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A heritage turkey is one of a variety of strains of domestic turkey which retains historic characteristics that are no longer present in the majority of turkeys raised for consumption since the mid-20th century. Heritage turkeys can be differentiated from other domestic turkeys in that they are biologically capable of being raised in a manner that more closely matches the natural behavior and life cycle of wild turkeys. Heritage turkeys have a relatively long lifespan and a much slower growth rate than turkeys bred for industrial agriculture, and unlike industrially-bred turkeys, can reproduce without artificial insemination. More than ten different turkey breeds are classified as heritage turkeys, including the Auburn, Buff, Black, Bourbon Red, Narragansett, Royal Palm, Slate, Standard Bronze, and Midget White. Some prominent chefs, farmers, and food critics have also contended that heritage turkey meat tastes better and is more healthy. Despite increasing interest in heritage turkeys, they are still a tiny minority, perhaps 25,000 raised annually compared to more than 200,000,000 industrial turkeys and 7,000,000 turkeys in the wild, and most heritage breeds are endangered in some respect. ==History== For most of history, turkeys were primarily raised on small family farms for meat and as a form of pest control (turkeys are prodigious eaters of insects). But with the advent of factory farming of poultry, turkeys began to be selectively bred for increasingly larger size, focusing especially on the production of breast meat. Beginning in the 1920s and continuing in to the 1950s, broad-breasted fowl began to replace all other types of turkey in commercial production. The favorite breed at the time was the Broad Breasted Bronze, which was developed from the Standard Bronze. In the 1960s producers began to heavily favor turkeys that did not show the dark pin feathers in their carcass, and thus the Broad Breasted White grew to dominate the industry, a trend which continues to this day.〔Ekarius (2007) pp. 220-221〕 To meet perceived consumer demand and increase producers' profit margins, the goal in turkey farming became the production of the maximum amount of breast meat at the lowest possible cost. As a result of selection for this single trait, 70% of the weight of mass market turkeys is in their breast.〔Severson (2007)〕 Consequently, the birds are so heavy that they are completely incapable of reproducing without artificial insemination, and they reach such extreme weights so quickly their overall development fails to keep pace with their rapidly accruing muscle mass, resulting in severe immune system, cardiac, respiratory and leg problems.〔 For over 35 years, the overwhelming majority of the 280 million turkeys produced in North America each year have been the product of a few genetic strains of Broad Breasted White. The breeding stock for these birds are owned largely by three multinational corporations: Hybrid Turkeys of Ontario, Canada, British United Turkeys of America in Lewisburg, West Virginia, and Nicholas Turkey Breeding Farms in Sonoma, California.〔Burros (2001)〕 Along with the adoption of the Broad Breasted White by industrial producers, other turkey varieties faded in numbers. Other than exhibition birds and those on a scant few small farms, other turkeys virtually disappeared. By the end of the 20th century, all but the Broad Breasted White were in danger of extinction. Around this time, conservation organizations began to recognize the plight of heritage turkeys; The Livestock Conservancy considered heritage turkeys to be the most critically endangered of all domestic animals circa 1997. A census conducted by the Conservancy found less than 1,500 total breeding birds (out of all heritage varieties) were left in the country. Some breeds, such as the Narragansett, had less than a dozen individuals left, and many considered most heritage turkeys to be beyond hope.〔Ekarius (2007) p. 220〕 The Livestock Conservancy, Slow Food USA, the Society for the Preservation of Poultry Antiquities (SPAA), the Heritage Turkey Foundation, and a few hundred key poultry enthusiasts launched a major effort to restore breeding populations of heritage turkeys in the late 20th century. One man in particular, Frank Reese Jr., has been credited by sources such as ABC News and ''The New York Times'' as being instrumental in preserving heritage breeds,〔〔Gibson (2007)〕 but small farmers all across the country were also important; strains of heritage turkey kept in genetic isolation for years by family farms preserved heritage breeds for the future.〔Mapes (2007)〕 Primary motivations for the endeavor included a passion for historic breeds and maintaining genetic diversity among domestic animals which humans depend upon.〔 Consumer and restaurant interest was also motivated by a support of local and sustainable foods.〔 In a 2003 census by the Livestock Conservancy, heritage turkey populations had increased by more than 200 percent. By 2006, the count of heritage turkeys in the U.S. was up to 8,800 breeding birds.〔 Though all but the Bourbon Red and Royal Palm are still considered critically endangered, the birds have rebounded significantly.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Heritage turkey」の詳細全文を読む スポンサード リンク
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