TABLE OF CONTENTS
Title Page — — — — — — — — — — — i
Certification — — — — — — — — — — ii
Dedication — — — — — — — — — — iii
Acknowledgement– — — — — — — — — iv
Table of Contents— — — — — — — — — v
Abstract– — — — — — — — — — — viii
List of Tables– — — — — — — — — — ix
CHAPTER ONE: INTRODUCTION– — — — — — 1
1.1 Background
of the study— — — — — — — 1
1.2 Statement
of the problem– — — — — — — 3
1.3 Justification
of the study — — — — — — 5
CHAPTER TWO: LITERATURE REVIEW– — — — — 7
2.1 Origin
and Domestication of Turkey– — — — — — 7
2.1.2 Genetic make up of turkey — — — — — — 8
2.1.3
Breeds of Turkey– — — — — — — — — 8
2.2 Commercial
Value of Turkey—- — — — — — 10
2.3 Nutritional
Value of Turkey
— — — — — — — 10
2.4 Reproductive
characteristics of turkey — — — — — 13
2.5 Artificial
insemination technique in avian species– — — — 15
2.5.1 Artificial insemination in Turkey– — — — — — 16
2.6 Semen
Quality– — — — — — — — — 17
2.6.1 Semen Volume– — — — — — — — — 17
2.6.2 Sperm Motility– — — — — — — — — 18
2.6.3 Sperm Concentration– — — — — — — — 19
2.6.4 Sperm pH– — — — — — — — — — 21
2.7 Spermatozoa
morphology– — — — — — — 21
2.8 Sperm
Abnormality– — — — — — — — 22
2.9 Pooling
of Semen– — — — — — — — 23
2.10 Semen
Storage– — — — — — — — — 23
2.10.1 Ambient temperature — — — — — — — — 24
2.10.2 Storage of semen at ambient temperature – — — — 25
2.11 Diluents
for turkey semen — — — — — — — 26
2.11.1 Chemical composition/Biological
value of coconut- — — 27
2.11.2 Biological and nutritional Value of Orange juice– — 28
2.11.3 Glucose– — — — — — — — — — — 29
2.12 Antibiotics– — — — — — — — — — 29
2.13 Dilution
of semen– — — — — — — — 30
2.13.1 Semen dilution ratio– — — — — — — — 31
2.13.2 Effect of Dilution– — — — — — — — 31
2.14 Method
of insemination– — — — — — — — 32
2.14.1 Timing of Insemination– — — — — — — 32
2.14.2 Insemination Dosage– — — — — — — — 33
2.14.3 Handling of hens prior to
insemination– — — — — 34
2.14.4 The deposition of semen– — — — — — — 34
2.15 Fertility
in poultry — — — — — — — — 35
2.15.1 Fertility period in turkey– — — — — — — 36
2.16 Hatchability
in poultry– — — — — — — — 36
CHAPTER THREE-MATERIALS AND METHODS — — — 38
3.1 Location
and Duration of Experiment– — — – — 38
3.2 Experimental
birds– — — — — — — — 38
3.3 Management
of birds– — — — — — — — 39
3.3.1 Allocation of experimental birds into treatment — — — 39
3.4
Semen Collection — — — — — — — — 40
3.5 Semen dilution and evaluation of sperm survivability —- 40
3.5.1 Semen
Volume– — — — — — — — — 41
3.5.2 Color and consistency of sperm– — — — — — 41
3.5.3 Sperm concentration– — — — — — — — 41
3.5.4 Sperm motility– — — — — — — — — 41
3.5.5 Sperm pH— — — — — — — — — — 42
3.5.6 Sperm morphology– — — — — — — — 42
3.6 Composition
of different diluents– — — — — — 42
3.7 Survivability
rating– — — — — — — — 43
3.8 Insemination
— — — — — — — — — 43
3.9 Egg
collection, storage and candling– — — — — — 44
3.10 Experimental
design– — — — — — — — 44
CHAPTER FOUR-RESULTS– — — — — — — 46
DISCUSSION– — — — — — — — — — 46
SUMMARIES AND CONCLUSION– — — — — — 60
RECOMMENDATION — — — — — — — — 60
REFERENCES — — — — — — — — — — 62
ABSTRACT
An
investigation was conducted with a total of one hundred and fifty (150) semen
samples collected randomly from six (6) toms and one thousand three hundred and
fifty eggs (1350) from forty-five (45) hens to evaluate the effect of diluents,
age of semen and insemination doses on viability and fertility of turkey semen
preserved at ambient temperature. Results of the work revealed that the semen
qualities of those toms used for the work were not statistically different (P>0.05).
The rate of semen survival per hour shows that in diluent (DIII) containing
coconut milk a highly significant difference (P<0.01) in rates of survival
of sperm during the 8 hour period was observed. Other diluents preserved sperm
for a reasonable period of time, diluent (D0) lasted for 4 hrs, DI lasted for 5
hrs whereas DII also sustained survival
of sperm for above 6 hrs before the sharp decline. The level of
fertility recorded in all the diluents using different dosages showed that diluent
D0 containing 0.2ml recorded the highest yield. The overall result in this case
showed a highly significant difference (P<0.01). In the aspect of
hatchability, diluent DI produced the highest number of chicks valued 63.48+8.27%
.Significantly higher (P<0.01) hatch of fertile eggs and eggs set was
obtained from hens inseminated with semen diluted in DIII than other diluents.
From the work, it is evident that metabolizable substrates containing coconut
milk and other diluents used proved efficient. The results show that careful
improvement and utilization of those local and affordable diluents would
enhance turkey semen preservation and artificial insemination practice in our
local environment.
LIST OF TABLES
- Nutritional
value of turkey– — — — — — — 12
- Comparative
reproductive performance of some birds– — — 14
- Motility
rating scale– — — — — — — — 19
- Nutritional
value of orange juice– — — — — — 28
- method
of insemination, fertility egg production and mortality of hens– 32
6. Distribution of experimental birds (Toms)
among treatments– — 39
7. Distribution of experimental birds (Hens)
among treatments– — 39
8. The composition of different diluents– — — — — — 42
9. Semen qualities of toms used in ambient
temperature semen storage– 46
10. The effect of age storage to tom semen– — — — — 48
11. The
effect of diluents on sperm survivability– — — — 49
12 Interaction
effect of diluent and storage age of turkey semen- — 51
13
Effect of different insemination
dosage on fertility and hatchability
of turkey eggs– — — — — — — — — 55
14. Effect of diluents on fertility and hatchability
of turkey eggs– — 56
15. Interaction
effects of diluent and dosage on fertility of turkey egg– 57
16. The
effects of diluents x insemination dosage on hatchability– — 59
CHAPTER ONE
INTRODUCTION
Background of the study
Turkey, a large poultry bird, is fast
gaining popularity among peasant farmers in the country to the extent that they
are produced throughout the year for commercial purpose. All over the world Turkey
is produced by breeders due to its body size, comformation and edible meat
yield. Reproductive traits like its oviparous nature and low to medium fertility have
not prevented a reasonable rate of improvement under natural condition even
in developing countries (Esminger, 1977).Following
the quest for massive production of animals like pigs, rabbit and poultry with short
reproduction cycle as a major remedy to acute animal protein shortage in Nigeria, emphasis is placed on poultry and its
products because they are acceptable to almost all peoples, religions and
communities. Among all the species of poultry in Nigeria, turkeys appear to be the
less distributed with a population of (0.2 million) (FDLPCS, 1992).
However, it is highly cherished due
to its large body size and high meat quality. In Nigeria, about 90% of turkeys are
produced for Christmas market mainly for these reasons (Smith, 1990; Veg.Soc.2007).
Although
this may be the case, the scanty distribution of turkey in the peri-urban
and rural areas of the country calls for serious concern. A notable reason for
low distribution of turkey could be its reduced fertility compared to chicken, which
factor places serious constraints to its rapid development especially under
peasant farming conditions. The natural characteristic of male turkey (large
body size) often results to reduced libido and low fertility which
discrepancies cause toms not to mate frequently thereby resulting to low reproductive
efficiency in turkeys under natural mating conditi
