ABSTRACT

Effect ofdifferent water additives on performance ofTurkey poults was evaluated in this study. The water additives used were honey, glucose, molasses, orange juice, and milk which were added in concentration of lOOml/litre, lOOg/litre, 100ml/litre,100ml/litre and lOOg/litre respectively. The experiment constituted six treatments namely treatment one (water only), two (water and honey), three (water and glucose), four (water and molasses), five (water and orange juice), six (water and milk). Ninety unsexed local day old Turkey poults (Meleagris gallopavo) were randomly assigned to these treatments having 15 birds in each. The treatments were replicated thrice with 5 birds per replicate in a Completely Randomized Design (CRD). The birds were fed with formulated turkey feed from day one; feed and water were provided ad libitum throughout the experiment which lastedfor 56 days. The final weights ofthe birds were significantly different among the treatments (P < 0.05), in average daily weight gain and average dailyfeed intake similar result was obtained. The FCR ofthe birds given treatment 1 is significantly the least and most efficient. There were no significant differences (P < 0.05) in the mortality ofbirds given the treatments with the exception oftreatment 6 which was higher. The dressed weight of birds given treatment 1(495.00g) and 4(492.00g) were not significantly different (P > 0.05) from each other but significantly different (P < 0.05) from others with treatment 2(299.00g) as the least. The breast cut part ofthe birds given treatment 4(27.60%) was significantly different (P < 0.05) from treatment 1(27.20°%). Whereas the thigh cut part ofbirds given treatment 6(15.38°%) was significantly different (P < 0.05) from others and treatment 2(13.37%) was the least. The drumstick of birds given treatment 1(15.55°%) was significantly different (P < 0.05)from others whereas there was no significant difference (P > 0.05) between wings of turkeys given treatment 1, 2, 4 and 5. For the organ proportion, There was no significant difference (P < 0.05) in birds given treatment 1, 2, 4, 5,and 6 but were significantly different (P > 0.05) from treatment 3. Significant differences (P < 0.05) existed in all the parameters of economics ofproduction with the exception ofcost offeed. The cost ofadditives given treatment 3(N5.13) was significantly different (P < 0.05) than others whereas that of treatment 1(N 0) had no cost. Revenue ofbirds given Treatments 1 and 6 were not significantly different (P >0.05)from each other whereas that oftreatment 1 was significantly different (P < 0.05) from others. Similarly in terms of cost per weight gain, gross margin/profit birds given treatment 1 and 6 were not significantly different (P > 0.05) from each other but significantly higher (P < 0.05) than others in terms of cost per weight gain. The protein content ofmeat of Turkey given treatment 6(76.85%) was significantly higher (P < 0.05) than othersfollowed by that of treatment 1(69.44°%). This result was similar with that .of ether extract. In the haematology ofthe birds there were significant difference (P < 0.05) in the values ofWBC, PCV and MCV. The Total Protein ofbirds given treatment 1, 2 and 6 were not significantly different (P > 0.05) from one another and treatment 2, 5 and 6 were not significantly differentfrom each other. Cholesterol of birds given treatment 4(93.17g/dl) was significantly different (P < 0.05) from others but treatment l(84.93g/dl) and 6(86.76g/dl) were not significantly different (P > 0.05)from each other. Therefore in turkey production 100ml inclusion ofmilk as water additive to ameliorate heat stress for better growth performance, economics ofproduction as well as blood status is recommended.