Strategic application of Vitamin D
The inclusion of a specific Vitamin D metabolite (25 hydroxy vitamin D) supports skeletal development, helping to deliver early growth and uniformity. It also helps the bird utilise dietary calcium most efficiently to form strong bones. This is clearly important for health and wellbeing – particularly for those birds reared on range – but carcass quality is also improved through enhanced breast yield and conformation, reduced “black bone” and improved appearance of thigh meat. This makes more of the bird, more acceptable, to more of your customers.
Changing environment and feed
When the turkey poults reach around eight weeks, they will move from their brooding housing and often have to adapt to a change in diet. Ideally avoid concurrent housing and diet changes and keep life experiences as smooth as possible for optimum growth and development, so it’s recommended to work any housing changes around this. You could either introduce a rearing diet before moving the birds or maintain an early grower diet for a week or two after moving the turkeys.
Calorie to protein ratio
As the bird’s reach the finishing phase and their daily growth rate begins to slow, a higher percentage of the weight gain will be muscle, so ensure that you support this by optimising the calorie to protein ratio.
ForFarmers Traditional Turkey Range is formulated with a calorie to protein ratio appropriate to the age of the bird. This carefully specified balance of energy and protein promotes the necessary levels of intramuscular and subcutaneous fat, which ensures maximum flavour and succulence of the finished bird. Careful consideration of dietary ingredients helps ensure that the traditional maturation process delivers a full flavoured bird without the risk of unacceptable taints to the more sensitive palate.
You can find out more about nutrition specifically for seasonal turkey production here
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