Difference between revisions of "AY Honors/Poultry/Broad Breasted White"
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These birds are grown in large, fully automated grow-out barns, which may house as many as 10,000 birds. The growing process for these birds has been so well refined, the birds often grow to larger than 50 lbs. Average birds are typically 38-40 lbs. Because of their size, they are prone to health problems associated with being overweight (due to excess muscle), such as heart disease, respiratory failure and joint damage; even if such turkeys are spared from slaughter, they usually have short lives as a result. | These birds are grown in large, fully automated grow-out barns, which may house as many as 10,000 birds. The growing process for these birds has been so well refined, the birds often grow to larger than 50 lbs. Average birds are typically 38-40 lbs. Because of their size, they are prone to health problems associated with being overweight (due to excess muscle), such as heart disease, respiratory failure and joint damage; even if such turkeys are spared from slaughter, they usually have short lives as a result. | ||
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Latest revision as of 00:42, 15 July 2022
Broad Breasted White turkey
The Broad Breasted White is commercially the most widely used breed of domesticated turkey. These birds have shorter breast bones and larger breasts, sometimes rendering them unable to breed without human assistance (typically via artificial insemination). They produce more breast meat and their pin feathers are less visible when the carcass is dressed due to their white color. These properties have made the breed popular in commercial turkey production.
These birds are grown in large, fully automated grow-out barns, which may house as many as 10,000 birds. The growing process for these birds has been so well refined, the birds often grow to larger than 50 lbs. Average birds are typically 38-40 lbs. Because of their size, they are prone to health problems associated with being overweight (due to excess muscle), such as heart disease, respiratory failure and joint damage; even if such turkeys are spared from slaughter, they usually have short lives as a result.
