What is this, a chicken or a bird?
Chinese name: Turkey binomial method: Tuzou Chicken Kingdom: Animal kingdom: Chordata class: Birds class: Coccidae class: Pheasant species: Turkey distribution area: southern Canada, the United States and northern Mexico, named after a block, time: Linnai, 1758.
This bird can eat food that other birds can't. It is bigger than a crane, three or four feet long, with a neck and feet like cranes, a red soft crown at the tip of its mouth, a blue sheepskin coat and two fingers on its feet. Its melon nails are very sharp, which can kill people and swallow charcoal. Meat is sweet and non-toxic. Indications: softening and resolving hard mass. The function of excreta is mainly toxic, which can digest hard objects such as iron stone swallowed by people by mistake. T ǔ shò u j and Turkey is a specialty of America, and it was domesticated by Indians before Europeans came to America. Europeans call it "Turkey" because it looks like Turkish clothing: it has a black head and a red body. Europeans like roast goose very much. After immigrating to the United States, there was a requirement to eat geese before raising them, so I ate turkey and found that turkey was more delicious than goose. There are many turkeys in North America. So roast turkey has become a big dish for Americans and an essential food for important festivals. There are generally three kinds of turkeys raised in China, namely Nikolai Turkey, Bronze Turkey and Bettina Turkey. The domestication of common turkeys probably began with Mexican Indians before Columbus arrived in America. Turkey was first introduced to Spain in 15 19. Introduced to Britain on 154 1. After turkeys were widely raised in Britain, turkey-cock was used to refer to turkeys. Previously, it was used to refer to a kind of poultry from Islamic or Turkic regions. /kloc-in the 0 th and 7 th centuries, British colonists introduced turkey breeds raised in Europe to eastern North America. About 1935 years ago, turkeys were mainly raised to make use of their beautiful feathers. Later, people paid attention to cultivating varieties with good meat quality.
Today, the common turkey subspecies in Mexico are slightly different from those in the southeastern and southwestern United States in feather spots and waist colors, but their feathers are basically black with rainbow bronze and green. Adult men have bare heads and tumors on their skin, which are usually bright red, but turn white and bright blue when excited. Other obvious features of ordinary turkey are a long red fleshy ornament from forehead to beak; The throat is drooping, and the chest has black, rough, hairy clusters, called moustaches, which protrude from the feet. Male birds can reach 130cm (50 inches) in length and 10kg (22 pounds) in weight, but their average weight is light. Generally, the weight of a female bird is only half that of a male bird, and the skin tumor and fleshy droop on her head are also small. Domestic breeds have delicious meat and may be heavier. In many European countries, people have always been used to eating roast turkey at Christmas. In America, people especially like to eat turkey on Thanksgiving Day. So turkey products are often seasonal. But in the United States and other countries, boneless turkey rolls can be bought all year round and can be cooked at home.
Selected Atlas of Turkey (12)
Wild turkeys like to live in waterside woodlands. Eat seeds, insects and occasionally frogs and lizards. When they are frightened, they will quickly run to a hidden place, but they can also fly short distances (about 0.4 km [0.25 mile]). In the United States, the population was originally reduced because of overfishing. When courting, the male spreads his tail feathers, hangs down his wings, shakes his feathers, strides with his head down, and gives a quick "giggle" cry. A male bird is matched with a group of female birds, and each female bird lays 8 ~ 15 light brown spotted eggs, which are laid in low-lying places on the ground; The incubation period is 28 days. Central American spotted turkey is smaller than ordinary turkey; The head is blue, and the fleshy structure from forehead to beak is red and yellow; Feather tips are sharp; Like a peacock; In addition to the sarcophagus under the beak, there is a yellow protrusion on the top of the head. This species has never been domesticated. Parthenogenesis Because the sex of birds, amphibians and fish is determined by the sex chromosomes carried by eggs, in some specific cases, some studies claim that parthenogenesis can be carried out, and turkeys are famous for their ability in this respect. In the absence of males, unfertilized eggs laid by females can hatch, and the hatched offspring are usually weak, almost all of them are males. However, because birds are higher vertebrates, their germ cells are specialized and lack the basis of parthenogenesis, the situation in the above literature needs to be confirmed and further studied. Turkey is a herbivorous poultry, with strong coarse tolerance, gregarious and suitable for grazing. As long as there is good pasture, it can grow normally without a lot of feed. 1. Turkey has been domesticated for a short time, is wild, and is sensitive and alert to the stimulation of the surrounding environment. 2. The male turkey is very aggressive. When people and livestock approach, male turkeys will raise their feathers, sarcoma and skin tumor will change color to show self-defense, and they will sing loudly when they hear strange sounds. Therefore, some people in southern Yunnan have a home care home. 3. The mother turkey likes building nests very much. Usually 15 eggs are laid and they begin to hug. [1] 4. Green feed has strong digestibility and likes to eat grass, especially spicy plants such as leek, onion and garlic. 5. Turkey has short intestine and small volume, and the time for feed to pass through the intestine is short, about 2-4 hours. 6. Turkey is cold-resistant, and can spend the night in the wind and rain, forage in the snow, or be raised in the mountains and mountains of Yunnan Province. 7. turkeys like to live in groups. They have the habit of climbing on perches and taking a bath by the river. Turkey attracts people's attention because of its large size, fast growth, strong disease resistance and high lean meat rate. It can be compared with broilers and is known as "meat making machine". Turkey is not only tender and light in meat, but also has the advantages of "one high and two low" in nutritional value. One high is the high content of protein, which is above 30%; Erdi is considered as an ideal health food for patients with cardiovascular and cerebrovascular diseases abroad. At the same time, turkey is also a good food for invigorating qi and spleen. Many countries in the world use turkey instead of beef, pork, mutton and duck. Turkey has the characteristics of wild animals, with high protein (protein content is 27%, while common broilers only have 23%), low fat (2-3%) and low cholesterol (0.06-0. 1%). Its meat is tender and delicious. It is a health food for women, children and the elderly, and also an ideal diet food for obese people. Eating turkey often has preventive and therapeutic effects on hypertension, diabetes and cardiovascular and cerebrovascular diseases. Not only is turkey delicious and of good quality, but turkey eggs are also excellent food. Fire eggs are rich in yellow and good in toughness, belonging to high-quality poultry eggs.
Turkey is 3 ~ 4 times larger than domestic chicken and 800 ~ 1 100 mm long. The male bird is about 1000 mm in height, while the female bird is slightly shorter. The mouth is strong and slightly curved. The head and neck are almost bare, with only sparse feathers and red sarcoma, and a red meat flap hanging from the throat. The back bulges slightly. The body feathers are metallic brown or green with black horizontal spots scattered; White spots on both wings; The tail feathers are brown or gray, with variegated colors and slightly rounded ends. Strong feet and toes. Strong flying ability, can fly 500 ~ 2000 meters away. They usually live on the ground, cackle and feed on insects, crustaceans, lizards, grains, vegetables and fruits. Gather in the trees at night. 1 More men than women. The bird's nest camped in a hidden recess on the ground. Oviposition twice a year, 8 ~ 15 eggs each time. Female birds hatch eggs, hatch in 28 days, and brood by females. The whole body is covered with black, white and dark yellow feathers. The upper part of the head and neck is exposed, and there are red coral-like skin tumors and drooping meat under the throat, and the color can change from red to purple. The tail feathers of a male turkey can be fanned out and there is a tuft of hair balls on the chest. The female turkey weighs 8-9 kilograms, and the annual output of turkey eggs is 50-80, each weighing 20-80 grams. At present, the breeding varieties are mostly "bronze turkey" and "white turkey". -turkey 100g food content-edible part 34%, water 74.2g, protein 2 1.5g, fat 2.5g, sugar 0.7g, calories11kcal, calcium/kloc-0. Thiamine 0.03 mg, riboflavin 0.09 mg, nicotinic acid 8.0 mg, vitamin C-0, vitamin A-0, crude fiber 0, ash 1. 1 g. According to the scientific investigation of nutritional analysis, turkey chicken is tender, smooth and delicious, and has a good taste. The protein content of turkey is 20% higher than that of other birds, while the fat content is 265,438+0% lower and the cholesterol content is low. Turkey is mainly herbivorous, with tender meat, no odor, no drug residue, pure and delicious taste, suitable for all ages, not only for high-end dining tables, but also for ordinary families. It is a nutritious and delicious product. Compared with broilers, turkeys are slightly thicker in meat, but have high nutritional value, and are highly regarded as "super nutritious food" with high protein and low fat by American nutritionists. 100g turkey breast without skin contains protein 28g, saturated fat 0.2g, and calories115kcal; The same amount of pork contains 5.5 grams of saturated fat and 225 kilocalories. Turkey is rich in niacin, vitamin B6, vitamin B 12, zinc and selenium which are beneficial to heart health. Precautions for turkey brooding: After the little turkey is transported to the brooding room, it should be placed in the heat preservation room. After a short rest, they should be given water first. The water that chicks drink must be clean, and the water temperature is the same as room temperature. At about 25℃~30℃, young turkeys of 1 ~3 days old can be fed with two ten thousandths of potassium permanganate water to clean the gastrointestinal tract. After feeding young turkeys for 24 hours, they are generally fed for 65,438+0 hours after drinking for the first time. The powder should be mixed with warm water for the first three days before feeding, so that it can be fed a few times less, and new materials should be added every two hours, instead of feeding old materials. They should be fed on the spot, 5 times during the day and 65,438+0 times at night, and the rest of the feed in the trough should be removed at night. If you feed the powder for the first 3 days, the nutrient concentration in the feed should be low, otherwise it is easy to have diarrhea. On the fourth day, it is necessary to switch to dry powder full-price feed, and pay attention to ensuring the feed quality of young turkeys. Feed nutrition must be comprehensive. After 4 weeks, a little green garlic, shallots or other green materials should be added to the feed. The newly hatched turkey is small in size, delicate in body, low in body temperature, poor in thermal insulation of fluff, imperfect in temperature regulation and poor in cold resistance, and it is the easiest to catch cold, so it is necessary to provide suitable brooding temperature when brooding. The temperature was kept at 38℃ for the first two days, and then decreased by 2℃~3℃ every week with the increase of day age until it was the same as room temperature. The relative humidity in the incubator should be kept at 55%~65%. If the humidity is too high, bacteria and parasites are easy to grow and reproduce, especially coccidiosis and aspergillosis, which are harmful to the health of young turkeys. If the house is too dry, it will be full of dust and cause respiratory diseases, which is not good for the growth of small turkeys.
1) has the advantages of fast growth, rough feeding tolerance (30%-40% grass can be eaten), high feed reward, and no degradation of feed-meat ratio of foreign turkeys. Note: Due to the serious degradation in China, the feed-meat ratio is generally 3.0-3.3: 1, which is not bad. If the degradation is serious, the feed-meat ratio will not be reached. 2.5~2.7: 1 is the theoretical feed/meat ratio of Nicola turkey when it was just introduced from abroad. In foreign countries, it is still raised on a large scale in factories, which is different from the domestic free-range way. Even if it is not degraded, the feed-meat ratio of free-range culture can not reach the theoretical value of industrial culture. Due to the poor domestic feeding level, inbreeding has been seriously degraded for many years, and the tolerance to roughage is only theoretical. Turkey's cecum is short, and its ability to digest roughage is limited. Even if roughage is added, it will affect the digestion and absorption of concentrate. Therefore, farmers should not be superstitious that turkeys can grow meat by eating grass and look good. 2) It has wide adaptability and strong disease resistance, and can be housed or grazed in plains, mountainous areas and semi-mountainous areas. Houses and equipment are simple, and intensive breeding and breeding can be carried out in the courtyard. 3) It has good meat quality, low fat, high lean meat rate, the lowest cholesterol content and high protein content, so it is the leader in protein production among livestock and poultry. 4) Turkey breeding has the advantages of less investment, quick effect, wide coverage, high benefit, simple equipment, less capital investment, and low requirements on the conditions and management level of chicken houses, because it has strong adaptability to the environment, wide appetite, resistance to rough feeding, herbivores and insects, and less labor, and can make full use of both idle labor and crop straws, leaves, weeds, melons and vegetables. Adult male turkeys weigh 22-25 kg, female turkeys1-12 kg, and commercial meat turkeys that have been on the market for 16-20 weeks have an average weight of12 kg. The slaughter rate of carcasses is over 85%, and that of broilers is about 70%. At present, there are few turkeys in China, and the domestic market demand is also relatively small. China people have no consumption habits of turkeys, and the cost of raising turkeys in China is high, so they have no competitive advantage with imported turkeys in price, and most of them rely on imports. Turkey farming in China has been included in the national spark plan. Female turkeys start laying eggs at 28-30 weeks old, and the laying period is 22-28 weeks. Generally, eggs are laid 100, and the weight of eggs is 90-95g. The fertilization rate of eggs is over 90%, and the hatching rate of fertilized eggs is over 85%. 1. The site requires that the site be built in a quiet, sanitary and convenient place. Poultry houses should be built in sunny, well-drained, flat or slightly sloping places with moderate terrain and fertile sand. The floor of the turkey house is made of cement or bricks. The lighting area of doors and windows and the indoor building area are designed according to 1: 3. The house should have ventilation window, and the ratio of size to construction area is 1: 10. It should be divided into brooding houses, breeding houses, fattening houses and laying houses. Second, the brooding period feeding management The brooding period of turkeys generally refers to 0-8 weeks old. The temperature of the newborn turkey should be kept at 36-38℃. After that, the temperature is lowered by 2-3℃ every week until the temperature is lowered. Room temperature should be kept between 20-23℃. 24-hour light is the best for 1-4 days old, and it can be gradually reduced to 14 hours after 5 days old. Set 3-4 watt bulbs per square meter. The brooding density on the ground is 1-5 weeks 10-20 birds /m2, and 7-8 birds/m2 at 68 weeks; The density of cage culture is 25-50/m2. It is best for young turkeys to spend the first 1 day after hatching in the brooding nest. Eat food the next day and give clean drinking water at about 20℃. Feed 5-6 times a day for 7 days, including 4 times during the day and 1-2 times at night. Gradually reduce the feeding frequency and increase the feeding amount. After the age of 28, you can feed it four times during the day and not at night. From the beginning of brooding, you can put a few small piles of sand in the corner of the brooding bed (kang) and let it peck freely. The starting feed can be fed directly with ingredients or mixed with boiled eggs. Chop leeks, onions and garlic and mix them into feed, and try to lure young turkeys to learn to eat. 0- 14-day-old beaked. Use a beak cutter to cut off the upper beak of 1/2 and the lower beak of 1/3, and remove the meat cone. You can cut off the meat cone at the top of the turkey with scissors on the day when the little turkey hatches. Third, the breeding management during the breeding period. The female turkey is 56 days old, and the male turkey begins to enter the breeding period after 70 days old. At this stage, you can feed more carbohydrates to maintain high energy, and the protein level is generally maintained at 15%- 18%. 8-week-old turkeys can eat grass. After grazing, we should supplement some concentrate, such as bran, grain, broken sweet potato and so on. Generally, large turkeys have 2 male turkeys and 4 female turkeys per square meter; There are five little turkeys. Both male and female turkeys can be continuously illuminated for 8- 14 hours, and the illumination intensity is 10- 15 lux. Female turkeys lay eggs at the age of 2 10, and generally lay eggs 150 a year. Fourth, disease prevention and treatment The common diseases of turkeys are Newcastle disease, dysentery, respiratory diseases, rickets, indigestion, colds, poultry cholera, turkey pox, ascariasis, vitamin deficiency and so on. Usually buy some furazolidone, oxytetracycline, streptomycin, Liushen pills, etc. At the age of 7 days, Newcastle disease vaccine ⅱ nasal drops were given. At the age of 30, Newcastle disease vaccine was injected through nasal cavity or muscle. At the age of 60, the third intramuscular injection of Newcastle disease vaccine was carried out to prevent the epidemic. Commercial turkeys are 8-9 months old. The male turkey weighs about 9 kilograms and the female turkey weighs about 5 kilograms. Turkey can be raised flat, in cages, in nets or in groups. The best place to raise turkey should be a place with high terrain, abundant sunshine, flat environment and dry ventilation, or a turkey house should be built at the height of other poultry houses. The whole production and development of breeding turkeys can be roughly divided into three stages: feeding in brooding period1; (2) Temperature: During the brooding period, the indoor temperature was maintained at 34 degrees in the first week, and then decreased once a week to 18-2 1 degree. If it is too high, the chicks will drink more water, poop and pant; If it is low, the chicks will pile up against the heat source and often scream. The suitable temperature is uniform dispersion. 2) Humidity: Generally, the relative humidity is 55%-65%. If it is on the low side, the remaining yolk in chicks will be poorly absorbed, and drinking too much water will easily lead to diarrhea, slow hair growth and dull toes. If it is too high, the chicken's hair is dirty and messy, its appetite is bad, its padding is wet, and it is easy to get sick. 3) Ventilation: Generally, ventilation is neglected for heat preservation, or the surrounding plastic sheets make the air lack of oxygen, but the carbon oxides are high, and the fresh air is lacking for a long time, which leads to weak and sick chicks. In severe cases, carbon dioxide poisoning, poor ventilation in the house, chicks are characterized by mental anxiety, inactivity, messy feathers, loss of appetite, poor development, decreased disease resistance and susceptibility to respiratory diseases. 4) Illumination: Sunlight has a great effect on the health of chicks, which can increase their appetite, promote metabolism, maintain normal bone development and improve their vitality. The eyesight is weak in the first three days after hatching. In order to ensure food intake and drinking, 24-hour illumination is generally used, and 23-hour continuous illumination and 1 hour darkness can also be used. 23-24 hours a day, every 15 square meter, use 40-watt bulbs in the first week, and replace them with 25-watt bulbs in the second week. Lighting should follow the following principles: it is advisable to use weak light and avoid strong light to prevent addiction; Second, the light can only be reduced but not increased, and the chicks are precocious and lay eggs in advance; Third, the light supplement can't last for a short time, which leads to stimulation disorder and loss of light function. 5) Density: Feeding density is related to the normal growth and development of chicks. If the density is small, the effect is good but not economical. if
Pictures of turkey morphology (9 photos) The dense flocks of chickens are not crowded enough to eat, so the chicks grow slowly, the colony development is not neat enough, and they are prone to diseases, pecking and high mortality. The ground shall be kept flat 1-6 weeks, with about 20 animals per square meter. Turkey likes to eat green feed such as onion, leek and garlic, so it should be chopped and mixed with mixed feed, which can not only promote appetite, satisfy turkey's herbivorous habit, but also supplement vitamins, trace elements and other nutrients, and feed some yellow sand normally after one week. In addition, water should be supplied regularly every day to meet the needs of turkeys. (2) Feeding during the growth period According to the characteristics and requirements of the growth and high yield of turkeys, the growth period can be divided into two weeks: the growth promotion period (9- 18) and the growth restriction period (19-28). The survival rate is high in these two weeks, and management can be extensive. Generally, it should be transferred to the ground and leveled with a plastic pad. 1) Feeding: During the growing period, turkeys are active and grow rapidly, so the feeding density should be greatly reduced, with 3-4 turkeys per square meter. If there is a chicken house with a playground, the feeding density can be appropriately increased. Feed it 3-4 times a day, add crushed stones to help the stomach digest food according to the feeding amount of 1-2%, and leave it outside once a day for 1-2 hours. Grazing allows turkeys to eat grass and insects freely, so as to strengthen activities, save feed, limit the growing period, and manually drive them 4-5 times a day to increase the amount of exercise. 2) Feed: promote the growth stage and appropriately increase the proportion of nutrition. In order to prevent the competition for food, you can increase the trough. To limit the growth stage, we should appropriately reduce the proportion of nutrition. 3) Illumination: growth promotion stage, including natural light during the day, with daily illumination of 14- 16 hours and supplementary illumination of 15-20 lux in the morning and evening. When entering the growth restriction stage, the light should be controlled. Roosters are exposed to 1.2 hours a day, while turkeys are sensitive to light stimuli and can only be exposed for 6-8 hours a day. Therefore, it is better to keep male and hen separately. 4) Primary selection: conduct primary selection for the turkeys of 16-28 weeks. Those turkeys that grow well, are healthy and lively, and meet the characteristics of this breed are selected as male turkeys, and the rest are raised as commercial meat. Male turkeys had better be castrated and fattened before going on the market. (3) During the laying period, the reserve turkeys were raised to 28 weeks old, and the reproductive organs were mature. The laying period is 28-30 weeks to 54-57 weeks. 1) Preparation: Before the turkey enters the laying period, the eggs should be thoroughly cleaned and disinfected, and the sink, sink, sand table, bass, egg box, anti-lock nest and lighting facilities should be installed. 2) Fabrication of paving box: generally, the width is 35-40cm, the height is 50-55cm, and the depth is 50-55cm. The design of the laying box is conducive to light transmission, ventilation, egg picking and anti-nesting. Make an egg box for every 4-5 turkeys. Editor's Note: The common diseases in turkey control in this section include blue crown disease, Newcastle disease, infectious laryngotracheitis, hemorrhagic enteritis, rhinotracheitis, salmonellosis, erysipelas, mycoplasma disease, blackhead disease (cecal hepatitis), coccidiosis, turkey plague, crop shedding, myocarditis, tendinitis and so on. (1) Mycoplasmasis of turkey is also called 1 day-old pneumocystis, pneumocystis deficiency syndrome or turkey syndrome -65. The disease is an infectious disease widely existing all over the world, which can occur in turkeys of all ages. Horizontal transmission can not only be spread directly by breeding eggs, but also through some direct and indirect contact such as heterosexual mating, air, personnel and equipment. 1. The broth culture of pathogenic mycoplasma turkeys is spherical by Giemsa staining, which can be single, paired or small lumps. The antigenicity and pathogenicity of different strains of mycoplasma are slightly different. 2. Symptomatic adult turkeys are often infected chickens without obvious symptoms, but their growth rate, egg laying rate, fertilization rate, hatching rate and healthy chicken rate are lower than those of turkeys with low mycoplasma positive rate or no mycoplasma. When stress factors such as poor feeding management and deterioration of environmental conditions exist, there will be general symptoms such as further decline in production performance, mental fatigue and reduction in food intake. Most disease symptoms appear in young turkeys under 6 weeks old, which are mainly manifested as stunted growth, short stature and slow weight gain. Pneumonia has some symptoms. Cervical vertebra deformation, crooked neck. Symptoms appear in the legs, the tarsometatarsal bones are bent, twisted and shortened, and the tarsal joints are swollen. 3. Most of the eggs laid by turkeys with high positive rate of pathological mycoplasma died in the late incubation period, and turbid cellulose-like spots were found in the dead embryos and the airbags of hatched turkeys. The air sac in the chest and abdomen of sick chicks under 6 weeks old is seriously turbid, showing inflammation, thickening of the air sac wall and yellow fibrous or cheese-like objects. Adult chickens usually do not see caseous lesions. 4. The diagnosis of clinical symptoms and pathological changes can only be used as a reference for diagnosis. In order to diagnose the disease, it is necessary to collect the exudate from trachea, sinus or air sac, and the suspension of turbinate or lung for pathogen separation and identification. Serological diagnosis is the simplest and most commonly used method. The known antigen and serum to be detected were detected by plate agglutination test, and the judgment was made according to the agglutination degree. 5. Prevention is an important measure to control the disease. Turkey farms at all levels should put an end to the introduction of turkeys with mycoplasma, strengthen veterinary epidemic prevention during the feeding process, monitor turkeys regularly, and eliminate those that are positive immediately. In order to reduce the occurrence of mycoplasma turkeys in the next generation, eggs can also be soaked with some antibiotic potions. Tylenol, chloramphenicol, gentamicin, lincomycin, spectinomycin, chlortetracycline and streptomycin can be used to treat mycoplasma in Turkey. If conditions permit, it is best to isolate the strain and select the best drug through drug sensitivity test. It should be noted that it is impossible to eliminate the bacteria-carrying phenomenon of turkey by using any medicine. (II) Hemorrhagic enteritis