Elevage industriel du dindon de chair et ses principales maladies

Abstract

Industrial breeding of the turkey of flesh in our country ïs generally done in hen houses with concreted ground or, generally, out of beaten ground. Kill of the animals is between 14th and the 24th week, according to stock and their sex since the females are cut down precociously compared to the males. Is this breeding directed towards consumption in block (Christmas turkey or turkey to be roasted) or with cutting (escalopes, roast) following the importance of the weight of the animals and at the price of the product. Throughout the period of breeding, the stockbreeders as well as the animals will have to face the various constraints of breeding, with this intention, the breeder has to use of good sound feel and financial means and materials to ensure a good hygiene for the turkeys and thus better led breeding.