That study Bob posted was a tangled web. Will need to reread again. The last libe if true was understandable.



Slaughter weights and ages are quite different between chickens and turkeys. And different between commercial varieties and old breeds.

Cornish cross chicken goes to karjet at eight to twelve weeks. Old varieties like Buckeyes, at four MONTHS. Commercial White turkies are plump at four months, and old style like bourbon reds are ready at six.

Just leaves me with more questions...lol

Geez, no wonder that guy drove 45 min out of the way to prevent an allergic reaction. Constant exposure can cause such a reaction.

Insect contamination is the norm in our grains. Number of particles decides if it goes to livestock, or humans.