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In the mid-20th century, some turkeys grew so large and so fast that their skeletons couldn’t keep up.
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Fast-growing turkeys can be less nutritious and result in streaky, pale, slimy meat.
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Traditional turkeys that grow slowly and can reproduce naturally may be a more sustainable option.
Before the mass breeding programs of the early 20th century, turkeys occupied approximately 28 weeks reach their full size, growing at an estimated rate of about 0.75 to 1 pound per week, according to one study.
Some modern turkey breeds, such as the broad-breasted white, can grow almost three times that fast, according to another estimate. That rapid growth is not only a problem for animals but also for farmers and consumers.
However, some scientists are looking for healthier breeding methods that are better for the birds and more sustainable for farmers.
How did turkeys get so big?
Much of the turkey’s rapid growth occurs in the breast, where the white meat comes from. Since the 1930s, American farmers have crossed turkeys to obtain increasingly larger breasts.
In the mid-20th century, research shows that farmers increased speed where turkeys also grow. So the turkeys were growing abnormally large at an unnatural rate.
The skeletons and leg muscles of some birds couldn’t expand fast enough to compensate. This is why some modern turkeys have disproportionately large breasts with legs too small to fully support its weight, the researchers report.
TO recent study Based on the growth rates of more than 275,000 turkeys in Canada, it was found that more than 70% had some level of mobility problems. Birds that grew faster were more likely to have weak muscles, a crooked gait and poor balance.
But the data on all of those 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 turkeys on pasture, with access to the outdoors, may experience varying levels of mobility issues.
Business Insider spoke with John Vesecky of Vesecký Family Farms in Kansas, which raises heritage breeds and broad-chested whites.
“Broad-breasted whites grow faster than traditional birds and get bigger, but they can still move,” Vesecky said.
However, his aerial skills could use some work. “Broad-breasted whites are too heavy to fly,” Vesecky said. “They can jump a few meters over the feeders, but not much more.” Meanwhile, his ancestral birds regularly fly and perch on top of buildings.
Vesecky said access to pasture makes a big difference in the birds’ health, giving them room to roam in search of grasses and insects. He also places his food and water supply in different places. This environment encourages birds to move and strengthen their legs.
“They are raised like a bird should be raised,” he said.
Why rapid growth is a problem for birds and farmers
Rapid growth has its advantages.
The sooner a bird reaches full size, the less time and resources a poultry farmer will have to spend raising it. Because the breeding process is more efficient, modern turkey meat tends to be more economical (although milder) than traditional breed meat, according to Penn State research.
But there may be some trade-offs in terms of nutrition. TO 2009 report A study funded by the United States Department of Agriculture found that slow-growing traditional turkeys had higher vitamin A content in their breast meat than fast-growing turkeys raised in the same environment and feed.
It is possible that the slow-growing turkeys were more active than the fast-growing ones and fed on plants that contributed to the vitamin A content. Anne Zealotthe report’s lead researcher and professor of sustainable development at Appalachian State University told Business Insider.
Researchers have found that modern turkey meat is also more likely to have defects. Fast-growing turkeys gain weight so quickly that their carcasses can develop stripes of fat where there should be muscle.
This meat is also more likely to be “pale, soft, and oozy,” also known as slimy, according to another study. Researchers report that differences in muscle structure are more likely to cause changes in acidity after slaughter, which can cause poultry meat to develop mucous secretions and a yellowish hue instead of a healthy pink.
Other study found that pale turkey meat taken from a slaughterhouse in Turkey had significantly less protein than regular meat.
Slimy turkey can also put off hungry customers. According to a 2009 article, pale, soft, and exudative defects cost the U.S. turkey industry. more than $200 million one year.
Additionally, in rare cases, birds with severe mobility problems may have trouble reaching feeders and waterers on their own, according to research.
Simply put, turkeys that cannot walk well are unlikely to survive without human intervention. Even under the care of farmers, these turkeys tend to have shorter and less healthy lives, researchers report.
How to raise healthier birds
Fortunately, a healthier breeders turkey may be on the horizon.
As long as a bird’s growth rate remains below a certain threshold, researchers say mobility problems are less likely.
The trick is to find out which birds are best for breeding.
Aviagen, an international breeder of turkeys and chickens, uses advanced imaging technology such as X-rays and computed tomography (CT) scans to image the skeletal structure of birds and identify turkeys that can walk well but still grow at a rapid rate. The technology allows breeders to detect potential leg defects before allowing a bird to mate.
Sick birds are kept out of the breeding stock, regardless of how fast they grow. In theory, this would help prevent mobility problems from being passed on to the next generation. Aviagen did not respond to Business Insider’s request for comment on the success of this program so far.
Traditional turkeys are another option for consumers to consider. According to the Livestock Conservancy CriteriaTraditional turkeys grow slowly enough to remain mobile and reproduce on their own.
“It is more sustainable to raise animals that can reproduce naturally,” Fanatico said.
Fanatico added that consumer interest in traditional turkeys is growing, especially as local and community food systems become more common. Although traditional turkeys take longer to raise, some people find that those who wait get good meals.
Tips for buying the best turkey
Finding the perfect turkey for a holiday meal can be difficult. Here are some things to keep in mind when purchasing.
First, make sure the meat is safe to eat. According to the US Department of Agriculture, The skin should be white or cream, while the color of raw meat can vary from pink to lavender blue.
Flesh bruises are usually safe as long as the surrounding flesh has not been torn or punctured. You can cut away the bruise and the rest of the turkey should be fine.
Spoiled turkey will smell bad and feel sticky to the touch. At that point, the meat cannot be “saved”; Just throw it away, according to San Bernardino Environmental Health Services.
To avoid spoiled meat, consider how long the turkey will be in your refrigerator or freezer. If you are purchasing more than a few days in advance, the USDA recommends purchasing 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 one or two days before the meal to take home a fresh bird.
Additionally, turkeys labeled “fresh” or “minimally processed” cannot have additives such as MSG or salt.
But farmers may have given them antibiotics to prevent illness. To raise a turkey without antibiotics, find a organic label.
Any turkey you buy should be hormone-free by default, since the USDA does not allow farmers to give it growth hormones to the turkeys.
If you prefer smaller, slower-growing breeds of turkey but want a larger bird, look on the label for a male (male turkey), as they tend to have more meat than hens.
But as long as you cook the meat correctly, any size turkey should taste tender and delicious.
Read the original article on Business Insider
