Turkey breeding

Turkey breeding

Turkey breeding

The turkey was first observed in Mexico by European explorers, who brought it back to Europe, where it was raised in Italy, France, and England.

In Iran, during the Safavid era, turkeys were first imported from Europe and bred.

The turkey is a relatively large bird. Generally, the average weight of a male turkey in the large breeds reaches about 10 to 14 kilograms, while the females of this breed weigh between 7 to 8 kilograms. In smaller breeds, males weigh around 8 kilograms and females about 5 kilograms.

As can be seen, the weight of the female in both breeds is significantly less than that of the males of the same breed, and the female’s shape is also finer and slimmer compared to the male. The shape of the primary feathers on the wings can help differentiate between male and female turkeys. The bird’s head, in comparison to its body size relative to other birds, is smaller than average and is covered with wrinkled skin and fuzz. On the turkey’s chest, there is a tuft of stiff hairs that appear like thin steel wires.

These hairs appear when the bird is 2 to 3 years old. In males, the tail feathers can fan out due to relatively strong muscles, making the turkey somewhat famous for this characteristic, similar to a peacock. When this bird becomes anxious or excited, the bare skin in the throat and head area can change color from gray to red, white, and blue. This is why in Persian it is called “bāgholomun,” referring to a type of fabric that changes color when illuminated from different angles.

Raising meat turkeys, unlike native turkeys, occurs in a controlled environment with regard to nutrition, health, and duration of breeding. Over a period of 4 months, the average live weight gained is about 14 kilograms.

It is noteworthy that the average carcass yield of meat turkeys is around 17 percent, which is significant compared to other poultry.

Population growth and a shortage of cheap fodder for red meat production, along with the need for diversity in new industrial protein sources, have led to increased attention on turkey meat as a high-protein, low-cholesterol option rich in minerals and amino acids. Consequently, raising turkeys has gained a favorable position among other livestock and poultry. The ability to effectively portion turkey carcasses is very important, and there is now access to packaged and sorted meat, including breast, thigh, drumstick, neck, and wings for consumers.

The turkey carcass consists of 60 percent white meat and 40 percent red meat. The flavor of the white or red meat differs due to various compounds and factors, making it very delicious and tasty.

Yektadam Persian is a producer of various types of concentrates and supplements for poultry, livestock, and aquaculture with the highest quality, ready to assist you.

For more information regarding livestock and poultry supplements, please contact Yektadam specialists.

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