium. Cancer Res. 28: 23192322. Osegovic, L., 1970. Mould-maize poisoning in swine (F-2 zearalenone-Fusarium toxicosis). Veterinaria (Sarajevo), 19:525-531. Shotwell, O. L., C. W. Hesseltine, E. E. Vandegraft and M. L. Goulden, 1971. Survey of corn from different regions for aflatoxin, ochratoxin, and zearalenone. Cereal Sci. Today, 16: 266-273. Speers, G. M., R. A. Meronuck, D. M. Barnes and C. J. Mirocha, 1971. Effect of feeding Fusarium roseum F. Sp. Graminearum contaminated corn and the mycotoxin F-2 on the growing chick and laying
1535
hen. Poultry Sci. 50: 627-633. Stob, M., R. S. Baldwin, J. Tuite, F. N. Andres and K. G. Gillette, 1962. Isolation of an anabolic uterotrophic compound from corn infected with Gibberella zeae, Nature, 196: 1318-1319. Urry, W. H., H. L. Wehrmeister, E. B. Hodge and P. H. Hidy, 1966. The structure of zearalenone. Tetrahedon Letters, 27: 3109-3114. Wolf, J. C , and C. J. Mirocha, 1973. Regulation of sexual reproduction in Gibberella zeae (Fusarium roseum 'Graminearum') by F-2 (zearalenone). Canadian J. Microbiol. 19: 725-734. Wyatt, R. D., D. Thaxton and P. B. Hamilton, 1975. Interaction of aflatoxicosis with heat stress. Poultry Sci. 54: 1065-1070.
L. M. POTTER AND J. R. SHELTON
Department of Poultry Science, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061 (Received for publication December 15, 1975)
ABSTRACT A study was conducted to determine the effects of adding methionine, lysine and a fermentation residue to practical-type diets containing 24, 27, and 30% protein for young turkeys. A 2 x 2 x 2 x 3 factorial design of variables was used in each of two seven-week experiments. A total of 864 poults were divided into groups such that the 24 diets were each fed to 9 males and 9 females in each experiment. Seven-week body weights were increased 11.4% from 0.1% added DL-methionine and decreased 13.7% from 1.5% added fermentation residue. L-Lysine added at 0.157% failed to increase significantly body weights. Increasing the protein from 24 to 27 and 30% increased seven-week body weights 16.7 and 28.9%, respectively. As dietary protein increased, the increases in body weight from added methionine became smaller, i.e., 16.9, 14.4 and 4.8% in diets containing 24, 27, and 30% protein, respectively. Plots of body weight on (1) amount of methionine and on (2) amount of total sulfur amino acids in the diet show a closer relationship with the latter. The sulfur amino acid requirement of poults to seven weeks of age appears to be at least 1.03%, the highest quantity used in this study. The fermentation residue, a product not currently marketed, remains after the isolation of spectinomycin from controlled fermentation of Streptomyces flavopersicus and contains 14% dry matter. The cause of the depressed growth from the added fermentation residue has been discussed. POULTRY SCIENCE 55: 1535-1543, 1976
1962; Fitzsimmons and Waibel, 1964; and
INTRODUCTION
Potter et al,
M
1971a). In general methionine
ANY investigators have used methio-
additions to practical-type diets have in-
nine as a variable in diets of young
creased body weight of young turkeys under
turkeys under eight weeks of age (Klain et
eight weeks of age, but lysine added to turkey
al,
diets failed to affect body weights except
1954; Donovan et al., 1955; Pepper and
Slinger, 1955; Ferguson et al, Baldini et al,
1956, 1957;
in one series of trials reported by Waibel
1957; Waibel, 1959; Balloun,
(1959). Based upon these and other reports,
1962, 1967; Carter et al, 1962; Slinger et al,
the National Research Council (1971) has
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Protein, Methionine, Lysine and a Fermentation Residue as Variables in Diets of Young Turkeys
1536
L. M. POTTER AND J. R. SHELTON
MATERIALS AND METHODS The composition of the 24% basal ration used in two experiments with the same 2 x 2
TABLE 1.—Basal ration1 Ingredients
Grams per kilogram
Ground yellow corn Hydrolyzed animal and vegetable fat Dehulled soybean meal Menhaden fish meal Meat and bone scarp Corn distillers dried grains Defluorinated phosphate Ground limestone Iodized salt Trace mineral mix 2 Vitamin premix 3
546.34 40. 295. 50. 25. 15. 18. 5. 4. 0.42 1.24 1,000.00
Total
'Contains by calculation 24% protein, 1.30% calcium, 0.91% total phosphorus, 0.68% available phosphorus, 0.416% methionine, 0.348% cystine, 1.38% lysine and 3,026 kilocalories of metabolizable energy per kilogram. 2 The following quantities of minerals in parts per million were supplied: 125 manganese oxide, 70 zinc oxide, 167 ferric citrate, 20 anhydrous copper sulfate, 1 cobalt acetate, 30 potassium iodate, and 9 sodium molybdate. 3 The following quantities in milligrams of vitamin supplements were supplied per kilogram of complete diet by the vitamin premix: 44 vitamin A (250,000 I.U./g.), 8.26 vitamin D 3 (400,000 I.C.U./g.), 50 vitamin E (220 I.U./g.), 7 menadione sodium bisulfite complex, 1.1 thiamine HC1, 4.4 riboflavin, 11 D-calcium pantothenate, 44 niacin, 1000 choline chloride (50% pure), 10 vitamin B12 (1.32 mg./g.), 1.65 folic acid, 55 D-biotin (1 mg./g. in cerelose), and 1.1 pyridoxine HC1.
TABLE 2.—Tabulated composition of feed ingredients used to calculate the nutrient content of the diets
Ingredients Ground yellow corn Hydrolyzed animal and vegetable fat Dehulled soybean meal Menhaden fish meal Meat and bone scrap Corn distillers dried grains Defluorinated phosphate Ground limestone
Metabolizable energy
Phosphorus Protein
Calcium
Total
Available
Lysine
Methionine
%
%
%
%
Cystine
%
%
%
9
.01
.25
.08
.24
.18
.16
7,055 2,469 2,756 1,914
49 60 50
.20 5.20 8.10
.65 2.90 4.10
.22 2.90 4.10
3.20 4.50 2.75
.72 1.67 .65
.73 .52 .60
1,528
27
.09
.35
.12
.80
.40
.30
32.00 39.00
18.00
18.00
kcal./kg. 3,307
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stated that the young turkey from 0 to 4 and from 4 to 8 weeks of age requires 28 and 26% protein, 0.52 and 0.48% methionine, 0.87 and 0.80% sulfur amino acids and 1.5 and 1.4% lysine, respectively. Liquid streptomyces solubles, a residue remaining after the isolation of erythromycin from controlled fermentation of Streptomyces erythreus, has been shown to produce an increase in body weight of young turkeys when added to diets in the absence of an antibiotic but not in the presence of an antibiotic (Potter et al., 1971b). Another fermentation residue, a waste remaining after the isolation of spectinomycin from the controlled fermentation of Streptomyces flavopersicus, is postulated to have similar growth stimulating value in turkey diets. It contains about 14% dry matter and is an experimental product not currently on the market. The purposes of this study were (1) to determine the effects of adding methionine, lysine and the spectinomycin fermentation residue to practical-type diets containing 24, 27 and 30% protein for young turkeys to seven weeks of age and (2) to better establish the methionine, lysine and protein requirements of young turkeys.
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SUPPLEMENTS FOR YOUNG TURKEYS
TABLE 3.—Calculated lysine, methionine, cystine and sulfur amino acid content of the diets used in the two experiments Added lysine, %
%
0 Added methionine, % 0.1 0
24 27 30
1.38 1.60 1.82
0.157 Added methionine, % 0 0.1
Lysine ,% 1.54 1.38 1.76 1.60 1.98 1.82
1.54 1.76 1.98
.416 .457 .497
Methionine, % .516 .416 .557 .457 .597 .497
.516 .557 .597
24 27 30
.348 .391 .434
Cystine .348 .348 .391 .391 .434 .434
.348 .391 .434
24 27 30
Total sulfur amino acids, % .765 .865 .765 .865 .848 .948 .848 .948 .931 1.031 .931 1.031
TABLE 4.—Averages of the final body weights, feed consumptions and feed efficiencies of turkeys fed each diet from one day to seven weeks of age in the two experiments' Added lysine ,%
Protein
% 24 27 30
24 27 30
24 27 30
Fermentation residue, %
0 Added methionine, 0
0.157 Added methionine,
% 0.1
%
0
0.1
1484 1304 1896 1549 2115 1772
1874 1496 2020 1734 2114 1920
0 1.5 0 1.5 0 1.5
1498 1382 1716 1528 2059 1787
Body weights, g. 1769 1486 2086 1815 2176 1894
0 1.5 0 1.5 0 1.5
2548 2376 2857 2549 3321 2860
Feed consumptions, g. 2892 2463 3295 2736 3462 2977
2522 2237 3046 2571 3411 2817
3084 2488 3210 2750 3431 2988
0 1.5 0 1.5 0 1.5
.5656 .5573 .5806 .5769 .6026 .6039
Feed efficiencies 2 .5931 .5806 .6155 .6411 .6103 .6169
.5660 .5578 .6035 .5806 .6042 .6085
.5898 .5762 .6115 .6100 .5997 .6242
'Each value is the average of four values representing the turkeys in two pens of males and two pens of females. 2 Body weight gain per unit feed consumed.
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24 27 30
x 2 x 3 factorial arrangement of variables is presented in Table 1. The variables were DL-methionine added at 0 and 0.1%, L-lysine HC1 added at 0 and 0.2% (to supply 0.157% L-lysine), fermentation residue added at 0 and 1.5%, and protein at 24, 27 and 30%. The 0.1% DL-methionine, 0.2% L-lysine HC1 and 1.5% fermentation residue were each added to the basal diets in the place of an equal amount of ground yellow corn. To increase protein in increments of 3.0% in the diets, 7.5% dehulled soybean meal replaced an equal amount of ground yellow corn. Using the values for the composition of ingredients as presented in Table 2, the lysine, methionine and cystine contents of each of the 12 diets without fermentation residue were calculated and are presented in Table 3. The fermentation residue used in the first experiment contained 13.6% solids, 6.89%
1538 TABLE 5.—Effects
Various factors
L. M. POTTER AND J. R.
SHELTON
of various factors under study on body weight, feed consumption and feed efficiency at seven weeks of age Body weight 7 weeks
Feed efficiency 0-7 weeks
g. 2760 2981 221***
.5839 .6057 .0218**:
2861 2880 19
.5954 .5943 .0011
3090 2651 -439*** 2576 2877 3158 301*** 582*** 62 76.
.5952 .5945 -.0007 .5733 .6025 .6087 .0292*** .0354*** .0069 .0085
1
Each value represents 48 pens of turkeys fed diets containing each level of the methionine, lysine or fermentation residue and 32 pens containing each level of protein. ***Significant at the 0.1% level.
protein, 1.70% fat, 0.74% fiber and 48.7 p.p.m. spectinomycin activity. The fermentation residue used in the second experiment was not analyzed but was assumed to have had about the same nutrient content. The DL-methionine was guaranteed to be at least 99% pure, and the L-lysine HC1 to contain 78.4% L-lysine. The diets were prepared by first blending two identical mixes containing all of the constant ingredients which amounted to 83.2% of each diet. The variables were added to equal parts of each mix to form 72.57 kilograms of each diet which was sufficient to feed 9 males and 9 female turkeys from one day to seven weeks of age. Large White turkey poults were hatched and sexed at a Virginia hatchery on August 23 and October 6, 1972. Upon receipt of the one-day old poults at the Turkey Research Center, the males were randomized into 24
groups of 9 poults each, wing-banded and placed in a Petersime starter battery. In a similar manner, 24 groups of female poults were assigned to another Petersime starter battery. The diets were assigned at random such that each diet was fed to one pen of males and one pen of females. Feed and water were fed ad libitum, and light was provided 24 hours per day. When the turkeys were three weeks of age, they were moved to the 48 pens of the six Oakes grower batteries in the first experiment, and the males to the 24 pens of three Oakes grower batteries and the females to the 24 pens of two Petersime grower batteries in the second experiment. Feed and mortality records were kept so that average feed consumption by pens could be determined on a weekly basis. The turkeys were group-weighed by pens at two-week intervals and at the end of the experiment when the turkeys were seven weeks of age.
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g. Added methionine, % 0 1674' 0.1 1865 Difference 191*** Added lysine, % 0 1766' 0.157 1773 Difference 7 Fermentation residue, % 0 1900" 1.5 1639 Difference -261*** Protein, % 24 1536' 27 1793 30 1980 Diff. 27 over 24 2 57*** Diff. 30 over 24 444*** Difference required for significant (P < 0.05): 48 pens vs. 48 pens 42 32 pens vs. 32 pens 52
Feed consumption 0-7 weeks
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SUPPLEMENTS FOR YOUNG TURKEYS
TABLE 6.—Analyses of variance of data on body weights, feed consumptions and feed efficiencies at seven weeks of age from the two experiments
Source
Mean squares Body weight
Feed consumption
1 1 1 2 1 1 2 1 2 2 1 2 2 2 2 1 1 1 69 23 23 23
xlO 2 8,765*** 13 16,441*** 15,837*** 79 107 580** 161 3 31 130 378* 333 56 55 22,881*** 170 88 108 113 119 92
xlO 2 11,808*** 80 46,205*** 27,119*** 2 763 809* 321 17 324 249 577 605 68 134 54 917***
95
956
Methionine (M) Lysine (L) Fermentation residue (F) Protein (P) M x L M x F M x P L x F L x P F x P M x L x F M x L x P M x F x P L x F x P M x L x F x P Sex (S) Experiment (E) S x E Error S x diet E x diet S x E x diet Total
3 003***
115 229 175 348 165 2,008
Feed efficiency xlO"6 11,434*** 26 10 11 437*** 1,050 724 1,370** 112 17 796 5 466 459 594 66 1,384* 6,056*** 2,781** 287 339 249 271 776
*Significant at the 5% level. **Significant at the 1% level. ***Significant at the 0.1% level.
Analyses of variance for average body weights, average feed consumptions and average feed efficiencies at the end of each period were calculated by the methods of Snedecor and Cochran (1967).
RESULTS AND DISCUSSION Because the results from the two experiments were similar, the final results of the turkeys at seven weeks of age were combined
TABLE 7.—Difference between averages of body weights, feed consumptions and feed efficiencies presented in Tables 4, 5, 8 and 9 required for significance at the 5 percent level of probability with varying number of pens per average
Number of pens per average 48 32 24 16 8 4 Mean Standard deviation Coefficient of variation
Body weight 7 weeks %of mean g42 2.40 52 2.93 3.39 60 4.15 73 104 5.87 8.30 147
Feed consumption 0-7 weeks %of mean g62 2.15 2.64 76 87 3.05 3.73 107 5.28 151 214 7.46 2870 151
1770 104 5.9
5.3
Feed efficiency 0-7 weeks %of mean 1.16 .0069 .0085 1.42 1.64 .0098 2.01 .0120 .0169 2.85 .0239 4.02 .5948 .0169 2.8
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Degrees of freedom
1540
L. M. POTTER AND J. R. SHELTON
and are presented in Table 4. By averaging the appropriate values in this table, the responses of each factor under study were obtained and are presented in Table 5. Analyses of variance using the average of a pen as an observation were calculated and are presented in Table 6. Based upon the observed variation in body weights, feed consumptions and feed efficiencies, the minimum difference between these responses necessary to be considered significant were calculated and are presented in Table 7.
FEED CONSUMPTION
FEED EFFICIENCY
BODY WEIGHT
FEED CONSUMPTION
FEED EFFICIENCY
BODYWEIGHT
1
4
6~7
Effect of the Fermentation Residue. The addition of 1.5% fermentation residue to the diets of the two experiments significantly decreased body weights 261 grams or 13.7% and feed consumption 439 grams or 14.2% (Table 5). Feed efficiency was unaffected by the addition of the fermentation residue to the diets.
2
WEEKS BODYWEIGHT
Effect of Lysine. The addition of 0.2% L-lysine HC1 to the diets failed to influence significantly body weights, feed consumptions or feed efficiencies (Table 5), except perhaps at two weeks of age in one experiment (Fig. 1). Therefore, the diets used in this study appeared to contain sufficient lysine. The lysine requirement for turkeys under seven weeks of age is less than 1.82% in a diet containing 30% protein.
FEED CONSUMPTION
2
4 67 WEEKS
4
6~7
FEED EFFICIENCY
2
WEEKS FEED CONSUMPTION
2
4 67 WEEKS
4
6~T
WEEKS FEED EFFICIENCY
2
4 67 WEEKS
FIG. 1. Increases in body weights, feed consumptions and feed efficiencies of turkeys at various ages from added DL-methionine, L-lysine, fermentation residue and protein. These data indicate that a factor which is toxic to the young turkey is present in the fermentation residue. The depressions in
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Effects of Methionine. The addition of 0.1% DL-methionine to the diets significantly increased seven-week body weights an average of 191 grams or 11.4%, feed consumption 221 grams or 8.0%, and feed efficiency .0218 or 3.7% (Table 5). These increases in performance were maintained at these high levels throughout the experiments (Fig. 1). The significant increases due to supplemental methionine suggest a higher methionine or sulfur amino acid requirement than previously recommended confirming the observations of Murillo and Jensen (1974) and of Potter and Shelton (1974).
BODYWEIGHT
1541
SUPPLEMENTS FOR YOUNG TURKEYS
TABLE 8.—Interaction between methionine and protein in seven-week data Added methionine,
Protein, %
%
27
24
Difference Increase, % '
1417 1656 239*** 16.9
0 0.1
2421 2732
0 0.1
111***
Difference Increase, %2
12.8 .5617 .5849
Difference Increase, % 3
.0232*** 4.1
Feed consumptions, g. 2756 2998 242*** 8.8 Feed efficiencies .5854 .6195 0341*** 5.8
30
Average
1933 2026 93* 4.8
1674 1865 191*** 11.4
3102 3215 113* 3.6
2760 2981 221*** 8.0
.6047 .6128
.5839 .6057
.0081 1.3
.0218*** 3.7
1 The increase in body weights from added methionine was greater in the 24 and 27% protein than in 2the 30% protein diets (P < .01). The increase in feed consumption from added methionine was greater in the 24% protein diets than in the 30% protein diets (P < .05). 3 The increase in feed efficiency from added methionine was greater in the 27% protein diets than in the 30% protein diets (P < .01). * Significant at the 5% level. ***Significant at the 0.1% level.
body weight from the fermentation residue were large throughout each experiment (Fig. 1) and were 10.9 and 16.5% at the end of Experiments 1 and 2, respectively. The depressed growth was unaffected by the level of protein or by added methionine and lysine. It is postulated that a toxic antibiotic, which interferes with growth through a detrimental
effect on the micro-organisms of the digestive tract, is present in the fermentation residue. It would be of interest to know if the addition of a conventional antibiotic to the diet would overcome the negative effect on growth produced by this fermentation residue. Effect of Protein.
The increase in protein
TABLE 9.—Observed interaction between methionine, lysine and protein in body weights Added methionine,
Added lysine,
%
%
0
0.1
Protein, % 24
27
30
Average
0 0.157
1439 1394
1622 1722
1923 1944
1661 1687
Difference' 0 0.157
-45 1627 1685
100 1949 1877
21 2035 2017
26 1871 1860
Difference' Difference 2
58 103
-72 -172*
-18 -39
-11 -37
'The difference must be greater than 104 grams to be significant (P < .05). The difference between two differences must be greater than 145 grams to be significant (P < .05). *Significant at the 5% level.
2
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0 0.1
Body weights, g. 1672 1913 241*** 14.4
1542
L. M. POTTER AND J. R. SHELTON
Interaction of Methionine and Protein. As a result of the smaller increase in body weight, feed consumption and feed efficiency from the added methionine in diets containing 30% protein compared to those in diets containing 24 and 27% protein, an interaction between methionine and protein was noted (Tables 6 and 8). The increases in body weight from increased protein and added methionine were additive in all cases, except when methionine was added to the 30% protein diet or when protein was increased from 27 to 30% in the presence of 0.1% added methionine (Table 8). An interaction of protein, lysine and methionine was detected in the analysis of variance of the seven-week body weight data (Table 6). However, its meaning is obscure, and the observed complex interaction is believed to be the result of a chance occurrence in the normal variation based upon a study of the data in Table 9. Methionine Requirement. The fact that methionine requirement was found to be higher than previously observed is of particular interest. A plot of two-week and seven-week body weights on the amount of methionine
40 .50 £0 METHIONINES
75 85 .95 105 SULFUR AMINO ACIDS, %
30
_l
I
1_
40 50 60 METHIONINE,%
30
—1
I
I
I—
75 85 95 105 SULFUR AMINO ACIDS, %
FIG. 2. Two-week and seven-week body weights plotted (1) on amounts of methionine and (2) on amounts of sulfur amino acids in diets of turkeys. and sulfur amino acids in the diets is presented in Fig. 2. The body weights obtained are more closely related to the sulfur amino acid content in the diets than to the methionine content. Based upon the increases in seven-week body weight from adding methionine and protein, the addition of 0.1% methionine is equivalent to the addition of 3.0% protein. The average body weight of turkeys fed diets containing 24% protein and 0.1% added methionine was essentially equal to that of turkeys fed diets containing 27% protein and no added methionine. Similarly, average body weight of turkeys fed diets containing 27% protein and 0.1% added methionine was essentially equal to that of turkeys fed 30% protein and no added methionine. Further
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from 24 to 27 and 30% caused an average increase in body weight of 257 and 444 grams or 16.7 and 28.9%, respectively (Table 5 and Fig. 1). Feed consumptions increased 301 and 582 grams or 11.7 and 22.6%, and feed efficiencies increased 5.1 and 6.2%, respectively. It appears that the increase in body weight of the turkeys from the added protein became larger as the experiment progressed (Fig. 1). The protein requirement of young turkeys in this study was in excess of 27% and probably at least 30%. However, the requirement for protein in the diet appears to be greatly influenced by the quantity of methionine and/or sulfur amino acids and possibly by the quantity of lysine in the diets of young turkeys.
SUPPLEMENTS FOR YOUNG TURKEYS
increased body weight was observed from feeding diets containing 30% protein and 0.1% added methionine in these experiments. Thus, it appears that the requirement for total sulfur amino acids by the young turkey to seven weeks of age could be in excess of 1.03%. ACKNOWLEDGEMENTS
REFERENCES Baldini, J. T., J. P. Marvel and H. R. Rosenberg, 1957. The effect of productive energy level of the diet on the methionine requirement of the poult. Poultry Sci. 36: 1031-1035. Balloun, S. L. 1962. Lysine, arginine and methionine balance of diets for turkeys to 24 weeks of age. Poultry Sci. 41:417-424. Balloun, S. L., 1967. Improvement of diets for chicks and turkeys by amino acid supplementation and additives. World Rev. Animal Prod. 3: 87-98. Carter, R. D., E. C. Naber, S. P. Touchburn, J. W. Wyne, V. D. Chamberlin and M. G. McCartney, 1962. Amino acid supplementation of low protein turkey growing rations. Poultry Sci. 41: 305-311. Donovan, G. A., E. L. Johnson, S. L. Balloun and R. E. Phillips, 1955. The long range effect of low
level methionine supplementation in growing turkey rations. Poultry Sci. 34: 251-256. Ferguson, T. M., H. P. Vaught, B. L. Reid and J. R. Couch, 1956. The effect of amino acid supplements to the diet of Broad Breasted Bronze turkey poults fed various levels of protein and productive energy. Poultry Sci. 35: 1069-1073. Ferguson, T. M., H. P. Vaught, L. D. Matterson, B. L. Reid and J. R. Couch, 1957. The effect of different levels of productive energy, protein and methionine upon the growth of Broad Breasted Bronze turkey poults. Poultry Sci. 36: 124-128. Fitzsimmons.R. C , and P. E. Waibel, 1964. Determination of the limiting amino acids in corn-soybean oil meal diets for young turkeys. Poultry Sci. 43: 926-931. Klain, G. J., D. C. Hill and S. J. Slinger, 1954. Supplementation of poult diets with lysine. Poultry Sci. 33: 1280-1282. Murillo, M., and L. S. Jensen, 1974. Relationship of methionine level to dermatitis in turkey poults. Poultry Sci. 53: 1959. National Research Council, 1971. Nutrient requirements of domestic animals. Number 1. Nutrient requirements of poultry. National Academy of Sciences, Washington, D.C. Pepper, W. F., and S. J. Slinger, 1955. Value of supplementary methionine for turkey diets. Poultry Sci. 34: 957-962. Potter, L. M., A. T. Leighton, Jr. and C. E. Howes, 1971a. The effects of fish meal, methionine and different cereal grains in diets of young turkeys. Poultry Sci. 50: 1100-1108. Potter, L. M., and J. R. Shelton, 1974. Methionine and protein requirements of young turkeys. Poultry Sci. 53: 1967-1968. Potter, L. M., J. R. Shelton and L. G. Melton, 1971b. Effects of added fat, fish meal, methionine and a primary streptomyces fermentation product in diets of young turkeys. Poultry Sci. 50: 1620. Slinger, S. J., W. F. Pepper and I. R. Sibbald, 1962. Interrelationships between methionine, choline, sodium chloride and reserpine in growing turkeys. Poultry Sci. 41: 974-982. Snedecor, G. W., and W. G. Cochran, 1967. Statistical Methods. The Iowa State University Press, Ames, Iowa. Waibel, P. E., 1959. Methionine and lysine in rations for turkey poults under various dietary conditions. Poultry Sci. 38:712-721.
NOVEMBER 7-12, 1976. 27TH ANNUAL MEETING, AMERICAN ASSOCIATION FOR LABORATORY ANIMAL SCIENCE, HYATT REGENCY, HOUSTON, TEXAS
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This study was supported in part by a grant-in-aid from Abbott Laboratories, North Chicago, Illinois. The hydrolyzed animal and vegetable fat was supplied by Procter and Gamble Company, Cincinnati, Ohio. The DLmethionine was supplied by Degussa, Inc., New York, New York, and the L-lysine HC1 was supplied by Merck and Co., Rah way, New Jersey. Vitamins were supplied by Abbott Laboratories, North Chicago, Illinois; Agricultural Processing Corporation, Salem, Virginia; Hoffmann-LaRoche, Inc., Nutley, New Jersey; and Pfizer, Inc., New York, New York. The assistance of Mr. L. G. Melton, L. R. Barnett and J. W. Towe, Jr. in the care of the turkeys and collection of data is acknowledged.
1543
Appl. Microbiol. 16: 797-798. Mirocha, C. J., C. M. Christensen and G. H. Nelson, 1968b. Physiological activity of some fungal estrogens produced by Fusarium. Cancer Res. 28: 23192322. Osegovic, L., 1970. Mould-maize poisoning in swine (F-2 zearalenone-Fusarium toxicosis). Veterinaria (Sarajevo), 19:525-531. Shotwell, O. L., C. W. Hesseltine, E. E. Vandegraft and M. L. Goulden, 1971. Survey of corn from different regions for aflatoxin, ochratoxin, and zearalenone. Cereal Sci. Today, 16: 266-273. Speers, G. M., R. A. Meronuck, D. M. Barnes and C. J. Mirocha, 1971. Effect of feeding Fusarium roseum F. Sp. Graminearum contaminated corn and the mycotoxin F-2 on the growing chick and laying
1535
hen. Poultry Sci. 50: 627-633. Stob, M., R. S. Baldwin, J. Tuite, F. N. Andres and K. G. Gillette, 1962. Isolation of an anabolic uterotrophic compound from corn infected with Gibberella zeae, Nature, 196: 1318-1319. Urry, W. H., H. L. Wehrmeister, E. B. Hodge and P. H. Hidy, 1966. The structure of zearalenone. Tetrahedon Letters, 27: 3109-3114. Wolf, J. C , and C. J. Mirocha, 1973. Regulation of sexual reproduction in Gibberella zeae (Fusarium roseum 'Graminearum') by F-2 (zearalenone). Canadian J. Microbiol. 19: 725-734. Wyatt, R. D., D. Thaxton and P. B. Hamilton, 1975. Interaction of aflatoxicosis with heat stress. Poultry Sci. 54: 1065-1070.
L. M. POTTER AND J. R. SHELTON
Department of Poultry Science, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061 (Received for publication December 15, 1975)
ABSTRACT A study was conducted to determine the effects of adding methionine, lysine and a fermentation residue to practical-type diets containing 24, 27, and 30% protein for young turkeys. A 2 x 2 x 2 x 3 factorial design of variables was used in each of two seven-week experiments. A total of 864 poults were divided into groups such that the 24 diets were each fed to 9 males and 9 females in each experiment. Seven-week body weights were increased 11.4% from 0.1% added DL-methionine and decreased 13.7% from 1.5% added fermentation residue. L-Lysine added at 0.157% failed to increase significantly body weights. Increasing the protein from 24 to 27 and 30% increased seven-week body weights 16.7 and 28.9%, respectively. As dietary protein increased, the increases in body weight from added methionine became smaller, i.e., 16.9, 14.4 and 4.8% in diets containing 24, 27, and 30% protein, respectively. Plots of body weight on (1) amount of methionine and on (2) amount of total sulfur amino acids in the diet show a closer relationship with the latter. The sulfur amino acid requirement of poults to seven weeks of age appears to be at least 1.03%, the highest quantity used in this study. The fermentation residue, a product not currently marketed, remains after the isolation of spectinomycin from controlled fermentation of Streptomyces flavopersicus and contains 14% dry matter. The cause of the depressed growth from the added fermentation residue has been discussed. POULTRY SCIENCE 55: 1535-1543, 1976
1962; Fitzsimmons and Waibel, 1964; and
INTRODUCTION
Potter et al,
M
1971a). In general methionine
ANY investigators have used methio-
additions to practical-type diets have in-
nine as a variable in diets of young
creased body weight of young turkeys under
turkeys under eight weeks of age (Klain et
eight weeks of age, but lysine added to turkey
al,
diets failed to affect body weights except
1954; Donovan et al., 1955; Pepper and
Slinger, 1955; Ferguson et al, Baldini et al,
1956, 1957;
in one series of trials reported by Waibel
1957; Waibel, 1959; Balloun,
(1959). Based upon these and other reports,
1962, 1967; Carter et al, 1962; Slinger et al,
the National Research Council (1971) has
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Protein, Methionine, Lysine and a Fermentation Residue as Variables in Diets of Young Turkeys
1536
L. M. POTTER AND J. R. SHELTON
MATERIALS AND METHODS The composition of the 24% basal ration used in two experiments with the same 2 x 2
TABLE 1.—Basal ration1 Ingredients
Grams per kilogram
Ground yellow corn Hydrolyzed animal and vegetable fat Dehulled soybean meal Menhaden fish meal Meat and bone scarp Corn distillers dried grains Defluorinated phosphate Ground limestone Iodized salt Trace mineral mix 2 Vitamin premix 3
546.34 40. 295. 50. 25. 15. 18. 5. 4. 0.42 1.24 1,000.00
Total
'Contains by calculation 24% protein, 1.30% calcium, 0.91% total phosphorus, 0.68% available phosphorus, 0.416% methionine, 0.348% cystine, 1.38% lysine and 3,026 kilocalories of metabolizable energy per kilogram. 2 The following quantities of minerals in parts per million were supplied: 125 manganese oxide, 70 zinc oxide, 167 ferric citrate, 20 anhydrous copper sulfate, 1 cobalt acetate, 30 potassium iodate, and 9 sodium molybdate. 3 The following quantities in milligrams of vitamin supplements were supplied per kilogram of complete diet by the vitamin premix: 44 vitamin A (250,000 I.U./g.), 8.26 vitamin D 3 (400,000 I.C.U./g.), 50 vitamin E (220 I.U./g.), 7 menadione sodium bisulfite complex, 1.1 thiamine HC1, 4.4 riboflavin, 11 D-calcium pantothenate, 44 niacin, 1000 choline chloride (50% pure), 10 vitamin B12 (1.32 mg./g.), 1.65 folic acid, 55 D-biotin (1 mg./g. in cerelose), and 1.1 pyridoxine HC1.
TABLE 2.—Tabulated composition of feed ingredients used to calculate the nutrient content of the diets
Ingredients Ground yellow corn Hydrolyzed animal and vegetable fat Dehulled soybean meal Menhaden fish meal Meat and bone scrap Corn distillers dried grains Defluorinated phosphate Ground limestone
Metabolizable energy
Phosphorus Protein
Calcium
Total
Available
Lysine
Methionine
%
%
%
%
Cystine
%
%
%
9
.01
.25
.08
.24
.18
.16
7,055 2,469 2,756 1,914
49 60 50
.20 5.20 8.10
.65 2.90 4.10
.22 2.90 4.10
3.20 4.50 2.75
.72 1.67 .65
.73 .52 .60
1,528
27
.09
.35
.12
.80
.40
.30
32.00 39.00
18.00
18.00
kcal./kg. 3,307
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stated that the young turkey from 0 to 4 and from 4 to 8 weeks of age requires 28 and 26% protein, 0.52 and 0.48% methionine, 0.87 and 0.80% sulfur amino acids and 1.5 and 1.4% lysine, respectively. Liquid streptomyces solubles, a residue remaining after the isolation of erythromycin from controlled fermentation of Streptomyces erythreus, has been shown to produce an increase in body weight of young turkeys when added to diets in the absence of an antibiotic but not in the presence of an antibiotic (Potter et al., 1971b). Another fermentation residue, a waste remaining after the isolation of spectinomycin from the controlled fermentation of Streptomyces flavopersicus, is postulated to have similar growth stimulating value in turkey diets. It contains about 14% dry matter and is an experimental product not currently on the market. The purposes of this study were (1) to determine the effects of adding methionine, lysine and the spectinomycin fermentation residue to practical-type diets containing 24, 27 and 30% protein for young turkeys to seven weeks of age and (2) to better establish the methionine, lysine and protein requirements of young turkeys.
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SUPPLEMENTS FOR YOUNG TURKEYS
TABLE 3.—Calculated lysine, methionine, cystine and sulfur amino acid content of the diets used in the two experiments Added lysine, %
%
0 Added methionine, % 0.1 0
24 27 30
1.38 1.60 1.82
0.157 Added methionine, % 0 0.1
Lysine ,% 1.54 1.38 1.76 1.60 1.98 1.82
1.54 1.76 1.98
.416 .457 .497
Methionine, % .516 .416 .557 .457 .597 .497
.516 .557 .597
24 27 30
.348 .391 .434
Cystine .348 .348 .391 .391 .434 .434
.348 .391 .434
24 27 30
Total sulfur amino acids, % .765 .865 .765 .865 .848 .948 .848 .948 .931 1.031 .931 1.031
TABLE 4.—Averages of the final body weights, feed consumptions and feed efficiencies of turkeys fed each diet from one day to seven weeks of age in the two experiments' Added lysine ,%
Protein
% 24 27 30
24 27 30
24 27 30
Fermentation residue, %
0 Added methionine, 0
0.157 Added methionine,
% 0.1
%
0
0.1
1484 1304 1896 1549 2115 1772
1874 1496 2020 1734 2114 1920
0 1.5 0 1.5 0 1.5
1498 1382 1716 1528 2059 1787
Body weights, g. 1769 1486 2086 1815 2176 1894
0 1.5 0 1.5 0 1.5
2548 2376 2857 2549 3321 2860
Feed consumptions, g. 2892 2463 3295 2736 3462 2977
2522 2237 3046 2571 3411 2817
3084 2488 3210 2750 3431 2988
0 1.5 0 1.5 0 1.5
.5656 .5573 .5806 .5769 .6026 .6039
Feed efficiencies 2 .5931 .5806 .6155 .6411 .6103 .6169
.5660 .5578 .6035 .5806 .6042 .6085
.5898 .5762 .6115 .6100 .5997 .6242
'Each value is the average of four values representing the turkeys in two pens of males and two pens of females. 2 Body weight gain per unit feed consumed.
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24 27 30
x 2 x 3 factorial arrangement of variables is presented in Table 1. The variables were DL-methionine added at 0 and 0.1%, L-lysine HC1 added at 0 and 0.2% (to supply 0.157% L-lysine), fermentation residue added at 0 and 1.5%, and protein at 24, 27 and 30%. The 0.1% DL-methionine, 0.2% L-lysine HC1 and 1.5% fermentation residue were each added to the basal diets in the place of an equal amount of ground yellow corn. To increase protein in increments of 3.0% in the diets, 7.5% dehulled soybean meal replaced an equal amount of ground yellow corn. Using the values for the composition of ingredients as presented in Table 2, the lysine, methionine and cystine contents of each of the 12 diets without fermentation residue were calculated and are presented in Table 3. The fermentation residue used in the first experiment contained 13.6% solids, 6.89%
1538 TABLE 5.—Effects
Various factors
L. M. POTTER AND J. R.
SHELTON
of various factors under study on body weight, feed consumption and feed efficiency at seven weeks of age Body weight 7 weeks
Feed efficiency 0-7 weeks
g. 2760 2981 221***
.5839 .6057 .0218**:
2861 2880 19
.5954 .5943 .0011
3090 2651 -439*** 2576 2877 3158 301*** 582*** 62 76.
.5952 .5945 -.0007 .5733 .6025 .6087 .0292*** .0354*** .0069 .0085
1
Each value represents 48 pens of turkeys fed diets containing each level of the methionine, lysine or fermentation residue and 32 pens containing each level of protein. ***Significant at the 0.1% level.
protein, 1.70% fat, 0.74% fiber and 48.7 p.p.m. spectinomycin activity. The fermentation residue used in the second experiment was not analyzed but was assumed to have had about the same nutrient content. The DL-methionine was guaranteed to be at least 99% pure, and the L-lysine HC1 to contain 78.4% L-lysine. The diets were prepared by first blending two identical mixes containing all of the constant ingredients which amounted to 83.2% of each diet. The variables were added to equal parts of each mix to form 72.57 kilograms of each diet which was sufficient to feed 9 males and 9 female turkeys from one day to seven weeks of age. Large White turkey poults were hatched and sexed at a Virginia hatchery on August 23 and October 6, 1972. Upon receipt of the one-day old poults at the Turkey Research Center, the males were randomized into 24
groups of 9 poults each, wing-banded and placed in a Petersime starter battery. In a similar manner, 24 groups of female poults were assigned to another Petersime starter battery. The diets were assigned at random such that each diet was fed to one pen of males and one pen of females. Feed and water were fed ad libitum, and light was provided 24 hours per day. When the turkeys were three weeks of age, they were moved to the 48 pens of the six Oakes grower batteries in the first experiment, and the males to the 24 pens of three Oakes grower batteries and the females to the 24 pens of two Petersime grower batteries in the second experiment. Feed and mortality records were kept so that average feed consumption by pens could be determined on a weekly basis. The turkeys were group-weighed by pens at two-week intervals and at the end of the experiment when the turkeys were seven weeks of age.
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g. Added methionine, % 0 1674' 0.1 1865 Difference 191*** Added lysine, % 0 1766' 0.157 1773 Difference 7 Fermentation residue, % 0 1900" 1.5 1639 Difference -261*** Protein, % 24 1536' 27 1793 30 1980 Diff. 27 over 24 2 57*** Diff. 30 over 24 444*** Difference required for significant (P < 0.05): 48 pens vs. 48 pens 42 32 pens vs. 32 pens 52
Feed consumption 0-7 weeks
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SUPPLEMENTS FOR YOUNG TURKEYS
TABLE 6.—Analyses of variance of data on body weights, feed consumptions and feed efficiencies at seven weeks of age from the two experiments
Source
Mean squares Body weight
Feed consumption
1 1 1 2 1 1 2 1 2 2 1 2 2 2 2 1 1 1 69 23 23 23
xlO 2 8,765*** 13 16,441*** 15,837*** 79 107 580** 161 3 31 130 378* 333 56 55 22,881*** 170 88 108 113 119 92
xlO 2 11,808*** 80 46,205*** 27,119*** 2 763 809* 321 17 324 249 577 605 68 134 54 917***
95
956
Methionine (M) Lysine (L) Fermentation residue (F) Protein (P) M x L M x F M x P L x F L x P F x P M x L x F M x L x P M x F x P L x F x P M x L x F x P Sex (S) Experiment (E) S x E Error S x diet E x diet S x E x diet Total
3 003***
115 229 175 348 165 2,008
Feed efficiency xlO"6 11,434*** 26 10 11 437*** 1,050 724 1,370** 112 17 796 5 466 459 594 66 1,384* 6,056*** 2,781** 287 339 249 271 776
*Significant at the 5% level. **Significant at the 1% level. ***Significant at the 0.1% level.
Analyses of variance for average body weights, average feed consumptions and average feed efficiencies at the end of each period were calculated by the methods of Snedecor and Cochran (1967).
RESULTS AND DISCUSSION Because the results from the two experiments were similar, the final results of the turkeys at seven weeks of age were combined
TABLE 7.—Difference between averages of body weights, feed consumptions and feed efficiencies presented in Tables 4, 5, 8 and 9 required for significance at the 5 percent level of probability with varying number of pens per average
Number of pens per average 48 32 24 16 8 4 Mean Standard deviation Coefficient of variation
Body weight 7 weeks %of mean g42 2.40 52 2.93 3.39 60 4.15 73 104 5.87 8.30 147
Feed consumption 0-7 weeks %of mean g62 2.15 2.64 76 87 3.05 3.73 107 5.28 151 214 7.46 2870 151
1770 104 5.9
5.3
Feed efficiency 0-7 weeks %of mean 1.16 .0069 .0085 1.42 1.64 .0098 2.01 .0120 .0169 2.85 .0239 4.02 .5948 .0169 2.8
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Degrees of freedom
1540
L. M. POTTER AND J. R. SHELTON
and are presented in Table 4. By averaging the appropriate values in this table, the responses of each factor under study were obtained and are presented in Table 5. Analyses of variance using the average of a pen as an observation were calculated and are presented in Table 6. Based upon the observed variation in body weights, feed consumptions and feed efficiencies, the minimum difference between these responses necessary to be considered significant were calculated and are presented in Table 7.
FEED CONSUMPTION
FEED EFFICIENCY
BODY WEIGHT
FEED CONSUMPTION
FEED EFFICIENCY
BODYWEIGHT
1
4
6~7
Effect of the Fermentation Residue. The addition of 1.5% fermentation residue to the diets of the two experiments significantly decreased body weights 261 grams or 13.7% and feed consumption 439 grams or 14.2% (Table 5). Feed efficiency was unaffected by the addition of the fermentation residue to the diets.
2
WEEKS BODYWEIGHT
Effect of Lysine. The addition of 0.2% L-lysine HC1 to the diets failed to influence significantly body weights, feed consumptions or feed efficiencies (Table 5), except perhaps at two weeks of age in one experiment (Fig. 1). Therefore, the diets used in this study appeared to contain sufficient lysine. The lysine requirement for turkeys under seven weeks of age is less than 1.82% in a diet containing 30% protein.
FEED CONSUMPTION
2
4 67 WEEKS
4
6~7
FEED EFFICIENCY
2
WEEKS FEED CONSUMPTION
2
4 67 WEEKS
4
6~T
WEEKS FEED EFFICIENCY
2
4 67 WEEKS
FIG. 1. Increases in body weights, feed consumptions and feed efficiencies of turkeys at various ages from added DL-methionine, L-lysine, fermentation residue and protein. These data indicate that a factor which is toxic to the young turkey is present in the fermentation residue. The depressions in
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Effects of Methionine. The addition of 0.1% DL-methionine to the diets significantly increased seven-week body weights an average of 191 grams or 11.4%, feed consumption 221 grams or 8.0%, and feed efficiency .0218 or 3.7% (Table 5). These increases in performance were maintained at these high levels throughout the experiments (Fig. 1). The significant increases due to supplemental methionine suggest a higher methionine or sulfur amino acid requirement than previously recommended confirming the observations of Murillo and Jensen (1974) and of Potter and Shelton (1974).
BODYWEIGHT
1541
SUPPLEMENTS FOR YOUNG TURKEYS
TABLE 8.—Interaction between methionine and protein in seven-week data Added methionine,
Protein, %
%
27
24
Difference Increase, % '
1417 1656 239*** 16.9
0 0.1
2421 2732
0 0.1
111***
Difference Increase, %2
12.8 .5617 .5849
Difference Increase, % 3
.0232*** 4.1
Feed consumptions, g. 2756 2998 242*** 8.8 Feed efficiencies .5854 .6195 0341*** 5.8
30
Average
1933 2026 93* 4.8
1674 1865 191*** 11.4
3102 3215 113* 3.6
2760 2981 221*** 8.0
.6047 .6128
.5839 .6057
.0081 1.3
.0218*** 3.7
1 The increase in body weights from added methionine was greater in the 24 and 27% protein than in 2the 30% protein diets (P < .01). The increase in feed consumption from added methionine was greater in the 24% protein diets than in the 30% protein diets (P < .05). 3 The increase in feed efficiency from added methionine was greater in the 27% protein diets than in the 30% protein diets (P < .01). * Significant at the 5% level. ***Significant at the 0.1% level.
body weight from the fermentation residue were large throughout each experiment (Fig. 1) and were 10.9 and 16.5% at the end of Experiments 1 and 2, respectively. The depressed growth was unaffected by the level of protein or by added methionine and lysine. It is postulated that a toxic antibiotic, which interferes with growth through a detrimental
effect on the micro-organisms of the digestive tract, is present in the fermentation residue. It would be of interest to know if the addition of a conventional antibiotic to the diet would overcome the negative effect on growth produced by this fermentation residue. Effect of Protein.
The increase in protein
TABLE 9.—Observed interaction between methionine, lysine and protein in body weights Added methionine,
Added lysine,
%
%
0
0.1
Protein, % 24
27
30
Average
0 0.157
1439 1394
1622 1722
1923 1944
1661 1687
Difference' 0 0.157
-45 1627 1685
100 1949 1877
21 2035 2017
26 1871 1860
Difference' Difference 2
58 103
-72 -172*
-18 -39
-11 -37
'The difference must be greater than 104 grams to be significant (P < .05). The difference between two differences must be greater than 145 grams to be significant (P < .05). *Significant at the 5% level.
2
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0 0.1
Body weights, g. 1672 1913 241*** 14.4
1542
L. M. POTTER AND J. R. SHELTON
Interaction of Methionine and Protein. As a result of the smaller increase in body weight, feed consumption and feed efficiency from the added methionine in diets containing 30% protein compared to those in diets containing 24 and 27% protein, an interaction between methionine and protein was noted (Tables 6 and 8). The increases in body weight from increased protein and added methionine were additive in all cases, except when methionine was added to the 30% protein diet or when protein was increased from 27 to 30% in the presence of 0.1% added methionine (Table 8). An interaction of protein, lysine and methionine was detected in the analysis of variance of the seven-week body weight data (Table 6). However, its meaning is obscure, and the observed complex interaction is believed to be the result of a chance occurrence in the normal variation based upon a study of the data in Table 9. Methionine Requirement. The fact that methionine requirement was found to be higher than previously observed is of particular interest. A plot of two-week and seven-week body weights on the amount of methionine
40 .50 £0 METHIONINES
75 85 .95 105 SULFUR AMINO ACIDS, %
30
_l
I
1_
40 50 60 METHIONINE,%
30
—1
I
I
I—
75 85 95 105 SULFUR AMINO ACIDS, %
FIG. 2. Two-week and seven-week body weights plotted (1) on amounts of methionine and (2) on amounts of sulfur amino acids in diets of turkeys. and sulfur amino acids in the diets is presented in Fig. 2. The body weights obtained are more closely related to the sulfur amino acid content in the diets than to the methionine content. Based upon the increases in seven-week body weight from adding methionine and protein, the addition of 0.1% methionine is equivalent to the addition of 3.0% protein. The average body weight of turkeys fed diets containing 24% protein and 0.1% added methionine was essentially equal to that of turkeys fed diets containing 27% protein and no added methionine. Similarly, average body weight of turkeys fed diets containing 27% protein and 0.1% added methionine was essentially equal to that of turkeys fed 30% protein and no added methionine. Further
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from 24 to 27 and 30% caused an average increase in body weight of 257 and 444 grams or 16.7 and 28.9%, respectively (Table 5 and Fig. 1). Feed consumptions increased 301 and 582 grams or 11.7 and 22.6%, and feed efficiencies increased 5.1 and 6.2%, respectively. It appears that the increase in body weight of the turkeys from the added protein became larger as the experiment progressed (Fig. 1). The protein requirement of young turkeys in this study was in excess of 27% and probably at least 30%. However, the requirement for protein in the diet appears to be greatly influenced by the quantity of methionine and/or sulfur amino acids and possibly by the quantity of lysine in the diets of young turkeys.
SUPPLEMENTS FOR YOUNG TURKEYS
increased body weight was observed from feeding diets containing 30% protein and 0.1% added methionine in these experiments. Thus, it appears that the requirement for total sulfur amino acids by the young turkey to seven weeks of age could be in excess of 1.03%. ACKNOWLEDGEMENTS
REFERENCES Baldini, J. T., J. P. Marvel and H. R. Rosenberg, 1957. The effect of productive energy level of the diet on the methionine requirement of the poult. Poultry Sci. 36: 1031-1035. Balloun, S. L. 1962. Lysine, arginine and methionine balance of diets for turkeys to 24 weeks of age. Poultry Sci. 41:417-424. Balloun, S. L., 1967. Improvement of diets for chicks and turkeys by amino acid supplementation and additives. World Rev. Animal Prod. 3: 87-98. Carter, R. D., E. C. Naber, S. P. Touchburn, J. W. Wyne, V. D. Chamberlin and M. G. McCartney, 1962. Amino acid supplementation of low protein turkey growing rations. Poultry Sci. 41: 305-311. Donovan, G. A., E. L. Johnson, S. L. Balloun and R. E. Phillips, 1955. The long range effect of low
level methionine supplementation in growing turkey rations. Poultry Sci. 34: 251-256. Ferguson, T. M., H. P. Vaught, B. L. Reid and J. R. Couch, 1956. The effect of amino acid supplements to the diet of Broad Breasted Bronze turkey poults fed various levels of protein and productive energy. Poultry Sci. 35: 1069-1073. Ferguson, T. M., H. P. Vaught, L. D. Matterson, B. L. Reid and J. R. Couch, 1957. The effect of different levels of productive energy, protein and methionine upon the growth of Broad Breasted Bronze turkey poults. Poultry Sci. 36: 124-128. Fitzsimmons.R. C , and P. E. Waibel, 1964. Determination of the limiting amino acids in corn-soybean oil meal diets for young turkeys. Poultry Sci. 43: 926-931. Klain, G. J., D. C. Hill and S. J. Slinger, 1954. Supplementation of poult diets with lysine. Poultry Sci. 33: 1280-1282. Murillo, M., and L. S. Jensen, 1974. Relationship of methionine level to dermatitis in turkey poults. Poultry Sci. 53: 1959. National Research Council, 1971. Nutrient requirements of domestic animals. Number 1. Nutrient requirements of poultry. National Academy of Sciences, Washington, D.C. Pepper, W. F., and S. J. Slinger, 1955. Value of supplementary methionine for turkey diets. Poultry Sci. 34: 957-962. Potter, L. M., A. T. Leighton, Jr. and C. E. Howes, 1971a. The effects of fish meal, methionine and different cereal grains in diets of young turkeys. Poultry Sci. 50: 1100-1108. Potter, L. M., and J. R. Shelton, 1974. Methionine and protein requirements of young turkeys. Poultry Sci. 53: 1967-1968. Potter, L. M., J. R. Shelton and L. G. Melton, 1971b. Effects of added fat, fish meal, methionine and a primary streptomyces fermentation product in diets of young turkeys. Poultry Sci. 50: 1620. Slinger, S. J., W. F. Pepper and I. R. Sibbald, 1962. Interrelationships between methionine, choline, sodium chloride and reserpine in growing turkeys. Poultry Sci. 41: 974-982. Snedecor, G. W., and W. G. Cochran, 1967. Statistical Methods. The Iowa State University Press, Ames, Iowa. Waibel, P. E., 1959. Methionine and lysine in rations for turkey poults under various dietary conditions. Poultry Sci. 38:712-721.
NOVEMBER 7-12, 1976. 27TH ANNUAL MEETING, AMERICAN ASSOCIATION FOR LABORATORY ANIMAL SCIENCE, HYATT REGENCY, HOUSTON, TEXAS
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This study was supported in part by a grant-in-aid from Abbott Laboratories, North Chicago, Illinois. The hydrolyzed animal and vegetable fat was supplied by Procter and Gamble Company, Cincinnati, Ohio. The DLmethionine was supplied by Degussa, Inc., New York, New York, and the L-lysine HC1 was supplied by Merck and Co., Rah way, New Jersey. Vitamins were supplied by Abbott Laboratories, North Chicago, Illinois; Agricultural Processing Corporation, Salem, Virginia; Hoffmann-LaRoche, Inc., Nutley, New Jersey; and Pfizer, Inc., New York, New York. The assistance of Mr. L. G. Melton, L. R. Barnett and J. W. Towe, Jr. in the care of the turkeys and collection of data is acknowledged.
1543