Influence of supplemental L-arginine on growth and carcass performance of turkeys

摘要

In a feeding trial with Large White turkeys the effect of L-arginine supplementation on growth, feed conversion, carcass composition and sensory characteristics of breast meat was investigated. To each of the 3 treatment groups were assigned 4 pensof 5 poults each. Phase 1 diets containing 27% protein were fed from days 1-28, phase 2 diets containing 26% protein from days 29-56 and phase 3 diets containing 21% protein from days 57-78 of age. Additions of L-arginine 0 (FG1), 0.2 (FG2) and 0.4% (FG3) were evaluated. The phase 1, 2 and 3 diets of FG1 were formulated to provide 1.73, 1.48 and 1.24% arginine. To the phase diets of FG1 were added 0.2% L-arginine for FG2 and 0.4% L-arginine for FG3. At the start of the growing period of poults was 58 gand at the end (day 78) 7.58 (FG1), 7.35 (FG2) and 7.06 kg (FG3). Increasing L-arginine decreased weight gain. Feed consumption per kg gain was, for FG1, FG2 and FG3, 2.15, 2.28 and 2.19 kg and the carcass dressing percentage (carcass weight without giblets as a percentage of body weight prior to slaughter) 86.1, 86.5 and 87.0%, respectively. The highest L-arginine level gave less meat juiciness but did not affect tenderness and taste of breast meat. The results of this study suggest that, under normalfeeding conditions up to 11 weeks, supplementary L-arginine has no effect on growth performance, but improves breast meat yield.