-
By the mid-20th century, some turkeys grew so big, so fast, that their skeletons couldn't keep up.
-
Fast-growing turkeys may be less nutritious and result in streaked, pale and slimy meat.
-
Heritage 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 took up roughly the amount of food 28 weeks to reach their full size, and according to one study, grow at an estimated rate of about 0.75 to 1 pound per week.
Some modern breeds of turkey, such as the Broad-Breasted White, can grow almost three times as soon, according to another estimate. This rapid growth is not only a problem for the animals, but also for farmers and consumers.
However, some scientists are looking for healthier breeding methods that are better for birds and more sustainable for farmers.
How turkeys got so big
Much of a turkey's rapid growth takes place in the breast, where the white meat comes from. Since the 1930s, American farmers have been crossbreeding turkeys to get bigger and bigger breasts.
By the mid-20th century, research shows that farmers increased the speed where turkeys also grow. So turkeys grew unnaturally large at an unnatural rate.
Some birds' skeletons and leg muscles couldn't expand fast enough to compensate. That's why some modern turkeys have disproportionately large chests legs too small to fully support their weight, researchers report.
a recent research Growth charts of more than 275,000 turkeys in Canada showed that more than 70% had some degree of mobility problems. The birds that grew the fastest were more likely to have weak muscles, a crooked gait and poor balance.
But the data on all 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 their turkeys on pastures, with access to the outdoors, may experience varying levels of mobility issues.
The story continues
Business Insider spoke with John Vesecky from Vesecky family farms in Kansas, which breeds both heritage breeds and broad-breasted whites.
"The broad-breasted whites grow faster than the heritage birds, and they get bigger, but they can still move," Vesecky said.
However, their aerial skills could use some work. "The broad-breasted whites are too heavy to fly," Vesecky said. "They can jump a few feet on the feeders, but not much more." Meanwhile, his heritage birds regularly fly up and nest on the tops of buildings.
Vesecky said access to the pasture makes a big difference in the health of the birds, giving them room to roam for grasses and insects. He also places their feed and water supplies at various locations. This environment encourages the birds to move and strengthen their legs.
"They are raised the way 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 has to spend raising it. Because the farming process is more efficient, modern turkey meat usually is too cheaper (albeit softer) than meat from historical breeds, according to research from Penn State.
But there may be some nutritional compromises. a 2009 report Funded by the U.S. Department of Agriculture found that slow-growing turkeys had more vitamin A in their breast meat than fast-growing turkeys raised in the same environment and food.
It is possible that the slow-growing turkeys were more active than the fast-growing ones and foraged on plants that contributed to vitamin A levels. Anne Fanatico the report's lead researcher and professor of sustainable development at Appalachian State University told Business Insider.
Researchers have found that modern turkey meat is too more chance of defects. Fast-growing turkeys gain weight so quickly that their carcasses can develop streaks of fat where muscle should be.
This flesh is also more likely to be "pale, soft and exudative," also called slimy, another study found. Researchers report that differences in muscle structure likely cause changes in acidity after slaughter, which can cause poultry meat to develop slimy secretions and a yellowish tinge instead of a healthy pink.
Another study discovered that pale turkey meat from a slaughterhouse in Turkey contained significantly less protein than regular meat.
Slimy turkey can also be a turn-off for hungry customers. According to a 2009 article, pale, soft and exudative defects are costing the U.S. turkey industry over $200 million a year.
In addition, birds with severe mobility problems may in rare cases have difficulty reaching feeders and waterers on their own, research shows.
Simply put, turkeys that cannot walk properly 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 breed healthier birds
Fortunately, one healthier breeding stock of Turkey may be on the horizon.
As long as a bird's growth rate remains below a certain threshold, mobility problems are less likely, researchers say.
The trick is to figure 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 quickly. The technology allows breeders to spot potential leg abnormalities before allowing a bird to mate.
Unhealthy birds are kept out of breeding stock, no matter 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 to date.
Heritage turkeys are another option for consumers to consider. According to the Criteria for Livestock Conservancy historical turkeys grow slowly enough that they remain mobile and can reproduce on their own.
"It is more sustainable to breed animals that can reproduce naturally," says Fanatico.
Fanatico added that consumer interest in heritage turkeys is growing, especially as local, community-based food systems become more common. Although it takes more time to raise traditional turkeys, 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 complicated. Here are some things to look for when you're shopping.
First, make sure the meat is safe to eat. According to the United States Department of Agriculture, the skin should be white or cream-colored, while the color of raw flesh can range from pink to lavender.
Bruises to the flesh are usually safe as long as the surrounding flesh is not torn or punctured. You can cut off the bruise, and the rest of the turkey should be fine.
Spoiled turkey smells bad and feels sticky. At that moment the meat can no longer be 'saved'; you just have to 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're shopping 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 your meal to take home a fresh bird.
Additionally, turkeys labeled "fresh" or "minimally processed" may not contain additives such as MSG or salt.
But farmers may have given them antibiotics to prevent disease. If you want to raise a turkey without antibiotics, look for one organic label.
Any turkey you buy should be hormone-free by default, as the USDA does not allow farmers to donate growth hormones to turkeys.
If you prefer the smaller, slow-growing turkey breeds but want a larger bird, check the label to find a tom (male turkey), as these typically contain more meat than chickens.
But as long as you cook the meat properly, turkey of any size should taste tender and delicious.
Read the original article on Business Insider