University of Guilan Animal Production Research 2252-0872 3 2 2014 08 23 Effect of different levels of lemon pulp (Citrus aurantifulia) on performance, carcass and blood parameters of meat type turkeys Effect of different levels of lemon pulp (Citrus aurantifulia) on performance, carcass and blood parameters of meat type turkeys 9 17 180 FA A. Nobakht Assistant Professor, Department of Animal Science, Islamic Azad University, Maragheh Branch B. Amiri Dashatan Graduated MS.c student, Department of Animal Science, Islamic Azad University, Maragheh Branch Journal Article 2015 06 06 In this experiment the effect of different amounts of lemon pulp in diet on performance, carcass traits and blood biochemical parameters of meat type turkeys was evaluated. A total of 96 bronze meat type turkeys from 16 to 26 weeks in 4 treatments and 4 replicates (6 birds per replicate) in a completely randomized design were used. Dried lemon pulp contained 8.23% (CP), 28.30% (CF), 0.61% (CA), 33% (P) and 1400 kcal/kg (ME). The amounts of lemon pulp were 0, 2, 4 and 6% in experimental groups. The highest amounts of daily feed intake (148.29 g), daily weight gain (47.86 g) and the best feed conversion ratio (3.09) were observed by using 6% Lemon pulp in diet, but had no observed any significant difference between treatments (<em>P</em>>0.05). Using increasing levels of lemon pulp in contrast to control group, decreased the amount of abdominal fat, so the lowest amount (1.48%) was obtained by using 6% lemon pulp (<em>P</em><0.05).  The amount of LDL (75.53 mg/dL) was higher the experimental groups (<em>P</em><0.05), but they had no difference between experimental groups (<em>P</em>>0.05).  Other evaluated parameters   did not affect by using lemon pulp (<em>P</em>>0.05). The overall results indicated that in meat type turkeys from 16 to 26 weeks, using lemon pulp up to 6% of diets, without having any adverse effects on performance, decreased the amounts of abdominal fat and blood LDL. In this experiment the effect of different amounts of lemon pulp in diet on performance, carcass traits and blood biochemical parameters of meat type turkeys was evaluated. A total of 96 bronze meat type turkeys from 16 to 26 weeks in 4 treatments and 4 replicates (6 birds per replicate) in a completely randomized design were used. Dried lemon pulp contained 8.23% (CP), 28.30% (CF), 0.61% (CA), 33% (P) and 1400 kcal/kg (ME). The amounts of lemon pulp were 0, 2, 4 and 6% in experimental groups. The highest amounts of daily feed intake (148.29 g), daily weight gain (47.86 g) and the best feed conversion ratio (3.09) were observed by using 6% Lemon pulp in diet, but had no observed any significant difference between treatments (<em>P</em>>0.05). Using increasing levels of lemon pulp in contrast to control group, decreased the amount of abdominal fat, so the lowest amount (1.48%) was obtained by using 6% lemon pulp (<em>P</em><0.05).  The amount of LDL (75.53 mg/dL) was higher the experimental groups (<em>P</em><0.05), but they had no difference between experimental groups (<em>P</em>>0.05).  Other evaluated parameters   did not affect by using lemon pulp (<em>P</em>>0.05). The overall results indicated that in meat type turkeys from 16 to 26 weeks, using lemon pulp up to 6% of diets, without having any adverse effects on performance, decreased the amounts of abdominal fat and blood LDL. https://ar.guilan.ac.ir/article_180_76192ab4636102fc8749fb09852b6cf2.pdf