Why are chickens and turkeys major sources of poultry meat?

Chickens and turkeys are major sources of poultry meat primarily because the industry has developed highly efficient production systems that allow for the mass-market availability of these birds.1

The prominence of these species is driven by several factors:

• Efficiency and Growth: Modern breeding and farming practices have significantly reduced the time and feed required to produce meat. For example, a modern broiler chicken can reach market weight in just five weeks, a dramatic improvement over the four months required in the mid-20th century. Similarly, turkey production has become highly specialized, with modern hybrids optimized for rapid growth.23
• Industrialization: Following World War II, the poultry industry shifted from small-scale, egg-focused operations to specialized, high-volume industrial production. This transition enabled the mass production of meat at increasingly lower costs.43
• Nutritional Profile: Poultry is a significant source of protein, vitamins, and minerals. It is often considered a healthful alternative to red meat due to a higher proportion of unsaturated fatty acids.85