{"id":804,"date":"2018-08-31t14:08:20","date_gmt":"2018-08-31t14:08:20","guid":{"rendered":"https:\/\/poultry.mystagingwebsite.com\/?page_id=804"},"modified":"2021-03-06t17:28:19","modified_gmt":"2021-03-06t22:28:19","slug":"selecting-a-turkey-variety-for-small-or-backyard-poultry-flocks","status":"publish","type":"page","link":"\/\/www.bkpromos.com\/beplayapp网页 \/getting-started-with-small-and-backyard-poultry\/selecting-birds-to-get-for-a-small-or-backyard-poultry-flock\/selecting-a-turkey-variety-for-small-or-backyard-poultry-flocks\/","title":{"rendered":"selecting a turkey variety for small or backyard poultry flocks"},"content":{"rendered":"\n

written by<\/span><\/i><\/b>: dr. jacquie jacob, university of kentucky<\/span><\/p>\n\n\n\n

technically, only one breed of turkey exists, but many varieties of turkey are available. if you are interested in raising turkeys, it is important to choose a variety that meets your particular needs.<\/span><\/p>\n\n\n\n

an important distinction to understand is the difference between a commercial-type variety and a heritage variety. commercial-type varieties have been bred specifically for commercial producers to address consumer preferences and production efficiency. heritage varieties retain the characteristics of turkey varieties bred long ago in europe and the early united states.<\/span><\/p>\n\n\n\n

commercial varieties<\/strong><\/h2>\n\n\n\n

turkeys are used primarily for meat production. most u.s. consumers prefer the breast meat, or white meat, of a turkey. to accommodate this preference, producers have carried out generations of genetic selection that have resulted in broad-breasted turkey varieties. these commercial-type varieties also have rapid growth rates and high feed efficiency.<\/span><\/p>\n\n\n\n

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commercial turkeys (images by tertman on shutterstock.com)<\/figcaption><\/figure>\n\n\n\n

many small flock owners raise commercial-type turkeys because of their high breast meat yield, fast growth, and high feed efficiency. the most popular varieties for small flock production are the commercial varieties broad-breasted bronze (also called bronze) and broad-breasted white (also called large white). the broad-breasted bronze has plumage resembling that of a wild turkey, and the broad-breasted white has been selected for white feathering and fast growth. although both types are good for small flock production, a disadvantage of the broad-breasted bronze is that dark pin feathers sometimes remain on the meat after processing.<\/span><\/p>\n\n\n\n

heritage varieties<\/strong><\/h2>\n\n\n\n
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figure 1. white holland, slate, bourbon red, and royal palm turkey varieties. source: john anderson, the ohio state university<\/figcaption><\/figure><\/div>\n\n\n\n

many turkey varieties are classified as heritage turkeys. in its standard of perfection, the american poultry association (apa) recognizes eight varieties of turkeys, all considered heritage varieties. they are the standard bronze, beltsville small white, white holland, bourbon red, narragansett, slate, black, and royal palm. figure 1 shows examples of four of these varieties. the american livestock breeds conservancy (albc) recognizes additional varieties, including the jersey giant and white midget. in addition, some hatcheries carry other varieties, including the crimson dawn, calico, and red phoenix.<\/span><\/p>\n\n\n\n

commercial turkey production has focused primarily on broad-breasted strains of the standard bronze, white holland, and beltsville small white. in the past few decades, the other varieties have been kept primarily for exhibition purposes. recently, however, there has been an increased interest in the production of heritage turkeys.<\/span><\/p>\n\n\n\n

heritage variety turkeys must meet certain criteria. for example, to be considered a heritage variety of turkey, a turkey must be able to mate naturally. most of today’s commercial turkeys are too big to breed naturally and must be bred through artificial insemination. also, a heritage turkey must have a long, productive lifespan outdoors and a slow growth rate.<\/span><\/p>\n\n\n\n

most heritage turkey varieties are well adapted to a small flock beplay官网全站苹果 system. typically, they are more disease-resistant than commercial varieties and are good foragers. in addition, they mate naturally and can raise their young, although mothering abilities vary from variety to variety. when marketing heritage varieties, small flock producers must keep in mind that their slower growth rate increases the production costs, especially the total amount of feed consumed. also, these turkeys produce less breast meat. typically, 70 percent of the meat produced by a broad-breasted white turkey is breast meat, whereas heritage breeds produce about a 50:50 ratio of white meat to dark meat.<\/span><\/p>\n\n\n\n

if you are interested in raising heritage turkeys or entering purebred turkeys in poultry shows, you can choose from several varieties. options include the following varieties:<\/span><\/p>\n\n\n\n