Abstract
A fifty-six days study was conducted to evaluate the influence of organic acid on performance of turkey poults. Four (4) experimental diets (T1,T2, T3,T4) were formulated in which 0.25% of formic, acetic and lactic acid were added to T2,T3 and T4, T1 serving as control diet. Seventy two (72) turkey poults were randomly allotted to the four (4) treatment diets. Each treatment was replicated three (3) times with each replicate having six (6) poults in Completely Randomized Design. Feed and water were offered ad-libitum. There was no significant difference (P>0.05) in all the growth parameters. However, T2 has the highest value in profit. The values of dry matter (69.50), ether extract (19.00), nitrogen free extract (70.70) and ash (24.00) of the turkey meat on T2 were significantly higher (P
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