Effect of dietary energy and protein levels on meat production performance of different varieties of growing guinea fowl (Numida meleagris) during hot-humid season

An experiment, with varying levels of dietary energy and protein, was conducted to assess the yield and chemical composition of meat of three varieties (Pearl, Lavender and White) of growing guinea fowl at 12 weeks of age. Nine dietary treatments combining three levels of protein (N×6.25) and metabolizable energy (ME) were offered to all the three varieties of guinea fowl in a factorial design during each growth phase (0–4, 5–8 and 9–12 weeks). The protein levels were P₁, 22%, 20% and 18%; P₂, 20%, 18% and 16% and P₃, 18%, 16% and 14% for 0–4, 4–8 and 8–12 weeks growth phases, respectively while ME levels were E₁, 2900 kcal and 3000 kcal, E₂, 2800 kcal and 2900 kcal and E₃, 2700 kcal and 2800 kcal/kg diet for 0–4, and 4–12 weeks of age, respectively. After completion of 12 weeks of age representative birds (at least 3 of each variety/treatment) were sacrificed to evaluate carcass traits and composition of thigh and breast muscles. The live weights at 12 weeks of age did not differ due to dietary energy levels, while increased linearly with the increased level of protein in diets. Neither defeathered nor eviscerated yields were affected by dietary protein or energy levels. There was linear decrease in moisture and increase in fat contents in both thigh and breast muscles with increased dietary energy level. The fat content also increased in thigh muscles with the increase in dietary protein level. The interaction of energy x protein, energy x variety, protein x variety and energy x protein x variety did not influence any parameter studied. The results indicated that optimum yield of meat could be obtained from growing guinea fowl with the diets containing 22, 20 and 18% CP with 2700 kcal, 2900 kcal and 2900 kcal ME per kg dry feed at 0–4, 4–8 and 8–12 weeks of age during hot-humid climate.