Characteristics of Improvement in the Turkey Production in the Last 30 Years

Sa？etak Examining the background of the exceptional genetic improvement attained in turkeys during the last three decades the main aim of the present research was to assess the contribution of genetic merit (genetic factor) and that of the feeding management (environmental factor) to the realised improvement. BUT Big 6 turkeys and their currently used commercial diet, traditional Bronze type turkeys and their reconstructed diet used in the 1960s were set to a three factorial (G = genotype, I = sex, T = type of diet) trial, carried out in climatized and windowless houses and lasted till 20 weeks of age. Based on the results it could be concluded that the influence of feeding on the turkeys. performance was variable with the changing age nevertheless it was substantially less (7-13%) than that of the genotype. The performance of the modern hybrid using the current diet was 3.1-3.2 times more compared it to that of the Bronze type turkeys. however, applying the diet used in the 1960s the advantage over the to the Bronze type turkeys. performance was decreased to 3.0-3.1 times. Test slaughters in turkey showed radical anatomical changes. The 13-18% improvement in dressing percentage resulted in a highly favourable 10% breast fillets (due to the ratio changes of different body regions) increase on the other hand the 55-65% relative heart ratio is critical from the aspect of an unstable circulatory system