Turkey and India: Turkey farming is in infancy in India. However, serious efforts are being made at Central Poultry Development Organization (Southern Region), Hessarghatta, Bangalore to promote turkey farming.

Kerala and Tamil Nadu are the leading states in turkey production. Turkey farming is getting popular fast in southern regions. There are three varieties of turkey commonly available in India.

They are Board breasted bronze, Broad breasted white and Beltsville small white. White turkeys seem to be more suitable for Indian conditions.

In Nagaland only few farmers have started rearing Turkey and establishment of Turkey breeding farm will certainly help the farmers to get quality chicks.

Turkey in Nagaland: In Nagaland Turkey farming is still in infancy stage and farmers are still not aware of this bird.

However, some selected farmers are coming up and can be a good business opportunity for the first comers because this bird not only produces quality meat and eggs but can be kept as ornamental bird. In Zunheboto district of Nagaland one such initiative has been taken up by Krishi Vigyan Kendra ,Zunheboto under Nagaland University.

Breeds of turkeys in India: Board breasted bronze: The basic plumage color is black and not bronze. The females have black breast feathers with white tips, which help in sex determination as early as 12 weeks of age.Board breasted white: This is a cross between Board breasted bronze and White Holland with white feathers.

This variety was developed at the Cornell University. White plumage turkeys seems to be suitable Indian-Agro climatic conditions as they have better heat tolerance and also good and clean in appearance after dressing.

Turkey terminologies: Tom: Adult male turkey, Hen: Adult female turkey, Poult: Young one of turkey
Turkey egg: The turkey will start lay from the 30th week of age and its production period is 24 weeks from the point of lay.

Under proper feeding and artificial lightening management turkey hens lay as much as 60-100 eggs annually. Nearly 70 percent of the eggs will be laid in the afternoon.

The turkey eggs are tinted and weigh about 85 gms. Egg is noticeably pointed at one end with strong shell. The protein, lipid carbohydrate and mineral content of turkey egg are 13.1%, 11.8%, 1.7% and 0.8% respectively. The cholesterol is 15.67-23.97 mg/gm of yolk.

Turkey meat: Turkey meat has nutritional and sensorial properties which make it almost ideal raw material for rational and curative nutrition.

People prefer turkey meat because of its leanest nature. The protein, fat, energy values of turkey meat are 24%, 6.6%, 162 Calories per 100 gm of meat.

Mineral like potassium, calcium, magnesium, iron, selenium, zinc and sodium are present. It is also rich in essential amino acids and vitamins like niacin, vitamin B6 and B12. It is rich in unsaturated fatty acids and essential fatty acids and low in cholesterol.

Management Practices in turkey: Incubation: The incubation period is 28 days in turkey. There are two methods of incubation.(a) Natural incubation with broody hens: Naturally turkeys are good brooders and the broody hen can hatch 10-15 numbers of eggs.

Only clean eggs with good eggshell and shape should be placed for brooding to get 60-80% hatchability and healthy poults.

(b) Artificial Incubation: In artificial incubation, eggs are hatched with the help of incubators. The temperature and relative humidity in setter and hatcher are as follows:
Egg should be turned at hourly intervals daily. Eggs should be collected frequently to prevent soiling and breakage and also to get better hatchability.

Brooding: In turkey 0-4 weeks period is called as brooding period. However, in winter brooding period is extended upto 5-6 weeks.

As a thumb rule the turkey poults need double hover space as compared to chicken. Brooding day old poults can be done using infra red bulbs or gas brooder and traditional brooding systems.
Points to be noted during brooding:
• The floor space requirement for 0-4 weeks is 1.5 sq.ft. per bird.
• The brooder house should be made ready at least two days before the arrival of poults.
• The litter material should be spread in a circular manner with a diameter of 2 mtrs.
• Poult guard of atleast 1 feet height must be provided to prevent the poults from wandering away from source of heat.
• Starting temperature is 950F followed by weekly reduction of 50F per week upto 4 weeks of age
• Shallow waterers should be used.

Turkeys are not the best starters in their life and will really need some tender loving care to get them safely through the first four weeks of life.

The average mortality rate is 6-10% during this period. Young poults by nature are reluctant to eat and drink in the first few days of life, primarily because of bad eyesight and nervousness. Hence, they have to be force fed.

Catching and handling of turkeys: Turkeys of all age group can be easily driven from one place to another with the help of a stick. For catching turkeys a darkened room is best, wherein they can be picked up with both legs without any injury. However, mature turkeys should not be kept hanging for more than 3-4 minutes.

The temperament of turkeys is usually nervous; hence they get panicky at all stages. Hence entry of visitors in to the turkey’s house should be restricted.

Feed: The methods of feeding are mash feeding and pellet feeding. However, green feeding can also be fed upto 50% of the total diet on dry mash basis. Fresh Lucerne is first class green feed for turkeys of all ages.

Apart from the Desmanthus and Stylo can be chopped and fed turkeys to reduce the feed cost. Neem leaves can also be fed to protect from disease occurrence. Fodders should be chopped properly before feeding.

Natural mating: The mating behavior of tom is known as Strut, wherein it spreads the wings and makes a peculiar sound frequently. In natural mating the male; female ratio is 1:5 for medium type turkeys and 1:3 for large types.

On average 40-50 poults is expected form each breeder hen. Toms are rarely used for mating after first year due to reduced fertility.

There is a tendency in toms to develop affinity towards a particular female, so we have to change the toms for every 15 days.

Stampeding:
Turkeys are subject to fright especially during night. Severe losses from injury, straying, smothering, bruising, broken limbs and death by predatory animals may result into stampedes. Avoiding disturbances at night and providing low intensity light at night may lessen it.

Breast blisters :They are much more common in toms then in hens. They are believed to be caused by continuous irritation of the skin that covers the breastbone.

Cannibalism: Feather picking is a mild form of cannibalism to which turkeys are addicted, especially during the growth period. It can be prevented almost completely by debeaking.

Prevention: Avoiding overcrowding in confinement, feeding an adequate diet.
Source: CPDO Bangalore For details Contact:
Rakesh Kumar Chaurasia SMS (Animal Science), KVK, Zunheboto, Nagaland University, Lumami- Mail:rchaurasia_2004@yahoo.co.in