Turkey
Turkey
It is mainly reared for meat which is one of the choicest white meat known for its leanness. It is a popular delicacy especially for festive occasions like X-mas and New Year. Turkey production has tremendous commercial viability because of its meat being high in protein, low fat and cholesterol contents. It is also quite suitable for upliftment of small and marginal farmers. Turkey can be easily reared in free range or semi-intensive system with minimal investment for housing, equipment and management.
| Production Characteristics | ||
| Age (week) | Body weight (g) | Feed Conversion Ratio |
| 6 | 1054 | 1.85 |
| 8 | 1748 | 2.05 |
| 10 | 2101 | 2.37 |
| 12 | 2778 | 2.80 |
| 24 | 5270 | 3.78 |
| 32 | 7100 | 4.15 |
| Fertility | 94% | -- |
| Hatchability | 86% | -- |
Special Features:
- Low fat
- Low cholesterol
- Choicest white meat
- Suitable for backyard rearing
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