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Poults should be vigorous, active, and weigh 50–52 g. Neck retraction, ruffled feathers, laboured breathing with an open beak, weak chirping, litter eating, pale head colouration indicate problems with the health and housing conditions. Owners should monitor the distribution of the birds in the house, feed and water consumption, changes in the colour or consistency of the droppings, and changes in the smell in the poultry house.

Turkey houses used for rearing should be isolated from other livestock buildings. When preparing the room, remove manure from the previous flock, carry out dry cleaning (sweeping the floor, ceiling, walls), then use a high-pressure washer to carry out wet cleaning of the house. Remove any remaining dirt from feeders and drinkers, ventilation systems, and heating equipment.

Disinfection is carried out with agents that have a broad-spectrum action. Only government-approved disinfectants should be selected. Pay special attention to antiparasitic treatment.

Litter is brought in, brooder guards are installed and sheets of paper or egg trays are laid out for the first feeding after cleaning and disinfecting the house and checking the operation of the heating, lighting and ventilation equipment. To avoid losses at the beginning of rearing, birds should be placed immediately in well-prepared sections of the poultry houses.

The floor of the brooder area is covered with a layer of softwood sawdust. The surface should be flat so that the bird does not fall, does not lie on its back or side.

Feeders and drinkers should be arranged in the poultry house in such a way that the birds can find the feeders from any place.

The microclimate of a poultry house depends greatly on the properties of the litter and how it is managed. The purpose of using litter is to create a dry, dust-free environment to minimize the growth medium for bacteria.

Standard litter for turkeys is straw, wood shavings or cereal husks in natural or processed form.

The material should absorb moisture well and be free of dirt, harmful substances, pathogens or mold.

To ensure that poults receive heat from below, if there is floor heating, the litter should be spread in a thinner layer (about 3 cm), and when heating is provided from above, the litter layer should be 8 cm in summer and 10 cm in winter.

Poults from cardboard boxes are moved calmly, without throwing them or causing noise. The stocking density depends on the technical possibility of controlling the microclimate and in ideal conditions can reach 52-58 kg/m² live weight by the end of the growing period. The stocking density also depends on the chosen cross and whether males and females are kept together or separately.

After placement poults should be left for at least one hour to acclimatize to the new environment, after which the temperature, ventilation, water and feed levels are monitored every 2 hours. The brooder area can be expanded on the 3rd–4th day, and the brooder rings are removed on the 5th–7th day.

Brooding period.The temperature in the area where the birds are located should be 36–37 °C, while at the edge of the ring should not be lower than 23–26 °C. Depending on type and season, heaters should be positioned at a height of 70–90 cm. Each ring should be provided with a separate adjustable light source. Room heating should be started within 48–72 hours depending on the season.

During the first 23 hours, poults are kept in a lit area so that they can find feed and water. Afterwards, a 16-hour photoperiod is sufficient for poults.

When rearing turkeys without brooder rings, the temperature in the house should be constant at 36-37 °C When poults are raised in large groups at maximum density, forced ventilation should ensure excellent air supply and microclimatic conditions. The concrete floor temperature should be around 28°C, and litter temperature is 34°C.

In open-type turkey houses, fans mix cold air from outside with warm air inside the house. In hot weather, fans are turned on to create a cooling effect.

Solid-wall turkey houses are equipped with equipment for forced minimum, transitional, and tunnel ventilation.

The light source should provide the synthesis of vitamin D, which affects the mineralisation of bones, ensuring growth and uniformity. For rearing young stock, warm white light at 2700–3000 Kelvin is recommended. Modern lighting programs include periods of light and darkness. On the first day of life, the photoperiod should be 23 hours, gradually decreasing to 16 hours per day during the first week. The duration of lighting between 2–4 weeks of age should be gradually reduced from 16 to 14 hours, and thereafter 14 hours.

During rearing turkeys, bell-type drinkers are used. The height of the drinkers should be such that the upper edge aligns with the bird's back. In case of using other types of drinkers, manufacturers' calculations should be followed. Birds should have unlimited access to clean, fresh and high-quality water. The optimal water temperature is 15–21 ° The farm should maintain a 24-hour water reserve.

Water consumption at the start of the fattening period is 2.5 times higher than feed intake, while in the middle phase it is twice as high, showing a declining trend.

Baza unui program de creștere de succes a curcanilor este menținerea unei stări excelente de sănătate a păsărilor. Un rol important îl au conceptele specifice de protecție a sănătății curcanilor, elaborate împreună cu medicul veterinar. Programul de vaccinare se implementează ținând cont de situația epidemiologică la nivel național și regional.

Daily monitoring of feed and water intake, mortality, and weekly weighing are critical for early disease detection and help prevent the spread of diseases.