Turkey, scientifically known as Meleagris gallopavo belongs to the family of birds called Meleagrididae. The young birds are called poults; the male birds are referred to as turkey cocks or toms while the female is called turkey hens. Turkey is reared primarily for meat or as breeders to produce hatching eggs. They are rarely kept for the production of table eggs though the eggs are edible.

It is quite notable that the growth of turkey industry in Nigeria has extended to an approximate 2 million tons per year. This fast growth in the industry was made possible by intensification of production and development of large breeds with standard weights ranging from 15-17 kg for male and 8-10kg for female.

Factors to consider in setting up a good turkey enterprise

Housing

Turkey requires double the space requirement for the same number of chickens. The stocking density is 0.12 sq. meter. Brooding area with a heating source is essential for the first four weeks. Young turkeys are weaned off heat gently and carefully over several days. The behaviour of the flock is the best guide to indicate if the birds are comfortable. When birds are huddled together it indicates inadequate heat. Ideally, the birds should spread out over the space provided.

From six weeks onwards turkeys can thrive well with good litter or bedding such as chopped straw or white wood shavings. House size is based on the maximum weight of birds to be in the house at any time. Birds should not be stocked at rates greater than 20 kg per square meter. Extensive management of turkey requires the establishment of well managed fenced pasture having ranged shelter.

Feeding

Feeding regime for turkeys reared intensively;
• Turkey starter diet: 0 – 8weeks
• Turkey grower diet: 8 – 16 weeks
• Turkey finisher diet: 16 – 20 weeks
• Turkey roaster diet: 20 weeks of age.
Turkeys are marketed as meat birds any time from 16 weeks of age. The Crude protein of starter is 28% while finisher has CP of 18 – 20%. The feed intake up to 24 weeks of age is about 25kg/bird.

Routine Management

Debeaking (beak trimming)
The young flock should be debeaked in order to control feather pecking and cannibalism, most especially when they are to be raised in confinement. Debeaking is done at 10 days of age to prevent cannibalism.

Desnooding
The removal of the snood, the tubular fleshy appendage on top of the head near the front, is referred to as “desnooding”. It helps to prevent injuries that might result from picking or fighting. The snood can be removed at day-old by thumbnail and finger pressure. After about 3 weeks, it can be cut off close to the head with sharp, pointed scissors.

Toe Clipping
This is the removal of toenails usually done at the hatchery, but it can also be done at 5 weeks old. Turkeys kept in large groups, especially when excited, often step on each other causing scratches or skin tears on the backs and sides. Also, Toe Clipping helps to prevent back scratching and tearing of flesh during mating. The problem is aggravated with increased flock sizes and densities, especially when turkeys are reared in confinement. Toes can be cut with surgical scissors, a nail clipper or a modified hot-blade debeaker.

Wing Clipping
These are practiced when the birds are placed on range usually at 15 weeks of age in order to prevent flight.

Health Management

Turkeys are susceptible to diseases, indicating that they require a much higher level of management and skill than other domestic fowls.
There are four primary causes of disease which include genetics, nutrition, environment and infection. Bio-security must be a priority to control infectious disease and minimize the introduction of pathogens into flocks. Biosecurity is utilization of measures which can stop or slow down the introduction and spread of infection into or between components of production systems. It includes managing people, equipment, pests and their potential for carrying diseases into a flock. Mortality disposal should be part of the bio-security protocol.

Diseases

Some common diseases of turkeys include Blackhead (Histomoniasis), Newcastle disease, Erysipelas, Fowl cholera, Fowl pox and Haemorrhagic enteritis.

Parasites

As in other poultry species such as chickens, parasites affect the turkeys by causing discomfort or significant mortalities in birds, thus reducing the birds’ productivity levels. Fowl mite and roundworms are very common internal parasite. A regular, once-a-month deworming with an appropriate dewormer will reduce roundworms to a harmless level.

Source: AgroNigeria