The Effect of the Energy Protein Ratio of the Diet, Strain, and Age at Slaughter on Performance and Carcass Quality of Turkey Broilers

Salmon, R. E.

doi:10.3382/ps.0620824

Cited by 15 publications

(12 citation statements)

References 6 publications

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“…Previous observations of decreased carcase meat yield of Small White turkeys in response to higher dietary E:P (Salmon, 1983) are supported by these findings. That trial did not show effects of changes in E:P on carcase finish, but in the present study not only carcase finish but also tissue fat content were influenced by dietary E:P. These factors should be considered 1 Low, medium and high nutrient densities represent approximately 0, 30 and 90 g added fat/kg diet.…”

Section: Discussionsupporting

confidence: 80%

Yield and composition of raw and cooked meat of small white turkeys as influenced by dietary nutrient density and energy to protein ratio

Salmon¹,

Stevens²

1989

British Poultry Science

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1. Raw and cooked meat yields and the dry matter and fat contents of meat samples were determined on 144 carcases of Small White turkeys fed on diets that varied in nutrient density (ND) and energy to protein ratio (E:P). 2. High ND diets increased body weights, eviscerated carcase weights, relative carcase yields and carcase skin yield, but not breast or total meat yields. 3. Feeding a low ND diet to 6 weeks followed by diets with progressively increasing ND yielded performance and carcases with qualities comparable to feeding diets of constant medium or high ND; consequently cost savings could be made. 4. Increasing E:Ps reduced body weights, eviscerated carcase weights and carcase yields. Breast and total meat yields from male but not female carcases, and skin yield of female but not male carcases decreased with higher E:Ps. 5. The fat contents of breast and thigh meat samples increased with ND. The fat content of breast but not thigh meat decreased with higher E:P. Dry matter contents of meat samples did not vary consistently with changes in fat content.

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Section: Discussionsupporting

confidence: 80%

Yield and composition of raw and cooked meat of small white turkeys as influenced by dietary nutrient density and energy to protein ratio

Salmon¹,

Stevens²

1989

British Poultry Science

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“…Hulan and Proudfoot (1981) also observed a higher finisher protein requirement for males than females, but the protein levels required for maximum growth at each stage in the present study were substantially higher than those reported to be optimal by Hulan and Proudfoot (1981). Optimal energy:protein ratios of 12.5 kcal (52.5 kj) true metabolizable energy (TME)/g protein in grower diets and 16.9 kcal (70.7 kj) TME/g protein (for males) in finisher diets in this study are similar in the early growing period but wider (i.e., lower in protein) during the finishing period in comparison with those reported earlier (Salmon 1983), although different time intervals reported for changes in dietary protein make exact comparison difficult. Auckland (1971) suggests that higher finisher protein levels than those employed in the present study might yield a further growth response.…”

Section: Discussionsupporting

confidence: 62%

“…However, the frequency of changes in dietary protein concentration had little or no influence on the performance of Large White turkeys (Salmon et al, 1982), and a three-stage system has been used successfully for rearing turkey broilers (Hulan and Proudfoot, 1981). Protein levels found optimal for turkey broilers by Hulan and Proudfoot (1981) were substantially lower than those reported by Salmon (1983) to give the most rapid growth. An experiment was therefore conducted to reevaluate the effects on performance and carcass quality of varying protein concentrations in grower and finisher diets in a three feed program for the production of turkey broilers.…”

Section: Introductionmentioning

confidence: 53%

“…Previous studies have shown that, in addition to effects on growth rate, dietary protein levels may affect fleshing scores and edible meat yields of turkey carcasses of both heavy (Salmon et al, 1982b) and light (Salmon, 1983) strains. The lesser magnitude of the effect in this study may be related to the short duration of feeding of the finisher diets.…”

Section: Discussionmentioning

confidence: 97%

“…Protein in excess of recommended levels has also been found to be necessary for early finishing of Small and Medium White turkeys (Auckland, 1971;Auckland and Uddle, 1972). Dietary protein concentrations below those required for maximum growth may also result in decreased edible meat yield from turkey carcasses of both Large and Small White strains (Salmon et al, 1982b;Salmon, 1983) as well as from growing chickens .…”

Section: Introductionmentioning

confidence: 97%

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Effect of Grower and Finisher Protein on Performance, Carcass Grade, and Meat Yield of Turkey Broilers

Salmon¹

1984

Poultry Science

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Three grower diets, varying in protein content from 220 to 255 g/kg, and three finisher diets, ranging from 162 to 197 g protein/kg, were fed to turkeys of a Small White strain in a factorial experiment involving 794 poults.Weight gains from 28 to 70 days increased linearly with increasing grower protein level, and the differences were maintained until final weighing at 91 days. Weight gains and feed efficiencies from 70 to 91 days increased with increased finisher protein, although weight gains of females increased less rapidly than those of males when protein exceeded 182 g/kg.Carcass fat and fleshing scores increased with higher finisher protein. Meat yield tended to increase and bone yield decreased, relative to eviscerated carcass weight, with higher finisher protein.Higher carcass fat scores for females over males were associated with increased total skin and abdominal fat yields. Females scored higher for fleshing but did not differ from males in meat yield and yielded less total bone.Protein requirement for optimal weight gain of turkey broilers of the Hybrid 1000 strain from 28 to 70 days of age was at least 255 g/kg with diets of 3.20 Meal (13.9 MJ) true metabolizable energy (TME)/kg. Males required 197 g and females at least 182 g protein/kg with 3.33 Meal (13.9 MJ) TME/kg from 70 to 91 days. Feeding programs incorporating less dietary protein may adversely affect carcass quality, growth, and feed efficiency. (

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Factors affecting breast meat yield in turkeys

Case

Miller

Wood

2010

World's Poultry Science Journal

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The Effect of the Energy Protein Ratio of the Diet, Strain, and Age at Slaughter on Performance and Carcass Quality of Turkey Broilers

Cited by 15 publications

References 6 publications

Yield and composition of raw and cooked meat of small white turkeys as influenced by dietary nutrient density and energy to protein ratio

Yield and composition of raw and cooked meat of small white turkeys as influenced by dietary nutrient density and energy to protein ratio

Effect of Grower and Finisher Protein on Performance, Carcass Grade, and Meat Yield of Turkey Broilers

Factors affecting breast meat yield in turkeys

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