Turkey meat and egg

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

People prefer turkey meat because of its leanest nature. The protein, fat, energy value 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.

A market study shows that a male turkey sold at 24 weeks of age weighing 10 to 20 kg with expenditure of Rs.300 to 450 will give a profit of Rs. 500 to 600. Likewise a female will give a profit of Rs.300 to 400 in a span of 24 weeks of time. Besides, the turkey can be reared in scavenging and semi-scavenging conditions also.