Effects Of Graded Levels Of Common Salt Applied Through Feed And Water On The Haematology And Serum Chemistry Of Turkey Poults:- Okebulu, Christian K.

ABSTARACT

 This study was conducted to evaluate the effect of graded levels of salt applied through feed and water. Ninety (90) day old turkey poults were used for the study. The design for the experiment was a Completely Randomized Design (CRD). Six diets were formulated with the inclusion of common salt at 0.5, 0.25, and 0.75 in Tl, T3 and T5 diet in feed while 0.5, 0.25, and 0.75 in T2, T4, and T6 in water. The experiment lasted for 8weeks. There were significant difference (P<0.05) in the Average daily weight and feed conversion ratio. The weight gain (T4) with 0.5 in water has the highest while Tl has the least. In the haematological parameter, the packed cell volume (PCV) and the Red blood cell (RBC) has the highest significant difference (P<0.05) than others which is Hemoglobin (Hb) and White blood cell (WBC). T5 and T6 recorded the highest RBC valves which suggest possible hemorrhage due to their high level of salt content while T2 and T5 showed the tendency of lowering the PVC. Serum biochemistry of turkey poults was affected by level and mode of dietary salt inclusion. Among the parameters studied, serum albumin content was not affected while others parameter Glucose, Urea, Creatinine, Total protein and Albumin showed high significant difference (P<0.05) in each parameter. It is recommended that farmers can apply salt at 0.50g in water for the good performance ofturkey poult.