Detailed Key Points of Turkey Rearing and Management, a Must-Read for New Breeders
Turkey is one of the most common types of meat food in Western countries. Now some turkey breeds have gradually been introduced into our country, and there is a certain scale of breeding. When raising turkeys, we cannot manage turkeys according to the rearing and management methods for domestic chickens, because the breeding methods for turkeys are different from those for domestic chickens. So how should turkeys be managed? Below, the editor brings you the key points of turkey rearing and management. Let's take a look!
1. Rearing During the Brooding Period
The brooding period of turkeys refers to within two months after hatching. At this time, we should control the temperature and humidity in the brooding room to a relatively high level. When feeding feed, the amount of feed should not be too much, because the young turkeys cannot finish too much feed. Uneaten feed is extremely prone to spoilage and mildew in a high-temperature and high-humidity environment. If turkeys accidentally eat it, it will have a great impact on their growth. Therefore, when feeding during the brooding period, we should mainly feed small amounts frequently. Then, when providing drinking water, the water temperature should be controlled at around 20 degrees, ensuring it is clean enough. The drinking water should be replaced about every 5 hours to ensure quality.
2. Rearing During the Growing Period
After the brooding period, the growth ability of turkeys gradually strengthens, and their sensitivity to temperature changes gradually decreases. They can be raised by the penned method. When penning them, special attention should be paid to cleaning the water troughs, and the water troughs should be disinfected after cleaning every day. Then, when grazing, let the turkeys eat freely, which can both strengthen the turkeys' physique and reduce feed costs. If free-range rearing is used, then we should prepare sufficient feed and drinking water to ensure the growth of the turkeys. However, in winter, the free-range method should not be used; it should be changed to the penned method, and good insulation work should be done.
3. Daily Management
When raising turkeys, environmental hygiene work is very important. The debris and manure in the chicken house should be cleaned up in time, and then the chicken house should be disinfected regularly. When using disinfectants, attention should be paid to choosing disinfectants that will not cause harm to people, turkeys, and various types of equipment. Control visits by outsiders to prevent the carrying of pathogens. In high-temperature and high-humidity environments such as summer, feed should be prevented from spoiling, as spoiled feed can easily cause turkey poisoning. Therefore, spoiled feed must never be fed. Then, in ordinary times, good grouping work should be done, with appropriate exercise and strengthened management.
4. Disease Prevention and Control
The common diseases of turkeys are similar to those of domestic chickens, so when raising them, we must do a good job in epidemic prevention. Disinfect the chicken house regularly, and carry out epidemic prevention once a year. For example, common diseases include Newcastle disease, chicken plague, and so on. These are common diseases of all poultry. Therefore, when breeding, in addition to regular epidemic prevention and disinfection, everyone should also strictly control the environment. Block the sources of pathogen transmission, improve environmental quality, and enhance the disease resistance of turkeys. Reduce the incidence of disease. If any outbreak is found, it should be handled promptly and accordingly.
The above is a brief introduction to the key points of turkey rearing and management. Turkey rearing and management work is very important because it is directly related to the growth ability and quality of turkeys and is directly linked to breeding benefits. That is all for today's introduction. This article is for reference only. Thank you everyone for reading and supporting.