TURKEY BIRD HISTORY & FARMING - VRM Groups

TURKEY: SCIENTIFIC CLASSIFICATION Kingdom Animalia Phylum Chordata Class Aves Order Galliformes Family Phasianidae Subfamily Meleagridinae Genus Meleagris Linnaeus, 1758 SPECIES • M. gallopavo • M. ocellata HISTORY: The flightless, huge, ugly-looking, domesticated turkey is more popular in North America than anywhere else in the world. It was domesticated around 10 B C – 10 A D who ate its meat, and used its feathers for ornamentals purposes. According to accounts, they staged a turkey festival every 200 days and traded approximately 900 – 1000 birds daily in their markets. Mayan royal feasts included turkey wrapped in corn tortillas. By the time conquistadors arrive in the Americas, turkey had become the staple meat of Mayans, Aztecs, Incas and other indigenous peoples. Both H. Cortes and C. Columbus tasted turkey and found the meat tasty enough to take a few specimens to Spain. Soon turkey was popular amongst the European aristocracy due to its less stringy texture. Up to that time, nobility ate peacock and pheasant both of which have stringy flesh. From Spain, turkey spread to France and Italy, but today Europeans eat much less turkey than North Americans do. Further east in the Middle East, turkey never really gained popularity although there are farms that are paraded in residential streets. When a customer buys a bird, it is slaughtered right on the sidewalk and plucked. Not a pretty sight! By the 16th century, British referred to the bird as turkey cock, but the origin of the word unclear. In India, turkey is called tuka by the Tamils (a south Indian people who were brought to Sri Lanka for tea picking). Today there are (Indian and Sri Lankan Tamils), some claim the name comes from the guttural sound turkeys make; others call it Hindi for Indian believing the bird came from there. The French call it dinde (also meaning from India = d’Inde which was eventually abbreviated) and a small specimen dindon, whereas South Americans refer to it as peru. When the Pilgrims sailed to North America in 1620, they actually took a few domesticated turkeys with them in the Mayflower. There is however, a huge difference between the wild and domesticated turkey. In the wild the bird is fast (up to 40 kilometres), its eyesight and hearing are sharp. Although unattractive looking, the male has an iridescent plumage. During the day wild turkeys forage for seeds, berries, buds and grubs (even a little snake, frog or lizard may be a meal on occasion), and at night they fly into trees to roost. Benjamin Franklin so admired turkeys that he proposed it as the national bird and when the eagle was chosen he was reportedly extremely disappointed. Thousands of hunters pursued the wild turkey so persistently that by 1930 there were fewer than 30,000 specimens in the U S A. The wild bird was hunted to extinction in 1902 in Ontario. Conservationists introduced turkey in the wild successfully and today every province has a sizeable farm. Pelee Island, the most southerly landmass in Canada, has sizeable wild turkey population attracting hundreds of turkey hunters. Commercially available turkey is completely different. It is specifically bred for its huge breast and tender meat. (Broad Breasted White was bred in the 1950’s for commercial use and today constitutes the majority available). It cannot fly at all, it cannot even run as it is too heavy and cannot mate due to the size of its breasts. Turkeys must be artificially inseminated in huge farms that resemble manufacturing plants. Although the natural colour of the turkey is black, commercial species are white-feathered. Most birds reach 10 Kg live weight in 15 weeks due to the constant availability of formulated feed and ample water. The food is designed to retain water in the body. Consequently roasting loss is significant. Turkey meat is naturally dry; because the bird does not have a chance to create a fate layer that actually provides taste. For this reason carcasses are injected with vegetable oil solutions, water and salt to render it “self basting” an insult to the wild turkey. Many people are now trying to revive breeds like Narragansetts, Bombon reds and Bronzes that resemble the original turkey. In restaurant kitchens whole turkeys are used for Thanksgiving-, Christmas- and special dinners. Many chefs buy turkey rolls, which are available in various shades, white, dark or blended. Then you can buy sausages, breast or legs. Needless to say the natural taste and texture has been completely altered in an attempt to increase production and reduce market-ready weight growth time to increase profits. Fortunately, a small fraction of food enthusiasts can differentiate between taste and texture and facsimiles thereof. They have started fighting to reverse the trend. VARITIES OF TURKEY: Technically, only one breed of turkey exists, but many varieties of turkey are available. If you are interested in raising turkeys, it is important to choose a variety that meets your particular needs An important distinction to understand is the difference between a commercial-type variety and a heritage variety. Commercial-type varieties have been bred specifically for commercial producers to address consumer preferences and production efficiency. Commercial Varieties Turkeys are used primarily for meat production. Most of the consumers prefer the breast meat, or white meat, of a turkey. To accommodate this preference, producers have carried out generations of genetic selection that have resulted in broad-breasted turkey varieties. These commercial-type varieties also have rapid growth rates and high feed efficiency. Many small farm owners raise commercial-type turkeys because of their high breast meat yield, fast growth, and high feed efficiency. The most popular varieties for small farm production are the commercial varieties Broad-Breasted Bronze (also called Bronze) and Broad-Breasted White (also called Large White). The Broad-Breasted Bronze has plumage resembling that of a wild turkey, and the Broad-Breasted White has been selected for white feathering and fast growth. Although both types are good for small farm production, a disadvantage of the Broad-Breasted Bronze is that dark pin feathers sometimes remain on the meat after processing. Heritage Varieties Many turkey varieties are classified as heritage turkeys. They are the Standard Bronze, Beltsville Small White, White Holland, Bourbon Red, Narragansett, Slate, Black, and Royal Palm. Commercial turkey production has focused primarily on broad-breasted strains of the Standard Bronze, White Holland, and Beltsville Small White. In the past few decades, the other varieties have been kept primarily for exhibition purposes. Recently, however, there has been an increased interest in the production of heritage turkeys. Heritage variety turkeys must meet certain criteria. For example, to be considered a heritage variety of turkey, a turkey must be able to mate naturally. Most of today's commercial turkeys are too big to breed naturally and must be bred through artificial insemination. Also, a heritage turkey must have a long, productive life span outdoors and a slow growth rate. Most heritage turkey varieties are well adapted to a small flock management system. Typically, they are more disease-resistant than commercial varieties and are good foragers. In addition, they mate naturally and can raise their young, although mothering abilities vary from variety to variety. When marketing heritage varieties, small flock producers must keep in mind that their slower growth rate increases the production costs, especially total amount of feed consumed. Also, these turkeys produce less breast meat. Typically, 70 percent of the meat produced by a Broad-Breasted White turkey is breast meat, whereas heritage breeds produce about a 50:50 ratio of white meat to dark meat. If you are interested in raising heritage turkeys or entering purebred turkeys in poultry shows, you can choose from several varieties. Options include the following varieties: Standard Bronze: The Standard Bronze variety was developed in Rhode Island. It is a large bird but does not dress out well because of its dark feathers. Standard Bronze turkeys are good layers, as far as turkeys go, but do not go broody as easily as some other varieties. The Standard Bronze variety was developed by crossing the turkeys the settlers brought to America with Eastern wild turkeys. The resulting offspring showed hybrid vigor. They were larger than the European turkeys but had a tamer disposition than the wild turkey. Beltsville Small White: The Beltsville Small White was developed in the year of 1930. For many years, the Beltsville Small White was the most popular turkey variety grown commercially. The development of the broad-breasted turkey resulted in a decline in the production of Beltsville Small Whites. The Beltsville Small White produces a nice table bird but is not as flavorful as the other varieties. (Note: The Beltsville Small White was developed in response to market research indicating that consumers were interested in a small to medium-sized turkey with no pin feathers. The smaller variety, however, did not satisfy the needs of restaurant owners, who wanted a larger bird from which they could get more slices. The result was the development of the Broad-Breasted White. The Broad-Breasted White could be harvested at a young age to meet the need for a smaller turkey or at a later age for use in restaurants.) White Holland: Early explorers who traveled to the Americas brought back to Europe white-feathered turkeys being raised by the Aztecs. From these birds, the White Holland was developed in the Netherlands (thus the name) and reintroduced to the colonies by early Dutch settlers. The White Holland is said to be the calmest variety. The white feathers reduce the visibility of any pin feathers that may remain after plucking. Bourbon Red: The Bourbon Red is named for Bourbon Country, Kentucky, where the variety was developed in the late 1800s. Bourbon Reds are said to be good natured, making them suitable for small flock production. Also, they are good setters and mothers. Narragansett: The Narragansett variety is named for Narragansett Bay in Rhode Island. It was developed from a cross between the Eastern wild turkey and the domestic turkeys brought to America by the colonists. The Narragansett was the foundation of the early turkey industry in New England. Narragansett’s are an excellent choice for small farm production because they have calm dispositions and are good foragers. Also, they mature early, are good egg producers, and have good maternal instincts. Slate: The Slate variety (also called Blue Slate or Lavender) is named for the ashy blue color of its feathers. It is considerable variation in coloring still exists, making it difficult to breed this bird consistently. The Slate is gaining popularity in small farms because of its survivability and flavor. Black: The Black variety (sometimes called Black Spanish or Norfolk Black) was developed in Europe from the first turkeys brought there from the Americas. Blacks were crossed with the wild turkey to produce the Bronze, Narragansett, and Slate varieties. The Black variety was farmed commercially until the early 20th century, when the Broad-Breasted White became popular. Royal Palm: The Royal Palm variety (also called Crollweitz or Pied) is kept primarily as an ornamental variety. Royal Palms have the least filled out breast of the turkey varieties, but they have a calm nature. They are prolific layers and go broody quickly. Recognized in 1977. Royal Palm turkeys have been kept in some areas as a means of biological insect control. Midget White: The Midget White was developed in the year of 1960s as a smaller complement to the Broad-Breasted White, but the anticipated demand never surfaced. Midget White turkeys are relatively friendly and well suited for small farms. Nandanam Turkey – 1: Nandanam Turkey – 1 variety is a genepool developed by cross breeding between the black desi variety and exotic Beltsville small white variety. Livability is 20% more than Beltsville small white. Adult turkeys body weight gain is more than 1680 gms and is higher than desi black variety. Hatching performance is 10% more than the other varieties. Egg production is comparatively higher. Carcass is more tender and tastier. Suited for Tamil Nadu climatic conditions Plumage colour is black and white. TURKEY FARMING: Parameters in Turkey Farming: Average egg weight 65 gms Average day old young one weight 50 gms Age at sexual maturity 30 weeks Average egg number 95 – 110 Incubation Period 28 days Egg production period 24 weeks Marketable age: Male 14 -15 weeks Female 17 – 18 weeks Marketable weight: Male 7.5 kg Female 5.5 kg Food efficiency 2.7 -2.8 Average feed consumption up to marketable age: Male 24 -26 kg Female 17 – 19 kg Mortality during brooding period 7 - 10% Management Practices in turkey: I. Incubation: The incubation period is 28 days in turkey. There are two methods of incubation. (a) Natural incubation with broody hens: Naturally turkeys are good brooders and the broody hen can hatch 10-12 numbers of eggs. Only clean eggs with good eggshell and shape should be placed for brooding to get 60-80% hatchability and healthy young ones. (b) Artificial Incubation: In artificial incubation, eggs are hatched with the help of incubators. The temperature and relative humidity in setter and Hatcher are as follows: Temperature ( °F) Relative humidity (%) Setter 99.5 61-63 Hatcher 99.5 85-90 Egg should be turned at hourly intervals daily. Eggs should be collected frequently to prevent soiling and breakage and also to get better hatchability. II. Housing and Equipment Housing requirements for brooding and rearing chicks and pullets can be quite minimal if done in late spring and summer. Almost any small building that meets the floor-space requirements for the desired-size farm can be used. A small number of chicks can even be brooded in a corner of a garage. After the brooding period, pullets can be reared in a fenced range or yard with only a covered shelter for protection from the weather. Brooding, feeding, and watering equipment can be purchased from local feed and farm supply outfits. Much of the equipment can be home-built. Used equipment may be available locally from farmers who no longer keep poultry. Usually, three sizes of feed hoppers are recommended so that birds, as they are growing, can easily eat without wasting feed. Hanging tube-type feeders that can be adjusted in height as the birds grow are becoming very popular. It is desirable to place a platform under waterers to avoid wet litter. Automatic waterers save labor, even with small farms. The house and equipment should be thoroughly cleaned and disinfected before starting chicks. If chicks have been in the house previously, remove all the litter and wash the house and equipment with pressurized water. Scrub and scrape all organic matter from building and equipment surfaces. After cleaning, disinfect building and equipment using an approved compound according to the product manufacturer's directions. Dry and air the building and then place 2 to 4 inches of wood shavings, straw, or other litter material on the floor. Place a cardboard fence around the brooding area to confine the chicks to the heat source for the first week. Figure 1 shows one suggested arrangement of the brooding area. Figure 1. Diagram of Brooding Area Brooding Methods: Infrared lamps provide a convenient heat source for brooding chicks. Use porcelain sockets approved for these lamps and suspend the lamps with a chain or wire (not the electric cord) so they are no closer than 15 inches to the litter. If the average brooder house temperature is 50 degrees F, one 250 watt infrared lamp is generally sufficient for heating 80 chicks. One chick can be added to this estimate for every degree over 50 degrees F. You should use more than one lamp so the chicks will not be without heat if a lamp burns out. Supply more heat by lowering the lamps to 15 inches above the litter or by using more or higher-wattage lamps. To reduce heat, turn off some lamps, use smaller lamps, or raise the lamps to 24 inches above the litter. You are heating the chicks only and not the air, so air temperature measurements cannot be used as a guide to chick comfort when using infrared lamps. Small brooders with an electric heating element can be purchased for brooding small numbers of chicks. Variations of a simple light bulb brooder can be made using Figure 2 as a guide. Change the bulb size in this unit to adjust the temperature. Most of the larger brooders use gas or oil as fuel to more adequately supply heat. Figure 2. Brooder for 25-50 chicks When using a brooder, start the chicks at 90° to 95° F, measured 2 inches off the floor under the edge of the hover. Reduce the temperature by 5° per week until the supplemental heat is no longer needed. Observe the chicks to gauge their level of comfort. If they crowd together under the brooder, increase the heat, but lower the temperature if they tend to move away from the heat source. Allow 7 -10 square inches of space under the brooder for each chick. Start the brooder the day before the chicks arrive and adjust to proper operating temperature. Equipment Recommendations: Place feed on chick box lids or trays from cut-down card-board boxes for the first few days. Feed and water should be available to the chicks as soon as they arrive. Provide 1 lineal inch of feeding space per chick at the hoppers at first and increase to about 2 inches after chicks are 2 weeks old. After 8 weeks, provide 3 to 4 inches of feeding space for growing pullets. A hanging tube-type feeder 15 inches in diameter will feed about 30 birds. Less feed is wasted by filling hoppers only half full and adjusting feeder height or size to bird size. Provide a one-gallon water fountain per 50 chicks during the first 2 weeks, Increase the number or size of waterers from 2 to 10 weeks to provide 40 inches of watering space per 100 birds or 1 gallon capacity per 10 birds if using fountains. Roosts may be used with pullets after 6 weeks of age. Use poles of 2-inch lumber with top edges rounded and placed 12 to 15 inches apart. The roosting rack can be on a slant, from floor level to about 24 inches high at the rear, or it can be placed on a screened platform over a droppings pit. Allow 6 lineal inches of roosting space for pullets. In turkey 0-4 week’s period is called as brooding period. However, in winter brooding period is extended up to 5-6 weeks. As a thumb rule the turkey young ones need double hover space as compared to chicken. Brooding day old young ones can be done using infra red bulbs or gas brooder and traditional brooding systems. Points to be noted during brooding: • The floor space requirement for 0-4 weeks is 1.5 sq.ft. per bird. • The brooder house should be made ready atleast two days before the arrival of young ones • The litter material should be spread in a circular manner with a diameter of 2 meters. • To prevent the young ones from wandering away from source of heat, a fence of atleast 1 feet height must be provided • Starting temperature is 95°F followed by weekly reduction of 5°F per week up to 4 weeks of age • Shallow waterers should be used. The average mortality rate is 7 - 10% during the first four weeks of life. Young ones by nature are reluctant to eat and drink in the first few days of life, primarily because of bad eyesight and nervousness. Hence, they have to be force fed. Force Feeding: Starve out problem is one of the major factors for early mortality in young ones. So special care has to be taken for supplying feed and water. In force feeding, milk should be fed at the rate of 100ml per liter of water and one boiled egg have to be given at the rate of one per 10 young ones up to fifteen days. This will compensate the protein and energy requirements of the young ones. Young ones can be attracted to the feed by gentle tapping of the container with the fingers. Colored marbles or pebbles placed in feeders and waterers will also attract young ones towards them. Since turkeys are fond of greens, some chopped green leaves should also be added to the feed to improve the feed intake. Also colored egg fillers can be used for the first 2 days as feeders. Litter materials: The common litter materials used for brooding are wood shavings saw dust, paddy husk, chopped saw etc. The thickness of the litter material should be 2 inch at the beginning and may be increased to 3-4 inch in course of time by gradual addition. The litter should be turned over at frequent intervals to prevent caking. III. Rearing systems: Turkeys can be reared under free range or intensive system. A. Free range system of rearing: Advantages: • It reduces the feed cost by forty percent. • Low investment. • Cost benefit ratio is high. In the free range system, in one acre of fenced land we can rear 200-250 adult turkeys. Shelter should be provided during night at the rate of 3-4 sq.ft. Per bird. They should be protected from predators during scavenging. Planting of trees is desirable for providing shade and cooler environment. The range should be rotated which will help to reduce incidence of parasite infestation. Free range feeding: Since turkeys are very good scavengers, it can consume earthworms, small insects, snails, kitchen waste and termites, which are rich in protein and that will reduce the feed cost by forty percent. Apart from this leguminous fodder like Lucerne, Desmanthus, Stylo etc., can be fed. To avoid leg weakness and lameness in free ranging birds, calcium should be supplemented at the rate of 250gm per week per bird in the form of oyster shell. Ten percent of feed can be substituted with vegetable waste to reduce the cost of feed. Health cover: Turkeys in the free range system are highly susceptible for internal (round worms) and external parasites (fowl mite). Hence once a month deworming and dipping is essential to improve the growth of the birds. B. Intensive system of rearing: Advantages: • Improved production efficiency. • Better management and disease control. Housing: • Housing protects turkeys form sun, rain, wind, predators and provides comfort. • In hotter parts of the country the long axis of the house should run from East to West. • The distance between two houses should be at least 20 meters and the young stock house should be at least 50 to 100 meters away from the adult house. • The width of the open house should not exceed 9 meters. • The height of the house may vary from 2.6 to 3.3 meters from the floor to roof. • An overhang of one meter should be provided to avoid the rainwater splash. • The floor of the houses should be cheap, durable and safe preferably concrete with moisture proof. When turkeys are reared under deep litter system, the general managemental conditions are similar to that of chicken but care should be taken to provide adequate floor, waterer and feeder space to accommodate the large bird. IV. Catching and handling of turkeys: Turkeys of all age group can be easily driven from one place to another with the help of a stick. For catching turkeys a darkened room is best, wherein they can be picked up with both legs without any injury. However, mature turkeys should not be kept hanging for more than 3-4 minutes. V. Floor, feeder and waterer space requirement of turkeys: Age Floor Space (Sq .Ft) Feeder Space (cms) (Linear feeder) Waterer Space (cms) (Linear waterer) 0-4 weeks 1.25 2.5 1.5 5-16 weeks 2.5 5.0 2.5 16-29 weeks 4.0 6.5 2.5 Turkey breeder 5.0 7.5 2.5 The temperament of turkeys is usually nervous; hence they get panicky at all stages. Hence entry of visitors in to the turkey house should be restricted. VI. Debeaking: Young ones should be debeaked to control feather picking and cannibalism. Debeaking can be done at day old or 3-5 weeks of age. Remove the beak at about one half the distance from nostril to the tip of the beak. VII. Desnooding: Removal of the snood or dewbill (the fleshy protuberance near the base of the beak) is to prevent the head injuries from picking and fighting. At the day old the snood can be removed by finger pressure. At 3 weeks of age it can be cut off close to the head with sharp scissors. VIII. Detoeing or toe clipping: Clipping is done at day old by removing the tip of the toe just to the inside of the outer most toe pad including the entire toenail. IX. Feed: The methods of feeding are mash feeding and pellet feeding. • The energy, protein, vitamin and mineral requirements for turkeys are high when compared to chicken. • Since the energy and protein requirements for the both sexes vary they must be reared separately for better results. • Feed should be given in feeders and not on the ground. • Whenever change is made from one diet to another it should be carried out gradually. • Turkeys require a constant and clean water supply at all times. • Provide more number of waterers during summer. • Feed turkeys during the cooler parts of the day during summer. • Provide shell grit at the rate of 30-40 gm per day per bird to avoid the leg weakness. Nutritional Requirements of turkey: Items Male 0-4 4-8 8-12 12-16 16-20 20-24 Adult/ Breeder Female 0-4 4-8 8-11 11-14 14-17 17-20 17-20 ME/kg diet 2800 2900 3000 3100 3200 3300 2900 Protein (%) 28 26 22 19 16 14 14 Lysine (%) 1.6 1.5 1.3 1.0 0.8 0.65 0.6 Methinine( %) 0.5 0.45 0.38 0.33 0.28 0.23 0.2 Calcium (%) 1.2 1.0 0.85 0.75 0.65 0.5 2.25 Phosphorous(%) 0.7 0.6 0.5 0.5 0.4 0.4 0.6 Vitamin A(IU) 4000 4000 4000 4000 4000 4000 4000 Vitamin D3(IU) 900 900 900 900 900 900 900 Choline (mg) 1900 1800 1300 1100 950 800 1800 Niacin (mg) 70 70 50 50 40 40 30 Green feeding: In intensive system, greens can be fed up to 40% of the total diet on dry mash basis. Fresh Lucerne is first class green feed for turkeys of all ages. Apart from the Desmanthus and Stylo can be chopped and fed turkeys to reduce the feed cost. Body weight and feed consumption: Age in weeks Average Body Weight (Kg) Total feed consumption (Kg) Cumulative feed efficiency Male Female Male Female Male Female 4th week 0.72 0.63 0.95 0.81 1.3 1.3 8th week 2.1 1.70 3.99 3.49 1.8 1.7 12th week 3.72 3.05 11.34 9.25 2.4 2.4 16th week 5.26 3.53 19.86 15.69 2.8 2.7 20th week 7.62 4.05 26.56 20.13 3.4 2.9 X. Breeding practices: Natural mating: The mating behavior of adult male is known as Strut, wherein it spreads the wings and makes a peculiar sound frequently. In natural mating, the male: female ratio is 1:5 for medium type turkeys and 1:3 for large types. On an average 40-50 young ones is expected from each adult female. Adult males are rarely used for mating after first year due to reduced fertility. There is a tendency in adult males to develop affinity towards a particular female, so we have to change the adult males for every 15 days. Artificial insemination: The advantage of artificial insemination is to maintain high fertility from turkey farm through out the season. Collection of semen from adult male: • The age of tom should be 32-36 weeks for semen collection. • The male should be kept in isolation at least 15 days before semen collection. • The male should be handled regularly and the time required to collect the semen is 2 minutes. • As the males are sensitive to handling, the same operator should be used to get maximum volume of semen. • Average semen volume is 0.15 to 0.30ml. • Use the semen within one hour of collection. Take the collection three times weekly or on alternative days. Insemination in hens: • Artificial insemination is done when the farm attains 8-10% egg production. • Inseminate the hens every three weeks with 0.025-0.030ml of undiluted semen. • After 12 weeks of the season it may be better to inseminate every fortnight. • Inseminate the hen after 5-6 ‘O’ clock in the evening. The average fertility should be 80-85% over a 16 week breeding season. XI. Common Diseases of Turkey: Disease Cause Symptoms Prevention Arizonosis Salmonella Arizona Poults unthrifty and may develop eye opacity and blindness. Susceptible age 3-4 weeks Elimination of infected breeder flock and hatchery fumigation and sanitation. Blue comb disease Corona virus Depression, loss of weight, frothy or watery droppings, darkening of head and skin. Depopulation and decontamination of farm. Give rest period. Chronic respiratory disease Mycoplasma gallisepticum Coughing, gurgling, sneezing, nasal exudates. Secure Mycoplasma free stock Erysipelas Erysipelothrix rhusiopathidae Sudden losses, swollen snood, discoloration of parts of face, droppy Vaccination Fowl cholera Pasturella multocida Purplish head, greenish yellow droppings, sudden death Sanitation and disposal of dead birds. Fowl pox Pox virus Small yellow blisters on comb and wattles and scab formation Vaccination Haemorrhagic enteritis Virus One or more dead birds Vaccination Infectious synovitis Mycoplasma gallisepticum Enlarged hocks, foot pads, lameness, breast blisters Purchase clean stock Infectious sinusitis Bacteria Nasal discharge, swollen sinuses and coughing Secure young ones from disease free breeders Mycotoxicosis Fungal origin Haemorrhages, Pale, fatty liver and kidneys Avoid feed spoilage New Castle disease Paramyxo Virus Gasping, wheezing, twisting of neck, paralysis, soft shelled eggs Vaccination Paratyphoid Salmonella pullorum Diarrhea in poults Prevention and flock sanitation Turkey coryza Bordetella avium Snicking, rales and discharge of excessive nasal mucus Vaccination Coccidiosis Coccidia spp Bloody diarrhea and loss of weight Proper sanitation and management of litter Turkey venereal disease Mycoplasma meleagris Lowered fertility and hatchability Strict sanitation Vaccination Schedule: Day Old ND – B1 Strain 4th & 5th Week Fowl Pox 6th Week ND – (R2B) 8 – 10 Week Cholera Vaccine Marketing of turkeys: The body weight of adult male and adult female turkey at the 20th week is 7.62 kg and 4.05 kg. This is optimum weight for marketing the turkeys. Turkey egg: • The turkey will start lay from the 30th week of age and its production period is 24 weeks from the point of lay. • Under proper feeding and artificial lightening management turkey hens lay as much as 95 - 110 eggs annually. • Nearly 70 percent of the eggs will be laid in the afternoon. • The turkey eggs are tinted and weigh about 85 gms. • Egg is noticeably pointed at one end with strong shell. The turkey egg contains protein - 13.1%, lipid - 11.8%, carbohydrate - 1.7% and mineral - 0.8% respectively. The Drawback of turkey egg: Cholesterol and Saturated Fat Turkey eggs also have some major nutritional disadvantages because of their lipid content. Each egg contains 2.9 grams of saturated fatty acids, as well as a whopping 737 milligrams of cholesterol. This is more than twice the daily recommended cholesterol limit outlined by the American Heart Association and 13 percent of the recommended daily saturated fat limit, or more than three times your cholesterol limit and 18 percent of your saturated fat limit if you have high cholesterol or heart disease. Eating foods high in cholesterol and saturated fat negatively affects your blood lipid levels and increases the harmful cholesterol in your bloodstream. Eat turkey eggs as an occasional treat, and talk to your doctor before consuming them if you're at risk of cardiovascular disease. Turkey meat: People prefer turkey meat because of its leanest nature. The energy value of turkey meats are protein - 24%, fat - 6.6%, 162 Calories per 100 gm. Mineral like potassium, calcium, magnesium, iron, selenium, zinc and sodium are present. It is also rich in essential amino acids and vitamins like niacin, vitamin B6 and B12. It is rich in unsaturated fatty ac

ids and essential fatty acids and low in cholesterol.