introduction to turkey and its farming

2. POULTRY
SUBMITTED BY 2015-VA-259-264
Turkey farming

3. HISTORY
 The domesticated turkey (Meleagris
gallopavo) is a large poultry bird, one of the
two species in the genus Meleagris and the
same as the wild turkey.

4. TURKEY SPECIFICATION
Although turkey domestication
was thought to have occurred in
central Mesoamerica at least
2,000 years ago.
A roast turkey prepared for a
traditional
U.S. Thanksgiving meal.

5. TURKEY TAXONOMY
Turkeys are classed in the family
of Phasianidae (pheasants, partridges,
francolins, junglefowl, grouse and
relatives) in the taxonomic
orderof Galliformes.

6. AANATOMICAL STRUCTURES OF TURKEY
 Anatomical structures on the head and throat
of a domestic turkey. 1. Caruncles, 2. Snood,
3. Wattle (Dewlap), 4. Major caruncle, 5.
Beard

7. SIZE AND WEIGHT
Animal Average
mass
[kg (lb)]
Maximum
mass
[kg (lb)]
Average total
length
[cm (ft)]
Domesticated
turkey 13.5 (29.8)
39 (86)
100 - 124.9 (3.3 – 4.1)[17]

8. FARMING OF TURKEY
 In commercial production, breeder farms supply
eggs to hatcheries. After 28 days of incubation,
the hatched poults are sexed and delivered to
the grow-out farms; hens are raised separately
from toms because of different growth rates.
 In the UK, it is common to rear chicks in the
following way. Between one and seven days of
age, chicks are placed into small (2.5 m) circular
brooding pens to ensure they encounter food
and water. To encourage feeding, they may be
kept under constant light for the first 48 hours.

9. BROODINESS
 To assist thermoregulation, air temperature is
maintained at 35 °C for the first three days,
then lowered by approximately 3 °C every
two days to 18 °C at 37 days of age,
and infra-red heaters are usually provided for
the first few days

10. BEHAVIOUR OF TURKEY
 Behaviour of turkeys depends upon their
types
 Young domesticated turkey
 Commercial turkey
 Male domesticated turkeys

11. COMMERCIAL TURKEYS
 Commercial turkeys show a wide diversity of
behaviours including 'comfort' behaviours
such as wing-flapping, feather ruffling, leg
stretching and dust-bathing.

12. YOUNG DOMESTICATED ANIMALS
 Young domestic turkeys readily fly short
distances, perch and roost. These
behaviours become less frequent as the
birds mature, but adults will readily climb on
objects such as bales of straw.
 Young birds perform spontaneous, frivolous
running ('frolicking') which has all the
appearance of play.

13. MALE DOMESTICATED TURKEYS
 Male domesticated turkey sexually displaying
by showing the snood hanging over the
beak, the caruncles hanging from the throat,
and the 'beard' of small, black, stiff feathers
on the chest
 Maturing males spend a considerable
proportion of their time sexually displaying.

14. TURKEY IN PAKISTAN
 The Broad Breasted White is the commercial turkey
of choice for large scale industrial turkey farms, and
consequently is the most consumed variety of the
bird.
 The Broad Breasted Bronze is another commercially
developed strain of table bird.
 The Standard Bronze looks much like the Broad
Breasted Bronze, except that it is single breasted,
and can naturally breed.
 The Bourbon Red turkey is a smaller, non-
commercial breed with dark reddish feathers with
white markings.

15. TURKEY RIGHTS
 Housing
 Fencing
 Care and management
 Marketing
 Breeding

16. HOUSING
 Good housing with all types of essential
facilities available is very necessary for
commercial turkey production.
 You must have to make proper protection
from all types of predators and harmful
animals.

17. FENCING
 For fencing, make the fence as high as
possible. Turkeys are large in size and
become very strong. So, the fencing must
have to strong enough to protect the birds.
 In case of fencing, make it as high as
possible. The fencing must have to be at
least four feet above the ground.

18. FEEDING & WATERING
 Turkey needs more protein in their food for
first few weeks than other domestic birds.
The protein in poultry feed should be at least
28 percent. You can go with chick starter
which contain about 28 percent of protein.

19. CARE & MANAGEMENT
Always try to keep your birds in healthy
environment and learn more about turkey
farming and how to prevent health problems.
Never feed your birds contaminated or
outdated food. Always provide them clean
and fresh water. Keep sufficient space inside
the house. And lastly, take good care of your
birds.

20. MARKETING
 In commercial turkey farming, the birds
become suitable for marketing within 12 to
20 weeks. Sell all the birds when they reach
the slaughtering age.
 Turkey farming business is really very
lucrative and enjoyable. If you are thinking
about setting up commercial turkey farming
business, then try to learn more about them
and visit many turkey farms.

21. NUTRITIONAL VALUE
The white meat of turkey is
generally considered healthier than
dark meat because of its lower fat
content, but the nutritional
differences are small.

22. MEDICAL RELIEF OF TURKEY
 And although turkey is reputed to cause
sleepiness, holiday dinners are commonly
large meals served with carbohydrates, fats,
and alcohol in a relaxed atmosphere, all of
which are bigger contributors to post-meal
sleepiness than the tryptophan in turkey

23. COMMERCIAL VALUE OF TURKEY
 Turkey litter for fuel
 Although most commonly used as fertilizer,
turkey litter (droppings mixed with bedding
material, usually wood chips) is being used
as a fuel source in electric power plants. One
such plant in western Minnesota provides 55
megawatts of power using 500,000 tons of
litter per year. The plant began operating in
2007.

24. VOCALIZATIONS
 Turkeys have many vocalizations: "gobbles",
"clucks", "putts", "purrs", "yelps", "cutts",
"whines", "cackles", and "kee-kees".. In
addition they produce a sound known as the
"spit" which is a sharp expulsion of air from
this air sack..
 In early spring, male turkeys, also called
gobblers or toms, gobble to announce their
presence to females and competing males.

25. SIGNIFICANCE OF TURKEY
 The wild turkey, throughout its range, plays a
significant role in the cultures of many Native
American tribes all over North America.
Outside of the Thanksgiving feast, it is a
favorite meal in eastern tribes.
 Eastern Native American tribes consumed
both the eggs and meat, sometimes turning
the latter into a type of jerky to preserve it
and make it last through cold weather.

26. Any question?