Temperature stress ( TS ) is a significant issue in poultry production, which has implications for animal health and welfare, productivity, and industry profitability. Temperature stress, including both hot (heat stress) and cold conditions (cold stress), is associated with increased incidence of meat quality defects such as pale, soft, and exudative ( PSE ) and dark, firm, and dry ( DFD ) meat costing poultry industries millions of dollars annually. A meta-analysis was conducted to determine the effect of ambient TS on meat quality parameters of poultry. Forty-eight publications which met specific criteria for inclusion were identified through a systematic literature review. Temperature stress was defined by extracting 2 descriptors for each treatment mean from the chosen studies: (1) temperature imposed for the experimental treatments (°C) and duration of temperature exposure. Treatment duration was categorized for analysis into acute (≤24 h) or chronic (>24 h) treatments. Meat quality parameters considered were color (L*-a*-b* scheme), pH (initial and ultimate), drip loss, cooking loss, and shear force. Linear mixed model analysis, including study as a random effect, was used to determine the effect of treatment temperature and duration on meat quality. Model evaluation was conducted by performing a k-fold cross-validation to estimate test error, and via assessment of the root mean square prediction error ( RMSPE ), and concordance correlation coefficient ( CCC ). Across both acute and chronic durations, treatment temperature was found to have a significant effect on all studied meat quality parameters. As treatment temperature increased, meat demonstrated characteristics of PSE meat and, as temperature decreased, meat demonstrated characteristics of DFD meat. The interaction between treatment temperature and duration was significant for most traits, however, the relative impact of treatment duration on the studied traits was inconsistent. Acute TS had a larger effect than chronic TS on ultimate pH, and chronic stress had a more considerable impact on color traits (L* and a*). This meta-analysis quantifies the effect of ambient TS on poultry meat quality. However, quantitative effects were generally small, and therefore may or may not be of practical significance from a processing perspective.

An increased understanding of the turkey sector and how farmers manage flocks can help maintain and improve the health and welfare of turkeys. We conducted a cross-sectional survey among turkey farmers in Canada to gain information regarding general farm characteristics, housing aspects (incl. lighting, ventilation), litter management, feed and water management, flock characteristics, and flock health management. The survey was distributed to 500 farmers through the Turkey Farmers of Canada in April–December 2019. A total of 83 final responses (response rate approx. 20%) were used for a descriptive analysis to determine the frequency of housing and management practices (77 commercial flocks, 6 breeder flocks). Hen flocks (n = 53) had a median age of eight weeks (IQR: 7–12 weeks) and tom flocks (n = 30) had a median age of 12 weeks (IQR: 9–14 weeks). Turkey flocks within Canada are typically kept in indoor barn systems on a concrete floor (87.5%), with bedding (e.g., straw, wood shavings) provided (100%). The majority followed a brood and move growing system (68.8%), and a large proportion of farmers indicated that they raised turkeys under the ‘Raised Without Antibiotics/Antibiotic Free’ or the ‘Responsible Use of Antibiotics’ certification (70.5%). Possible room for improvement could be found in terms of litter management and biosecurity practices, however, further research is needed to make clear recommendations.

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Injurious pecking can cause a wide range of damage and is an important welfare and economic issue in turkey production. Aggressive pecking typically targets the head/neck (HN) area, and feather pecking typically targets the back/tail (BT) area; injuries in these separate areas could be used as a proxy for the level of aggressive and feather pecking in a flock. The objective of this study was to identify risk factors for integument injuries in Canadian turkey flocks. A survey containing a questionnaire about housing and management practices and a scoring guide was distributed to 500 turkey farmers across Canada. The farmer scored pecking injuries in two different body areas (HN and BT) on a 0–2 scale on a subset of birds within each flock. Multivariable logistic regression modeling was used to identify factors associated with the presence of HN and BT injuries. The prevalence of birds with integument injuries ranged widely between the flock subsets (HN = 0–40%, BT = 0–97%), however the mean prevalence was low (HN = 6%, BT = 10%). The presence of injuries for logistic regression was defined as flocks with an injury prevalence greater than the median level of injury prevalence in the dataset (3.3% HN and 6.6% BT). The final logistic regression model for HN injuries contained five variables: flock sex, flock age, number of daily inspections, number of different people during inspections, and picking up birds during inspections (N = 62, pR2 = 0.23, α = 0.05). The final logistic regression model for BT injuries contained six variables: flock sex, flock age, litter depth, litter condition, inspection duration, and use of hospital pens for sick/injured birds (N = 59, pR2 = 0.29, α = 0.05). Flock age, and to a lesser extent, sex was associated with both types of injuries. From a management perspective, aggressive pecking injuries appear to be influenced by variables related to human interaction, namely during inspections. On the other hand, the presence of feather pecking injuries, was associated with litter condition and other management factors like separating sick birds. Future research on injurious pecking in turkeys should focus on these aspects of housing and management to better describe the relationship between the identified variables and the prevalence and severity of these conditions.

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Footpad dermatitis (FPD) can be a prevalent issue in commercial turkey production. This study aimed to identify the bird, housing, and management-related factors associated with the prevalence of FPD in the Canadian turkey flocks. A questionnaire and flock health scoring system were developed and disseminated to ~500 commercial turkey farmers across Canada. Farmers were asked to score FPD on a subset of 30 birds within their flock using a 0–2 scoring scale based on severity. The prevalence of FPD in the flock was calculated as the percentage of affected birds (score 1 or 2). A multivariate linear regression modeling was used to identify the factors associated with the prevalence of FPD. Four variables were included in the final model and accounted for 26.7% of the variation in FPD prevalence among the flocks. FPD prevalence was higher with increasing bird weight (3.6 ± 1.13), higher in flocks bedded with straw (12.1 ± 7.9), higher in flocks where birds were picked up less frequently during daily inspections (11.6 ± 8.10), and higher in flocks that used feed/water additives to reduce litter moisture (20.5 ± 10.59). These findings are a preliminary exploratory assessment of risk factors related to FPD prevalence on Canadian turkey farms. While these findings emphasize the importance of litter management and the stockperson, estimates and P-values from this study should be interpreted with caution. Further, longitudinal studies with the identified variables are required to better determine their influence on FPD.

To efficiently meet consumer demands for high-quality lean meat, turkeys are selected for increased meat yield, mainly by increasing breast muscle size and growth efficiency. Over time, this has altered muscle morphology and development rates, which are believed to contribute to the prevalence of myopathies. White striping is a myopathy of economic importance which presents as varying degrees of white striations on the surface of skinless breast muscle and can negatively affect consumer acceptance at the point of sale. Breeding for improved meat quality may be a novel strategy for mitigating the development of white striping in turkey meat; however, it is crucial to have a reliable assessment tool before it can be considered as a phenotype. Six observers used a four-category scoring system (0–3) to score severity in several controlled rounds and evaluate intra- and inter-observer reliability of the scoring system. After sufficient inter-observer reliability (Kendall’s W > 0.6) was achieved, 12,321 turkey breasts, from four different purebred lines, were scored to assess prevalence of the condition and analyze its relationship with important growth traits. Overall, the prevalence of white striping (Score > 0) was approximately 88% across all genetic lines studied, with most scores being of moderate-severe severity (Score 1 or 2). As was expected, increased white striping severity was associated with higher slaughter weight, breast weight, and breast meat yield (BMY) within each genetic line. This study highlights the importance of training to improve the reliability of a scoring system for white striping in turkeys and was required to provide an updated account on white striping prevalence in modern turkeys. Furthermore, we showed that white striping is an important breast muscle myopathy in turkeys linked to heavily selected traits such as body weight and BMY. White striping should be investigated further as a novel phenotype in future domestic turkey selection through use of a balanced selection index.

The poultry meat industry has gone through many changes. It moved from growing dual-purpose birds (meat and egg production) taking ~110 days to reach 1.2 kg 100 years ago, to developing specialized meat breeds that grow to 2.5 kg within ~40 days. It also moved from selling ~80% whole birds to mostly selling cut up and further processed products in the Western world. This necessitated building large, centralized processing plants, capable of processing 15,000 birds per hr on a single line (60 years ago only 2500), that require higher bird uniformity (size, color, texture). Furthermore, consumer demand for convenient products resulted in introducing many cut-up fresh poultry (some companies have 500 SKU) and further processed products (chicken nuggets did not exist 50 years ago). Those developments were possible due to advancements in genetics, nutrition, medicine, and engineering at the farm and processing plant levels. Challenges keep on coming and today a rise in myopathies (e.g., so called woody breast, white striping, spaghetti meat), requires solutions from breeders, farmers, and processing plants, as more automation also requires more uniformity. This review focuses on the changes and challenges to the processing industry segment required to keep supplying high quality poultry to the individual consumer.