Turkeys Can Be a Profitable Sideline
(Page 6 of 8)
By this time a complete change from starting to growing
mash should take place. Continue feeding chopped greens
whenever possible. The grit, still lightly sprinkled on top
of the mash twice weekly, should now be changed to broiler
size. Starting with the 12th week broiler scratch,
consisting preferably, of cracked corn, oats and wheat,
should be fed in approximately one-quarter of the hopper
space, boxed off from the rest. By the 20th week this
should have been gradually increased to half the hopper
space. Also near the 20th week the grit should be changed
to full-sized and the scratch, consisting of the same
ingredients, to full-size. Gradually increase the
percentage of grain to mash until by the 20th week the
birds are eating 50% of each. At this time it would make
for a better finished turkey if you can make the scratch
mixture 70% to 80% corn. It is possible, the last few
weeks, to increase the consumption of feed by feeding a
moist mash, made by mixing hot water on top of the dry mash
in hoppers. However, care should be taken that none of the
dry feed becomes sour. Remember the principle of finishing
turkeys is to stuff them with as much feed of high caloric
value as is possible.
RELATED CONTENT
An ailment known as perosis or "slipped tendon" is more
prevalent in turkeys from the tenth week on, but it
sometimes occurs earlier. Usually hereditary or nutritional
in origin, perosis is sometimes introduced through
infection. The trouble is easily recognized by the severe
lameness and crookedness of one or both of the victim's
legs. For treatment see the Farmer's Bulletin of poultry
disease, No. 1652.
Your turkeys are ready to kill when they have a fine layer
of fat covering the entire body (shown by a white or
yellowish appearance of the skin, rather than the purple
tint of the muscle tissue) and when at least 95% of the
pinfeathers have disappeared. This usually takes from 24 to
28 weeks, but any number of circumstances can delay the
finishing. If you want your turkeys to be the best you ever
tasted, you'll just have to be patient. A well finished
Broad Breasted Bronze tom should weigh a minimum of 18
pounds and often as high as 26 and 28. The hen (whose flesh
is not of a quality superior to the tom's) should
weigh from 12 to 16 or 17 pounds.
A smaller breed will weigh proportionately less. During
starving time, 18 hours before killing, provide plenty of
fresh water.
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