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By the mid-20th century, some turkeys were growing so large that their skeletons could not keep up.
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Fast-growing turkeys may be less nutritious and their meat may be streaky, pale and slimy.
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Heritage turkeys, which grow slowly and can reproduce naturally, may be a more sustainable option.
Before mass production programs in the early 20th century, turkeys were roughly 28 weeks According to one study, they grow to their full size at an estimated rate of about 0.75 to 1 pound per week.
Some modern turkey breeds, such as the Broad-breasted White, can grow almost three times Another estimate is that fast. This rapid growth is a problem not only for animals but also for farmers and consumers.
But some scientists are pursuing healthier farming methods that are better for birds and more sustainable for farmers.
How did turkeys get so big?
Most of the turkey’s rapid growth is in the breast area, where the white meat comes from. Since the 1930s, American farmers have been crossbreeding turkeys to have larger breasts.
By the mid-20th century, research showed that farmers I increased the speed where turkeys also grow. So the turkeys were growing at an unnatural rate, in an unnatural way.
The skeletons and leg muscles of some birds could not expand quickly enough to compensate. This is why some modern turkeys have disproportionately large breasts. legs too small To fully support their weight, researchers say.
A. last work A look at the growth rates of more than 275,000 turkeys in Canada found that more than 70% had some level of mobility issues. The fastest-growing birds were more likely to have weak muscles, unsteady gaits and poor balance.
But the data for all of these turkeys came from a single large-scale breeder, Hendrix Genetics, which did not respond to Business Insider for comment. Other large-scale farms and smaller farms that raise their turkeys on outdoor pastures may face varying levels of mobility issues.
Business Insider spoke to John Vesecky: Vesecky Family Farms He breeds both heritage breeds and Broad-breasted Whites in Kansas.
“Broad-breasted Whites grow faster and get bigger than heritage birds, but they can still move,” Vesecky said.
But aerial skills could use some work. “Broad-breasted Whites are too heavy to fly,” Vesecky said. “They can jump a few steps onto the feeders, but not much more.” Meanwhile, heritage birds regularly fly in and perch on top of buildings.
Vesecky said pasture access makes a big difference in the birds’ health, giving them space to move around to forage for grass and insects. He also places feed and water resources in different places. This environment encourages birds to move and strengthen their legs.
“They are raised the way a bird should be raised,” he said.
Why is rapid growth a problem for birds and farmers?
Rapid growth has its advantages.
The sooner a bird reaches its full size, the less time and resources the poultry farmer must spend raising it. Modern turkey meat is more efficient because the farming process is more efficient. cheaper More meat comes from (albeit bland) heritage breeds, according to research from Penn State.
However, there may be some nutritional compromises. A. 2009 report A study funded by the United States Department of Agriculture found that breast meat from slow-growing turkeys had higher vitamin A content than fast-growing turkeys raised with the same environment and feed.
It is possible for slow-growing turkeys to be more active than fast-growing ones and to be fed plants that contribute to their vitamin A content. Anne FanaticoThe report’s lead researcher and a professor of sustainable development at Appalachian State University told Business Insider:
Researchers also believe that modern turkey meat are more likely to have defects. Fast-growing turkeys gain weight so quickly that strips of fat can appear on their carcasses where there should be muscle.
According to another study, this meat is also more likely to be “pale, soft and runny,” meaning slimy. Researchers report that differences in muscle structure are more likely to cause changes in acidity after slaughter, which can lead to oozy secretions and a yellowish color in poultry meat rather than a healthy pink.
Another to work He found that pale turkey meat from a slaughterhouse in Turkey contained significantly less protein than regular meat.
Slimy turkey can also be a treat for hungry customers. Pale, soft and exudative defects are costing the U.S. turkey industry, according to a 2009 article over $200 million year.
Moreover, according to research, in rare cases, birds with serious mobility problems may have difficulty reaching feeders and waterers on their own.
Simply put, turkeys that cannot walk well are unlikely to survive without human intervention. Even under the care of farmers, these turkeys live shorter, less healthy lives, researchers say.
How to raise healthier birds?
Fortunately, a healthier breeder Türkiye may appear on the horizon.
Researchers say mobility problems are less likely as long as the bird’s growth rate remains below a certain threshold.
The trick is to figure out which birds are best for breeding.
Aviagen, an international turkey and chicken breeder, uses advanced imaging technologies such as X-ray and computed tomography (CT) scans to image the skeletal structure of birds and identify turkeys that can walk well but still grow quickly. The technology allows breeders to detect potential leg defects before allowing a bird to mate.
Unhealthy birds are excluded from the breeding flock, no matter how fast they grow. This would theoretically help prevent mobility problems from being passed on to future generations. Aviagen has not yet responded to Business Insider’s request for comment on the success of this program.
Heritage turkeys are another option for consumers to consider. According to Livestock Protection CriteriaHeritage turkeys grow slowly enough to stay mobile and reproduce on their own.
“Raising animals that can reproduce naturally is more sustainable,” Fanatico said.
Fanatico added that consumer interest in traditional turkeys is increasing, especially as local, community-based food systems become more common. Although heritage turkeys take more time to raise, some people find that good food comes to those who wait.
Tips for buying the best turkey
Finding the perfect turkey for a holiday meal can be complicated. Here’s what you should pay attention to when shopping.
First, make sure the meat is edible. According to US Department of Agriculture, While its skin should be white or cream-colored, the color of raw meat can range from pink to lavender blue.
Bruises on flesh are generally safe as long as the surrounding flesh is not torn or punctured. You can cut off the bruise and the rest of the turkey will be fine.
Spoiled turkey smells bad and feels sticky to the touch. It’s not possible to “save” the meat at this point; Just throw it away, according to San Bernardino Environmental Health Services.
Pay attention to how long the turkey will stay in your refrigerator or freezer to prevent the meat from spoiling. If you’re shopping more than a few days in advance, the USDA recommends buying a frozen turkey.
If you want a turkey that has never been frozen, look for the word “fresh” on the label. In general, the USDA recommends waiting until: a day or two To take home a fresh bird before dinner.
Additionally, turkeys labeled “fresh” or “minimally processed” are not allowed to have additives like MSG or salt.
But farmers may have given them antibiotics to prevent diseases. How to raise turkey without antibiotics organic label.
Since the USDA does not allow farmers to administer hormones, the turkey you purchase must be hormone-free by default. growth hormones to the turkeys.
If you prefer smaller, slower-growing turkey breeds and want a larger bird, look for a tom (male turkey) on the label, as they tend to have more meat than chickens.
But as long as you cook the meat properly, any size turkey should taste tender and delicious.
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