Production of turkey eggs in poultry farm

Joa Howang^*
*Correspondence: Joa Howang, Department of Poultry Science, Huashan Hospital, Fudan University, Shanghai, China, Email:

Received: 04-Feb-2022, Manuscript No. AHPF-22-59836; Editor assigned: 07-Feb-2022, Pre QC No. AHPF-22-59836 (PQ); Reviewed: 22-Feb-2022, QC No. AHPF-22-59836; Revised: 28-Feb-2022, Manuscript No. AHPF-22-59836 (R); Published: 07-Mar-2022

Description

The basics of incubation turkey eggs are the same as they are for all other domestic poultry and fowl. Hatching turkey eggs is pretty simple, but the key is to begin incubation as soon as the eggs are placed for the best chance of success. Because most individuals raise turkeys from young cockerels to supply holiday birds for family and friends, hatching and incubation aren’t a problem for everyone. However, if you want to attempt hatching your own turkeys, go ahead and do so. It takes 28 days for turkey eggs to hatch. In the incubator, the eggs should be put with the big end slightly raised. The egg must thereafter be rotated on its axis five to seven times every day.

Production of Turkey eggs

Turkey eggs are the same size as duck eggs and should be stored in cartons with the broad end up before incubating. Any broken, damaged, or deformed eggs should be discarded. Keep the eggs in a cold pantry or closet for up to a week. Allow them to acclimate and reach room temperature for a few hours before placing them in the incubator.

Automatic incubator

An automated incubator is the most basic technology for hatching turkey eggs and should offer the highest output. Keep in mind that everything must be clean. The eggs must be carefully cleaned, as well as the incubator, which must be disinfected. The temperature inside an incubator is ideal for the growth of harmful germs and microorganisms, which is why the eggs and incubator must be cleaned regularly. For the bulk of the incubation time, place the incubator in an eventemperature room and aim for an interior temperature of 37.5°C and a humidity level of 55 per cent.

Candling eggs

After one week in the incubator, take the eggs and candle them with a lantern. Look for a veiny glob in the egg to see if the embryo is viable, and make sure the air sac is forming at one end. If the egg is transparent, it is almost certainly sterile. Red or black stains or a blood-red “ring” in the egg indicate early death, and any eggs with speckling within may be infected with germs and should be removed.

Hatching Turkeys

The eggs will begin to hatch after 25 days. To begin with, there will only be a faint pip noise. Now is the time to raise the temperature to 37˚C and increase the humidity to 75%. The turkeys should have burst free from their shells by day 28 and will have dried into little puffballs. When breeding turkeys, do not count the turkeys before they hatch. On average, less than half of the eggs will hatch, and only approximately 30% of the cockerels will survive to two weeks of age.

Moving to a brooder

Move them to a brooder with a heat lamp, chick feed, water, and sawdust bedding once they’ve dried up. Check them on a regular basis and make sure the brooder is secured from rodents. Brooders are typically circular or have curved corners so that the cockerels do not swarm into a corner and squish and suffocate one other. By studying the baby birds, you will be able to determine if the temperature is appropriate. They will concentrate directly under the light, where it is warmest, if they are frightened. They will try to hide from the heat towards the margins if they become too hot. The heat may be lowered as the birds develop by order to increase the heat lamps or lowering the voltage.