Nutritional issues facing the turkey industry at present include 1) transition diets at the start of life; 2) feeding to maximize GIT health; 3) maintaining bone integrity; 4) minimizing environmental impact; and 5) maximizing muscle mass and meat quality. Unfortunately, nutritional research for turkeys has not kept pace with substantial gains in performance. Fundamental research addressing bird requirements, feedstuff utilization, maintaining performance and GIT health without antibiotics, and minimizing environmental impact will be critical for the continued success of turkey production.

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