Turkey
Turkeys are the largest domestic birds. They are classified, along with chickens, guinea fowl and quail, as roosting poultry..
They originally inhabited North America. They were first brought to Europe in the 15th century and to Poland less than 200 years later. On the American continent, turkeys are still extremely popular, and a whole roast turkey is an obligatory dish at Thanksgiving.
Currently, mainly medium and heavy lines are kept in Poland. Importantly, there is a clear division between keeping females and males. Female turkeys reach slaughter maturity at 12 weeks of age, but in most cases they are kept longer – up to 16 weeks of age. In contrast, turkeys can be kept longer – up to 20 or even 24 weeks of age. The body weight of turkeys at slaughter is about 9 kg, while turkeys weigh between 16 and 20 kg.
Turkey meat is renowned for its health benefits – it is recommended for allergies and low-calorie diets. As it is low in fat and high in protein, it is easily digestible. Compared to pork or beef, it has better taste and dietary properties.
Breeding and feeding
Turkeys – more so than chickens – are sensitive to environmental conditions. Above all, they require higher temperatures for longer periods. They also have a higher oxygen demand and react very strongly to all stress factors. The rearing of turkeys must be carried out with exceptional hygiene of the housing, runs and feeding.
The feeding of turkeys depends on the rearing system, physiological condition and age. A distinction is made between intensive, semi-intensive and extensive rearing. The requirements are different at different age stages. Young turkeys need a higher supply of high-energy ingredients during the first growth phase. Older ones, on the other hand, no longer require as much protein, vitamins and minerals. The best production results are achieved by feeding feed with a high energy concentration. In an intensive rearing system, a five-stage fattening or a simpler three-stage fattening is used.
Also for turkeys, regulations specify stocking densities, lighting standards. Turkeys must have permanent access to water of a quality suitable for human consumption.
Is turkey meat healthy?
Turkey meat is renowned for its health benefits – it is recommended for allergies and low-calorie diets. As it is low in fat and high in protein, it is easily digestible. Compared to pork or beef, it has better taste and dietary properties.
Turkey meat contains important micronutrients such as phosphorus, which regulates water balance, potassium, which is responsible for skeletal efficiency, energy release and nutrient absorption. In addition, it is also a valuable source of magnesium, which helps to oxygenate iron cells, and zinc, which supports the immune system and regulates the sense of taste. Turkey meat also contains significant amounts of the B vitamins niacin, riboflavin and thiamin, which are essential for growth and the proper development of the nervous system and for maintaining overall body performance. It is also an important source of vitamin B12, which is essential for the formation of red blood cells.
It is worth knowing that dark thigh meat contains more iron and zinc than light breast meat, but also has a slightly higher calorific value.
Nutritionists recommend turkey meat for young children, pregnant and lactating women, convalescents, the elderly, people losing weight and anyone concerned with a healthy lifestyle.
