First, the biological characteristics of turkey Turkey also known as vomiting chicken, is a kind of bird chicken-shaped turkey family, is a native Mexican wildlife. Turkey looks strange, head of the skin tumor, retractable self-proclaimed spitting chicken, cervical corallioma, often due to emotional change into red, blue, purple, white and other colors, it is also known as the seven-sided bird, Seven-faced chicken. Turkeys are large and well-built, with beautiful and shiny feathers. Male turkeys can often be opened like peacocks and are very beautiful. They have been mistaken for Mexican peacocks. Second, the turkey's feeding technology (a) feeding and management of brooding points 1. Drinking water: After the young turkeys have been transported to the brooding house, place them under a warm umbrella and take a rest. Give them water first. The water for chicks to drink must be clean. The water temperature is the same as the room temperature, at 25-30 °C. From 1 to 3 days old young turkeys, potassium permanganate can be fed to two-tenths of a millimetre to clean up residual meconium from the gastrointestinal tract. 2. Feeding: Young turkeys start eating 24 hours after hatching, usually feeding and feeding for 1 hour after the first drink. In the first 3 days, the powdery material should be heated and mixed with water, so that it can be fed less frequently. One new material is added every two hours, and the old material is not fed. The animal should be fed immediately; 5 times a day during the day. Feed it once at night and clear the remaining feed from the trough at night. If the powder is fed for 3 days, the nutrient concentration in the feed is required to be lower, otherwise diarrhea may occur easily. From the 4th day onwards, it is gradually replaced with dry powdered full-rate feed. Care must be taken to ensure the feed quality of the young turkey. The feed nutrition must be comprehensive. The 0-4 week old dietary reference formula (%): corn flour 45, bean cake 35, Fishmeal 12, Peel 5, bone meal 1, shell powder 2 and appropriate amounts of multivitamins, manganese sulfate, zinc sulfate, and salt. After 4 weeks add a little garlic, shallot or other green material to the feed. 3. Insulation: Newly hatched young turkeys are small and delicate, have a low body temperature, poor insulation of wool, poor body temperature regulation, poor ability to withstand the cold, and easy to catch cold. Therefore, suitable brooding temperatures must be provided during brooding. The temperature of the brooder should be kept at 38°C for the first two days of the chickling, and then decrease by 2 to 3°C per week with the increase of the age until it is the same as the room temperature. 4. Whether the brooding temperature is appropriate or not, besides observing the thermometer, it is more important to observe the performance of the young turkey. When the brooding temperature is too high, the turkeys are far away from the heat, their wings open, their necks stretched, their breaths open, their mouths breathing, their drinking capacity increasing, and the droppings of the manure; when the temperature is too low, the flock is close to the heat source and gathers together to make a pile. The screams, even if stacked into several layers, will suffocate the turkey below; the temperature is suitable for the young turkey to evenly distribute around the warm umbrella after eating and drinking, lively spirit, good appetite, moderate drinking water, clean and neat feathers, and night Prone rest, quiet. 5. humidity. The relative humidity in the brooding house should be maintained at about 55% to 65%. Humidity is too high, germs and parasites tend to grow and multiply, especially coccidiosis, aspergillosis is easy to occur, endanger the health of young turkeys; the house is too dry, dust will appear, cause respiratory diseases, the young turkey Unfavorable growth. (B) feeding and management of young chickens Turkey breeding period: generally refers to 9 to 25 weeks of age, this period of adaptability of the turkey, the requirements of feeding management more extensive. Young turkeys are available for grazing and semi-grazing. As a product, chickens can be sold at 20 weeks of age. As a breeder, 20-25 weeks old are reserved as reserved chickens. 1. Limit feeding. The young turkeys selected to be eliminated from 15 to 22 weeks are fed every other day. The method of stopping the continuous feed of water restricts the feeding and must provide high-energy feed to meet the needs of their life activities. Its diet formula (%): corn meal 67 Beancake 16, Fishmeal 3, Peel 12, bone meal 1, shell powder 1. 2. The male and female are reared separately to increase the illumination of the breeding chickens in advance. Beitian male turkeys mature more than one month later than female turkeys. Male turkeys should increase their lighting time earlier than female turkeys in the later period of development to accelerate the sexual maturation of male turkeys so that after the mother turkeys are laid, fires will be made. The chicken can be bred as soon as possible. 3. The bred turkeys must be selected at the 10th week of age and the 16th to 18th week of age. Individuals who are normal, healthy, lively and meet the requirements of the breed must be selected and reserved for breeding, and corresponding feeding and management measures must be provided. Weight and sexual maturation time prepares for future egg production. For uncomfortable co-operative turkeys, they are fed as meat turkeys, given higher nutrition, and promote growth to reach market weight as early as possible.
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