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Influence of Dietary Inclusion of Palm Kernel Cake on Haematology and Blood Chemistry of Turkeys

Christian Okechukwu Ezihe; Ferdinard Ojini Ehumu.

This work was designed to determine the influence of dietary inclusion of palm kernel cake on haematology and blood chemistry of turkeys. One hundred and twenty (120) poults were randomly assigned to four diets containing 0% (T1), 10% (T2), 20% (T3) and 30% (T4) palm kernel cake (PKC) respectively, in a completely randomized design. At the end of the research, blood samples were collected from two birds from each replication and analysed for haematological and blood chemistry parameters. Data were subjected to analysis of variance. There were non-significant differences (P > 0.05) in packed cell volume, haemoglobin concentration, red blood cell and white blood cell counts, aspartate amino transferase, alkaline amino transferase, total protein and albumin of the turkeys. However, there was significant difference (P < 0.05) in alkaline amino phosphatase of poults. PKC can be incorporated up to a level of 30% in diets of turkeys without deleterious effects.

Key words: Key words: Blood;Diets;Enzyme;Influence;Palm kernel;Poults

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