Snood turkey4/1/2024 Mineral like potassium, calcium, magnesium, iron, selenium, zinc and sodium are present. The protein, fat, energy value of turkey meat is 24%, 6.6%, 162 Calories per 100 gm of meat. People prefer turkey meat because of its leanest nature. Turkey meat has nutritional and sensorial properties which make it almost ideal raw material for rational and curative nutrition. The cholesterol is 15.67-23.97 mg/gm of yolk. The protein, lipid carbohydrate and mineral content of turkey egg are 13.1%, 11.8%, 1.7% and 0.8% respectively. Egg is noticeably pointed at one end with strong shell. The turkey eggs are tinted and weigh about 85 gm. Nearly 70 percent of the eggs will be laid in the afternoon. Under proper feeding and artificial lightening management turkey hens lay as much as 60-100 eggs annually. The turkey will start lay from the 30th week of age and its production period is 24 weeks from the point of lay. At 3 weeks of age it can be cut off close to the head with sharp scissors.Ĭlipping 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. At the day old the snood can be removed by shumbnail or finger pressure. Removal of the snood or dewbill is to prevent the head injuries from picking and fighting. Remove the beak at about one half the distance from nostril to the tip of the beak. Debeaking can be done at day old or 3-5 weeks of age. Poults should be debeaked to control feather picking and cannibalism.
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