What do turkeys eat of course

Hochschule Bremen - University of Applied Sciences

Turkeys - Lean and Healthy?

A student contribution by Emilia Robakowski, Annika Volkwein, Nora Kolter and Katharina Winkelbach. [10/20/10]

Broiler turkey: The cartoon shows a commercially kept turkey with the slogan “Turkey is so easy to feel good”. By Katharina Winkelbach 2010.
What is turkey anyway? The domestic turkey (Meleagris gallopavo f. Domestica, Linnaeus 1758), which is now bred for meat production, belongs to the order of the Galliformes, the chicken-like (URL 1). The males are called turkeys or turkeys, the females are called turkeys.

The domestic turkey is native to North America and was brought to Europe by Christopher Columbus, where it quickly gained in popularity. Naturally occurring turkeys can grow to be 1 m tall and weigh 10 kg. They live in habitats such as forests and spacious clearings or forest edges, where they need trees and dense undergrowth to sleep and breed. What do we actually eat when we eat turkey? The consumption of turkey meat in Germany has continued to increase in recent years. In 2008, 30 million turkeys were reared in Germany and 468,000 tons of turkey meat were consumed, which corresponds to a per capita consumption of 5.7 kg (URL 2).

Turkey meat is considered to be very low in calories and rich in protein and is therefore eaten by healthy, sporty people. It is low in fat, but high in vitamins B6, B12, and minerals such as potassium, magnesium, iron and zinc.

BUT watch out! In most cases, additional substances are added due to the mass rearing. These include many antibiotics that are administered for health purposes and to improve feed conversion.

Source: http://www.ama-marketing.at/index.php?id=224
Composition of turkey meat: Turkey meat consists of approx. 3/4 water and the remainder largely of protein, fat, minerals and trace elements Graphic by Annika Volkwein, 2010.
Does healthy meat have to correspond to healthy rearing? Unfortunately, this is not the case in the case of the turkey. The animals are kept in large numbers in a very narrow space. So that they do not injure each other with their beaks, the beaks are lasered away early on in the chick's age without anesthesia, which severely restricts food and fluid intake. In the course of time, such large chest and leg muscles were bred in the animals that natural reproduction is no longer possible and locomotion is also severely restricted by excessive stress on the bones and joints. Sometimes the legs also break. Due to these poor living conditions, the animals are very susceptible to disease, which means that large amounts of antibiotics have to be administered. How does the meat get on the plate? The place of origin of the turkey meat bought is usually not precisely marked. The meat is often transported in the form of live animals, as this reduces customs duties and costs. If the meat is only transported after slaughter, it is usually soaked in ice water, which greatly dilutes the meat. In some countries, an oil and salt solution is injected into the meat to create more flavor (URL 3). Are there alternatives? Organic farming offers an alternative to conventional farming. Here, the turkeys find better housing conditions, such as free-range, perches and a lower density of animals. Although this leads to a higher meat price with lower meat production and higher rearing costs, this meat is also not contaminated with antibiotics. The quality is much better due to the keeping, the meat is tastier and also healthy. References URL 1: http://www.biolib.cz/en/taxonposition/id325246/
URL 2: http://www.zdg-online.de/presse/daten-ffekten/
URL 3: http://www.fid-gesundheitswissen.de/gesundes-putenfleisch-versrechen-sie-sich-davon-nicht-zu-viel/102903542/
URL 4: http://de.wikipedia.org/wiki/Truth%C3%BChner