Performance characteristics and nutrient digestibility of Finisher turkeys fed diets containing malted sorghum sprout with varying combinations of additives.

Abstract

An experiment was conducted to determine the performance characteristics, nutrient digestibility and blood chemistry of Finishing (84-112d) turkeys fed diets containing 100 g/kg MSP supplemented with varying combinations of enzyme and yeast. A total of 100 day-old, British United Turkeys (BUT) turkeys were reared for 28days pre-experimental period. At 28d, birds were allotted to 5 dietary treatments. Experimental diets were formulated by supplementing 100 g/kg MSP with no enzyme nor yeast (Dietz 1), 200 mg/kg E + 200 mg/kg Y (Diet 2), 250 mg/kg E + 250 mg/kg Y (Diet 3), 300 mg/kg E + 300 mg/kg Y (Diet 4) and 350 mg/kg E + 350 mg/kg Y (Diet 5), respectively. Data obtained were subjected to ANOVA in a Completely Randomized Design (CRD) using SAS, Significant means were separated using Duncan's Multiple Range Test. The polynomial contrast (linear, quadratic) was applied to determine the effect of inclusion levels of varying mixtures of enzyme and yeast in the diet. Finishing turkeys fed basal diet supplemented with no additive (enzyme, yeast) had the least (P<0.05) live weight, weight gain, cost feed/kg diet and worst (P<0.05) feed conversion ratio. Finishing turkeys fed basal diet supplemented with 300 mg/kg each of E and Y had better (P<0.05) feed conversion ratio.Finishing turkeys fed basal diet supplemented with no additive (0 mg/kg of enzyme + yeast) had the least apparent dry matter, fat, crude fibre, NDF, ADF and NFE digestibility while turkeys fed basal diet supplemented with 300g/kg and 350g/kg recorded the highest of these Parameters. Furthermore, Supplementation of diets containing 100g/kg MSP with combinations of enzyme and yeast improved the growth performance, dry matter, fat, crude fibre, NDF, ADF, NFE digestibility. In conclusion, dietary supplementation of enzyme and yeast were able to eliminate the negative effects of deleterious factors contained in MSP by improving its utilization for good performances and digestibility.

Keywords: Turkeys, Malted Sorghum Sprout supplemented with combinations of enzyme and yeast.