Meat turkey has the characteristics of fast growth, good meat quality and high meat production efficiency. It is the most highly-productive meat poultry species in poultry production. Meat turkey contains up to 30% to 35% protein (35% breast meat. 30% of leg meat, also has the unique flavor of forest wild birds. Its utilization of feed protein is higher than that of broiler chickens, generally up to 25%, and broiler chickens are only 15% to 20%. In addition, the moisture content of commodity turkey meat is generally between 56% and 58%, which is nearly 10% lower than that of 66%~67% of broiler chickens. Therefore, turkey is one of the very promising special meat birds.
Meat production is divided into brooding and fattening stages. The brooding stage is 1 to 8 weeks old, and the fattening stage is 9 weeks old to market. Now we will introduce the feeding and management technology for meat commodity turkeys as follows.
1 Feeding management of meat products during turkey brooding
1.1 Disinfection of the environment and utensils: The turkey pens, environment and utensils should be sprayed and immersed in the disinfectant a week ago. Two days before hatching, potassium permanganate and formalin should be used to fumigate the wall and air of the house in a ratio of 1:2.
1.2 Temperature: Freshly-frozen meat commodity turkeys have inadequate thermoregulatory functions and have poor resistance to cold outside. Therefore, it is important to provide suitable temperatures for young turkeys. It is important to use a brooding umbrella for brooding. The temperature in the brooding room should be maintained at 20 degrees Celsius and the temperature in the brooding larvae should be maintained at 38 degrees Celsius for the first two days. For brooding indoors without brooding, the indoor temperature should be controlled at 30-35°C and then decreased by 2-3°C per week with age until it is the same as room temperature. When the chicks just entered the brooding room, if the chicks were found to be constantly opening their mouths, indicating that the indoor temperature was high, the windows should be opened appropriately to reduce the temperature or reduce the heat supply. As chicks huddled together. Calling constantly means that the temperature is low. Should try to warm up and keep warm.
1.3 Light management techniques: meat commodity turkeys require 24 hours of continuous light for the first two days of the first week, then 22 hours for the first week, 20 hours for the first week, and 14 hours for the 6 weeks old turkey . To avoid meat commodity turkeys squeezing each other at night. The best night spot in the house is 3~5W night light. The light intensity: Due to the poor vision of the young turkey in the first 3 days, the lamp of 50w or so is used, and the 4~14 days old is reduced to 25W, which can be reduced to lOw later.
1.4 Breeding density: The stocking density of meat commodity turkeys is generally 1, 2, 3, 4, 5, 6, 7, 8, and 9 weeks of age, with 30, 20, lO, and lO per square meter respectively. lO, 10, 6 to 7, 6 to 7, 4 to 6 Meat commodity turkeys require the litter to be clean, dry, and soft on the ground to ensure that the meat turkey has the fastest growth rate.
1.5 Provide sufficient feeding and drinking position: During the brooding period, ensure that each turkey has its own feeding and drinking position. With the increase of the age of the chicken, the height of the bucket and the drinking fountain is constantly adjusted so that it always remains flush with the chicken or slightly higher. Due to the high stocking density of young turkeys for meat, it is required to have sufficient food troughs and drinking fountains, and it needs to be evenly distributed; generally, one barrel and one drinker are used for every 35 weeks for 1 week old; 2 to 4 weeks Age buckets are 7 to 10 cm above the ground, and each turkey is 5 to 6 cm.
Occupying a drinking fountain or sink 1.5cm; 5-8 weeks old chute 12-20cm high from the ground, each turkey is 8cm. It occupies 2 to 2.5 cm in the drinking fountain or sink.
2 Feeding and management of meat commodity turkeys The main management and fattening stage of turkeys should strengthen feed management, enable turkeys to grow rapidly and increase weight, improve meat quality, increase commodity grade, feed high-energy feed, control light, reduce movement, etc. Measures to achieve fattening purposes.
2.1 The nutritional requirements and feed formulation of meat turkeys during the fattening phase are at this stage. Attention should be paid to increasing the energy level and reducing the protein content. The level of metabolic energy in the feed should be in the range of 12.3 MJ/kg to 13.9 MJ/kg. Protein in the 22% ~ 16%, the amount of calcium in the 1.14% ~ O. 55%, the ratio of calcium and available phosphorus is 2:1, salt is O. 25%.
The feed formulation of meat turkey during the fattening stage is as follows: 9 to 12 weeks old feed formulation: corn 56.44%, soybean meal 36.99%, fish meal 2%, rapeseed oil O. 7%, calcium carbonate (stone powder) 1.09%, calcium hydrogen phosphate 2.55%, sodium chloride O. twenty three%. 13 to 16 weeks old feed formulation: 70.54% corn, 24.34% soybean meal, 3.81% fish meal, calcium carbonate (stone meal) 1.08%, sodium chloride O. twenty two%. 17 to 20 weeks old feed formula: 77.61% corn, 18.11% soybean meal, 3.12% fish meal, calcium carbonate (stone powder) O. 94%, sodium chloride O. 26%. In addition, each ton of feed plus poultry with a variety of vitamins 300 ~ 400g, trace additives used in poultry according to the amount of chicken 2 to 3 times. In the production yard without feed processing equipment. Buyable chickens are fed with concentrate and corn. 9 to 14 weeks old concentrates used 35%, maize used 65%, 15 to 20 weeks old concentrate used 25%, corn used 75%. Whether you are preparing your own feed or buying concentrates and corn, feed turkeys with sand 4 to 6 cm in diameter each week.
2.2 Lighting control of meat commodity turkeys during the finishing phase The light intensity during the fattening stage should be lower, allowing the turkey to be less active, rest on full food, and low light intensity to reduce lice. Closed chicken house in good condition. Intermittent light, ie light for 1 hour, 3 hours for dark light cycles, can be used. In this way, a total of 6 hours of light was taken in 1 day. Since turkeys are resting most of the time, turkeys grow fast and feed efficiency is high.
2.3 Pay attention to ventilation and keep house dry. With the increase of body weight of turkey, the amount of oxygen needed increases, and the excrement, water vapor and carbon dioxide are also increased. The interior is easy to be dirty and humid, so pay attention to ventilation, especially in summer. Can also play a cooling effect.
2.4 Pay attention to disease prevention and control Because of the high density of meat turkeys, if the ventilation is poor or the weather is wet and damp. Chickens are most susceptible to coccidiosis. In addition, this age of turkey is also prone to blackhead disease and chicken pox, therefore, pay attention to regular disinfection, on time medication. Do a good job in disease prevention and control.
Meat production is divided into brooding and fattening stages. The brooding stage is 1 to 8 weeks old, and the fattening stage is 9 weeks old to market. Now we will introduce the feeding and management technology for meat commodity turkeys as follows.
1 Feeding management of meat products during turkey brooding
1.1 Disinfection of the environment and utensils: The turkey pens, environment and utensils should be sprayed and immersed in the disinfectant a week ago. Two days before hatching, potassium permanganate and formalin should be used to fumigate the wall and air of the house in a ratio of 1:2.
1.2 Temperature: Freshly-frozen meat commodity turkeys have inadequate thermoregulatory functions and have poor resistance to cold outside. Therefore, it is important to provide suitable temperatures for young turkeys. It is important to use a brooding umbrella for brooding. The temperature in the brooding room should be maintained at 20 degrees Celsius and the temperature in the brooding larvae should be maintained at 38 degrees Celsius for the first two days. For brooding indoors without brooding, the indoor temperature should be controlled at 30-35°C and then decreased by 2-3°C per week with age until it is the same as room temperature. When the chicks just entered the brooding room, if the chicks were found to be constantly opening their mouths, indicating that the indoor temperature was high, the windows should be opened appropriately to reduce the temperature or reduce the heat supply. As chicks huddled together. Calling constantly means that the temperature is low. Should try to warm up and keep warm.
1.3 Light management techniques: meat commodity turkeys require 24 hours of continuous light for the first two days of the first week, then 22 hours for the first week, 20 hours for the first week, and 14 hours for the 6 weeks old turkey . To avoid meat commodity turkeys squeezing each other at night. The best night spot in the house is 3~5W night light. The light intensity: Due to the poor vision of the young turkey in the first 3 days, the lamp of 50w or so is used, and the 4~14 days old is reduced to 25W, which can be reduced to lOw later.
1.4 Breeding density: The stocking density of meat commodity turkeys is generally 1, 2, 3, 4, 5, 6, 7, 8, and 9 weeks of age, with 30, 20, lO, and lO per square meter respectively. lO, 10, 6 to 7, 6 to 7, 4 to 6 Meat commodity turkeys require the litter to be clean, dry, and soft on the ground to ensure that the meat turkey has the fastest growth rate.
1.5 Provide sufficient feeding and drinking position: During the brooding period, ensure that each turkey has its own feeding and drinking position. With the increase of the age of the chicken, the height of the bucket and the drinking fountain is constantly adjusted so that it always remains flush with the chicken or slightly higher. Due to the high stocking density of young turkeys for meat, it is required to have sufficient food troughs and drinking fountains, and it needs to be evenly distributed; generally, one barrel and one drinker are used for every 35 weeks for 1 week old; 2 to 4 weeks Age buckets are 7 to 10 cm above the ground, and each turkey is 5 to 6 cm.
Occupying a drinking fountain or sink 1.5cm; 5-8 weeks old chute 12-20cm high from the ground, each turkey is 8cm. It occupies 2 to 2.5 cm in the drinking fountain or sink.
2 Feeding and management of meat commodity turkeys The main management and fattening stage of turkeys should strengthen feed management, enable turkeys to grow rapidly and increase weight, improve meat quality, increase commodity grade, feed high-energy feed, control light, reduce movement, etc. Measures to achieve fattening purposes.
2.1 The nutritional requirements and feed formulation of meat turkeys during the fattening phase are at this stage. Attention should be paid to increasing the energy level and reducing the protein content. The level of metabolic energy in the feed should be in the range of 12.3 MJ/kg to 13.9 MJ/kg. Protein in the 22% ~ 16%, the amount of calcium in the 1.14% ~ O. 55%, the ratio of calcium and available phosphorus is 2:1, salt is O. 25%.
The feed formulation of meat turkey during the fattening stage is as follows: 9 to 12 weeks old feed formulation: corn 56.44%, soybean meal 36.99%, fish meal 2%, rapeseed oil O. 7%, calcium carbonate (stone powder) 1.09%, calcium hydrogen phosphate 2.55%, sodium chloride O. twenty three%. 13 to 16 weeks old feed formulation: 70.54% corn, 24.34% soybean meal, 3.81% fish meal, calcium carbonate (stone meal) 1.08%, sodium chloride O. twenty two%. 17 to 20 weeks old feed formula: 77.61% corn, 18.11% soybean meal, 3.12% fish meal, calcium carbonate (stone powder) O. 94%, sodium chloride O. 26%. In addition, each ton of feed plus poultry with a variety of vitamins 300 ~ 400g, trace additives used in poultry according to the amount of chicken 2 to 3 times. In the production yard without feed processing equipment. Buyable chickens are fed with concentrate and corn. 9 to 14 weeks old concentrates used 35%, maize used 65%, 15 to 20 weeks old concentrate used 25%, corn used 75%. Whether you are preparing your own feed or buying concentrates and corn, feed turkeys with sand 4 to 6 cm in diameter each week.
2.2 Lighting control of meat commodity turkeys during the finishing phase The light intensity during the fattening stage should be lower, allowing the turkey to be less active, rest on full food, and low light intensity to reduce lice. Closed chicken house in good condition. Intermittent light, ie light for 1 hour, 3 hours for dark light cycles, can be used. In this way, a total of 6 hours of light was taken in 1 day. Since turkeys are resting most of the time, turkeys grow fast and feed efficiency is high.
2.3 Pay attention to ventilation and keep house dry. With the increase of body weight of turkey, the amount of oxygen needed increases, and the excrement, water vapor and carbon dioxide are also increased. The interior is easy to be dirty and humid, so pay attention to ventilation, especially in summer. Can also play a cooling effect.
2.4 Pay attention to disease prevention and control Because of the high density of meat turkeys, if the ventilation is poor or the weather is wet and damp. Chickens are most susceptible to coccidiosis. In addition, this age of turkey is also prone to blackhead disease and chicken pox, therefore, pay attention to regular disinfection, on time medication. Do a good job in disease prevention and control.
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