Journals    Meeting    Board    Contact Us

<< Return to Press Releases




RESEARCHERS HELP ADDRESS CONSUMER DEMAND FROM A SMALL SLICE OF THE MARKET – THE DESIRE FOR ANTIBIOTIC-FREE TURKEY

CHAMPAIGN, IL (December 7, 2009) – The average consumer in the U.S. ate 17.6 pounds of turkey meat in 2008, making turkey the fourth most popular form of animal protein as measured by per capita consumption, behind chicken, beef and pork. According to the Poultry Science Association (PSA), some researchers are now helping producers meet the demands of the thin slice of this market seeking "natural fed" birds – turkeys whose diets are organic, contain no animal protein products, and are antibiotic free.

Dr. Michael Hulet, associate professor in Penn State University's Dept. of Poultry Science, estimates that antibiotic-free (ABF), organic turkey represents approximately 2.3% of the total number of turkeys produced each year in the U.S. That translates into about 6 million ABF turkeys out of roughly 270 million turkeys produced in the U.S. annually. Much of the ABF turkey meat is sold, according to Dr. Hulet, to upscale specialty retail stores in the Northeast, though shelf space is also now being provided for ABF turkey meat in many other retail outlets as well.

The relatively recent demand from a small segment of consumers for ABF turkey is one offshoot, says Dr. Hulet, of the diversification of turkey products in the marketplace.

"Turkey consumption in the U.S. has increased nearly 300% since 1970, largely due to the growing variety – and increasing quality – of turkey products being made available by producers, ranging from cuts and parts to further-processed products. The demand that producers are seeing from some consumers for antibiotic-free turkeys is a great illustration of just how flexible turkey producers have to be today to meet the demands of all segments of the market. Poultry scientists are working to help them meet that demand," said Dr. Hulet.

Antibiotic Use in Turkey Production

Producers typically add antimicrobials to commercial turkey diets to improve livability, feed efficiency, meat quality and growth. While this use of antimicrobials is established practice and has long been known to be safe to humans, the advent of work on developing ABF turkeys, according to Dr. Hulet, was driven by the concern among some consumers about the development of antibiotic-resistant bacteria as a result of the normal use of antimicrobials in turkey feed.

"In response to demands from a relatively small group of consumers, turkey producers have looked to poultry scientists to help them explore alternative feed ingredients to the use of antimicrobials. Researchers have responded by helping to develop and test alternative forms of additives that have effects similar to antimicrobials. For example, some additives formed as fermentation products – yeast byproducts, such as mannan oligosaccharides – partially mimic antimicrobials by changing the microbiological florae in the digestive tract while also eliminating potential pathogens that would otherwise diminish growth productivity," said Dr. Hulet.

While yeast byproducts have to date, says Hulet, met with varying success in terms of promoting growth and growth efficiency, other prebiotics, such as oregano, fructo-oligosaccharides, and chicory, and probiotics have been proposed to help replace the use of antibiotics and growth promoters with some nutritional supplements that have shown promise in sustaining turkey growth and performance. ABF turkeys have mortality rates that are one to two percent higher than non-ABF turkeys; this fact, along with lower placement densities, increases the production costs of this segment of the industry. Hence other nutritional and management research is needed to help this segment of the industry.

Researchers have also shown other non-nutritional strategies to mitigate bacterial levels in turkey houses, such as sterilization of litter by in-house composting, use of nipple drinkers, and improved ventilation systems to enhance environmental conditions in the house and decrease the bacterial challenges to the growing ABF turkeys.

About PSA

The Poultry Science Association (PSA) is a global scientific society dedicated to the discovery and dissemination of knowledge generated by poultry research – knowledge that enhances human and animal health and well-being and provides for the ethical, sustainable, and economical production of food. Founded in 1908, PSA has a global membership of about 2,000. For more information, go to www.poultryscience.org.

###

Contact:

Nathan May, Ph.D.
President
Nathan May Communications, Inc.
212-399-4036
nathan@nathanmaycommunications.com
James W. Kessler, Ph.D.
Executive Director
Poultry Science Association
951-677-0069
jamesk@assochq.org
 
All pages © Copyright 2010 – 2014 Poultry Science Association, Inc. All rights reserved.


Unified Login for User Accounts
PSA has implemented the Unified Login technology to relieve members of having to remember multiple login/password combinations. Wherever you see the purple icon, you are able to use the same login information!