J. Appl. Poult. Res.
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J APPL POULT RES 2000. 9:375-383
© 2000 Poultry Science Association
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Research Reports

Comparison of Normal and High-Oil Corns for Turkeys

P. E. Waibel and J. A. Brannon

Department of Animal Science, University of Minnesota, 1364 Eckles Ave., St. Paul, MN 55108; Phone: (612) 624-7265; FAX: (612) 625-5789

P. B. Addis

Department of Food Science and Nutrition, University of Minnesota, 1364 Eckles Ave., St. Paul, MN 55108

Correspondence: J. A. Brannon, E-mail:brann001{at}tc.umn.edu

Normal (NC) and high-oil (HOC) corns were compared in isocaloric diets of growing turkeys during 6 to 21 wk of age. Body weight (BW) fell behind with HOC during 6 to 15 wk, possibly due to the higher animal fat levels with NC diets. At 21 wk BW of turkeys fed NC and HOC were similar. HOC resulted in reduced breast yield and abdominal fat (P<. 05), more linoleic acid in meat (P<. 01), and greater protection against oxidative rancidity during refrigerator storage (P=. 07).

Key Words: High-oil corn • meat stability • turkey






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