Meal energy, content of proteins and their influence on turkey hens breeding properties

Abstract

Four groups, each containing 30 turkey hens (35 weeks old) – big white Johnson hybrids, were used for the research of the relation between raw proteins and metabolic energy in the meal, and their influence on the turkey hens’ breeding properties (egg-laying capacity, egg weight, fodder consumption on 1kg of eggs, egghatching capacity, and one-day-old turkey weight). The 2x2 schedule factorial of the procedure consisted of two levels of raw proteins (14 and 18%) and two levels of metabolic energy (9,66 and 13,86 MJ/kg of a meal). The best average results were found in the 3rd group fed with 18% of raw proteins and 9,66 MJ/kg of metabolic energy in the meal: egg-laying capacity (57,7%), egg weight (91,1g), fodder consumption on a kilo of egg-mass (4,9kg), egg-hatching capacity (80,5%) and one-day-old turkey weight (60,4g).