Eight reasons why you should consider keeping these Broad Breasted White Turkeys

Turkeys are native to the Americas, but they are also widely reared in Europe.

Several African countries have widely embraced turkey rearing and consumption, including Botswana and Uganda. Kenya is yet to match these countries.

The birds are not categorised into breeds but varieties or strains.

They include Broad Breasted Bronze, Broad Breasted White Turkey, White Holland, Bourbon Red and Narragansett, among others.

In Kenya, most farmers rear Black turkeys. This is a turkey variety characterised by shiny green black plumage and bright red snoods or dew bills (this is the fleshy extension found near the base of the neck).

A more superior strain that I would challenge Kenyan farmers to invest in is the Broad Breasted White Turkey.

This breed is a cross between the Broad Breasted Bronze and White Holland turkeys.

LARGE BREAST

This variety is considered heat-tolerant as opposed to other strains and is best suited for the tropical African climate.

The Broad Breasted White Turkey is preferred due to its characteristic large muscular breast that enables it to pack muscles and consequently yield more meat.

It is documented that the breast weight comprises 70 per cent of the total carcass.

The birds take up to four months to mature.

An average mature Tom (male turkey) can weigh up to 7 to 13kg and given adequate time to mature, it can weigh up to 19kg.

The hen’s average weight at four weeks is 4 to 8kg.

Though a hen can lay up to 90 eggs in a year, the six months brooding period may yield averagely 40 to 60 chicks.

The poults (young chicks) require intensive management as opposed to chicks.

ADMIRABLE TRAIT

The white coloured plumage gives the dressed birds a cleaner appearance as opposed to the other strains and thus an admirable attribute for commercial farming.

Another admirable trait is their good feed conversion rates and fast growth. A two-week-old poult could increase its weight by 1.4kg in two weeks.

Nutritionally, turkey meat surpasses the threshold level with protein of approximately 22 per cent per 100g of meat.

The fat and energy levels per a similar portion are 6.3 per cent and 162 calories respectively.

The chunks of turkey meat are rich in amino acids, vitamins and unsaturated fatty acid. For calorie-sensitive people, their meat is low in cholesterol.

The greatest challenge often faced by farmers rearing these birds is their large physique, which results in difficulties in reproduction.

Currently, a month-old white turkey poults are retailing at Sh2,000.

Dr Mary Muchunguh is a livestock expert, [email protected]