Turkey, also known as "spit chicken" and "seven-sided chicken", belongs to meat birds. Its head has sarcoma, and its color will change from red to purple. Turkey's chest is wide and prominent, its back is long and wide, and its chest and legs are muscular. The male turkey has a tuft of hair on its chest, and its tail feathers are developed and can be fanned out, while the female turkey has no tuft on her chest. There is a great difference in weight between male and female turkeys. Adult male turkeys can reach 15~30 kg, while female turkeys weigh only 9 kg and lay eggs every year.
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Keywords: turkey breast-fed meat laying crude protein feather protein feed color sarcoma
DOI:CNKI:SUN:ynkj . 0. 1987-06-0 17
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Turkey, also known as "slow-spitting chicken" and "seven-faced chicken", belongs to meat birds. Its head has sarcoma, and its color will change from red to purple. Turkey's chest is wide and prominent, its back is long and wide, and its chest and legs are muscular. The male turkey has a tuft of hair on its chest, and its tail feathers are developed and can be fanned out, while the horse turkey has no tuft on its chest. The weight of male and female turkeys varies greatly, and adult male turkeys can reach 15 and 30.
2. What is a turkey?
Turkey (scientific name: Meleagris gallopavo), also known as chicken, was first domesticated as poultry in Oaxaca, Mexico, about the same time as the Neolithic Age in Europe (the Neolithic Age in Europe was about 5000 BC).
/kloc-At the end of 0/5th century, Turkey was introduced into Europe and later into China. Turkey is now in the south of North America, and there are also wild ones.
Similar to other galliformes, females are smaller than males and their colors are not bright. The wingspan of turkey can reach 1.5- 1.8 meters, which is the largest bird in the local open woodland and is not easily confused with other species.
Turkey has six subspecies. Modern domestic turkeys are domesticated by indigenous people in Mexico.
3. Knowledge of raising turkeys
Turkey's appearance features Turkey's appearance is unique, with a tall and dignified body, a long and wide back, well-developed chest and leg muscles, a meat cone on the head and neck, and a skin tumor on the lower part.
When the male turkey is calm, the meat cone becomes longer and the skin tumor is light blue, but when he is excited, the meat cone becomes smaller and the skin tumor is light red. Different breeds have different feather colors.
The male turkey has a distance, a tuft of beard on his chest, well-developed tail feathers and a fan shape when he is excited. The female turkey has a small head, a thin neck, underdeveloped skin tumor and is not easy to change color. Gaskin has no distance and weighs only 2/3 of that of a male turkey.
* Basic management of meat turkey A. All-in and all-out system: that is, one or more turkey henhouses are sold on the same day that chicks enter. Leave the turkey coop idle for 7~ 14 days, and thoroughly disinfect all the equipment to make each batch of turkeys have a clean start.
B, Reasonable ration: The main purpose of feeding meat turkeys is to shorten the feeding cycle, and obtain the effects of fast weight gain, less materials, high survival rate and high product qualification rate. Therefore, the nutritional level in the diet is required to be higher.
At present, there is no feeding standard for turkeys in China, and the NRC standard of the United States is mainly adopted. At the same time, we can also refer to the diet formula of some domestic turkey farms. C. Environmental management of meat turkey: ① Keep proper temperature, density and ventilation: 1 week-old young turkey's temperature is 35~37℃, and then it will drop by 2~3℃ every week until it is the same as normal temperature (about 20℃).
Pay attention to the ventilation of the turkey house and keep the indoor air fresh. Feeding density depends on the age, feeding season and ventilation conditions of turkeys.
② Control of illumination and grouping: Young turkeys aged 65,438+0 ~ 7 days generally have 23 hours of illumination every day, 65,438+0 hours of darkness and 60 lux of illumination intensity. After 8 days on the market, the illumination is 8~ 14 hours every day, and the illumination intensity is 20 lux.
Male chicks grow faster than female chicks, but male chicks have high requirements for protein in diet. In conditional areas, male chicks should be raised in strong and weak groups, which can reduce the feeding cost and improve the feed conversion rate. ③ Do a good job in epidemic prevention and improve the qualified rate of products: pay attention to daily cleaning and disinfection, vaccinate in time, isolate sick turkeys, and focus on the prevention and treatment of turkey blackhead disease (cecal hepatitis), dysentery, coccidiosis, fungal diseases and nutritional diseases.
When catching turkeys, we should pay attention to handle them with care, so as to prevent crushing injuries and contusions, and to avoid crushing fractures. ④ Chest cyst of meat turkey: This is a common disease of turkey.
Although it does not affect the growth and development, it affects the commodity level of the carcass and causes certain economic losses. The main reason is that the turkey is very heavy. When the turkey lies on the ground, its chest bears more than 60% of its body weight, which is caused by long-term contact with the wet padding on the ground.
* Basic knowledge of raising and managing small turkeys. A. Feeding and management of young turkeys (1) Drinking water: Young turkeys should be given clean and hygienic drinking water immediately after being taken out of the brooding room. When 1~3 days old, penicillin and streptomycin can be added to cold boiled water at a dose of 2000 units/day twice a day, which is very effective in preventing staphylococcosis in young turkeys and pullorum disease in chickens.
The number of drinking fountains or sinks should be sufficient, evenly distributed and moderately high, which is convenient for small turkeys. (2) Start feeding: According to the practical experience in various places, the suitable feeding time for 1 time is 12~24 hours after hatching.
The feed to be eaten first should be fresh, with moderate particle size, easy pecking, rich nutrition and easy digestion. Commonly used are corn stigma, millet and broken rice. After 65 and 438+0 ~ 2 days, compound diet should be fed. Little turkeys like spicy food, such as onions, garlic sprouts, lettuce, leeks and so on. Can be chopped and mixed into feed to train small turkeys to peck. This feed contains titanium, which is an essential trace element for the growth and development of young turkeys.
(3) Ventilation: Young turkeys have strong metabolism and fast breathing, so the indoor air must be fresh. Indoor feces and padding often emit a lot of harmful gases due to moisture and decay, which pollutes the air and is extremely unfavorable to the growth and development of young turkeys.
When the indoor carbon dioxide concentration reaches 7%~8%, it will lead to suffocation of young turkeys. Young turkeys are sensitive to ammonia, and the indoor ammonia concentration should not be higher than 2* 10-5, otherwise the disease resistance will be reduced and respiratory diseases will occur.
Hydrogen sulfide is highly toxic, and its concentration shall not exceed 1* 10-5. B. Feeding and breeding period The breeding period of turkeys roughly refers to the period of 9-30 weeks (before opening the stalls), and its feeding management will determine the physique, egg laying status and reproductive value of turkeys after sexual maturity.
1. Nutritional characteristics of growing turkeys: According to the developmental characteristics of growing turkeys, the contents of various nutritional components in the diet should be reduced accordingly, especially the crude protein level in the diet should be reduced with the increase of the weight of turkeys, but the feed intake of turkeys will increase with the increase of the age. Therefore, the level of metabolic energy should be reduced in the diet to prevent a large amount of fat from being deposited in the body.
2. Restrict feeding: The method of feeding every other day is better. That is, the feed amount of two days is combined into 1 day.
Because of the large amount of feed, every turkey has the opportunity to eat, which makes the growth and development of turkeys more uniform and the weight difference is small, but the water cannot be cut off on the day of stopping feeding. In production practice, to measure the development uniformity of turkeys, the standard is that 80% of the individuals in turkeys reach the average weight of 10%.
3. Adding trace elements: The common symptoms during the growing period of turkey include ankle swelling, abnormal paw growth, foot paralysis, twisted foot, tendon slippage, unkempt feathers and dullness. The main reason is the single variety of feed, especially the lack of animal protein feed, trace elements and vitamins; Or improper diet and unbalanced nutrients; Or the feed is poorly managed and the nutrients are destroyed.
In addition, some viruses and bacteria will also directly invade joint parts, so we should pay attention to different treatment.
4. Turkey breeding technology and related knowledge
Turkey can be raised flat, in cages, in nets or in groups. The best place to raise turkey should be a place with high terrain, abundant sunshine, flat environment and dry ventilation, or a turkey house should be built at the height of other poultry houses.
The whole production and development of breeding turkeys can be roughly divided into three stages: (1) feeding temperature in the brooding period (0-8 weeks) (1): the indoor temperature in the brooding room is maintained at 34 degrees in the first week, and then it is reduced once a week to 18-2 1 degree. If it is too high, the chicks will drink more water, poop and pant; If it is low, the chicks will pile up against the heat source and often scream.
The suitable temperature is uniform dispersion. (2) Humidity: Generally, the relative humidity is 55%-65%. If it is on the low side, the remaining yolk in chicks is poorly absorbed, drinking too much water is easy to diarrhea, hair growth is slow, dull, and toes are dry.
If it is too high, the chicken's hair is dirty and messy, its appetite is bad, its padding is wet, and it is easy to get sick. (3) Ventilation: Generally, ventilation is neglected for heat preservation, or the surrounding plastic sheets make the air lack of oxygen, but the carbon oxides are high, and the fresh air is lacking for a long time, which leads to weak chicks and serious carbon dioxide poisoning. When the indoor ventilation is not good, chicks show mental anxiety, inactivity, messy feathers, loss of appetite, delayed development, decreased disease resistance and are prone to respiratory diseases.
(4) Illumination: Sunlight has a great effect on the health of chicks, which can increase their appetite, promote metabolism, maintain the normal development of bones and improve their vitality. The eyesight is weak in the first three days after hatching. In order to ensure food intake and drinking, 24-hour illumination is generally used, and 23-hour continuous illumination and 1 hour darkness can also be used.
23-24 hours a day, every 15 square meter, use 40-watt bulbs in the first week, and replace them with 25-watt bulbs in the second week. Lighting should follow the following principles: it is advisable to use weak light and avoid strong light to prevent addiction; Second, light can only be reduced but not increased; Little hens are precocious and lay eggs in advance; Third, the fill light can't last for a short time, resulting in disorder and loss of lighting effect.
(5) Density: Feeding density is related to the normal growth and development of chicks. If the density is small, the effect is good but not economical. If the high-density chickens are crowded and do not have enough to eat, the chicks will grow slowly, the population will develop irregularly, and it will be easy to get sick and peck, and the mortality rate will be high. The ground will remain flat 1-6 weeks, with about 20 birds per square meter.
Turkey likes to eat green feed such as onion, leek and garlic, so it should be chopped and mixed with mixed feed, which can not only promote appetite, satisfy turkey's herbivorous habit, but also supplement vitamins, trace elements and other nutrients, and feed some yellow sand normally after one week. In addition, water should be supplied regularly every day to meet the needs of turkeys.
(2) Feeding in growing period (9-28 weeks) According to the characteristics of growth and high yield of turkeys, the growing period can be divided into growth promotion period (9- 18) weeks and growth restriction period (19-28) weeks. The survival rate is high in these two weeks, and management can be extensive. Generally, it should be transferred to the ground and leveled with a plastic pad. (1) Feeding: During the breeding period, turkeys are active and grow rapidly. The feeding density should be greatly reduced, with 3-4 turkeys per square meter. There are chicken houses with sports fields, and the feeding density can be appropriately increased.
Feed it 3-4 times a day, add crushed stones to help the stomach digest food according to the feeding amount of 1-2%, and leave it outside once a day for 1-2 hours. Grazing allows turkeys to eat grass and insects freely, so as to strengthen activities, save feed, limit the growing period, and manually drive them 4-5 times a day to increase the amount of exercise.
(2) Feed: promote the growth stage and appropriately increase the proportion of nutrition. In order to prevent the competition for food, you can increase the trough.
To limit the growth stage, we should appropriately reduce the proportion of nutrition. (3) Illumination: during the growth promotion stage, natural light is included in the daytime, with daily illumination of 14- 16 hours, and supplementary illumination of 15-20 lux in the morning and evening.
When entering the growth restriction period, the light should be controlled. Roosters should be exposed for 12 hours a day, while turkeys are sensitive to light and can only be exposed for 6-8 hours a day. Therefore, it is better to keep the male hens separately. 4) Primary selection: conduct primary selection for the turkeys of 16-28 weeks. Those turkeys that grow well, are healthy and lively, and meet the characteristics of this variety are selected as male turkeys to continue feeding, and the rest are raised as commercial turkeys. Male turkeys had better fatten up before they go on sale.
(3) During the laying period, the reserve turkeys of (28-57) weeks old are raised to 28 weeks old, and the reproductive organs are mature. The laying period is 28-30 weeks to 54-57 weeks. (1) Preparation: Before the turkey enters the laying period, the eggs should be thoroughly cleaned and disinfected, and the sink, sink, sand table, perch, laying box, anti-lock nest and lighting facilities should be installed.
(2) Fabrication of paving box: generally, the width is 35-40 cm, the height is 50-55 cm, and the depth is 50-55 cm. In order to facilitate light transmission, ventilation, picking eggs and locking the nest. Make an egg box for every 4-5 turkeys.
1. Variety selection 1. Bronze turkeys lay about 60 eggs a year, weighing 80 grams, female turkeys weighing 8 kilograms and male turkeys weighing 16 kilograms. 2. The maximum weight of adult cock of Nicolas Turkey is 25 kg, and that of female turkey is about 12kg. 60-80 eggs are laid a year, the average egg weight is 85 g, the feathers are pure white, and the feed-meat ratio is 2.7: 65,438+0.3. Bethune turkey, a kind of turkey, has the advantages of rough feeding resistance, fast weight gain, high feed reward and strong disease resistance, with an annual output of 90-65500 pieces.
The male turkey weighs about 10 kg, and the female turkey weighs about 5 kg. Second, the chicken house construction 1, site selection conditions Turkey farms can choose small-scale production and family feeding, which can be adapted to local conditions, and the site selection for large-scale turkey production is very important. Make a land use plan according to the production, and choose a place with high terrain and north-south direction to build a farm.
2. Architectural layout The architectural layout of the turkey farm is mainly divided into living quarters for managers, breeding grounds, hatcheries, commercial chicken production bases and turkey deep processing plants. Green belts are set around each workshop, and all personnel and vehicles entering the site need to be strictly disinfected (turkey deep processing workshops need to be 500 meters apart, and other workshops need to be 50 meters apart). Three. Feeding management 1. Precautions for Turkey Introduction The turkey comes from a breeding turkey farm that has the Production License for Breeding Livestock and Poultry and is free from pullorum, Newcastle disease, avian influenza, mycoplasma and leukemia, or a healthy turkey that provides breeding eggs for production and quarantine at the business place.
2. Planting ryegrass, Juju, polymer grass, Rumex, etc. They are all good feed for turkeys. Keep fresh and clean when feeding, prevent mildew and deterioration, and ensure pollution-free and non-toxic.
5. Who knows how to cook a turkey?
Roast turkey ingredients: 1, sliced bread (cut into small pieces, dry bread is better) 2, onion (about 10 ounce, cut into small pieces) 3, celery (1 cup, cut into small pieces) 4, butter (1/4 cup) 5.
B, put the bread slices into a bowl, add the material A, mix well, add a little water, 2 spoonfuls. C, adding rosemary and salt and pepper.
D. Wash the turkey inside and outside and dry it with paper towels. E. Insert the material C (filler) from the back hole of the turkey neck.
F, put the chicken legs together and put them on with metal strings. Place the chicken breast in a baking tray and sprinkle with sweet pepper.
H preheat the oven to 350 degrees Fahrenheit and bake for about 20 minutes per pound. First, when roasting, take out the roasted juice and pour it on the turkey.
J, after baking, put it in 10 minutes to eat. Note: after the stuffing is put into the turkey, it should be cooked. If it cannot be put in for a while, it will go bad. When you put the roasted turkey in the refrigerator, you should also take out the stuffing.
Add flour, salt and pepper to the roasted turkey juice, put it in a pot, and heat it into a paste to become gravy dipped in the turkey. Christmas roast turkey: of course, the raw material is a turkey, as well as chopped celery, mushroom slices, dry bread, bacon, sausage with liver sauce, dried onion and garlic.
Stir-fry the stuffing in oil, add two teaspoons of salt, sugar and brandy to taste, stuff it into the chicken cavity and stomach, and seal it. Spread the turkey evenly with proper amount of salt, sugar, black pepper and foreign soy sauce.
Put the turkey in a large baking tray with the chicken breast facing up and put it in a 360-degree oven. About 1 hour, the chicken juice will flow out of the baking tray, then suck it back with a spoon and pour it on the chicken, and cook it every 20 minutes until the turkey is cooked.
It takes two and a half hours altogether. Chinese stuffed turkey: whole turkey, glutinous rice, sausage, diced mushrooms, shrimp, garlic, chopped green onion, celery, onion, white wine, salt, pepper, soy sauce, sugar and cream.
Marinate turkey with soy sauce, sugar and water. Stir-fry garlic in a frying pan.
Add shrimp, mushrooms and sausage and stir-fry until cooked. Add glutinous rice, chopped green onion, wine, salt and pepper, mix well as stuffing, stuff into the turkey breast, seal the incision, spread cream on the turkey surface, and put it in the oven.
Shred celery and onion and put them under the turkey. Turkey with cream tomato: Turkey, shredded vegetables, fresh milk, tomato sauce, cream and fresh broth are the main ingredients of this dish.
The turkey is soaked in fresh milk for 20 minutes. Put shredded vegetables in the middle of the soaked turkey, then roll it up and fix it with a toothpick. Add fresh milk, cream and fresh stock to the tomato sauce, break it and boil it over low heat for later use.
Fry the rolled chicken in medium heat until golden brown, slice it and pour in the sauce. Shredded turkey, apple and celery salad: cut the roasted turkey into thick shreds, tear the celery and rinse it with cold water, then absorb the water and cut it into small pieces for later use.
Peel and core the apple, soak it in light salt water, absorb the water and cut it into large grains. Mix shredded turkey, celery, raisins and seasoning.