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About of Turkey:-

Turkey is one of the 11 species of poultry. Scientific name Meleagris gallopavo. It (Turkey) is a large bird of the Meliagrididae family. Although they look like chicks, they are relatively large in size. Turkeys are reared all over the world as domesticated birds. Can adapt quickly to the environment and does not require advanced infrastructure to comply.

Turkeys consume 30-40 percent of their total diet of soft grass every day, so food costs are lower. The cost of treatment is less as the disease is less. Very good in terms of meat production. After rearing at home for about six months, the weight of a female turkey is about 8-10 kg and that of a male is about 15-20 kg. As chicken meat it is fun and low fat. Therefore, turkey can be a complement to beef, mutton, poultry and domestic poultry.

In Bangladesh too, turkey farming has started on private initiative. Many small and medium farms have been created. Attempts are being made to export turkey meat from some farms. It is expected that this bird meat will soon contribute to the export economy.

Origin of Turkey: When Europeans first saw turkeys in America, they mistakenly thought that the bird was a type of guinea fowl (Numida meliagris). They later brought the bird from Turkey to Central Europe. Guinea fowl or guinea fowl is also called turkey foul. Hence, the North American bird is named Turkey after Turkey. In 1550, the English sailor William Strickland was the first to bring turkeys to England.

The country where turkey was first found: It was first domesticated in North America. But now this bird is more or less kept in almost all countries of the world including Europe. Turkey meat is very popular in different countries of the world. Turkey is currently contributing to the economy by meeting the demand for meat protein. Its meat is high in protein, low in fat and more nutritious than other poultry. Turkey is very popular in western countries.

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