Nowadays turkeys lay hundred and turns per year and chickens more than three hundred. That is two to three times as much as in nature.
In today's agricultural practices, turkeys and chickens are raised to produce an astonishing number of eggs compared to what they would naturally lay. Turkeys can produce hundreds of eggs each year, while chickens can exceed three hundred. This significantly higher output is two to three times the natural capacity of these birds.
Jonathan Safran Foer's book "Eating Animals" highlights the contrast between the natural breeding cycles of these animals and the enhanced reproductive rates achieved through intensive farming. The advancements in animal husbandry have dramatically altered the way we think about food production and animal welfare.
