Local Turkeys - Farmsquare
Local Turkeys

Local Turkeys

1,100

LOCAL TURKEYS

The scientific name of Turkey is Meleagris gallopavo, Local turkeys can also be known as Nigeria turkey.

The Local Turkeys have good feed conversion ratio with very high resistance to diseases. They can perform optimally under free range system. Local turkeys are more hardy than foreign turkeys and even good grazer, in fact they like water leaf and pawpaw.

nigeria Local Turkeys

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LOCAL TURKEYS

The scientific name of Turkey is Meleagris gallopavo, Local turkeys can also be known as Nigeria turkey.

They have good feed conversion ratio with very high resistance to diseases. They can perform optimally under free range system. Local turkeys are more hardy than foreign turkeys and even good grazer, in fact they like water leaf and pawpaw.

Other breed include foreign turkeys

Brooding in Turkey Production

Day-old turkey are brooded for 4 weeks or to about 6 weeks in the cold period. Gas brooder or infra-red bulb could be used as a source of heat or the traditional brooding systems such as coal stoves could be adopted.

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 turkey 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.

Basic things to know in turkey production

  • Turkeys can be fed with pelleted feeds or mash
  • They need higher energy, protein, mineral, and vitamins than chickens
  • Male turkeys are raised separately from the female for best performance.
  • Feed should be provided in feeding troughs and not on the bare floor
  • Don’t change diet immediately but gradually
  • Provide them with constant clean water always
  • To avoid leg weakness, provide your turkeys with shell grit (20-40 grams/day)
  • When the weather is hot, give them more water to drink
  • Feed when the weather is cool and avoiding feeding when the weather is hot
  • Vaccinations are on wingweb and mostly oral.

Terminologies in production

  • De-beaking. This is the reduction of the beak’s length in order to prevent cannibalism and feather picking.
  • De-snooding. This is the removal of the snood or dewbill in order to prevent the head from getting injured while fighting or picking
  • Toe clipping. This is the removal of the toenail and it is usually done at day old.
  • Note Minimum Order is 10
  • Deliveries for Day Old Turkeys are on Thursdays Only 
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