Effect of Dietary Supplementation of L-Valine on Growth, Immunocompetence Traits, Carcass Quality and Meat Composition of Turkey Poults

Background: Valine is an important amino acid and its deficiency may result in reduced growth and immunity. However, studies in turkeys are limited. Hence a study was conducted to assess the effect of supplemental L-valine (L-val) on growth performance, immunocompetence traits, carcass quality and meat composition of turkey poults. Methods: Day old turkey poults (n= 96) were distributed into four dietary treatment groups:T1-basal diet, T2-T1+0.04% L-val, T3- T1+0.08% L-val , T4- T1+0.12% L-val, having three replicates of 8 birds each. Result: No significance difference observed in average weekly body weight (BW), body weight gain (BWG) and feed conversion ratio (FCR) of birds throughout experimental period except at 7th week where T2 and T3 poults had a significantly higher (P less than 0.05) BW, BWG and significantly better (P less than 0.05) FCR. HA titre was significantly higher (P less than 0.05) in T3. Per cent breast weight was significantly higher (P less than 0.05) in T3. Percent crude protein level in breast muscle of turkey poults was significantly higher (P less than 0.05) in T3. Thus, supplementation of L-val @ 0.08% in turkey poults resulted in significantly better humoral immune response, higher percent breast yield and higher percent crude protein in breast meat.