Injurious pecking is a serious concern for commercial turkey production andwelfare. The behaviour is thought to represent re-directed ground foraging, butthe development and causes are poorly understood with little supportingliterature. In the initial development of the behaviour, early lighting regimesand social facilitation may play contributing roles. Other factors such as theavailability of foraging material, diet composition, stocking densities, andgroup dynamics may also affect levels of injurious pecking. Given thatcommercial turkeys are group-housed, alternative breeding techniques, like groupselection based on social effects, might successfully reduce moralities frompecking without detracting selection pressure from economic traits. However, tobetter suit their behavioural needs, any genetic attempts to adapt turkeys toperform less injurious pecking should be done in combination with environmentaland dietary improvements.
