Table 4. Evaluation of bone breaking strength and bone parameters in turkey poults fed with corn or rye in Experiments 1 and 2.
| Groups | Tibia strength Load at yield (kg) | Tibia diameter (mm) | Breaking strength (kg/mm 2 ) | Total ash from tibia (%) | Calcium (% of ash) | Phosphorus(% of ash) |
|---|---|---|---|---|---|---|
| Experiment 1 | ||||||
| Corn | 5.04 ± 0.011 a | 3.34 ± 0.17 a | 1.59 ± 0.04 a | 55.01 ± 0.41 a | 29.48 ± 0.27 a | 18.15 ± 0.12 a |
| Rye | 1.58 ± 0.009 b | 1.61 ± 0.28 b | 0.90 ± 0.02 b | 34.87 ± 0.35 b | 18.48 ± 0.27 b | 13.15 ± 0.12 b |
| Experiment 2 | ||||||
| Corn | 6.14 ± 0.01 a | 4.55 ± 0.32 a | 1.90 ± 0.03 a | 65.61 ± 0.81 a | 37.65 ± 0.07 a | 21.35 ± 0.52 a |
| Rye | 2.08 ± 0.03 b | 1.82 ± 0.78 b | 0.99 ± 0.02 b | 30.87 ± 0.75 b | 21.32 ± 0.46 b | 15.67 ± 0.29 b |
Tibias from twelve chickens were collected to evaluate bone qualities. Data is expressed as mean ± standard error.
a-bSuperscripts within columns indicate significant difference at p< 0.05 Values within a row with no common superscript differ significantly p<0.05.