Portal de Periódicos da CAPES

Effects of dietary calcium content and vitamin D source on skeletal properties in growing turkeys

2011; Taylor & Francis; Volume: 52; Issue: 6 Linguagem: Inglês

10.1080/00071668.2011.631984

1466-1799

Marcin R. Tatara, Witold Krupski, Marek Jankowski, Zenon Zduńczyk, J. Jankowski, T. Studziński,

Rabbits: Nutrition, Reproduction, Health

1. The aim of the study was to investigate the effects of feeding fast growing turkeys with differentiated dietary calcium (Ca) content, and the partial replacement of vitamin D(3) in the feed with 25-hydroxycholecalciferol (25(OH)D(3)), on skeletal properties. 2. One-day-old Big-6 male turkeys (n = 1008) were randomly divided into 4 groups, and two subgroups were created within each group. The groups were differentiated with 4 levels of Ca provision in the feed, namely 85% of the National Research Council (NRC) recommendation (Group Ca(1)); 95% as above (Group Ca(2)); 105% as above (Group Ca(3)); and 115% as above (Group Ca(4)). The first subgroup received the recommended dosage of cholecalciferol (vitamin D(3) subgroup) in the feed, while in the second subgroup (Hy-D subgroup), half of the dosage of cholecalciferol was replaced with 25(OH)D(3). At the ages of 4, 8, 12 and 20 weeks, 7 turkeys from each subgroup were randomly selected and killed to obtain the right tibia for densitometric, geometric and mechanical analyses. 3. This study showed advantageous effects of increased calcium supply in the diet on skeletal system properties, that were increased and produced the most desirable traits in turkeys receiving 95%, 105% and 115% of the NRC calcium recommendation. Benefits resulting from administration of 25(OH)D(3) in the diet were also obtained in the skeletal formation of turkeys, and the most advantageous effects were present in the group receiving 105% of recommended dietary Ca. 4. Effects on the metabolic response of the skeleton of turkeys to manipulation of dietary calcium content and vitamin D(3) source were the most evident in the groups between 4 and 12 weeks of life, and demonstrated a limited ability to induce a positive influence on bone properties at advanced stages of the production cycle by alteration of these dietary factors.