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Research helps the turkey industry to prosper Tuesday, November 21, 2006
Agri News staff writer
ROSEMOUNT, Minn. -- A variety of turkey research projects are under way at UMore Park.
UMore Park in Rosemount is the only research and outreach center in the state where turkey production is studied, said Sally Noll, a professor and Extension animal scientist who specializes in turkey research.
Research trials on using dried distillers grains have been ongoing at the center for six years.
At first, researchers thought a 10 percent component of dried distiller's grain in a turkey's diet would be stretching the limit. Now, that recommendation is considered safe and researchers are investigating the use of 40 percent dried distiller's grain, Noll said.
It fits nicely with research into what else can be fed if corn is too expensive, she said.
Sixty percent of what a turkey consumes is corn. A tom turkey marketed at 40 pounds consumes 116 pounds of feed and hens marketed at 14 pounds consume 25 pounds of feed.
As expected, a turkey's diet changes with age. Poults are fed a diet that consists mostly of soybean meal. A finishing turkey eats mostly corn, with a little soybean meal.
Another trial is evaluating the types of sprayers used to administer vaccines, Noll said. Vaccinations are typically given through the water or through the air because it is cumbersome to handle all the birds in a flock -- especially when they get heavier.
Researchers have also conducted research on beak trimming. Beak trimming has been a standard practice ever since birds have been raised commercially, Noll said, but it has been questioned by some because of animal welfare concerns.
Researchers concluded that the value of beak trimming more than outweighed the temporary distress caused to the bird.
Birds whose beaks weren't trimmed cannibalized others in the flock, causing 25 percent of the birds to be removed, Noll said. No chronic pain resulted from the trimming, she said.
Manure phosphorus levels are also measured by university researchers. Shavings are typically used in the research units.
All the research is done on heavy toms, the primary turkey raised in Minnesota. The birds are raised to 20 weeks to 22 weeks of age and weigh between 40 pounds and 50 pounds when slaughtered. The meat is processed to value-added cuts. |
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