POULTRY FOR PROFIT

Auckland Star, Volume LXIX, Issue 177, 29 July 1938, Page 14

POULTRY FOR PROFIT

SEASONAL NOTES.

FEEDING TURKEYS.

POINTS IX MANAGEMENT.

(By ORPINGTON.)

Farmers who have turkeys which are destined for the market should do their utmost to get them plump. Admittedly, small to medium-sized carcases are much in demand these days. Nevertheless, even they, to command satisfactory prices, must carry the meat to enable their being well dressed for the slab. Grown turkeys cannot stand close confinement, even though they may have been intensively reared. Hence in no circumstances should they be coop-fed, that is, placed in fattening cages where they era scarcely move about and kept there to be finished for the market. As a matter of fact, these birds are the better for being allowed a reasonable amount of exercise. This is advisable not only to encourage them t« maintain a healthy appetite but ta ensure their flesh having its natural flavour—a point which some rearers appear to overlook. It must be remembered that real turkey flesh is altogether different from the flesh of coop-fed chickens. It is therefore a great mistake to attempt to turn out such birds in a very soft condition and laden with fat. Even if one succeeds the fat will be an intolerable nuisance when trussing for the table is being undertaken, while, when left inside the carcase, it will cause the bird to be far too "wet" (i.e., oily, like a goose) when served at table. The chief objection to over-fattening, though, is that it altogether spoils the flavour and texture of the meat. For these reasons, then, it is decidedly beneficial to allow turkeys to roam around when they are being specially fed for table. Such liberty will not result in their muscles being hard or their flesh in any way coarse or stringy, provided they are adequately fed. Feeding, in fact, is the most important point from now until the birds are killed. | Of course, they must be properly housed at night and given the opportunity of sheltering from heavy showers during the day. Especially is it essential to keep their roosting quarters free of rats, and also to provide the birds with broad perches on which to sleep. As to their feeding, it is really a simple matter. Let them have two good meals per day, three if they will take such a number, and at regular times each day. But in the latter case the midday meal should be a light one. All the food they get must be soft. It should be put into long V-«haped troughs about one foot or more from the floor, the length of the troughs being sufficient to enable*all the birds' to eat at the same time. These are important matters. Young turkeys will not hesitate to stand on their food if the troughs are on a level with the ground. Also, if they fight for a front place owing to insufficient room, some will turn away and will not eat. All of which is detrimental. Regarding the food, a rich mash can be made of maize meal or barley meal and pollard in equal parts by measure and prepared with milk, while an excellent change is wheat (boiled almost to bursting point) worked up with barley meal. Neither of these mixtures is too fattening for turkeys which are kept on small grass runs, or birds allowed a moderate amount of range around farm buildings. And such food may safely be given to them twice a dajr. In the case of three meals per day, let the middle one consist of sound vegetable scraps, boiled and minced, and a little barley meal. And work in mashed potatoes if they are available. Allow the birds to eat freely of the mash at breakfast time and again in the afternoon. But in the case of a midday meal keep the quantity fairly low, enough to take the edge off their appetite as it were," but nothing like enough to fill the crop. ° It should be noted, however, that this middle meal is not necessary except for any rather late-hatched birds. Spend a few minutes with them at each mealtime to see that they all take their food and that there is no bickering. This latter is not likely to occur'if they are properly managed and the food is so spread along the trough that each can get its share. Should it break out, though, take care to stop it at once. These are minor matters, perhaps, but it jpays to attend to them.

Prepare the mash in such a way that j it is neither sticky, stodgy nor lumpy. Make it of such a consistency that it will break easily to pieces, but do not use much liquid in its preparation. Work all the ingredients well together. They could have breakfast around 7 o'clock, their second meal at 12 noon, and the last one about 4 p.m. Should the birds not be eager for three meals per day, the midday one may safely be omitted for a week or so, or the quantity of food given then, and at breakfast also, considerably reduced. If the mash can be prepared with skim milk, or even with sour milk at the beginning, it will be beneficial. Otherwise use warm water and a very small percentage of pure mutton fat. Occasionally, too,* flavour it with salt and a slice of onion.

Onion is a remarkably good pick-up when the appetite appears to flag. And used solely in such a way, as a° tonic, it. will not impart its flavour to the flesh. A pinch of salt also has a beneficial effect.

Do not make the mash too dry, not as dry, for instance, as that given to layers and breeding stock; but avoid sloppiness. And be very careful to see that the food is not hot when put into the troughs.

Warm mash, however, just warm is decidedly preferable to stone cold food especially when given for breakfast on raw days. It is more satisfvinsr, and moreover, it induces the birds to idle around rather than to exercise vigorously. °