ABSTRACT

 This research was conducted to evaluate the performance of turkey poults as influenced by graded levels of common salt applied through feed and water. The different levels and mode of application of dietary salt were in feed and water at 0.25%, 0.5% and 0.75% respectively. A total of 90 turkey poults used in this study were randomly assigned to the six treatment diets. Each treatment was replicated 3 times with 5 poults per replicate giving 15 poults per treatment in a completely randomized design (CRD) and the feeding trial lasted for 8 weeks. The parameters of interest were growth parameters, carcass characteristics, internal organ proportion and nutrient composition of turkeys fed the treatment diets. The result of this study has shown that different levels and modes of application of dietary salt had significant effects (P< 0.05) on the dry matter, crude protein, ether extract, ash, energy value and nitrogen free extract. Tq performed least in crude protein, ether extract, ash, and gross energy. T3 and T4 recorded comparatively lower dry mater but was highest in crude protein, gross energy, ether extract and ash content of the carcass obtained during the proximate analysis. There was no significant differences (P>0.05) among the internal organs except liver which was significantly different (P<0.05) from one another. T2 and T5 obtained comparatively higher percentages in liver weight, whereas, T3 containing 0.5% salt in feed and Te containing 0.75% salt in water gave least . There was no significant differences (p>0.05) among the carcass cut parts except the dressed weight and drum stick which were significantly different (P< 0.05) from one another. Ti and T2 recorded highest percentages in dressed weight, whereas, Te containing 0.75% salt in water performed least in this regard. T5 (0.75%) salt in feed was moderate. There was no significant difference (P>0.05) in the daily feed intake but significant differences (P<0.05) existed in the daily weight gain and Feed Conversion Ratio (FCR). T$ containing 0.5% salt in water recorded the highest weight gain and FCR; whereas, Ti was least in both. In conclusion, 0.5% salt inclusion in water, which gave the best performance could be recommended to farmers for better productivity