EVALUATION OF CARCASS PARAMETERS AND MEAT CHOLESTEROL OF EXOTIC TURKEY BIRDS FED DIETS OF VARYING ENERGY AND PROTEIN LEVELS

Abstract

A study to evaluate the carcass yield, organ yield, and meat cholesterol concentration of exotic turkey bird meat was carried out at the Turkey Unit of the Teaching and Research Farm located at Obafemi Awolowo University in Ile-Ife. One hundred and fourty-four 16-week-old exotic turkeys previously raised on phase feeding patterns from day-old to 16 weeks of age were randomly selected and assigned to six different diets in a 2 x 3 factorial arrangement. Diets formulated with 19%, 17%, and 15% crude protein levels were distributed to energy levels of 2900 kcal/kg and 3000 kcal/kg with six energy/protein (E/P) ratios of 152:1, 171:1, 193:1, 158:1, 176:1, and 200:1. Each treatment diet was replicated twice with twelve (12) birds per replicate. Body weight changes were recorded. Carcass and meat cholesterol evaluation was done at the 24th week of the trial. Live weight, dressed weight, dressing percentage, and drumstick were significantly (P > 0.05) influenced by diets. Energy*protein interaction (p<0.005) affected the dressed weight and drumstick percentage. Lungs and dressed gizzard expressed as percent of dressed weight were significantly (p<0.005) influenced by the dietary protein and energy, respectively. There were significant (P<0.05) effects of energy, protein, energy/protein ratio, and energy × protein interaction on the breast meat cholesterol (mg/100g). The study concludes that birds fed diets with a higher energy/protein ratio tend to have a higher rate of weight gain, while a low energy/protein ratio can limit weight gain and lead to higher cholesterol levels in turkey meat.