Turkey farming is now gradually increasing in Nigeria because of the awareness and many benefits derived from rearing turkeys. Turkey supply eggs and can be source of meat and their multi-coloured plumage can be used for decorations. The poultry industry in Nigeria is expanding rapidly and meat and egg production is an important aspect in satisfying the undying needs and wants of the people.
Turkey population in Nigeria
Turkeys in Nigeria are primarily reared for meat or as breeders to produce hatching eggs. They are rarely kept for the production of table eggs though the eggs are edible. The growth of turkey industry in Nigeria has risen to 1.5- 2 million tons per year. This fast growth in the industry was made possible by intensification of production and development of large breeds with standard weights ranging from 15- 17kg for male and 8-10kg for females. Some of these come from homestead.
Breeds and varieties in Nigeria
Most turkeys that are reared here in Nigeria are resultant crossing between the large size and small size turkeys and also the exotic breed which are been imported from overseas but, are now in much circulation across the country.
Economic potential of turkey Production
Turkey production in Nigeria has largely remained at the small holder level due to various reasons ranging from management problems to lack of incentives by the government. There is also obvious lack of information on specific requirement for turkey production in Nigeria which may be attributed to low level of research in Nigeria. Moreso, the lack of interest on turkey production was mainly due to the government policy that liberalized turkey importation since 1977.
But, the trend has changed, due to the imposed ban on importation of turkeys in Nigeria. This has actually given room to young farmers who want to venture into the production of turkeys( Be it local or the exotic breed) which has great potentials in the supply of good quality animal protein/which Nigerians are lacking according to WHO and FAO and high rate of turnover of investment.
Potential Benefits
Turkey don’t need much market persuasion before you can make them. You can sell as much turkeys has possible within a day with the right market survey
• Turkey farming business in Nigeria is not capital intensive as people imagine it to be. As a young farmer, you can start small
• The more local breeds produce the less the need to import. This will enhance demand and increase supply locally.
• They have high return on investments with the proper knowledge and adequate facilities.
• Turkey are easy to manage in terms of handling and transportation.
• Empowerment, due to self-employment and employing others.
Things to consider when establishing turkey farm
• If the poultry setup is wrong, you will end up losing your birds. (In terms of building orientation, nature of the site and your farm location).
• The poultry should be well protected against predators.
• Maximum hygiene (In terms of keeping your environment and biosecurity measures).
• Proper feeding: to enhance growth and good market return.
• Get your poults(young turkeys) from reputable farms or breeders
• Proper vaccination schedule.
FACTORS TO CONSIDER IN SETTING UP A GOOD TURKEY ENTERPRISE
The following are required for good management of the Turkey production Enterprise.
HOUSING
The facilities required for a certain number of chickens should be doubled for the same number of turkeys. The stocking density is 0.12 sq. meter[3].
A brooding area with a heating source is essential for the first four weeks approximately. Young turkeys are weaned off heat gently and carefully over several days. The behavior of the flock is the best guide to indicate if the birds are comfortable. When birds are huddled together it indicates inadequate heat. Ideally, the birds should be spread out over the space provided. From six weeks onwards turkeys can thrive well with good litter or bedding such as chopped straw or white wood shavings. House size is based on the maximum weight of birds to be in the house at any one time. For best farm-fresh results generous space should be allowed – 0.4 to 0.5 square meters per bird and houses (without a controlled environment) should as a general rule not be stocked at rates greater than 20 kg per square meter.
Extensive management of turkey requires the establishment of well managed fenced pasture having ranged shelter.
FEEDING
The feeding regime for turkeys reared intensively is as shown below:
- Turkey starter diet : 0 -8weeks
- Turkey grower diet : 8 – 16 weeks
- Turkey finisher diet : 16 – 20 weeks
- Turkey roaster diet: > 20 weeks of age.
Turkeys are marketed as meat birds any time from 16 weeks of age. The Crude protein of starter is 28% while finisher has CP of 18 – 20%. The feed intake up to 24 weeks of age is about 25kg/bird[5].
ROUTINE MANAGEMENT
Debeaking (beak trimming)
The young flock should be debeaked in order to control feather picking and cannibalism, most especially when they are to be raised in confinement. Debeaking is done at 10 days of age to prevent cannibalism.
Desnooding
The removal of the snood, the tubular fleshy appendage on top of the head near the front, is referred to as “desnooding”. It helps to prevent injuries that might from picking or fighting and may result in erysipelas disease. The snood can be removed at day-old by thumbnail and finger pressure. After about 3 weeks, it can be cut off close to the head with sharp, pointed scissors
Toe Clipping
This is the removal of toenails usually done at the hatchery, but it can also be done at 5 weeks old. Turkeys kept in large groups, especially when excited, often step on each other causing scratches or skin tears on the backs and sides; also to prevent back scratching and tearing of flesh during mating. The problem is aggravated with increased flock sizes and densities, especially when turkeys are reared in confinement.
The most common form of toe clipping involves cutting the inside and middle toe (front) on each foot. Toes can be cut with surgical scissors, a nail clipper or a modified hot-blade debeaker.
Wing clipping
These are practiced when the birds are placed on range usually at 15 weeks of age in order to prevent flight.
HEALTH MANAGEMENT IN TURKEY PRODUCTION
It appears that turkeys are susceptible to diseases, indicating that they require a much higher level of management and skill other domestic fowls. There are four primary causes of disease: genetics, nutrition, environment and infection.
Bio-security must be a priority to control infectious disease and minimize introduction of pathogens into flocks. Biosecurity is utilization of measures which can stop or slow down the introduction and spread of infection into or between components of production systems. It includes managing people, equipment, pests and their potential for carrying diseases into a flock. This includes proper employee and visitor hygiene such as appropriate footwear, clothing and sanitation stations. Mortality disposal should be part of the bio-security protocol.
Diseases
Some common diseases of turkeys include:
· Blackhead (Histomoniasis)
· Newcastle disease
· Erysipelas
· Fowl cholera,
· Fowl pox and
· Haemorrhagic enteritis.
Parasites
As in other poultry species such as chickens, parasites affect the turkeys by causing discomfort or significant mortalities in birds, thus reducing the birds’ productivity levels. The most common parasite of turkeys is the fowl mite and roundworms are a very common internal parasite. A regular, once-a-month deworming with an appropriate dewormer will reduce roundworms to a harmless level.(To read more on livestock follow this link
TYPICAL VACCINATION SCHEDULE FOR COMMERCIAL TURKEY PRODUCTION
Days
| 1 | Antibiotics | Inject subcutaneously in neck |
| 10 | Coryza (if endemic) Newcastle |
Drinking water |
| 14 | Coryza (if endemic) | Drinking water |
| 23-24 | Hemorrhagic enteritis | Drinking water |
WEEKS
| 6 Weeks | Newcastle | Drinking water |
| 7 Weeks | Cholera (M9) | Drinking water |
| 9 Weeks | Cholera (varying serotypes) | Drinking water |
| 14 Weeks | Cholera (varying serotypes) | Drinking water |
Source: www.agriceducation.org
ECONOMIC POTENTIALS OF TURKEY PRODUCTION
According to the Federal government of Nigeria and UNICEF (1990), Turkey has no consumption problems as 116 million Nigerians are active consumers.
The growth of the Turkey industry in Nigeria has risen to 1.5- 2 million tons per year. This fast growth in the industry was made possible by the intensification of production and development of large breeds with standard weights ranging from 15-17 kg for male and 8-10kg for female; some of these come from the homestead,
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References
[1] Ogundipe, S.O. and Dafwang, I.I. (1980). Turkey Production in Nigeria. National Agricultural Extension Research and Liaison Service (NAERLS) Bulletin No. 22. pp 2-22.
[2] International Journal of Poultry Science “Socio-economic Determinants of Turkey Production among Nigerian Soldiers” 3 (8): 497-502, 2004
[5] Culled from: www.unaab.edu.ng
[6] Source: https://agroeducation.com
[7] Ogundipe, S.O. and I.I. Dafwang, 1986. NEARLS Extension Bulletin No. 22.
[8] Ojewola, G.S., 1993. Production Performance and body composition of broilers as influenced by dietary and energy and protein in the Humid tropics. Ph.d Thesis, University of Ibadan, Nigeria
[9] Udokainyang, A.O., 2001. Growth Performance, carcass characteristics and Economy of local poults fed varying dietary Energy levels. Project Reports, University of agriculture, umudike.
[10] Thear, K. and A. Fraser, 1986. The Complete book of Raising Livestock and Poultry, Nigerian Edition, University Services Ltd, Lagos
[11] Oluyemi, J. A., 1985. Meat and Poultry Production in Nigeria, An overview. NOFOJ, Vol. 2 and 3, pp: 33.
[12] Thear, K. and A. Fraser, 1986. The Complete book of Raising Livestock and Poultry, Nigerian Edition, University Services Ltd, Lagos.
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