The domestic turkey ( Meleagris gallopavo ) is a large bird, one of two species in the genus Meleagris and is similar to wild turkey. Although domestication of turkeys is thought to have occurred in central Mesoamerica at least 2,000 years ago, recent research suggests the possibility of a second domestication event in the Southwest United States between 200 BC and 500 AD. However, all major domestic turkey varieties currently descend from turkeys raised in central Mexico which was later imported into Europe by Spain in the 16th century.
Domestic turkey is a popular form of poultry, and it is raised in all parts of the world, partly because industrial agriculture has made it very cheap for the amount of meat it produces. Domestic female turkeys are referred to as chickens , and chicks can be called poults or turkeylings . In the United States, men are referred to as tom , whereas in England and Ireland, men are deer .
Most domestic turkeys are bred to have white fur because their areca nut is less visible when the carcass is dressed, although brown or bronze varieties are also raised. The fleshy projection above the beak is snood, and that is attached to the bottom of the beak known as the wound.
The English name for this species stems from the misidentification of the bird with unrelated species imported into Europe through the Turkish country. Latin species name gallop? V? means "peacock".
Video Domestic turkey
History
The modern domestic turkey is derived from one of six wild turkey subspecies: Meleagris gallopavo , found in areas restricted by Mexican states in Jalisco, Guerrero, and Veracruz Ancient Mesoamericans tame this subspecies, using meat and eggs as the main source of protein and extensively use the fur for decorative purposes. The Aztecs associate turkeys with their impostor deity, Tezcatlipoca, perhaps because of his humorous behavior.
Domestic turkey is brought to Europe by Spain. Many different breeds were developed in Europe (eg Spanish Black, Royal Palm). At the beginning of the 20th century, much progress was made in turkey breeding, producing offspring such as Beltsville Small White.
The 16th century British navigator, William Strickland, is generally believed to have incorporated turkeys into England. His family emblem - showing turkeys as a family symbol - is one of the earliest known depictions of European turkeys. The British farmer Thomas Tusser noted that the turkey was among the peasants' tariffs at Christmas 1573. Domestic turkeys were sent from England to Jamestown, Virginia in 1608. A document written in 1584 contained supplies to be given to future colonies in the World New; "turkies, men and women".
Before the end of the 19th century, turkey was something fancy in England, with a goose or beef Christmas dinner being more common among the working class. In Charles Dickens' A Christmas Carol (1843), Bob Cratchit had a goose before Scrooge bought him a turkey.
Turkish production in the UK is centered in East Anglia, using two breeds, Norfolk Black and Norfolk Bronze (also known as Cambridge Bronze). It will be driven as a herd of cattle, after pruning, to market in London from the 17th century onwards - breeds that have arrived in the early 16th century through Spain.
The intensive turkey farming of the late 1940s dramatically cuts prices, making it more affordable for the working class. With the availability of coolers, the whole turkey can be shipped frozen to distant markets. Then progress in disease control increases production even more. Progress in shipping, changing consumer preferences and the proliferation of commercial poultry has made fresh turkeys cheap and available.
Recent genome analyzes have given researchers an opportunity to determine the evolutionary history of domestic turkeys, and their relationship with other domestic poultry.
Maps Domestic turkey
Behavior
Young domestic turkeys are ready to fly short distances, perched and perches. This behavior becomes less frequent when the bird is grown, but adults will easily ride on objects such as bales of hay. Young birds do spontaneous, reckless ('playing') sprints that have all the playing appearances. The commercial turkey shows a wide diversity of behavior including 'comfortable' behaviors such as flapping wings, ruffling, leg stretching, and dust bath. The turkeys are very social and become very depressed when isolated. Many of their behaviors are socially facilitated, that is, the expression of behavior by one animal increases the tendency of this behavior to be performed by another. Adults can recognize 'strangers' and put foreign turkeys into established groups will almost certainly result in an attacked, sometimes fatal, individual. The turkeys are very vocal, and the 'social tensions' in the group can be monitored by bird vocalizations. High-pitched vibrations indicate that birds become aggressive which can develop into an intensive debate in which opponents jump off to one another with large sharp claws, and try to peck or hold onto each other's heads. Aggression increases the frequency and severity of an adult bird.
Mature men spend most of their time sexually displaying. It is very similar to wild turkeys and involves fanning the tail feathers, dropping the wings and erecting all body hair, including the 'beard' (a tuft of black hair, modified like a hair in the middle of the breast). The scalp, neck and caruncles (beefy nodules) become bright blue and red, and snood (complementary erections on the forehead) elongate, sneeze 'birds' regularly, followed by the rapid vibration of their tail feathers. Along the way, the birds gradually widen, with their necks curling back, their breasts pushed forward and emitting their distinctive 'wobbling' vocals.
Size and weight
Domestic turkey is the eighth largest living bird species in terms of its maximum mass at 39 kg (86 pounds).
Breed Turkey
- The Broad Breasted White is the commercial turkey of choice for large scale industrial turkey farms, and consequently is the most consumed bird species. Usually the turkey to receive "presidential pardon", U.S. customs, is Broad Breasted White.
- The Broad Breasted Bronze is a commercially developed table bird species.
- The Standard Bronze is very similar to the Multicolored Bronze, except that it is single breasted, and can naturally multiply.
- Bourbon Red Turkeys are a smaller, non-commercial type with dark reddish fur with white markings.
- Slate, or Blue Slate, turkey is a very rare type with gray-blue feathers.
- The Black ("Spanish Black", "Norfolk Black") has a very dark feather with a green sheen.
- Narragansett Turkey is a popular heritage type called Narraganset Bay in New England.
- Chocolate is a rare inherited species with a sign similar to Black Spain, but light brown and not black. Common in the southern US and France before the Civil War.
- The Beltsville Small White is a small heritage type, whose development began in 1934. This breed was introduced in 1941 and incorporated into the APA Standard in 1951. Although slightly larger and wider than Midget White, both are often misinterpreted.
- The Midget White is a smaller breed.
Commercial production
In commercial production, breeding farms supply eggs to hatcheries. After 28 days of incubation, the hollowed poule is categorized and sent to the enlargement farm; chickens grew up separately from toms due to different growth rates.
In the UK, it is common to raise chicks in the following way. Between one and seven days of age, chicks are placed into small circular brooding enclosures (2.5 m) to ensure they find food and water. To encourage feeding, they can be kept under constant light for the first 48 hours. To aid in thermoregulation, air temperature is maintained at 35 ° C for the first three days, then decreased by about 3 ° C, every two days to 18 ° C at 37 days, and infrared heaters are usually reserved for the first few days. While in a cage, feed is made widely accessible by scattering it on paper sheets other than available in the feeder. After a few days, the cages were moved, allowing birds to access the entire breeding ground, which may contain tens of thousands of birds. The birds remained there for several weeks, after which they were transported to another unit.
Most turkeys are kept indoors in constructed or modified buildings that have many types. Some types have sloping walls to allow for ventilation, but many have solid walls and no windows to allow artificial lighting manipulation to optimize production. The buildings can be very large (hangar converted aircraft are sometimes used) and may contain tens of thousands of birds as a single herd. The floor substrate is usually in-litter, eg. wood shavings, which depend on the controlled buildup of microbial flora requiring skilled management. Ambient temperatures for domestic adult turkeys are usually maintained between 18 and 21 ° C. High temperatures should be avoided because high turbid metabolic rates (up to 69 W/birds) make them susceptible to heat stress, exacerbated by high stocking densities. Commercial turkeys are stored in various lighting schedules, such as continuous light, long photodiode (23 hours), or intermittent lighting, to encourage feeding and accelerate growth. Light intensity is usually low (eg less than one lux) to reduce pecking feathers.
Rations generally include corn and soybean meal, in addition to vitamins and minerals, and adjusted for protein, carbohydrates and fats based on age and nutritional requirements. Chickens are massacred at about 14-16 weeks and tom at around 18-20 weeks of age when they can weigh more than 20 kg compared to an adult male wild turkeys weighing about 10.8 kg.
Welfare issues
Spread density is a problem in commercial turf welfare and high density is a major animal welfare issue. The solid stock allowed for turkeys maintained indoors varies according to the geographical and animal welfare guarantee scheme. For example, in Germany, there is a maximum of 50 kg/m 2 and 58 kg/m 2 volunteers for men and women respectively. In the UK, the RSPCA's Freedom Foods guarantee scheme reduces the allowable stocking density to 25 kg/m 2 for turkeys maintained indoors. The turkeys maintained at the density of commercial stock (8 birds/m 2 ; 61 kg/m 2 ) show increased welfare problems such as increased gait abnormalities, hip and leg lesions, and bird disturbance, and weight loss compared with low stocking densities. Turkey maintained in 8 birds/m 2 has a higher incidence of hip lesions and foot dermatitis than those maintained at 6.5 â €
The lighting manipulation used to optimize production can jeopardize welfare. Old photoperiods combined with low light intensity can lead to blindness of buphthalmia (eye morphological distortion) or retinal detachment.
Feather pecking is common amongst commercially maintained turkeys and can begin at the age of 1 day. This behavior is considered a redirected feeding behavior, which is caused by the supply of poultry with poor feeding environments. To reduce the powdered fur, turkeys are often trimmed beak. Ultraviolet-reflective signs appear in young birds at the same time as pounding feathers are targeted towards these areas, suggesting a possible linkage. The commercially maintained turkeys also do a head peg, which becomes more frequent when they mature sexually. When this happens in small cages or environments with little chance of escaping, the results are often fatal and fast. Therefore, frequent monitoring is very important, especially in men approaching maturity. Injuries to the head receive great attention from other birds, and pecking the head often occurs after a relatively minor injury has been received during a fight or when the lying bird has been trampled and scratched by the other. Individuals who are reintroduced after separation are often directly attacked again. Fatal head pecking may occur even in small groups (10 birds), stable group. Commercial turkeys are usually kept in groups of one sex. If a man is accidentally placed in a herd, he may be an aggressive victim (hence the term 'beaten'). Women in men's groups will be mated repeatedly, where it is very likely he will be hurt by being trampled.
Breeding and company
The dominant commercial breed is Whites Broad-breasted (similar to "White Holland", but a separate breed), which has been selected for the size and amount of meat. Adult Tom is too big to achieve natural fertilization without hurting chickens, so their sperm are collected, and artificial insemination chickens. Some chickens can be inseminated from each collection, so less tom is required. Eggs of some breeds of turkey can develop without fertilization, in a process called parthenogenesis. Meat breeders are too hard to roast, and are mostly used to make processed meats.
The waste product
About two to four billion pounds of poultry feathers are produced annually by the poultry industry. Much of the soil is a source of protein for ruminants, which is capable of digesting keratin proteins composed of feathers. Researchers at the United States Department of Agriculture (USDA) have patented the method of removing the rigid quills from the fibers that make up the fur. Since this is a potential supply of natural fibers, research has been done at the University of Engineering and Textile School of Philadelphia to determine the textile application for feather fibers. The Turkish feather fibers have been mixed with nylon and spun into yarn, and then used for knitting. The yarn is tested for strength while the fabric is evaluated as an insulating material. In the case of the yarn, as the percentage of turkey hair fiber increases, its strength decreases. In the form of fabrics, as the percentage of turkey hair fiber increases, the fabric's heat retention capability increases.
Turkish as food
Turkey is traditionally eaten as a main course of Christmas parties in many English-speaking worlds (turkey puppets) since it appeared in England in the 16th century, as well as for Thanksgiving in the United States and Canada. While eating turkeys used to be limited to special occasions like this, turkeys are now eaten throughout the year and are a regular part of many diets.
The turkey is sold sliced ​​and ground, and "whole" in a way similar to chicken with head, legs, and feathers removed. Frozen whole turkey remains popular. Turkey slices are often used as sandwich meat or served as cold chunks; In some cases, where recipes call chicken, turkey can be used instead. In addition, ground turkeys are often marketed as substitutes for healthy healthy beef. Without proper preparation, the cooked turkey may become less moist than other poultry, such as chicken or duck.
Wild turkeys, while technically the same species as domestic turkeys, have a very different taste from the turkeys raised on the farm. In contrast to domestic turkey, almost all wild turkey meat "dark" (even breast) and more strongly scented. These flavors can also vary seasonally with changes in available food, often leaving wild turkey meat with gamier taste late in the summer due to more insects in the food over the previous few months. Wild turkeys that eat mainly on grass and wheat have a lighter flavor. Older breeds of heritage also differ in taste.
Unlike chickens, ducks and quail eggs, turkey eggs are generally not sold as food because of the high demand for all turkeys and lower output of turkey eggs compared to other birds. The value of a single turkey egg is estimated at about US $ 3.50 on the open market, substantially more than one carton of one dozen chicken eggs.
Cooking
Fresh and frozen turkey is used for cooking; like most foods, fresh turkey is generally preferred, even though it costs more. Around the holiday season, the high demand for fresh turkey often makes them difficult to buy without ordering it first. For frozen varieties, the large size of turkey that is normally used for consumption makes the ice flower a major effort: the size of a turkey that will usually take several days to completely melt.
The turkey is usually roasted or baked in the oven for several hours, often as the cook prepares the leftovers. Sometimes, the turkey is cooked before grilling to improve the taste and moisture content. This is necessary because dark meat requires higher temperatures to alter all the pigments of mioglobin than white meat (which is very low in myoglobin), so that full cooking of dark meat tends to dry the breast. Brining makes it possible to cook dark meat without drying the breast meat. The turkey is sometimes decorated with turkey trimmings before serving.
In some areas, especially South America, turkeys can also be fried in hot oil (usually peanut oil) for 30 to 45 minutes using turkey fryers. Fried turkey has become a trend, with dangerous consequences for those who are not ready to deal safely with the large amounts of hot oil needed.
Nutritional value
White turkey meat is often considered healthier than dark meat because of its lower fat content, but the nutritional difference is small. Although turkeys are thought to cause drowsiness, a holiday dinner is a great meal served with carbohydrates, fats, and alcohol in a relaxed atmosphere, all of which contribute more to sleepiness after eating than tryptophan in turkey.
Turkish waste for fuel
Although most commonly used as a fertilizer, turkey dirt (impurities mixed with bedding material, usually wood chips) is used as a fuel source in a power plant. One plant in western Minnesota provides 55 megawatts of electricity using 500,000 tons of waste per year. The factory started operations in 2007.
See also
- American Poultry Association
- List of names for turkey
- List of turkey manufacturers in the United States
- National Turkish Federation
- Turkey turkey
- Turkish bowling
Footnote
External links
- B.C. researchers carve into turkey today via DNA tracking
- Turkey breed from Feathersite.com
- More information about the domestic turkey from Cornell
- Learn the turmeric root traces of turkeys from Simon Fraser University, Canada.
- Thanksgiving Song
Source of the article : Wikipedia
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