Metabolisable energy studies with Turkeys: Metabolisable energy of dietary ingredients

Abstract

Experiments have been performed to determine the metabolisable energy, content (ME) of a range of dietary ingredients for the young turkey. Determinations were carried out by a total collection procedure and test ingredients were substituted into a basal diet composed of commercially obtainable ingredients. Test ingredient ME values were obtained by regression analysis and extrapolation based on two levels of inclusion. For cereals and where possible for protein concentrates, inclusion levels of 20 and 40% were used. The ME values found with the turkey were generally similar to those found with the chick; however, values obtained with the turkey for more fibrous materials appeared to be substantially greater than have been found with the chick. A simultaneous comparison of the ME values obtained for samples of oats and maize with turkeys and chicks showed that the ME value to be assigned to oats was approximately 8% greater when determined with the turkey than when determined with the chick. Similar values for maize were obtained with the two species.