For the love of the holiday bird
Project explores turkey production efficiencies

April 9, 2010

By Kris Foster

Canada loves its turkey. In 2009 alone, Canadians consumed 10.5 million of the birds so U of S researchers Hank Classen and Trever Crowe are developing a research facility to look at efficiencies in turkey production.

“A big part of the industry research focuses on nutrition, weight gain and growth rates,” said Classen, head of the Department of Animal and Poultry Science in the College of Agriculture and Bioresources. “But there are a lot of other variables that have influence on the process.”

The facility, supported by Canada Foundation for Innovation funding, is to be completed in fall 2010 at the U of S Poultry Centre and will examine three important, interrelated areas of turkey production: nutrition, behaviour and welfare, and energy requirements. “These areas affect each other,” explained Classen. “Nutrition, which accounts for 60-70 per cent of the production costs, affects water intake, which in turn affects moisture, ventilation, heating and energy requirements. All of those influence behavior and the birds’ welfare.”

The facility will house 20 pens—each holding 20-30 turkeys—that can be monitored by cameras and infrared sensors. The birds’ food and water intake will be monitored on a continual basis. By examining behaviour based on nutrition, water consumption, and environmental elements like moisture and temperature, efficiencies in the process will be discovered, said Classen.

“There are a number of research facilities that monitor feed and weight gain. This facility is unique because it will be able to measure many more variables and create an information base so we can determine how these variables interact and develop strategies to make improvements.”

If nutrition, environment and behaviour can be optimized, so can the production system, he said, leading to a more sustainable and profitable industry. “If we can create best practices for producers it becomes more economical. If it is more economical for producers, it potentially becomes more economical for consumers.”

The strain on energy resources could be lessened as well, Classen added.

Crowe, a professor in the College of Engineering, will be using infrared technology to optimize and regulate the ambient temperature for the birds, leading to more efficient energy use.

Another area that could be addressed by this research project is public perception, said Classen. Consumers are concerned with ethics and humane treatment in food processing industries, and producers want to base production and management decisions on sound scientific research. “If we are able to lead the way to an environment that optimizes production and the well-being of the birds, that could result in transparency of practice and create a level of comfort for consumers and producers.”