Nutritive value of some turkey diets and high protein meals assessed with the fungus Aspergillus flavus

Abstract

Aspergillus flavus Link ex Fr., was used to evaluate the nutritive value of two experimental mental groups of turkey diets and of the soybean and rapeseed meals used in these diets. The conditions for optimum growth of the fungus were standardized. Addition of extra minerals significantly improved the development of fungal biomass. For comparing the weight gain dat between turkeys and the fungus, samples were also tested at 100 mg equal weight level. The fungus graded the diets in the same order as had been done by turkeys. There was a significant (P<0.01) positive correlation (r=0.97**) between the weight gained by turkeys and the fungal biomass developed. Resultssuggest thatAspergillus system, because of its simplicity and speed, may be a useful intermediate stage tool to evaluate protein quality of high protein meals and of compex mixed diets.