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Whole grain in turkey nutrition. Part 2: Production results in different feeding systems

Published online by Cambridge University Press:  31 August 2016

J. JANKOWSKI ,
Z. ZDUNCZYK  and
J. JUSKIEWICZ
J. JANKOWSKI
Affiliation:
Department of Poultry Science, University of Warmia and Mazury, Oczapowskiego 5, 10-718 Olsztyn, Poland
Z. ZDUNCZYK
Affiliation:
Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
J. JUSKIEWICZ*
Affiliation:
Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, 10-748 Olsztyn, Poland
*
Corresponding author: [email protected]
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Abstract

This review article discusses the production results of experiments performed on turkeys, where WG, mainly whole wheat (WW), was incorporated into diets with the use of different methods: i) pre-pelleting inclusion of WG, ii) post-pelleting inclusion of WG with dilution of the daily diet, iii) post-pelleting inclusion of whole grain without dilution of the daily diet and iv) free-choice feeding. The latest experiments conducted between 2012 and 2013 on turkeys fed WW indicated that: (1) pre-pelleting inclusion of 20% WW had no effect on the body weight (BW) of turkeys or feed conversion ratio (FCR), (2) moderate (up to 20% on average) dilution of standard turkey diets with WW had no effect on the final BW of birds or muscle yield, and improved feed utilisation, in particular when WW was fed instead of ground or pelleted grain, (3) post-pelleting inclusion of WG in diets supplemented with protein-mineral-vitamin concentrate allowed to increase the amount of WW up to 25 and 30% in the daily ration in feeding periods of 4-8 and 9-12 weeks, respectively. However, in free-choice feeding, WW can result in poorer growth performance of turkeys due to an inadequate total protein intake.

Keywords

whole graingrowth performancefeeding systemturkey
Type
Reviews
Information
World's Poultry Science Journal , Volume 72 , Issue 3 , September 2016 , pp. 563 - 572
Copyright
Copyright © World's Poultry Science Association 2016 

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