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Correctly formulating feed for commercial turkeys requires consideration of several factors in addition to economic aspects. These factors can include daily weight gain, target weight at the end of the period, carcass characteristics and feed conversion ratio.
Composition of turkey meat:
Turkey feed contains various nutrients that should be provided according to the growth needs of the turkey and in appropriate proportions. The most important nutrients needed in turkey feed include the following:
Energy-rich turkey:
Turkeys need energy for the growth of body tissues, maintenance and activity. Carbohydrate sources such as corn, wheat, as well as oils and fats are the most important sources of energy in turkey feed. The energy content of turkey is expressed on the basis of kilocalories per kilogram or megajoules per kilogram of metabolizable energy.
Protein rich turkey:
The protein in the special turkey feed comes from grains and sources such as soybean meal, which are broken down into amino acids in the turkey's digestive system. These amino acids are absorbed by the body and used there to grow muscles, body tissues, nerves, skin and feathers. The raw protein of the feed does not indicate the quality of the protein of the feed items. The quality of protein is measured based on the level, balance and digestibility of essential amino acids in the final feed.
Needed minerals:
Providing proper and balanced levels of essential minerals is essential for turkey. These minerals include the following.
Calcium and phosphorus in turkey:
Calcium has an effect on growth, feed efficiency, bone development, foot health, and the functioning of the nervous system and immunity. It is necessary to provide calcium in sufficient amounts and in a suitable ratio with phosphorus in the diet in order to prevent the occurrence of skeletal problems including paralysis in turkey chicks. Phosphorus, like calcium, is needed for the structure of bones and growth of turkey.
Sodium, potassium and chlorine:
These minerals are essential for the metabolic actions of the body. Their deficiency can affect fertilizer consumption, growth rate and blood pH. Also, high sodium, potassium and chlorine in the ration can lead to increased water consumption, followed by wet bedding and problems such as breast muscle burn, coccidiosis and growth reduction.
Lack of vitamins and minerals:
These substances are necessary for the metabolic actions of the body. The appropriate amount of vitamin supplementation depends on the type of food items in the feed, the type of feed processing and the conditions of the turkey breeding area. Due to the different levels of vitamins in different grains, the level of use of some vitamins should be adjusted based on the type of grain in the diet.
enzymes:
Two types of enzymes are used in turkey meat. Phytase enzyme and multienzyme. Non-starch polysaccharides (NSP) are part of cereal grains. The type and amount of these polysaccharides are different in different grains. Due to the lack of enzymes needed to digest NSPs in the digestive tract of turkeys, these polysaccharides are not broken down, and as a result, by creating complexes in the digestive system, they reduce feed digestion and problems such as intestinal adhesions. The use of specific enzymes can release more digestible energy and nutrients for the turkey by breaking down these substances.
In plant sources, a large amount of phosphorus is naturally bound to the phytase molecule, which is not digestible for poultry. The phytase enzyme breaks this connection and releases phosphorus as well as a number of other nutrients in the digestive system, which, in addition to making the diet economical, reduces phosphorus excretion and environmental pollution caused by the consumption of poultry manure.
Ingredients of Don Turkey:
Don turkey consists of components such as corn, soybean meal, oil, calcium carbonate, monocalcium phosphate or dicalcium phosphate, salt, baking soda, special vitamin and mineral supplements, enzymes, methionine, lysine, threonine, plant additives and other ingredients. has been Fats are important sources of energy in turkey food, but young turkey chicks have little ability to digest some fatty acids in some oils and fats. In general, the use of pure vegetable oils such as soybean oil in turkey starters is recommended, and oils containing high amounts of free fatty acids or oils containing palmitic acid and stearic acid should be used for older chickens.
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