Research Reports

Unnatural Breeding Techniques and Results in Modern Turkey Production

Like other segments of agriculture, the turkey industry has changed significantly in recent decades, as fewer large companies have come to dominate the production and marketing chain. As the industry has changed, so has the basic genetic makeup of the birds. Today’s commercial turkeys are virtually unrecognizable from their sleek, wild ancestors.

Turkey breeders and growers have increased the “efficiency” of producing turkey meat by manipulating every aspect of the animals’ lives – from literally the moment of their conception to slaughter. Birds are selectively bred for production-related traits, such as fast growth and large, fleshy bodies. But, in doing so, the industry has also created significant animal welfare problems. Today’s domesticated turkeys are anatomically manipulated to be so heavy and large breasted, because breast meat is the most desirable and therefore commands the best price, that they are now incapable of breeding naturally. Practically all of the turkeys raised commercially in the United States are the result of artificial insemination (AI). Their abnormally configured bodies, as well as their intensive confinement, result in health problems, including painful leg and joint disorders, lameness, heart disease, and weakened immune systems.

The suffering endured by turkeys “grown” on factory farms and then slaughtered has been fairly well documented by Farm Sanctuary and others, but the inhumane treatment of turkeys used for breeding has been relatively less known. Farm Sanctuary recently obtained rare photos and video revealing the treatment of turkeys at one of the nation’s largest breeding facilities, and we have compiled a report, “Unnatural Breeding Techniques and Results in Modern Turkey Production,” describing the conditions. The reproductive functions of both males (toms) and females (hens) are manipulated with light deprivation inside warehouse-like sheds. Workers are required to manually manipulate the genitalia of toms and then forcibly inseminate hens.

Turkeys and other animals exploited for food are excluded from the Federal Animal Welfare Act, and from most state anti-cruelty laws, and although a majority of states have laws that prohibit sexual contact with animals, such as that which occurs during AI procedures, farm animals are excluded from these as well.

Breeding toms languish for roughly one year in dark crowded pens and are typically handled twice a week during “milking” sessions to collect their semen. Their legs are secured in a clamp on a bench, and then the bird is held over the lap of a worker who induces the turkey to ejaculate. The semen is collected through a suction hose and mixed with the semen of other toms.

For each of these breeding males there are more than 20 breeding hens who are also subjected to overcrowding and abusive handling. Roughly twice a week, hens are herded into a room, then one after another, they are held upside down, “cracked open” (as termed by industry representatives) and inseminated in assembly line fashion. As with the males, the females’ legs are clamped into metal forceps during the process as laborers race to inseminate an average of 1,200-1,400 hens within two hours. A worker described how young hens are curious and friendly with employees “until the first couple AIs – and then they run from you...”

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Toms and hens used for breeding are typically killed before their second birthday, and then used for lower-grade, processed turkey meat products.

AI has the potential to contribute to the spread of disease. Poultry scientists have reported that pathogens causing food borne disease in humans can originate during the manual insemination of turkeys when semen is contaminated with fecal material during collection, introduced into the reproductive tract of hens and subsequently affects the fertile egg and offspring.

The modern turkey industry is a multi-billion dollar business. In 2006, the average U.S. citizen consumed about 16.9 pounds of turkey per year, an increase of 108 percent since 1970. Between 250-300 million turkeys are raised for slaughter in the U.S. every year. In 2006, commercially-raised turkey hens weighed an average of 15.3 pounds at the time of slaughter. Turkey males (toms) weighed an average of 33 pounds. In 1970, 116 million turkeys were slaughtered in the U.S., with each bird weighing an average of 19 pounds.

The increasing number of turkeys raised is in response to the increased consumption of poultry in the U.S. This trend toward eating more birds reflects the rising concerns of many Americans about the cholesterol and saturated fat in red meat. While this shift is unlikely to bring about the desired health benefits, it has helped fuel the growth of industrialized poultry production in the U.S. Through AI and other genetic alterations, the turkey industry constantly strives to increase the amount of sellable meat, and profit, per bird.

Focusing narrowly on short-term production efficiency leads to various problems, not the least of which is intolerable animal suffering. AI causes distress and pain not only for individual animals exploited for breeding, but also for hundreds of millions of their offspring whose genetic makeup leads to health and welfare problems.

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