The turkey is a Oiseau of farmyard raised for its flesh. In Mésoamérique, it was one of the only animals raised by native-born people during thousands of years. Discovered in Central America by the first Spanish invaders , the turkey is imported into Europe at the beginning of the 17th century. With the great joy of the children, the turkey glougloute.
- Meleagris gallopavo Linnaeus, 1758
- Meleagris ocellata Vat, 1820
France would be the second world producer, with 625 000 t/an (declaration of France with FAO in 2004, for 2 million tons of poultries any species confused produced in 2004 in France). Tonnage produces in 2005 was of 550 600 tons are equivalent carcass (tce) according to the OFIVAL (become the Office of the breeding in 2005). More of the third of the French production is intended for export (220 000 tce in 2005 according to the Office of the breeding). The majority of these exports are intended for European countries, the first of which Germany is. For several years, the French production of turkey, confronted a fall of the domestic consumption and exports on the European market, has been folded up.
This bird is particularly sensitive to the Avian flu and in particular to the virus H5N1, this is why the stockbreeders are invited to attentively apply the obligatory confinement measures in the zones at the risk. The first and only breeding touched in France by the H5N1 were a turkey farming (with Versailleux, in the Ain in 2006). All the turkey farmings of planet have come from a small number of reproducers imported then selected for 3 centuries, which involved a strong genetic homogenization, which makes the stocks domesticated probably more sensitive to the epidemic blazes.
Certain races and varieties of the Mexican Turkey (Meleagris gallopavo gallopavo) are regarded as domestic.
Various organizations of protection of the turkeys were created during the year 2006. Among them:
the Turkey Maléfique
the Rotary drill Dinchon Club
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