Breeds of turkeys in the World

It has been dominated by three breeding companies offering 4 parental heavy type breeds (Big six, Hybrid large white, Nicholar 900 & 700) and 5 medium heavy types (BUT-8, BUT-9, Big-9, hybrid super medium & Nicolas 300). In addition to Poland the regional breeders have introduced two medium varieties, Benkova and Jancowski in 1995. In Europe, medium type turkeys available are, Gaubin(France), and Kvama(Poland).

Turkey Desnooding

Removal of the snood or dewbill is to prevent the head injuries from picking and fighting. At the day old the snood can be removed by shumbnail or finger pressure. At 3 weeks of age it can be cut off close to the head with sharp scissors.

Turkey Debeaking

Poults should be debeaked to control feather picking and cannibalism. Debeaking can be done at day old or 3-5 weeks of age. Remove the beak at about one half the distance from nostril to the tip of the beak.

Turkey Detoeing or toe clipping

Clipping is done at day old by removing the tip of the toe just to the inside of the outer most toe pad including the entire toenail.

Turkey eggs

The turkey will start lay from the 30th week of age and its production period is 24 weeks from the point of lay. Under proper feeding and artificial lightening management turkey hens lay as much as 60-100 eggs annually. Nearly 70 percent of the eggs will be laid in the afternoon. The turkey eggs are tinted and weigh about 85 gms. Egg is noticeably pointed at one end with strong shell. The protein, lipid carbohydrate and mineral content of turkey egg are 13.1%, 11.8%,1.7% and 0.8% respectively. The cholesterol is 15.67-23.97 mg/gm of yolk.