Don turkey

Chickens, broilers and breeding turkeys need food for growth and production and any other activity. Generally, turkey meat should contain the main and important compounds for the life of all living organs. These substances are: proteins, carbohydrates (or sugars), fats, minerals, vitamins, amino acids and water. These nutritious compounds are naturally present in various foods and all together make up the turkey's food and are released during the digestion process. Poultry nutritionists specify the amount of these compounds in different foods and introduce the permissible limit of their consumption in turkey meat at different stages of turkey life.

If the breeder buys ready-made food for turkeys, it is necessary to know the following:

The protein content of a turkey is never a true indicator of its quality and absolute nutritional value. Proteins are very complex organic substances that are made up of a large number of units called different amino acids. A number of these units, called essential amino acids, must be present in the diet of turkeys. Because birds are not able to make them. Therefore, the lack of essential amino acids (especially lysine and methionine) can be the reason for the decrease in production or loss of turkey. With a reasonable and principled balance of essential amino acids, the use and application of the rest of the amino acids also decreases.

These compounds include carbon hydrates, which are the main sources of energy production in turkey rations. A number of water-insoluble carbon hydrates (such as cellulose, lignin, etc.) constitute raw dietary fiber and have no real nutritional value for turkeys.

Fat is one of the sources of energy production. This material must be added to turkey meat with the best quality, otherwise it may spoil the ration.

Good food means food that has good quality while having the cheapest possible price. in such a way that the best production results with its consumption. The turkey breeder can buy ready grain or raw materials and supplementary materials. In the first case, there is no need to add anything else. But when he buys raw materials, he must grind and mix them with different ratios based on the suggested formula. Usually, the necessary and main ingredients for making grains are: corn, soy, bran, calcium carbonate, etc. Ready-made turkey meat must be accompanied by a sheet specifying its name, specifications and destination. Fertilizer compositions are written on this sheet based on the amount (from the highest amount to the lowest amount). Also, the date of the laboratory analysis and the percentage of crude protein, crude fat, crude fiber, ash, nitrogen-free materials based on the percentage of dry matter should also be given. Also, the amount of moisture, minerals and vitamins, as well as the type of manure used (for laying turkeys or turkeys, etc.) are among the information that should be included in the leaflet accompanying the turkey manure.

1- Amount of energy: under normal conditions, an egg-laying turkey consumes food until it meets its energy needs, so the more energy-dense it is, the less its daily consumption is. . 2- The relationship between nutrients and energy: it is necessary for the turkey breeder to know the logical relationship between protein (amino acids), vitamins, minerals and energy in a diet in order to meet all the needs of turkeys. 3- The shape and form of the turkey: the optimal turkey dung for turkeys and egg-laying turkeys is in chopped form. Granular or pelleted form is associated with high consumption in the beginning, but later on, its consumption decreases and becomes uneconomical, and as a result, the cost of production increases. 4- Appetite: Turkeys do not have a sense of taste. Therefore, some food modes are preferred over others due to their size and diameter. The mixed grains should be uniform. Not too small and not too big. Turkeys are grain eaters by nature, some consider this bird herbivore because it has a very good ability to consume and digest fiber and fodder. This bird tends to find larger seeds at first. If the feed is in the form of whole flour, he will consume it with difficulty.

If you keep a number of turkeys at home and you want help to prepare their food, it is better to know that turkeys are interested in eating vegetables and fodder, and you can use the waste of vegetables and lettuce, etc. Most bird shops can be found, use.

Turkey chicks have a sensitive digestion and if they are not fed, they will suffer losses. One of the most common causes of death of turkey chickens is the lack of fat and dry food, which causes blockage of the intestines of chickens.

The nest of female turkeys before laying eggs and adult males during mating should be completely provided to the bird without shocking changes. Any nutritional stress can reduce the rate of fertilization and hatching of turkeys and cause disturbance in the turkey hatching process. The use of multivitamin solutions and AD3E vitamins in turkey drinking water has a very positive effect on hatch rate.

Protein is a complex and large collection of amino acid molecules or polymers that are connected to each other by peptide bonds. The value of a protein in nutrition depends on the arrangement of amino acids in it. The animal body is not able to make a number of amino acids. These groups include essential amino acids, which include: phenylalanine, isoleucine, lysine, leucine, methionine, threonine, valine, tryptophan, arginine, glycine, and amino acids that the body is able to make. Their production is non-essential amino acid which includes: cystine, tyrosine, glutamic acid, orentine, alanine, aspartic acid, citrulline, the biological value of each protein depends on the amount of essential amino acids. A severe lack of amino acids in the diet can cause a decrease in feed consumption because it reduces protein synthesis, which can cause an increase in feed consumption. Probably, the primary effect of amino acid imbalance is on feed intake, and it is this reduction in feed intake that causes growth reduction. Recent research has shown that birds fed diets containing the same energy and protein levels above the recommended amount have the same food intake.

Fats are a dense source of energy. The amount of energy obtained from fats is about 2.5 times that of grains. Fats are used in poultry diets to provide essential fatty acids. The use of fats, especially animal fats, is not very useful because it causes the ration to become moldy and because of the problems when mixing fat with other things. The amount of energy and nutritional value of vegetable fats is higher than animal fats, but it is necessary for the presence of antioxidant substances in such diets. To mix the fats, you must first melt them and then sprinkle them with pressure in the mixer. When mixing the fats, the temperature inside the mixer should also be increased to prevent the ration from becoming grainy and moldy. A maximum of 3 to 4% fat can be mixed with other ration components.

Birds' needs for calcium, phosphorus, sodium and low consumption minerals are provided by using supplements containing dense sources of these nutrients. Diets made from common raw materials should be supplemented with supplements that provide these elements. Qualitatively, turkeys need 13 mineral elements. The amount needed for six elements is more: calcium, phosphorus, sodium, potassium, chlorine, magnesium. The next seven elements are less consumed: iron, copper, manganese, zinc, iodine, selenium and molybdenum. Calcium and phosphorus are involved in many activities, but the bird is more like 2 to 1 for building bones, it is necessary that food has two parts calcium and three parts phosphorus. Breeding turkeys need about 2.25% calcium and 0.3% absorbable phosphorus in their diet. The materials containing calcium and phosphorus are as follows: bone powder Limestone Oysters or scallops Salt

Turkeys have relatively high needs for all vitamins. The need for vitamins is not only for growth and production, but they store a large amount of these vitamins in their bodies, and that is why turkey meat is one of the richest sources of vitamins.