Turkeys are one of the most nutritious meats to feed your
family. Naturally low fat and full of flavor our turkeys are not only
tasty but very healthy for you and your family.
Turkey is a robust large bird raised mostly for meat and it can be raised in integrated organic orchards to raise farm income. While turkey farming is popular in US, Europe etc., it has not picked up in India due to consumer’s preference for chicken. However, turkey has good potential in our country especially in the areas where people prefer lean meat. Turkey bird has been used as a tool for upliftment of small and marginal farmers as it can be easily reared in free range or under semi-intensive system with little investment for housing, equipment and management.
Turkey occupies an important position next to chicken, duck and quail in improving the economic and nutritional status of rural population. Turkey is a large gallinaceous bird of the family Meleagridae. It is a native of North America and now found in all parts of the world forming an important source of food.
Turkeys, as meat producers, compare favorably with other livestock species. However, they are unlikely to compete with the domestic hens, ducks or quails as economic producers of eggs. The turkey meat is now available all through the year, which was seasonal a few years back. The turkey meat has been known for their delicacy, leanness and a fine aroma emanating from their skin. Hence, turkey is always consumed with their skin unlike in chicken. Further, the fat deposition between the skin and muscle is less in turkey meat. In the last 5-6 years, interest has been shown by the farmers for rearing of turkeys. The activity has picked up in southern parts of India.
Turkeys are not classified into breeds. There are 7 varieties of which Broad Breasted large white, Beltsville white and Holland white are commonly used for commercial purposes in the field conditions. White plumage turkeys seems to have an edge over others due to their better heat tolerance and better carcass grade. Males of the species are usually heavier than females. Mature males of all varieties have conspicuous black beards attached to the skin of the upper region. Dewbill or snood, a fleshy protuberance near the base of the beak, is relatively large, plump and elastic in males. In females, it is relatively small, this and non-elastic. Differences in breast feathers of the two sexes are used to some extent to identify the sex.
Turkey can be maintained on free rang, semi intensive and intensive systems of rearing. However, the semi-intensive system is popular in the rural belts. In this system, the birds are allowed to graze for 5-6 hours in the fields, gardens etc., and then fed with concentrates or scratch feed in the enclosures. As turkeys are basically free living birds, availability of open spices will result in more healthier stock as well as less expenditure on feeding.
Turkeys are usually more disease resistant than chicken but are highly susceptible to fowl cholera and mycoplasmosis. The birds are generally vaccinated for RD. apart from vaccination, adult turkeys are dewormed at least once in 2-3 months.
Turkey poults weighing around 4-5 kg seems to be much more in demand. Given proper environment ,feeding regimes and health control measures this weight can be achieved in most instances by 20 weeks of age. By the end of 8-9 months, males reach a weight of 8-9 kg and females reach a weight of 4.5 – 5 kg.
Though, turkeys are mainly reared for meat purposes, some farmers are rearing the birds for eggs. These eggs are sold either for hatching or for table purpose at a cost varying from Rs. 15 to Rs. 20 per egg. The number of eggs produced per hen in season depends on the genetic background of the stocks used as well as the climatic conditions, feeding regimes and management conditions including artificial lighting.
The average age at first agg is around 30 weeks. With adequate artificial light the turkey hens lay as much as 60 – 100 eggs during the first 24 weeks from the age at sexual maturity.
Marketing age of turkeys for meat purposes is around 6 months. However , in field conditions, with scratch feeding being the common practice, the turkeys reach the marketable with of around 4-5 kgs (hens) / 7-8 kgs (males) by the age of 8-9 months. Market for turkey meat is good in urban areas. However, there seems to be wide fluctuations in the price of the turkey meat, sometimes ranging from 100 to 150 Rs. Per kg live. The market is getting stabilized and with increased consumer awareness, the demand is bound to go up.
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TURKEY FARMING
INTRODUCTIONTurkey is a robust large bird raised mostly for meat and it can be raised in integrated organic orchards to raise farm income. While turkey farming is popular in US, Europe etc., it has not picked up in India due to consumer’s preference for chicken. However, turkey has good potential in our country especially in the areas where people prefer lean meat. Turkey bird has been used as a tool for upliftment of small and marginal farmers as it can be easily reared in free range or under semi-intensive system with little investment for housing, equipment and management.
Turkey occupies an important position next to chicken, duck and quail in improving the economic and nutritional status of rural population. Turkey is a large gallinaceous bird of the family Meleagridae. It is a native of North America and now found in all parts of the world forming an important source of food.
Turkeys, as meat producers, compare favorably with other livestock species. However, they are unlikely to compete with the domestic hens, ducks or quails as economic producers of eggs. The turkey meat is now available all through the year, which was seasonal a few years back. The turkey meat has been known for their delicacy, leanness and a fine aroma emanating from their skin. Hence, turkey is always consumed with their skin unlike in chicken. Further, the fat deposition between the skin and muscle is less in turkey meat. In the last 5-6 years, interest has been shown by the farmers for rearing of turkeys. The activity has picked up in southern parts of India.
Turkeys are not classified into breeds. There are 7 varieties of which Broad Breasted large white, Beltsville white and Holland white are commonly used for commercial purposes in the field conditions. White plumage turkeys seems to have an edge over others due to their better heat tolerance and better carcass grade. Males of the species are usually heavier than females. Mature males of all varieties have conspicuous black beards attached to the skin of the upper region. Dewbill or snood, a fleshy protuberance near the base of the beak, is relatively large, plump and elastic in males. In females, it is relatively small, this and non-elastic. Differences in breast feathers of the two sexes are used to some extent to identify the sex.
Turkey can be maintained on free rang, semi intensive and intensive systems of rearing. However, the semi-intensive system is popular in the rural belts. In this system, the birds are allowed to graze for 5-6 hours in the fields, gardens etc., and then fed with concentrates or scratch feed in the enclosures. As turkeys are basically free living birds, availability of open spices will result in more healthier stock as well as less expenditure on feeding.
Turkeys are usually more disease resistant than chicken but are highly susceptible to fowl cholera and mycoplasmosis. The birds are generally vaccinated for RD. apart from vaccination, adult turkeys are dewormed at least once in 2-3 months.
Turkey poults weighing around 4-5 kg seems to be much more in demand. Given proper environment ,feeding regimes and health control measures this weight can be achieved in most instances by 20 weeks of age. By the end of 8-9 months, males reach a weight of 8-9 kg and females reach a weight of 4.5 – 5 kg.
Though, turkeys are mainly reared for meat purposes, some farmers are rearing the birds for eggs. These eggs are sold either for hatching or for table purpose at a cost varying from Rs. 15 to Rs. 20 per egg. The number of eggs produced per hen in season depends on the genetic background of the stocks used as well as the climatic conditions, feeding regimes and management conditions including artificial lighting.
The average age at first agg is around 30 weeks. With adequate artificial light the turkey hens lay as much as 60 – 100 eggs during the first 24 weeks from the age at sexual maturity.
Marketing age of turkeys for meat purposes is around 6 months. However , in field conditions, with scratch feeding being the common practice, the turkeys reach the marketable with of around 4-5 kgs (hens) / 7-8 kgs (males) by the age of 8-9 months. Market for turkey meat is good in urban areas. However, there seems to be wide fluctuations in the price of the turkey meat, sometimes ranging from 100 to 150 Rs. Per kg live. The market is getting stabilized and with increased consumer awareness, the demand is bound to go up.
MORE INFO TO FOLLOW SOON !!.... WATCH THIS PAGE…..!!!
