You were asking about…Turkeys

Housing: Where Do Turkeys Live?

Most turkeys are raised in specially designed, environmentally-controlled barns that provide protection from predators, disease and bad weather. Turkeys are not raised in cages; they roam freely around the barn, similar to broiler chickens, on a floor that is covered with a bed of straw or wood shavings.

Turkey barns are designed to provide birds with ample room to move about with easy access to water and feed. Natural and/or artificial light is provided and most barns are insulated to help maintain a constant temperature. These modern barns aid turkey farmers in meeting the demand for fresh turkey products year round.

In Ontario, the average flock size is about 10,000 turkeys. Turkeys respond well to good management, and to provide anything less would not be economical. Poultry farmers use the most advanced husbandry practices in accordance with the guidelines set out in the Recommended Code of Practice, developed in 1984 and updated in 2003 by farmers, government, animal protection groups, researchers, and processors. Copies may be found at www.livestockwelfare.com.

Nutrition: What Do Turkeys Eat?

Turkeys are fed a mixture of corn, wheat and soybeans that are ground up to look like granola. The birds grow quickly so farmers spend a lot of time adjusting feeding rations to match the growth stages of the birds to reach the required market weight. Young turkeys (poults) are fed a “starter” mixture; then as they grow the feed is changed to a “grower” mixture. Each type of feed includes protein, energy, fibre, fat and other elements such as calcium, phosphorous, magnesium and vitamins.

	Weight (kg)	Age when marketed (weeks)	Amount of feed needed to produce 1 kg of turkey	Total feed consumed in lifetime (kg)
Broiler	5.38	11	2.1	7.48
Hens (females)	7.86	14	2.36	18.40
Toms (males)	14.5	17	2.60	35.07

Broilers and hens (female turkeys) are used for the whole bird market. Toms and heavy toms (male turkeys) are for the further processed market and some are sold as whole birds.

Water is always provided throughout the barns so they may drink freely. Turkeys drink 2 litres of water for every kilogram of feed they eat, which comes to about a ½ litre per day at 10 weeks of age and 1 litre per day at 20 weeks of age.

About the Life Cycle of Turkeys…

A typical turkey will live on three farms during its lifetime. Each farm will provide the requirements of the three different stages of production. The farms are called breeder farms, hatcheries and turkey farms.

Breeder Farm: This is where turkey eggs are produced. Hens (mature female turkeys) are bred using artificial insemination (A.I.). The fertilized eggs are collected daily and carefully stored to be sent to the hatchery. Hens start to lay at approximately 32 weeks of age and will continue until 57 weeks of age.

Hatchery: The fertilized eggs are then incubated and hatch within 28 days into poults (young turkeys). Just as children receive their vaccination shots, the poults are vaccinated against the most common turkey diseases by injection or spray. Turkey beaks can be dangerously sharp to other birds and people, so trained professionals who work in the hatchery trim the poults’ beaks using lasers. Their sharp toes can also be hazardous, so they are trimmed using microwaves.

Turkey Farm: Poults are sold to a turkey farm and transported within 24 hours of being removed from their incubator. These day-old turkeys are then raised in climate-controlled barns that protect the birds from harsh weather, disease and predators.

The first stage of production from one-day of age to 5 weeks of age is called brooding. During this time the young birds are carefully watched and kept warm. As feathers replace the birds´ down, the heat is gradually reduced from 35°C to 21°C.

The next stage of production is called the growing cycle as the birds grow from 5 weeks of age to between 11 and 17 weeks of age, when they will reach their desired market weight. During this time the birds move freely throughout the barn and eat and drink at will. Most turkey farms have automated feeding systems that supply the birds with their food and water. Farmers take special care to monitor the equipment in their barns to control the temperature, humidity, light and ventilation at correct levels for their birds.

Depending on the size of the farm and the type of turkeys grown, 3 to 7 flocks can be raised each year on a farm. After each flock of birds is raised, the barn is totally cleaned and disinfected for the next flock. This practice helps prevent the spread of disease from one flock to another.

In North America, hormones are not approved for use in any poultry or egg production. It is scientific advancements such as selective breeding, better feed formulation and modern management practices that are responsible for the larger, healthier turkeys produced today. Approved antibiotics may be used under strict guidelines and veterinary prescription to help reduce and prevent disease. If antibiotics are used, a withdrawal period is required before any animal can be marketed. The Canadian Food Inspection Agency (CFIA) monitors and tests to help ensure turkey farmers follow the rules and that consumers receive a safe, wholesome product.

Breeds

The turkeys that are used today in commercial production have been selected for their body proportions, such as heavier breasts, their meat characteristics, such as more white meat, and better production characteristics such as feed conversion. Three breeds that are commonly used are the Hybrid, the Nicholas and B.U.T.A. (British United Turkey of America).

For more information on breeds, click here:
http://www.ansi.okstate.edu/breeds/

Off to market

Turkey production in Canada is supply managed. The Ontario Turkey Producers Marketing Board oversees the quota system in Ontario. Each province is allocated part of the national quota, with Ontario providing 45% of the total national requirements. Supply management ensures orderly marketing by producing only what is needed so that turkey producers receive a fair return for their product.

Care is taken during transportation so that each bird arrives at the processing plant in the best possible condition. Because farmers are paid on the basis of quality and condition, it is in their best interest to ensure their birds arrive in top shape.

When birds are ready for market they are loaded into shipping bins (specially lined trailers) and transported to the processing plant in specially equipped trucks to ensure swift and humane transportation. Weather conditions are taken into consideration when shipping birds. The trucks are covered with protective tarps that can be raised or lowered by a computer inside the cab of the truck to help control the climate for the birds. Drivers take care to avoid sudden movements that might harm the birds on board.

For more information about transportation regulations visit www.gov.on.ca/OMAFRA/english/livestock/animalcare/transportation.html

How the Turkey Got Its Name

There are a number of explanations for the origin of the name of Thanksgiving’s favorite dinner guest. Some believe Christopher Columbus thought that the land he discovered was connected to India, and believed the bird he discovered (the turkey) was a type of peacock. He therefore called it ‘tuka’, which is ‘peacock’ in Tamil, an Indian language.
http://www.infoplease.com/spot/columbus1.html

The Native American name for turkey is ´firkee´; some say this is how turkeys got their name. Simple facts, however, sometimes produce the best answers—when a turkey is scared, it makes a "turk, turk, turk" noise.

For more information contact:

Canadian Turkey Marketing Agency www.canadianturkey.ca

Ontario Turkey Producers Marketing Board
1120-60 New Dundee Road
Kitchener, ON N2P 2N6
www.ont-turkey.on.ca

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