Saving Heritage Turkeys

Transcription

1 Saving Heritage Turkeys A working model for breed conservation Marjorie Bender American Livestock Breeds Conservancy Robert M. Gogal Jr., DVM Virginia-Maryland Regional College of Veterinary Medicine, Center for Molecular Medicine & Infectious Disease, Virginia Tech Frank R. Reese, Jr. Good Shepherd Turkey Ranch

2 Part 1: An Immunologic Study of Heritage Turkeys A collaboration of: American Livestock Breeds Conservancy Virginia Tech 8 turkey breeders & producers Funded by Southern SARE

3 Heritage turkeys were the production birds of the early 20th century.

4 Consumers want humanely raised, healthful animal products.

5 Can Heritage Turkeys reclaim a place in the market, meet consumer preferences, and be saved from extinction?

6 Hypothesis Standard (heritage) varieties of turkeys have a higher level of immuno-competence and thus, perform better in range-based production systems than commercial strains.

7 Definitions of Heritage & Standard Turkey Heritage Raised in historic, range-based production system Naturally mating, with 70-80% fertility Long productive lifespan: hens 5-7 years; toms 3-5 years Slow growth rate: weeks to marketable weight Standard Varieties by American Poultry Assoc. Bronze, Narragansett, White Holland, Black, Slate (1873). Bourbon Red, Beltsville Small White, Royal Palm (added later):

8 Compared a heritage variety with an industrial strain performance on range immunologic health genetic relatedness (DNA analysis)

9 On-Farm Methods 8 Farms

10 On-Farm Methods: 8 Farms

11 On-Farm Methods: 8 Farms

12 On-Farm Methods: 8 Farms

13 On-Farm Methods: 2 flocks 30 Bourbon Red turkeys from Privett Hatchery. 30 medium whites from British United Turkey of America.

14 On-Farm Methods: Humanely raised daily access to outdoor range daily access to forage, shelter, and roosting locations

15 On-Farm Methods: Humanely raised systems will NOT be 24 hour, 7 day per week housing, single yard model field pens or chicken tractors

16 On-Farm Results Behavioral Observations Bourbon Reds are: More inquisitive More active foragers More heat tolerant Able to fly & roost

17 On-Farm Results Days to Market Weight Commercial birds attained market weight in 1/3 fewer days Minimum Median Maximum 0 Bourbon Red BUTA

18 On-Farm Results Feed Conversion Bourbon Reds required ~20% more feed per pound of weight gain 8 pounds Minimum Median Maximum 0 Bourbon Red BUTA

19 On-Farm Results Average Final Live Weight Commercial birds weighed 1/3 more both at harvest and dressed Bourbon Red hens Bourbon Red toms BUTA toms Minimum Median Maximum

20 On-Farm Results Average Dressed Weight Commercial birds weighed 1/3 more both at harvest and dressed 20 pounds Bourbon Red hens Bourbon Red toms BUTA toms Minimum Median Maximum

21 On-Farm Results Percent Dress-out Percent dress out was comparable 72-76%

22 On-Farm Results % Mortalities Mortality of the commercial strain was twice that of the standard variety. 100 % mortality Bourbon Red BUTA 93 Minimum Average Maximum

23 On-Farm Results Economics Cost per pound SSARE Study (2002) Good Shepherd Turkey Ranch (2005) Peregrine Farm (2004) Heritage tom $2.66 $2.65 $2.00 Commercial tom $ $1.00

24 On-Farm Results Economics Price per pound Heritage on grass: $ $4.75 Commercial on grass: $3.00 $3.75

25 On-Farm Results Economic Conclusions Survivability is critical. Good management, especially when young to prevent early mortality Prevent predation, especially as harvest approaches. Produce a high quality product.

26 Immune Function and Production Characteristics in 5 Standard Turkey Varieties and One Commercial Variety: A controlled study R.M Gogal Jr.!, F.W. Pierson 2, C.T. Larsen 2, P.Sponenberg 1, E Smith 3 1 Department of Biomedical Sciences and Pathobiology, 2 Department of Large Animal Clinical Services, Virginia-Maryland regional College of Veterinary Medicine, 3 Department of Animal and Poultry Science Virginia Tech, Blacksburg, VA

27 Justification: Commercial turkey varieties selected based on growth rates, meat potential and coloring. Challenges faced by industry: Narrow gene pool. Natural breeding has been lost in the commercial varieties. Health issues: hypertension, aorta rupture, skeletal failure and increased susceptibility to microbial invaders.

28 Hypothesis Standard varieties of turkeys possess genetic characteristics that code for optimal immune response and may potentially serve as a useful gene pool for enhancing the commercial lines.

29 Objectives Aim 1: To compare select production indices in standard and commercial turkey varieties at various stages of growth. Aim 2: To employ an immune testing panel of assays to evaluate immunophenotypes of the standard turkey lines to the chosen commercial line. Aim 3: To evaluate the genetic molecular markers of the 5 standard varieties to assess the potential genetic differences or similarities to the commercial lines.

30 Birds (n= 20 birds/floor pen) Standard Varieties Blue Slates Black Spanish Royal Palms Bourbon Reds Narragansett Commercial line

31 Immune & Production Endpoints Production Indices: Weight gain analysis Egg hatch and infertility Immune Endpoints: Packed cell volume and total protein Blood leukocyte analysis Lymphocyte recovery Lymphocyte proliferation Lymphocyte subset analysis Genetic Analysis: Random Amplified Polymorphic DNA (RAPD), microsatellite, SNP analysis

32 Average Weight Gain Blues Slates Black Royal Palms Commercial strain Bourbon Reds Narragansett Turkey Breeds

33 Egg Hatch and Infertility Analysis Turkey Breeds Infertile Eggs (# Mean) Hatchability(% ) Blue Slates 13.8 ± ± 3.6 Black 18.3 ± ± 3.5 Royal Palms 9.8 ± ± 2.6 Bourbon Reds 14.5 ± ± 6.1 Naragansetts 9.7 ± ± 6.3

34 Total Protein Week 9 Week 11 Week 13 Blue Slate 3.9± ± ±0.10 Black 4.0± ± ±0.09 Royal Palm Commercial 3.3± ± ±0.07 Bourbon Red 3.5± ± ±0.07 Narragansett 3.6± ± ±0.06 Average Packed Cell Volume (PCV) and Total Protein Packed Cell Volume Turkey Breeds Week 9 Week 11 Week 13 Blue Slate 35.9± ± ±0.64 Black 35.7± ± ±0.74 Royal Palm Commercial 32.3± ± ±0.78 Bourbon Red 37.3± ± ±0.72 Narragansett 36.4± ± ±1.0

35 Peripheral Blood Leukocyte Differential Analysis Blue Slates Black Royal Palms Commercial Bourbon Reds Narragansetts Turkey Breeds 9 Weeks 11 weeks 13 Weeks

36 Average Lymphocyte Recovery Average Lymphocyte Recovery Values Blue Slates Black Spanish Royal Palms Commercial Bourbon Reds Narragansett Turkey Breeds 9 wks 11 wks

37 T cell Mitogen Proliferation T-cell mitogen (Con A 50µg/ml) Blue Slates Black Spanish Royal Palms Commercial s... Bourbon Reds Narragansetts Turkey Breeds

38 Total Lymphocyte Proliferation Pan lymphocyte mitogen (P Blue Slates Black Spanish Royal Palms Commercial s... Bourbon Reds Narragansetts Turkey Bree

39 Endogenous Ascorbic Acid (Vitamin C) A Naragansett Bourbon Red Blue Slate Royal Palm Black Span Naragansett Bourbon Red Blue Slate Royal Palm Black Span n= 15 birds/ variety Breed

40 Immunologic / Physical Evaluation Results Weight change: Commercial strain was 3 X heavier Blue Slate > Black Spanish >Bourbon Red Hatchability of fertile eggs from natural mating reported at 75 88%

41 Immunologic / Physical Evaluation Results Packed Cell Volume & Total Protein were significantly higher in the majority of the standard varieties.

42 Immunologic / Physical Evaluation Results Lymphocyte Recovery- no significant differences in lymphocyte subset expression was noted across the varieties.

43 Immunologic / Physical Evaluation Results T-cell stimulation & Pan Lymphocyte proliferation were higher for the Standard varieties than the commercial strain. Royal Palm Bourbon Red Blue Slate

44 Immunologic / Physical Evaluation General Conclusions Commercial strain outperformed all of the heritage varieties in weight gain. Heritage turkeys had a more responsive immune system to non-specific stimulation.

45 Immunologic / Physical Evaluation General Conclusions Hemmorrhagic Enteritis Virus challenge Black Slate Bourbon Red

46 Genetic Relatedness 5 Varieties Investigated Royal Palm is distinct from the other four varieties, though more closely related to the Narragansett Analysis suggests the Bourbon Red, Black Spanish and Blue Slate are more closely related.

47 Part 2: The Growing Market Niche Compelling story Frank s turkey featured in NY Times Better flavor and texture

48 The Growing Market Niche Slow Food USA Adds 4 heritage turkeys to Ark of Taste in 2001 Coordinates production & distribution in 2002 Promotes flavor & culture Increases demand

49 The Growing Market Niche Turkey Production: Good Shepherd Ranch Number raised Year

50 The Growing Market Niche Increasing breeding flocks

51 The Growing Market Niche Working with other farmers

52 The Growing Market Niche Managing for quality Developing a label

53 The Growing Market Niche Processing the product Product distribution

54 The Growing Market Niche Product protection - Defining heritage Range reared Naturally mating Long productive life span Slow growth rate

55 The Growing Market Niche Exploring new markets?

56 Census Update 1997: 1335 breeder birds Nearly Extinct 2003: 4275 breeder birds 300% increase 2006: 8161 breeder birds* 91% increase *preliminary

57 Census Update No. Breeder Birds Beltsville Small White Jersey Buff Other Naturally Mating Midget White White Holland Slate Narragan sett Black Royal Palm Standard Bronze Bourbon Red

58 Census Update 4 varieties remain on the Critical list in in Threatened. 3 in Watch. 4 hatcheries breed turkeys Ship for other hatcheries 36% of hatcheries surveyed in 1997 are now out of business. Only 59 breeders maintain breeding flocks.

59 Conclusions Heritage turkeys don t compete with commercial lines on Feed conversion Rate of gain Days to market weight Uniformity & predictability Clean pluck

60 Conclusions Heritage turkeys have much to offer: Robust immune systems Higher survivability Ability to mate naturally Good hatchability without AI Active foragers Overall beauty Excellent flavor Growing market niche

61 What s needed for success Recovering production attributes in multiple blood lines Educating novice producers Identifying the next generation of breeder stewards

62 What s needed for success Safe & cost effective shipping for poults Independent USDA inspected processing facilities Balancing growth of market demand against other limitations

63 Heritage Turkeys are reclaiming a place in the market, meeting consumer preferences, Providing new opportunities for independent farmers Moving away from extinction but not safe yet.

64 Good Shepherd Turkey Ranch Oldest Continuous Strain of Standard Bred Turkeys in America Presented by: Frank R. Reese Jr.

65 Farm History 50 years of turkey production 4 th generation Kansas farmer Life member of the American Poultry Association

66 Heritage or Standard Bred Turkey Definition of a Heritage Turkey Standard Breeds by the APA Bronze, Narragansett, White Holland, Black, Slate (1873) Bourbon Red, Beltsville Small White, Royal Palm (added later)

67 Standard Bronze

68 Narragansett

69 White Holland

70 Black

71 Bourbon Red

72 Slate

73 Breeding Mate Naturally Use Saddles Long Productive Life Span

74 Nest Boxes Indoor Outdoor

75 Nest Boxes Natural

76 Hatching

77 Brooding Roosting in the brooder Sun Porches

78 Pasturing 5 acres for every 1,000 turkeys

79 Health NPIP, USDA, Established Testing Program with Kansas State University

80 Protection of Livestock Dogs Llamas Fencing Lights Strong Shelters

81 Barns

82 Turkey Roosts

83 Selecting Next Year s Breeders

84 Transporting and Processing

85 Heritage on the Plate