Comparative evaluation of turkeys of different crosses and breed groups by productive qualities

In recent years, special importance has been attached to turkey breeding as one of the most effective poultry industries, supplying the most valuable meat of all species of birds. For the production of turkey meat is used heavy, medium and light crosses turkeys of different breeds, including new - Hybreed. The aim of the work was to compare the qualities of turkeys of different crosses of white broad-chested and hybrid birds Hybreed. In hybrid birds Hybreed in the breed heavy cross on live weight in all periods exceeds the average cross of 670 grams or 1.31 times in 4 weeks, 1040 grams or 27.4% and then 61.4-70.6% (P < 0.01, P < 0.001), in periods hybrid bird Hybreed and its crosses have a higher genetic potential of productivity, have high rates of growth and its intensity, which allows before slaughter in 120 and 150 days, depending on the cross to have turkeys with a high live weight of 10,83-23,20 kg, respectively.The advantage of the output of muscle mass and the edible part of the carcass remains for a hybrid bird Hybrid. This applies to both medium and heavy crosses of this breed group. They were superior to turkeys of white broad-chested breed by pre-slaughter weight and weight of chilled carcass on the average cross by 2.53 and 2.51 kg, respectively, or by 23.4-28.6%; by heavy cross by 10.9 and 8.55 kg or 47.0%. The profitability of turkey meat production, depending on the cross and breed (breed group) ranges from 58.8% (group 2, heavy cross, white broad-breasted turkey) to 193.2% (group 4, heavy cross, Hybreed highbrid birds).

сельскохозяйственная птица, индейки, производство, рост, живая масса, интенсивность роста, мясо, морфологический и химический состав, рентабельность, poultry, turkey, production, growth, live weight, growth rate, meat, morphological and chemical composition, profitability