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N&H TOPLINE: Turkey growth rate, duck hatching egg sanitation explored

Selecting for increased turkey bodyweight not shown to affect fresh meat quality; advanced oxidation process improves duck egg sanitation and hatchability.

Modern commercial turkeys have been developed to achieve an average bodyweight of nearly 17 kg by 16 weeks of age, according to a new research report published in the The Journal of Applied Poultry Research.

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TAGS: News Poultry
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