The response of growing native turkeys to different feed colours and forms

Abstract

SummaryA total number of 180 1-day old native turkey chicks were chosen in this study, for evaluating the impacts of using different attracting colours and forms of the offered feed on growth performance, carcass traits and some of health aspects, in a 3 × 2 factorial experimental design. The birds were allocated into three main groups according to feed colour (non-coloured, orange and green feeds), then each main group was divided to three subgroups corresponded to feed form (mash and crumbles feed) respectively. The obtained results indicated that feed colours and forms changed significantly the final body weight, body weight gain, feed conversion, gizzard percentage, meat juiciness, plumage conditions and mortality rate. However, there were no significant differences among the treatments in carcass traits, meat quality (percentages of heart, liver, abdominal fat colour, flavour and tenderness) and body temperature. Significant interactions of feed colours × forms groups were existed in most studied traits except in feed consumption, giblets, meat quality traits, plumage conditions and body temperature. Finally, considering the obtained results, it was observed that the native turkeys prefer green feed as crumbles over non-coloured or mash feed.Consequently, feeds for turkey chicks should be in green mash or crumbles during the growing period to maximize the profit. K E Y W O R D Scarcass traits, feed colour, feed form, growth performance, meat quality, turkey

Use of Feed Color and Odor as Attractive Tools for Managing Turkey Chicks at Early Feeding

“…Supplementing feeds with colors or/ and odors during the first days particularly promotes BWG leading to increasing the marketing BW. Different feed odors and colors can affect tactile and visual cues in birds, which can lead to modifications in feed intake and growth (Farghly and Mahrose, 2017). Birds have the ability to detect and respond adaptively to odors (Hagelin, 2007), where the odor can affect avian food choice in different ways and that might be the reason of increasing growth rate of turkeys fed green diet with molasses or fish odors in the current work.…”

“…Turkey birds exhibited short-term preferences for lighter colored feeds, at a free choice test (Chagneau et al, 2003). Color greatly affects the acceptability of the feed (Farghly and Mahrose, 2017). Farghly and Abou-kassem (2014) and Farghly and Mahrose (2017) found insignificant differences (P>0.05) in BW and BWG for all the feed color groups except at 14 and 16 weeks of age.…”

“…Applying feeding protocol in post-hatched turkey chicks should avoid any managerial problems and produce birds with maximum body weight and the best feed conversion ratio. The early life of growing turkeys is considered crucial and needs special care to get them off to a good start (Farghly and Mahrose, 2017). Turkey chicks during post-hatch period are slow in learning to eat because weakened vision, so, starvation or dehydration and subsequent reduction in growth and increased mortality can occur if they couldn't find the feed easily.…”

“…So, different trials have been made to overcome the adverse impacts arising from such problem on turkey chicks as well as the consequences on marketing performance. Early feed is desirable to enhance growth performance, productivity and development of the intestines and immune system (Jull-Madsen et al, 2004;Farghly and Abou-Kassem, 2014;Farghly and Mahrose, 2017;Farghly and Abdelfattah 2017) and improves the resistance of birds to pathogen agents (Uni and Ferket, 2004).…”

“…Also, it is possible, that some feed colors might be attractive tools to baby chicks, to recondite and find feed early and reduce the incidence of starve-out (Cooper, 1971;Weeks et al, 1997;Khosravinia, 2007;Lecuellea, et al, 2010). To maximize the profit of turkey projects, the offered feed should be in green color (Farghly and Mahrose, 2017). In ostrich, chicks are being attracted to bright green foliage and a secondary response apparently being taste (Cilliers and Angel, 1999).…”