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TYPE
Original Research
PAGE NO.
128-137
DOI
OPEN ACCESS
SUBMITED
24 October 2024
ACCEPTED
26 December 2024
PUBLISHED
30 January 2025
VOLUME
Vol.05 Issue01 2025
COPYRIGHT
© 2025 Original content from this work may be used under the terms
of the creative commons attributes 4.0 License.
The Use of a Vitamin B
Preparation in The Diet of
Turkeys and Its Effect on
Their Growth and
Development and The
Biochemical Composition
of Blood and The
Biological Value of Meat
Kuatbekova R.A.
Professor, doctor of medical Sciences, Университет дружбы народов
имени академика А.Куатбекова, Kazakhstan
Ismailkhodjaev B. Sh
"Tashkent Institute of Irrigation and Agricultural Mechanization
Engineers" National Research University, Doctor of Biological Sciences,
Professor, Department “Ecology and Water Resources Management”,
100000, Tashkent, Qori Niyoziy. 39, Uzbekistan
Kholmurzaeva B.A.
Peoples' Friendship University named after academician A. Kuatbekov,
Candidate of Biological Sciences, Professor, Department of “Chemistry
and Biology”, 100067, Shymkent, Tole bi st.
32, Kazakhstan
Eskaraev N. M.
Central Asian Innovation University, Department of Chemistry, Biology-
Ecology, Candidate of Biological Sciences, Associate Professor. Shymkent,
Kazakhstan
Махатова А.И
Peoples' Friendship University named after academician A. Kuatbekov,
dotsent
Department of “Chemistry and Biology”, 100067, Shymkent, Tole
bi st. 32, Kazakhstan
Nasibov B.R
“
Tashkent Institute of Irrigation and Agricultural Mechanization
Engineers” National Research University, Tashkent, 100000, Uzbekistan
Abstract:
The article discusses the effect of adding
riboflavin to the diet of turkeys on their biological and
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economic indicators. The use of a yeast-based
riboflavin preparation has shown a significant
improvement in the growth and development of
turkeys, expressed in an increase in the biological value
of proteins, an improvement in the biochemical
composition of the liver, an increase in live weight,
growth rate and meat yield, as well as a decrease in
feed consumption. Studies have shown that
Rhodotorula glutinis yeast is a highly effective source
of riboflavin. The optimal dosage of 4 mg per 1 kg of
feed has a positive effect on the metabolism and
development of poultry. Production tests have
confirmed that the use of riboflavin in the diet of
turkeys increases live weight by 8.5%, survivability by
4.0%, average daily gain by 8.5%, and slaughter yield
by 6%.
Keywords:
Vitamin B, riboflavin, turkeys, growth,
development, meat quality, feed efficiency, yeast,
nutrient medium, tryptophan, oxyproline, grape must,
biochemical composition except.
Introduction:
The growth and development of meat
turkeys play an important role in agriculture. Adding
nutrients such as vitamin B to the diet of turkeys plays
an important role in improving their growth and
increasing resistance to diseases [1-3]. The purpose of
this article is to study the effect of adding vitamin B (in
particular, riboflavin) to the diet of turkeys on their
growth, development and economic indicators.
According to research results, the use of yeast
producing riboflavin (vitamin B2) gives positive results
in the growth and development of turkeys. In recent
years, the use of vitamin preparations produced by the
chemical and microbiological industries has become
increasingly widespread in animal husbandry [4-7].
Increasing the nutritional value of feed, adding vitamin
preparations to them helps to increase the production
of basic livestock and poultry products (meat, milk,
butter, eggs) and reduce their cost [8-11].
The source of vitamins in poultry farming is natural
feed, processed products, complex feed vitamin
concentrates and industrially produced synthetic
preparations [12-14]. The most important complex
vitamin concentrates used in poultry diets include
naturally dried grass meal, feed yeast and feed
concentrates of microbiological synthesis [15-16].
Many researchers have found that vitamins and
microelements play a major role in the vital activity of
the animal organism [17-19]. In this case,
gastrointestinal, skin diseases, leg paralysis and other
problems are observed [20-22]. But among all
physiological groups of microorganisms, yeast was
valued not only as a high-quality protein feed, but also
as vitamin preparations that can ensure the normal
development of animals and poultry, increase
productivity and protect them from many diseases [22-
25].
METHOD
The study involved turkey poults, divided into several
experimental groups. The control group was provided
with a standard diet, while the experimental groups had
a yeast-based riboflavin preparation added to their diet
in various doses. During the study, the growth rate of
the turkey poults, the survival rate, the average daily
weight gain, and meat quality were recorded. The
content of biochemical substances in blood, meat, and
liver, as well as the content of tryptophan and
hydroxyproline, were analyzed. Various types of yeast
were used to obtain the yeast-based riboflavin
preparation: Rhodotorula glutinis, Brettanomyces vini,
and Saccharomyces vini. Different media were used for
yeast cultivation, from grape must to a simple medium
“bard + salts + water”. Optimal conditions for yeast
growth and riboflavin production: temperature 28±2°C,
pH 4.5-5.0, shaking at 200 rpm, a medium-to-flask
volume ratio of 1:7.5. The most active riboflavin
producer was found to be the yeast Rhodotorula
glutinis. For yeast cultivation in laboratory and semi-
production conditions, the following parameters were
established: temperature 28-30°C, pH 4.5-5.0, aeration
1.2-1.3 L/L/min, mixing 220-300 rpm, and cultivation
time 72-80 hours. During the experiments, turkey poults
were fed a diet supplemented with 4 mg/kg of
riboflavin. The subjects of our research were yeasts:
Rhodotorula
glutinis,
Brettanomyces
vini,
Saccharomyces vini, obtained by us from the Institute of
Microbiology of the Academy of Sciences of the
Republic of Uzbekistan.
In laboratory conditions, yeast was cultivated on a
shaker at 180-200 rpm in 750 ml Erlenmeyer flasks with
100 and 300 ml of medium at a temperature of 28-30°C.
The pH of the initial nutrient medium did not exceed
4.5-5.0. To achieve maximum accumulation of biomass
and vitamin, the following nutrient media were used:
Grape must, Reader’s medium. K₂SO₄
- 0.2 g,
(NH₄)₂HPO₄
-
0.2 g, (NH₄)H₂PO₄
-
2.0 g, MgSO₄
- 0.1 g,
CaCl₂
- 0.1 g, yeast autolysate - 10 ml, tap water - 1 L,
medium pH 5.0-5.5. Sterilization at 0.5 atm. for 10 min.
We conducted studies on the cultivation of Rhodotorula
glutinis, Brettanomyces vini, and Saccharomyces vini
yeasts on hydrolysate, which is a waste product from
the Yangiyul Biochemical Plant.
In order to obtain a sufficient amount of biomass and,
consequently, a preparation of vitamin B2, for its use in
poultry farming, we carried out the cultivation of yeast
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in semi-production conditions in 5-, 30-, and 100-liter
fermenters with a working volume of nutrient medium
of 3, 18, and 50 liters, respectively. We studied the
growth rate of the culture and the dynamics of
accumulation of vitamin B2 (riboflavin) in biomass and
culture fluid. The microbial preparation (vitamin B2)
obtained by us in semi-production conditions from
yeast was used as a vitamin supplement in the diet of
turkey poults. The studies were conducted at the
turkey farm of the experimental base “Krasny
Vodopad” of the UzRIAS
. For the experiments, 150
turkey poults, averaging 70 g each, at 5 days of age
were taken. The turkey poults were kept for 30 days in
cage facilities, where a temperature of 30-33°C was
constantly maintained, then they were transferred to
acclimatizers, where they were kept until 95 days of
age. The turkey poults were divided into five groups,
with 30 poults in each group. The birds were fed with
compound feed, balanced in terms of metabolizable
energy, protein, minerals, and vitamins, recommended
by VNIITIP and the Department of Poultry Science of
TSAA.
The housing conditions complied with zootechnical
standards and were the same for all groups. During the
biological experiment, the weight of the turkey poults
was determined by individual weighing at 30-60-90
days of age, as well as the preservation of the livestock.
Daily records of feed intake were kept. Mathematical
processing was carried out according to Plokhinsky.
RESULTS AND DISCUSSION
The obtained results showed that the inclusion of a
yeast-based riboflavin preparation in the diet of turkey
poults has a significant effect on their growth and
development. In particular, the following positive
results were noted in the groups that received the
riboflavin preparation: Changes in meat composition:
A slight decrease in fat content in the meat was noted,
as well as an increase in protein and water content. It
was also found that the experimental groups had
higher levels of calories, calcium, and phosphorus than
the control group. Biological value of proteins: In the
groups that received the riboflavin preparation, the
biological value of proteins increased, the tryptophan
content increased, and the hydroxyproline content
decreased. This, in turn, improved the quality of the
proteins. Changes in the liver: Under the influence of
the preparation, an increase in the content of vitamins
A and B2 in the liver was observed, as well as
phosphonucleic acids, such as RNA and DNA. General
indicators: In the groups that received the preparation,
the live weight of the turkey poults increased by 8.5%,
survival rate by 4.0%, average daily gain by 8.5%, and
meat yield by 6%. Feed costs decreased by 12.4% per 1
kg of gain. Economic calculations showed that a profit
of 0.99 rubles per head and an annual income of 140
thousand rubles could be obtained.
In Uzbekistan, compound feeds enriched with
microelements, vitamins, and amino acids are usually
used for raising chickens. Nevertheless, feed costs per 1
kg of live weight gain remain high in many farms in the
republic. The use of various microbial metabolites in the
feeding of farm animals reduces feed costs, accelerates
animal growth, and also reduces morbidity and
mortality of young animals by 2-3 times. In this
connection, the task of our further research was to
study the stimulating effect of the microbial preparation
(B2) obtained from yeast at the Institute of Microbiology
of the Academy of Sciences of the Republic of
Uzbekistan on the growth, development, and
preservation of turkey poults, as well as their influence
on some biochemical indicators of blood, liver, and
meat quality.
Microbiological preparations contain a complex of
biologically active substances (B vitamins, amino acids,
antibiotics, enzymes, lipids, etc.). In this regard, it
became necessary to establish the optimal doses of the
preparation (B2) in the diet of turkey poults, depending
on the content of biologically active substances. We
studied the effect of riboflavin preparation, obtained by
microbiological synthesis from local yeast strains, on the
growth and development of turkey poults. We used
Uzbek bronze turkey poults for our studies, which were
selected and raised in the poultry department of the
Institute of Animal Husbandry of the Ministry of
Agriculture of the Republic of Uzbekistan. For the
experiments, 50 turkey poults were taken in each group
at five days of age (the average live weight of the poults
was 70 g). The experiment lasted for three months (from
May to August). The poults up to the age of one month
were kept in KBE-1 cage batteries, in which the air
temperature
was
maintained
according
to
recommended standards. Then they were transferred
to acclimatizers, where they were kept until 95 days of
age. The turkey poults were divided into five groups,
with 30 poults in each group. The birds were fed with
compound feed, balanced in terms of metabolizable
energy, protein, minerals, and vitamins, recommended
by VNIITIP and the Department of Poultry Science of
TSAA. The experiments on the use of the B preparation
in the diet of turkey poults were carried out according
to the scheme (see the chapter “Objects and Methods
of Research”). According to the experimental scheme,
the control group of turkey poults was kept only on a
farm diet without any additional additives (basic diet).
The diet of the second and third groups of turkey poults
was supplemented with riboflavin obtained at the
Institute of Microbiology of the Academy of Sciences of
the Republic of Uzbekistan at the rate of 4 and 6 mg per
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1 kg of feed. The turkey poults of the fourth and fifth
groups were fed riboflavin, obtained chemically, also
at the rate of 4 and 6 mg per 1 kg of feed.
The highest live weight and average daily gain of this
live weight were in the second experimental group,
8.6% higher than in the control, in which the poults
received 4 mg of the preparation (Bp) obtained from
yeast. The lowest live weight and average daily gain of
live weight were in the group receiving 6 mg of
riboflavin.
Table 1.
Changes in the composition of the diet of turkey poults depending on age
Component
Age, days
May
-60
60-90
Corn
38,5
35
Barley
0
3
Wheat
20
30,5
Millet
10
-
Bran
-
5
Cottonseed meal
-
6,3
Sunflower meal
11,5
-
Fish meal
9,5
9,7
Meat and bone meal
2
3
Yeast
6
6
Defluorinated phosphate
1
-
Limestone
1,5
1,5
Total
100
100
Crude protein, %
22,2
22
Metabolizable energy, kcal
301
290
Table 2.
Standards for the Introduction of Vitamins, Micro- and Macroelements, Antibiotics, and Amino
Acids into the Diet of Turkey Poults
Additive
Unit of Measure
Start (g/ton)
Growth
(g/ton)
Vitamins
Vitamin A
g/ton
20-Oct
20-Oct
Vitamin B2 (microbiological)
g/ton
3
56
Vitamin B12 (microbiological)
g/ton
3
96
Vitamin B3
g/ton
10
10
Microelements
Copper (Cu)
g/ton
10
10
Cobalt (Co)
g/ton
8
8
Manganese (Mn)
g/ton
5
5
Zinc (Zn)
g/ton
5
5
Iron (Fe)
g/ton
100
100
Macroelements
Calcium (Ca)
%
1.3
0.8
Phosphorus (P)
%
1.8
1.1
Sodium (Na)
%
0.3
Antibiotics
Biovit
g/ton
80
125
Bacilichin
g/ton
30-13
Amino Acids
Lysine
%
1.2
1.1
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Methionine-Cystine
%
0.76
Methionine
g/ton
200
900
At the end of the experiment, to study the meat
qualities of 3-month-old turkey poults, as well as to
examine the internal organs of young birds from
different groups, a control slaughter was performed
with anatomical carcass dissection (3 heads from each
group). The results of the carcass dissection are
presented in Table 4, which shows that the highest live
weight before slaughter and a slightly higher muscle
yield were in the second group of turkey poults, whose
diet included the B preparation (4 mg per 1 kg of feed).
Increasing the dose of the preparation, as well as
chemical riboflavin, reduces the carcass weight.
Table 3.
Influence of Vitamin B and Other Additives on the Growth and Development of Turkey
Poults
Groups
I-Month
II-Month
Heads
Опредняяживая
масса, Г, М±m
Р
Heads
Average Live
Weight (g)
M±m
Р
I-Control
26
325 ± 23.1
0.95
24
1195± 73,3
0.95
II-
Experimental
28
428 ± 30.0
0.95
27
1382± 47,6
0.95
III-
Experimental
27
407 ± 16.6
0.99
26
1261± 77,2
0.95
IV-
Experimental
27
400 ± 29.2
0.95
26
1251± 56,1
0.95
V-
Experimental
26
360 ± 27.2
0.95
24
1200± 62,0
0.95
Groups
III-
Month
Heads
Average Live
Weight (g)
M±m
Р
Live weight
% control
group
Average
daily gain,
g
Preservation
%
I-Control
26
2784 ± 169.4
0.95
24
100
76,6
II-
Experimental
28
3026 ± 83.5
0.95
27
108,7
90,0
III-
Experimental
27
2933 ± 104.9
0.95
26
105,3
86,6
IV-
Experimental
27
2908 ± 120.4
0.95
26
104,4
86,6
V-
Experimental
26
2800 ± 107.5
0.95
24
100,6
80,0
Table 4.
Results of control slaughter of young animals, g
Показатель
Control group
Experienced groups
I
II
III
IV
V
Live weight before
slaughter
2766,6
3000
2933,3
2900
2800
Live weight without
blood, feathers and
down
2433,3
2733
2633,3
2566,6
2466,6
Head
92,6
96,6
93,3
89
86,3
Legs
112,3
125,3
117,3
115,3
111,6
Heart
11,7
14
12,7
12,9
12,4
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Lungs and trachea
19,7
20,6
20,4
20,1
19,3
Liver
57,3
65,6
61,3
65
62,3
Kidneys
17
20,7
18,6
15,9
13
Spleen
2,5
3,3
3,7
2,6
2,6
Gizzard with contents
101,3
128,6
109,3
103,3
105,6
Gizzard without
contents
64,3
75
66,3
75
65
Glandular stomach
10,3
10,6
9,2
10,3
9,8
Intestines
122,3
145,6
122,6
131,6
140
Crop with contents
32
97,3
86,3
46,3
40
Average carcass
weight
1800
2118
1991
1960
1875
Slaughter yield, %
65
70,6
67,2
67,6
66,9
Table 4 shows that the pre-slaughter weight and
slaughter yield of meat in the P experimental group
exceed those in the other groups. Feed consumption per
1 head of turkeys per day showed the following results
(1,2,3-graph)
1-graph
Feed consumption per 1 head per day (kg).
2-graph.
Feed consumption per 1 kg of livestock kg
I-Control
II-Experimental
III- Experimental
IV- Experimental
V- Experimental
44.3
40.9
41.4
42.4
43.7
90.4
84
85.9
86.6
88.7
158.8
153.5
154.1
156.2
157.5
Feed consumption per head per day (kg)
1 month
2 month
3month
2.6
2.7
2.8
2.9
3
3.1
3.2
3.3
3.4
I-Control
II-Experimental
III-
Experimental
IV-
Experimental
V- Experimental
Feed consumption per 1 kg of livestock kg
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3-graph,
% to control
In three-month-old turkey poults, feed consumption
per 1 kg of gain in the second experimental group was
lower compared to the control and other experimental
groups by 12.7%, 9.1%, 6.1%, and 2.4%, respectively.
Studying the influence of vitamins on the
morphological and biochemical composition of the
blood of turkey poults is of great importance for
understanding the processes of growth and
development of birds, as well as for improving
productivity in agriculture. Vitamins and minerals play
a key role in metabolic processes and the functioning
of the bird’s div. One of the important components
of the biochemical composition of blood is protein.
Proteins perform vital functions in the div, including
participation in metabolic processes, maintaining the
structure of cells and tissues, as well as in immune
defense. Studies, such as the works of Rynch et al, E.C.
Savron et al., P.E. Ladan et al., and others, show that
the protein content in the blood of birds is related to
their productivity and physiological state. For example,
Galperi et al. found that chickens with increased serum
protein levels at an early age show improved meat
precocity and egg-laying rates.
In addition, mineral substances, especially calcium and
phosphorus, are necessary for the normal functioning
of a bird. A deficiency of these elements in the diet can
significantly affect growth, development, and blood
composition. Studies by Klier, Piescak, Babicheva, and
other scientists confirm the importance of calcium and
phosphorus for normal metabolism and the
development of the skeletal system. The process of
mineral metabolism in the bird’s div affects the
biochemical composition of the blood. For example,
studies conducted on 95-day-old turkey poults showed
that the level of hemoglobin in the blood depended on
the diet. A low hemoglobin content is associated with a
deficiency of proteins and vitamins in the diet. During
the experiment, in the group of turkey poults that
received vitamin and mineral supplements, the
hemoglobin level increased by 6%, and the number of
erythrocytes and leukocytes also increased. The use of
riboflavin obtained by microbiological synthesis also
affected the biochemical composition of the blood. The
levels of calcium and phosphorus in the blood increased
by 3% and 4%, respectively, and the amount of total
protein increased slightly. An increase in the content of
vitamins A and B in the blood by 6 and 2 µg% was also
noted. Thus, the biochemical composition of the blood
of turkey poults is influenced by various factors,
including diet, vitamin, and mineral supplements. These
changes, in turn, affect the growth, development, and
productivity of the bird.
5-таблица.
Биохимический состав крови индюшат
Indicator
Группы
Контрол
Опытная
Control I
Experimental
II
Experimental
III
Experimental
IV
Experimental
V
Hemoglobin, g%
9,8
10,4
10
10,2
10,1
Leukocytes
(thousand/mm3)
3000
4200
3900
3800
3500
Erythrocytes
(million/mm3)
1,94
2,38
2,16
2,11
2,05
80
85
90
95
100
I-Control
II-Experimental
III- Experimental
IV- Experimental
V- Experimental
100
87.3
90.9
93.9
97.6
% к контролю
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Total protein, g%
5,23
6,18
5,24
5,45
5,23
Calcium, mg%
14
17
14
16
15
Phosphorus, mg%
16,8
20,8
20,1
18,8
18,6
Vitamin A, mcg%
23
25
25
25
25
Vitamin B2, mcg%
3,4
5,3
4,4
4,1
4,2
Group I stands out in most indicators: a higher level of
hemoglobin, leukocytes, erythrocytes, total protein,
phosphorus, and vitamin B2, which may indicate a
specific effect on this group. Perhaps this group was
affected by substances or conditions that promote
hematopoiesis, activation of the immune system, and
improved metabolism. Group II stands out for the
maximum value of calcium level. Groups III and IV have
indicators that are closer to the control values than
those of groups I and II. Turkey meat is distinguished
by its high nutritional qualities, combining low fat
content (1.5-9%) and high protein content. However,
with age, the fat content of the meat increases, while
the protein content decreases. To improve the quality
of meat, in particular to control its chemical
composition, the effect of various additives, including
vitamin B, is being studied. Studies show that vitamin
B, along with antibiotics and enzymes, can alter the
content of fat, water, ash, protein, calcium, and
phosphorus in turkey meat. In the control group, the
content of water, protein, and ash in the meat
decreased slightly, but the fat content increased from
1.24% to 2.15%. In experimental group II, an increase in
the caloric content of the meat from 141.3% to 148.1%
was observed. The content of calcium and phosphorus
in the meat of turkey poults in experimental group II was
higher than in the control group. This contributed to the
normal growth, development, and increase in live
weight of the turkey poults.
The nutritional value of meat is primarily determined by
the content of complete and incomplete proteins.
Sarcoplasmic and myofibrillar proteins are complete
and easily digestible, since they contain all the essential
amino acids necessary for humans. To assess the
nutritional value of meat, it is necessary to take into
account not only its morphological and chemical
composition, but also the ratio of complete and
incomplete proteins. The biological completeness of
meat is determined by the content of tryptophan and
hydroxyproline.
The
ratio
of
tryptophan
to
hydroxyproline content (T/O coefficient) serves as an
indicator of meat quality: the higher the coefficient, the
higher the quality.
6-table.
The effect of the drug B2 on the content of tryptophan and oxyproline in the muscle tissue of
turkeys, mg
%
Index
Control
I
II
III
IV
Tryptophan (mg%)
408,04
416,14
400,51
377,19
402,57
Hydroxyproline (mg%)
69,96
67,62
66,52
62,29
69,65
Tryptophan to hydroxyproline
ratio (T/O)
5,83
6,15
6,02
6,06
5,86
The results presented in Table 6 show that the turkeys
that received the vitamin B2 preparation at a dosage of
4 mg per 1 kg of feed had an increased biological value
of proteins compared to the control group. In the other
experimental groups, an increase in the T/O
(tryptophan/hydroxyproline) coefficient was also
observed, significantly exceeding the control value.
These data indicate that adding the microbial
preparation of riboflavin (vitamin B2) to the diet
increases the biological value of protein in turkey
meat.
CONCLUSION
The study showed that the most active riboflavin
producer was the yeast Rhodotorula glutinis, which
synthesizes endogenous riboflavin from 80 to 120 µg/g
of dry substrate, and exogenous riboflavin from 5.6 to
11.0 µg/ml of medium.
The effectiveness of the yeast riboflavin preparation (B₂)
as a vitamin supplement in the diet of turkey poults was
studied. In particular, a positive effect of the feed
riboflavin preparation at a rate of 4 mg per 1 kg of feed
was established, mainly on protein and vitamin
metabolism, as well as on the function of hematopoietic
organs, growth, and development.
It has been practically confirmed that the use of
microbial riboflavin preparation as a biological stimulant
increases the live weight of turkey poults by 8.5%,
survival rate by 4.0%, and average daily gain by 8.5%,
and slaughter yield by 6%, as well as reduces feed costs
per 1 kg of gain by 12.4%.
European International Journal of Multidisciplinary Research
and Management Studies
136
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European International Journal of Multidisciplinary Research and Management Studies
When using riboflavin preparation (B₂) in production
conditions for 3 months of feeding turkey poults (at 4
mg per 1 kg of feed), a profit per head was obtained.
Thus, the inclusion of a yeast-based riboflavin
preparation in the diet of turkey poults has a positive
effect on their growth and development. The
preparation increases the biological value of proteins,
improves the biochemical composition of the liver,
increases live weight, growth rate, and meat yield,
while reducing feed consumption. The results of this
study show that the use of riboflavin preparations in
the diet of turkey poults is a promising approach for
optimizing their growth and development.
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