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Feeding characteristics of turkey fry

1) It has fast growth, roughage resistance (30%-40% of the grass can be taken) high feed compensation, feeding ratio of 2.5-2.7:1.

2) wide adaptability, disease resistance, in the plains, mountainous areas, semi-mountainous areas, shelter or grazing rearing, housing and equipment and utensils are simple, can be both intensive rearing, but also the yard stocking.

3) Meat quality is good, less fat, high rate of lean meat, cholesterol content is the lowest, high protein, is the best in the production of protein in livestock and poultry.

4) raising turkeys less investment, quick results, covering a wide range of high benefits, premises and equipment and utensils are simple, infrastructure investment is small, the conditions of the chicken house and management level requirements are not high, because it is adaptable to the environment, a wide range of food, tolerance of roughage, foraging grass, insects and other characteristics, not much labor, not only to take advantage of the idle labor, but also make full use of crop straw, leaves, weeds, fruits and vegetables, and the advantages of grass-fed resources into a commercial economy, the use of grass-fed resources into a commercial economy. Grass-fed resource advantages for the commodity economic advantages, is an emerging grass-fed food-saving type of special farming in China.

Nicola adult male turkeys weighing 22-25 kilograms, female turkeys 11-12 kilograms, commercial meat turkeys, 16-20 weeks on the market, the average weight of 12 kilograms, keto slaughter rate of 85% or more, while broilers are about 70%, 64% of pigs, cows and sheep are only 54%, from the ratio of edible meat and live weight of the turkeys are also the highest, so some countries in Europe and the United States to replace the meat of turkeys, beef and sheep meat and Pork production. China's turkey breeding is small to meet the needs of the domestic market, most of them rely on imports, China's turkey breeding has been included in the national Spark program.