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12-16 Poultry Science CH 12]

Turkeys are fast-growing, efficient converters of feedstuffs to high-quality meat. Feeding
properly balanced rations results in the best performance. Poults should be given turkey crumbles
containing 28 percent protein for four weeks. This gets the birds off to a good start while their feed
intake is relatively low. A turkey growing ration (either crumbles or pellets) containing 26 percent
protein is recommended for poults four to six weeks of age.
Feeds containing less protein can be fed after poults are six weeks old. Complete growing rations
with lower protein levels may be purchased, or the growers can include concentrates with cracked
grains (about 10 percent protein), such as corn and oats, along with the growing ration to increase
energy and reduce protein intake. For example, one part grain to three parts of a 22 percent protein
growing ration can provide a 19 percent protein mixture, which is satisfactory for turkeys from 10 to
12 weeks old. For birds from 12 weeks of age to market, mix equal parts of grain and the growing
Grit: Poultry do not
have teeth as other ration to provide 16 percent protein. Grit should be available if whole or cracked grains are used.
animals to masticate Evaluate the protein level of the finishing ration to determine whether to continue mixing grains
(chew) food and break with the ration. The protein level should not drop below 16 percent. Some growing feeds contain
down to smaller medications to control diseases; the feeding of these medications must be discontinued for a specified
absorbable sizes. Grit,
small silicon particles length of time before the turkeys are slaughtered; This is by state and federal statute and this
(sand and tiny gravel) information should be written on the feed tag. Feed manufacturers also provide finishing rations
are picked up by the without medications. During the finishing phase, feeding free-choice whole corn will improve the
bird and found in the finish, tenderness, and flavor of the processed bird.
gizzard. The
mechanical muscular
action of the gizzard, Pricing and Meeting Demand
with grit, grinds grain to
smaller sizes allowing The objective of farming is to provide a marketable product to the public. The cost of production
for and improving and the sales value of a product dictate whether or not a product is to be grown and, in the worst case,
nutrient absorption. whether the farmer will stay in business. This is true all along the supply line to the consumer.
Even the consumer will look to price when deciding to purchase or not. a factor of
microeconomics.
In selling poultry and Poultry products, many other relationships of quantities are required. When
selling meat products the quality and grade influence the price and the total cost by the weight.
Eggs are graded by four factors (1) shell quality, (2) size of the air-cell, (3) definition of the yolk
under candle, and (4) free from disease (wholesomeness). These four factors determine the Grade of
the egg which include, AA, A, B, C, Checks and cracks, and rejects. The current marketing order for
eggs allow only AA, A, and B grade eggs to be sold in retail outlets in the United States.
Eggs are also weighed as a part of their classification and it should be noted that the size of an
egg and its grade are mutually exclusive. This means that the size of an egg does not influence its
grade. Size of an egg is determined by its weight. Refer to Table 12.11.
As eggs are labeled and graded the consumer will read notations on the packaging as Extra Large
AA, or Large AA, and the prices should reflect the grade and weight of the eggs.

Table 12.11 Weight Classes for U.S. Consumer Grades for Shell Eggs.

Minimum net
weight for individual
Size Minimum net Minimum net eggs at a
or weight per weight per rate per dozen
Class dozen (ounces) 30 dozen (pounds) (ounces)

Jumbo................. 30 56 29
Extra Large ......... 27 50 ½ 26
Large ................... 24 45 23
Medium............... 21 39 ½ 20
Small................... 18 34 17
Peewee............... 15 28 −

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