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Salgado Pardo JI, Navas González FJ, González Ariza A, León Jurado JM, Carolino N, Carolino I, Delgado Bermejo JV, Camacho Vallejo ME. Data-Mining Methodology to Improve the Scientific Production Quality in Turkey Meat and Carcass Characterization Studies. Animals (Basel) 2024; 14:2107. [PMID: 39061569 PMCID: PMC11273658 DOI: 10.3390/ani14142107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2024] [Revised: 07/11/2024] [Accepted: 07/17/2024] [Indexed: 07/28/2024] Open
Abstract
The present research aims to describe how turkey meat and carcass quality traits define the interest of the scientific community through the quality standards of journals in which studies are published. To this end, an analysis of 92 research documents addressing the study of turkey carcass and meat quality over the last 57 years was performed. Meat and carcass quality attributes were dependent variables and included traits related to carcass dressing, muscle fiber, pH, colorimetry, water-holding capacity, texture, and chemical composition. The independent variables comprised publication quality traits, including journal indexation, database, journal impact factor (JIF), quartile, publication area, and JIF percentage. For each dependent variable, a data-mining chi-squared automatic interaction detection (CHAID) decision tree was developed. Carcass or piece yield was the only variable that did not show an impact on the publication quality. Moreover, color and pH measurements taken at 72 h postmortem showed a negative impact on publication interest. On the other hand, variables including water-retaining attributes, colorimetry, pH, chemical composition, and shear force traits stood out among the quality-enhancing variables due to their low inclusion in papers, while high standards improved power.
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Affiliation(s)
- José Ignacio Salgado Pardo
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, 14071 Córdoba, Spain; (J.I.S.P.); (F.J.N.G.); (J.V.D.B.)
| | - Francisco Javier Navas González
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, 14071 Córdoba, Spain; (J.I.S.P.); (F.J.N.G.); (J.V.D.B.)
| | | | | | - Nuno Carolino
- Centro de Investigação Vasco da Gama, Escola Universitária Vasco da Gama, 3020-210 Coimbra, Portugal; (N.C.); (I.C.)
- Instituto Nacional de Investigação Agrária e Veterinária, Polo de Inovação da Fonte Boa—Estação Zootécnica Nacional, 2005-424 Santarém, Portugal
- Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
- Laboratório Associado para a Ciência Animal e Veterinária, Faculdade de Medicina Veterinária, Universidade de Lisboa, 1300-477 Lisboa, Portugal
| | - Inês Carolino
- Centro de Investigação Vasco da Gama, Escola Universitária Vasco da Gama, 3020-210 Coimbra, Portugal; (N.C.); (I.C.)
- Instituto Nacional de Investigação Agrária e Veterinária, Polo de Inovação da Fonte Boa—Estação Zootécnica Nacional, 2005-424 Santarém, Portugal
- Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisboa, Portugal
| | - Juan Vicente Delgado Bermejo
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, 14071 Córdoba, Spain; (J.I.S.P.); (F.J.N.G.); (J.V.D.B.)
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Czech A, Domaradzki P, Niedzielak M, Stadnik J. Nutritional Value and Physicochemical Properties of Male and Female Broad-Breasted Bronze Turkey Muscle. Foods 2024; 13:1369. [PMID: 38731740 PMCID: PMC11082980 DOI: 10.3390/foods13091369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Revised: 04/24/2024] [Accepted: 04/26/2024] [Indexed: 05/13/2024] Open
Abstract
Colored varieties of turkeys, such as the broad-breasted Bronze, not currently subject to intensive breeding work, are kept only in amateur breeding and treated rather as ornamental poultry. They are raised in extensive systems, which undoubtedly affects the quality of the meat obtained. Consumers are looking for meat with specific and unique sensory qualities; hence, the interest in meat from turkeys with a slower-than-typical growth rate, such as the broad-breasted Bronze, is justified. The object of this research was to analyze the physicochemical properties and nutritional value (amino acid, fatty acid, and antioxidant profile) of the breast and thigh muscles of broad-breasted Bronze turkeys with regard to gender. It was shown that gender had little effect on muscle chemical composition, amino acid, and fatty acid content (p > 0.05), as well as most oxido-reduction indices. However, significant differences were noted in muscle quality traits such as color brightness (L*; turkeys > indors; p = 0.023), proportion of red (a*; turkeys < indors; p = 0.048) and yellow (b*; turkeys > indors; p = 0.039), and water absorption (turkeys < indors; p = 0.009). The type of muscle also had a significant effect on quality characteristics. Higher a*, b*, C*, pH, water absorption, and thermal leakage were shown in the femoral muscle (p < 0.001), while L* and h were higher in the pectoral muscle (p < 0.001). Turkey meat was characterized by a high proportion of unsaturated fatty acids (MUFA + PUFA ~68%), favorable FA index values, and low lipid oxidation indices. Thigh muscles (especially turkey) were more caloric, and contained significantly (p < 0.001) more fat and all major FA groups. Breast muscles (especially of turkeys) were characterized by a high protein content (about 25%) and a high proportion of essential amino acids. The data obtained indicate that broad-breasted Bronze turkeys can provide high-quality meat, and are an excellent option for meeting modern consumer needs.
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Affiliation(s)
- Anna Czech
- Department of Biochemistry and Toxicology, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, Akademicka 13, 20-950 Lublin, Poland;
| | - Piotr Domaradzki
- Department of Quality Assessment and Processing of Animal Products, Faculty of Animal Sciences and Bioeconomy, University of Life Sciences in Lublin, 20-950 Lublin, Poland;
| | | | - Joanna Stadnik
- Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
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Salgado Pardo JI, González Ariza A, Navas González FJ, León Jurado JM, Díaz Ruiz E, Delgado Bermejo JV, Camacho Vallejo ME. Discriminant canonical analysis as a tool for genotype traceability testing based on turkey meat and carcass traits. Front Vet Sci 2024; 11:1326519. [PMID: 38425837 PMCID: PMC10902079 DOI: 10.3389/fvets.2024.1326519] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Accepted: 01/24/2024] [Indexed: 03/02/2024] Open
Abstract
The present study aims to develop a statistical tool for turkey breed traceability testing based on meat and carcass quality characteristics. To this end, a comprehensive meta-analysis was performed, collecting data from a total of 75 studies approaching meat and carcass attributes of 37 turkey strains and landraces since the late 1960s. A total of 22 meat and carcass traits were considered variables, grouped in the following clusters: carcass dressing traits, muscle fiber properties, pH, colorimetry, water-capacity traits, texture-related attributes, and nutritional composition of the meat. Once the multicollinearity analysis allowed the deletion of redundant variables, cold carcass weight, slaughter weight, muscle fiber diameter, sex-female, carcass/piece weight, meat redness, ashes, pH24, meat lightness, moisture, fat, and water-holding capacity showed explanatory properties in the discriminating analysis (p < 0.05). In addition, strong positive and negative correlations were found among those variables studied. Carcass traits were positively associated, particularly slaughter weight and cold carcass weight (+0.561). Among meat physical traits, pH showed positive correlations with drip loss (+0.490) and pH24 (+0.327), and water-holding capacity was positively associated with cholesterol (+0.434) and negatively associated with collagen (-0.398). According to nutritional traits, fat and ash showed a strong correlation (+0.595), and both were negatively associated with moisture (-0.375 and -0.498, respectively). Strong negative correlations were found as well between meat protein and fat (-0.460) and between collagen and cholesterol (-0.654). Finally, the Mahalanobis distance suggested a clustering pattern based on meat and carcass characteristics that report information about interbreeding and variety proximity. This study establishes a departure point in the development of a tool for breed traceability guaranteeing aimed at enhancing distinguished, local breed-based turkey meat.
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Affiliation(s)
| | - Antonio González Ariza
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, Córdoba, Spain
- Agropecuary Provincial Centre, Diputación Provincial de Córdoba, Córdoba, Spain
| | | | | | - Esther Díaz Ruiz
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, Córdoba, Spain
| | | | - María Esperanza Camacho Vallejo
- Department of Agriculture and Ecological Husbandry, Area of Agriculture and Environment, Andalusian Institute of Agricultural and Fisheries Research and Training (IFAPA), Alameda del Obispo, Córdoba, Spain
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Salgado Pardo JI, Navas González FJ, González Ariza A, León Jurado JM, Galán Luque I, Delgado Bermejo JV, Camacho Vallejo ME. Study of Meat and Carcass Quality-Related Traits in Turkey Populations through Discriminant Canonical Analysis. Foods 2023; 12:3828. [PMID: 37893720 PMCID: PMC10606380 DOI: 10.3390/foods12203828] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2023] [Revised: 10/13/2023] [Accepted: 10/17/2023] [Indexed: 10/29/2023] Open
Abstract
The present research aimed to determine the main differences in meat and carcass quality traits among turkey genotypes worldwide and describe the clustering patterns through the use of a discriminant canonical analysis (DCA). To achieve this goal, a comprehensive meta-analysis of 75 documents discussing carcass and meat characteristics in the turkey species was performed. Meat and carcass attributes of nine different turkey populations were collected and grouped in terms of the following clusters: carcass dressing traits, muscle fiber properties, pH, color-related traits, water-retaining characteristics, texture-related traits, and meat chemical composition. The Bayesian ANOVA analysis reported that the majority of variables statistically differed (p < 0.05), and the multicollinearity analysis revealed the absence of redundancy problems among variables (VIF < 5). The DCA reported that cold carcass weight, slaughter weight, sex-male, carcass/piece weight, and the protein and fat composition of meat were the traits explaining variability among different turkey genotypes (Wilks' lambda: 0.488, 0.590, 0.905, 0.906, 0.937, and 0.944, respectively). The combination of traits in the first three dimensions explained 94.93% variability among groups. Mahalanobis distances cladogram-grouped populations following a cluster pattern and suggest its applicability as indicative of a turkey genotype's traceability.
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Affiliation(s)
- José Ignacio Salgado Pardo
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, 14071 Córdoba, Spain; (J.I.S.P.); (F.J.N.G.); (I.G.L.); (J.V.D.B.)
| | - Francisco Javier Navas González
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, 14071 Córdoba, Spain; (J.I.S.P.); (F.J.N.G.); (I.G.L.); (J.V.D.B.)
| | - Antonio González Ariza
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, 14071 Córdoba, Spain; (J.I.S.P.); (F.J.N.G.); (I.G.L.); (J.V.D.B.)
- Agropecuary Provincial Centre, Diputación Provincial de Córdoba, 14071 Córdoba, Spain;
| | | | - Inés Galán Luque
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, 14071 Córdoba, Spain; (J.I.S.P.); (F.J.N.G.); (I.G.L.); (J.V.D.B.)
| | - Juan Vicente Delgado Bermejo
- Department of Genetics, Faculty of Veterinary Sciences, University of Córdoba, 14071 Córdoba, Spain; (J.I.S.P.); (F.J.N.G.); (I.G.L.); (J.V.D.B.)
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Jiang S, Yang C, Xiao Y, Zheng S, Jiang Q, Chen J. Effects of Polysaccharides-Rich Extract from Gracilaria lemaneiformis on Growth Performance, Antioxidant Capacity, Immune Function, and Meat Quality in Broiler Chickens. J Poult Sci 2023; 60:2023018. [PMID: 37489144 PMCID: PMC10363415 DOI: 10.2141/jpsa.2023018] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Accepted: 06/22/2023] [Indexed: 07/26/2023] Open
Abstract
This study investigated the effects of dietary supplementation with Gracilaria lemaneiformis polysaccharides (GLPs) on the growth performance, antioxidant capacity, immune function, and meat quality of broiler chickens. A total of 320 one-day-old Arbor Acres broiler chicks were individually weighed and randomly assigned to four groups of eight replicate cages (10 broilers per cage). Birds were fed a basal diet supplemented with 0 (control), 1,000, 2,000, or 4,000 mg/kg GLPs. Compared to that of the control group, dietary supplementation with 2,000 mg/kg GLPs linearly increased the average daily weight gain during days 0-42 (P < 0.05) and linearly decreased the feed to gain ratio during days 1-21 and 22-42 (P < 0.05). Broilers fed GLP-supplemented diets showed linear (P < 0.05) and quadratic (P < 0.05) increases in serum superoxide dismutase (P < 0.05), glutathione peroxidase, and catalase activities in the liver, whereas GLP supplementation decreased serum and liver malondialdehyde concentrations (P < 0.05). A linear increase in serum catalase activity was observed following supplementation with 2,000 or 4,000 mg/kg GLPs (P < 0.05). Broilers fed GLP-supplemented diets showed linear (P < 0.05) and quadratic (P < 0.05) increases in serum immunoglobulin (Ig) A, IgG, interleukin (IL)-6, IL-1β, IL-10, and interferon-γ concentrations (P < 0.05), and a trend towards linear improvement in IL-4 levels (P = 0.089). Dietary GLP supplementation increased the Lactobacillus spp. population compared to that of the control group (P < 0.05) and 2,000 and 4,000 mg/kg of GLPs nearly decreased the population of E. coli in the cecum (P = 0.056). Therefore, dietary GLP supplementation may improve broiler growth performance by altering antioxidant capacity, immune function, and the gut microbiota composition. Considering the effects of different doses of GLP on the above parameters, 2,000 mg/kg of GLPs was identified as the best dose.
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Affiliation(s)
- Shengwang Jiang
- College of Animal Science, Xichang University, Xichang,
Sichuan 615013, P.R. China
| | - Chaoyun Yang
- College of Animal Science, Xichang University, Xichang,
Sichuan 615013, P.R. China
| | - Yintao Xiao
- College of Animal Science and Technology, Hunan Agricultural
University, Changsha, Hunan 410128, P.R.China
| | - Saizhen Zheng
- College of Animal Science and Technology, Hunan Agricultural
University, Changsha, Hunan 410128, P.R.China
| | - Qian Jiang
- College of Animal Science and Technology, Hunan Agricultural
University, Changsha, Hunan 410128, P.R.China
| | - Jiashun Chen
- College of Animal Science and Technology, Hunan Agricultural
University, Changsha, Hunan 410128, P.R.China
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Portillo-Salgado R, Herrera-Haro JG, Bautista-Ortega J, Chay-Canul AJ, Efrén Ramírez-Bribiesca J, Ortega-Cerrilla ME, Flota-Bañuelos C, Cigarroa-Vázquez FA. Effects of slaughter age and gender on carcase characteristics and meat quality of native Mexican Turkey ( M. g. gallopavo) reared under an extensive production system. ITALIAN JOURNAL OF ANIMAL SCIENCE 2022. [DOI: 10.1080/1828051x.2022.2121667] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
Affiliation(s)
| | | | | | - Alfonso J. Chay-Canul
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, Villahermosa, México
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Zhao L, Li F, Zhang X, Zhang D, Li X, Zhang Y, Zhao Y, Song Q, Huang K, Xu D, Cheng J, Wang J, Li W, Lin C, Wang W. Integrative analysis of transcriptomics and proteomics of longissimus thoracis of the Hu sheep compared with the Dorper sheep. Meat Sci 2022; 193:108930. [PMID: 35933909 DOI: 10.1016/j.meatsci.2022.108930] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2022] [Revised: 07/09/2022] [Accepted: 07/29/2022] [Indexed: 10/31/2022]
Abstract
Meat quality is becoming more important for sheep breeding programs. Meat quality is a complex trait affected by genetic and environmental factors. In the present study, an integrative analysis of the longissimus thoracis tissue transcriptome and proteome was conducted to identify genes, proteins, and pathways related to meat quality in sheep. The sheep breeds Hu and Dorper were considered. These breeds were compared for the differences in muscle fiber structure, chemical composition, and amino acid composition. In the Hu sheep vs. Dorper sheep comparison, 22 DEGs/DEPs showed the same mRNA and protein expression trends. These genes are associated with lipid transport, lipid metabolism, and muscular system development. Moreover, some pathways such as "lipid transport", "lipoprotein metabolic process", "Alanine, aspartate and glutamate metabolism", and "Arginine biosynthesis" were significantly enriched in this study. The reliability of the RNA-Seq results was verified by qRT-PCR. These findings provide new insights into the molecular mechanisms of meat quality in sheep.
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Affiliation(s)
- Liming Zhao
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, Gansu 730070, China
| | - Fadi Li
- The State Key Laboratory of Grassland Agro-ecosystems, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou, Gansu 730020, China
| | - Xiaoxue Zhang
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, Gansu 730070, China
| | - Deyin Zhang
- The State Key Laboratory of Grassland Agro-ecosystems, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou, Gansu 730020, China
| | - Xiaolong Li
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, Gansu 730070, China
| | - Yukun Zhang
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, Gansu 730070, China
| | - Yuan Zhao
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, Gansu 730070, China
| | - Qizhi Song
- Linze County Animal Disease Prevention and Control Center of Gansu Province, Linze 734200, China
| | - Kai Huang
- The State Key Laboratory of Grassland Agro-ecosystems, College of Pastoral Agriculture Science and Technology, Lanzhou University, Lanzhou, Gansu 730020, China
| | - Dan Xu
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, Gansu 730070, China
| | - Jiangbo Cheng
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, Gansu 730070, China
| | - Jianghui Wang
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, Gansu 730070, China
| | - Wenxin Li
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, Gansu 730070, China
| | - Changchun Lin
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, Gansu 730070, China
| | - Weimin Wang
- College of Animal Science and Technology, Gansu Agricultural University, Lanzhou, Gansu 730070, China.
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Hiscock HM, Leishman EM, Vanderhout RJ, Adams SM, Mohr J, Wood BJ, Baes CF, Barbut S. Describing the relationships among meat quality traits in domestic turkey (Meleagris gallopavo) populations. Poult Sci 2022; 101:102055. [PMID: 35973350 PMCID: PMC9396401 DOI: 10.1016/j.psj.2022.102055] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 06/14/2022] [Accepted: 07/03/2022] [Indexed: 11/13/2022] Open
Abstract
The presence of meat quality defects is increasing in the turkey industry. While the main strategy for mitigating these issues is through improved housing, management, and slaughter conditions, it may be possible to incorporate meat quality into a turkey breeding strategy with the intent to improve meat quality. Before this can occur, it is important to describe the current state of turkey meat quality as well as the correlations among the different meat quality traits and important production traits. The main objective of the present study was to provide a descriptive analysis of 8 different meat quality traits for turkey breast meat from 3 different purebred lines (A, B, and C), and their correlation with a selection of production traits. Using a total of 7,781 images, the breast meat (N = 590–3,892 birds depending on trait) was evaluated at 24 h postmortem for color (L*, a*, b*), pH, and physiochemical characteristics (drip loss, cooking loss, shear force). Descriptive statistics (mean and standard deviation) and Pearson correlations were computed to describe the relationships among traits within each genetic line. A one-factor ANOVA and post hoc t-test were conducted for each trait and between each of the genetic lines. We found significant differences between genetic lines for some color traits (L* and a*), pHinitial, drip loss, and cooking loss. The lightest line in weight (line B) had meat that was the lightest (L*) in color. The heaviest line (line C) had meat that was less red (a*) with a higher pHinitial and greater cooking loss. Unfavorable correlations between production traits and meat quality were also found for each of the genetic lines where increases in production (e.g., body weight, growth rate) resulted in meat that was lighter and redder in color and in some cases (line B and C), with an increased moisture loss. The results of this study provide an important benchmark for turkey meat quality in purebred lines and provide an updated account of the relationships between key production traits and meat quality. Although the magnitude of these correlations is low, their cumulative effect on meat quality can be more significant especially with continued selection pressure on growth and yield.
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Leishman EM, Vanderhout RJ, van Staaveren N, Barbut S, Mohr J, Wood BJ, Baes CF. Influence of Post Mortem Muscle Activity on Turkey Meat Quality. Front Vet Sci 2022; 9:822447. [PMID: 35265694 PMCID: PMC8900945 DOI: 10.3389/fvets.2022.822447] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2021] [Accepted: 01/20/2022] [Indexed: 11/21/2022] Open
Abstract
Wing flapping and body movement can occur during the slaughter of poultry. Wing movement and flapping are driven primarily by the breast muscles (Pectoralis major and minor), and this muscle activity may have implications for meat quality. The objective of this study was to evaluate turkey post mortem activity during slaughter at a commercial poultry processing plant. Post mortem activity (during bleeding) was scored on 5,441 male turkeys, from six different genetic lines, using a 1–4 scale from none to severe wing flapping. Meat quality was measured on these birds in terms of pH (initial, ultimate, delta or change), color (L*, a*, b*), and physiochemical traits (drip loss, cooking loss, shear force). Linear mixed models were used to analyze the effect of activity (score 1–4), genetic line (A–F), and season (summer vs. autumn) on the nine meat quality traits. Post mortem activity influenced a*, drip loss, and shear force although the magnitude of the effects was small. There was an effect (P < 0.05) of genetic line on all the meat quality traits except for L*, cooking loss, and shear force. In general, larger, faster-growing lines had higher pH, but the relationship between the lines for the other traits is not as clear. Season affected all the meat quality traits, except for pHdelta, with meat having a higher pH, L*, b*, drip loss, cooking loss, and shear force in the summer. This study provides an exploratory assessment of post mortem activity in turkeys and identifies meat quality traits which are most affected while also accounting for the effects of genetic line and season. Although identified effect sizes are small, the cumulative effect on turkey meat quality may be more substantial.
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Affiliation(s)
- Emily M. Leishman
- Department of Animal Biosciences, University of Guelph, Guelph, ON, Canada
| | | | | | - Shai Barbut
- Department of Food Science, University of Guelph, Guelph, ON, Canada
| | - Jeff Mohr
- Hybrid Turkeys, Suite C, Kitchener, ON, Canada
| | - Benjamin J. Wood
- Department of Animal Biosciences, University of Guelph, Guelph, ON, Canada
- Hybrid Turkeys, Suite C, Kitchener, ON, Canada
- School of Veterinary Science, University of Queensland, Gatton, QLD, Australia
| | - Christine F. Baes
- Department of Animal Biosciences, University of Guelph, Guelph, ON, Canada
- Vetsuisse Faculty, Institute of Genetics, University of Bern, Bern, Switzerland
- *Correspondence: Christine F. Baes
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Kluth IK, Teuteberg V, Ploetz M, Krischek C. Effects of freezing temperatures and storage times on the quality and safety of raw turkey meat and sausage products. Poult Sci 2021; 100:101305. [PMID: 34274569 PMCID: PMC8313846 DOI: 10.1016/j.psj.2021.101305] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2020] [Revised: 05/12/2021] [Accepted: 06/01/2021] [Indexed: 11/29/2022] Open
Abstract
In this study, the effect of frozen storage of turkey meat on the processing properties into raw sausages was investigated. For this purpose, meat from the Musculus pectoralis of male turkeys was frozen in 3 independent runs for 12 and 24 wk at −18°C and −80°C. After thawing, the meat was examined physicochemically and microbiologically and processed into raw sausages. The sausages were examined on d 0, 7, 14, 21, and 28 of storage. The parameters L*, a*, b*, pH-value and aw-value did not show any relevant significances between the experimental groups. The analysis of TBARS of the sausages made from frozen meat showed significantly higher values on d 14 and 28 compared to the unfrozen control group. Frozen storage also reduced the growth of Pseudomonas spp. and Enterobacteriaceae.
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Affiliation(s)
- Ina-Karina Kluth
- Foundation University of Veterinary Medicine Hannover, Institute for Food Quality and Food Safety, 30173 Hannover, Germany
| | - Vivien Teuteberg
- Foundation University of Veterinary Medicine Hannover, Institute for Food Quality and Food Safety, 30173 Hannover, Germany
| | - Madeleine Ploetz
- Foundation University of Veterinary Medicine Hannover, Institute for Food Quality and Food Safety, 30173 Hannover, Germany
| | - Carsten Krischek
- Foundation University of Veterinary Medicine Hannover, Institute for Food Quality and Food Safety, 30173 Hannover, Germany.
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Mudalal S, Zaid A, Abu-Khalaf N, Petracci M. Predicting the quality traits of white striped turkey breast by visible/near infra-red spectroscopy and multivariate data analysis. ITALIAN JOURNAL OF ANIMAL SCIENCE 2020. [DOI: 10.1080/1828051x.2020.1779138] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Samer Mudalal
- Department of Nutrition and Food Technology, An-Najah National University, Nablus, Palestine
| | - Amal Zaid
- Department of Agricultural Biotechnology, Palestine Technical University-Kadoorie (PTUK), Tulkarm, Palestine
| | - Nawaf Abu-Khalaf
- Department of Agricultural Biotechnology, Palestine Technical University-Kadoorie (PTUK), Tulkarm, Palestine
| | - Massimiliano Petracci
- Department of Agricultural and Food Sciences, Alma Mater Studiorum–University of Bologna, Cesena, Italy
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12
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Zampiga M, Soglia F, Baldi G, Petracci M, Strasburg GM, Sirri F. Muscle Abnormalities and Meat Quality Consequences in Modern Turkey Hybrids. Front Physiol 2020; 11:554. [PMID: 32595515 PMCID: PMC7304436 DOI: 10.3389/fphys.2020.00554] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Accepted: 05/04/2020] [Indexed: 11/19/2022] Open
Abstract
Turkey meat is the second most consumed poultry meat worldwide and represents an economic source of high-quality protein for human consumption. To fulfill the increasing demand for turkey meat, breeding companies have been selecting genetic lines with increased growth potential and breast muscle proportion. Moreover, the progressive shift toward further processed products has emphasized the need for higher standards in poultry meat to improve its technological characteristics and functional properties (i.e., water-holding capacity). However, as observed for broiler chickens, a growing body of scientific evidence suggests that the intense selection for the aforementioned traits could be associated with a greater occurrence of growth-related myopathies and abnormalities and, consequently, to increased downgrading rates and overall reduction of meat quality characteristics. In the past, muscle abnormalities such as deep pectoral myopathy, pale-soft-and-exudative-like meat, and focal myopathy have been reported in turkey lines selected for increased growth rate. In addition, the presence of white striations in the superficial layer of pectoralis major muscle, as well as the tendency of muscle fiber bundles to separate resulting in an altered breast muscle structure, has been detected in commercial turkey abattoirs. Furthermore, past investigations revealed the presence of another quality issue depicted by an overall toughening of the breast muscle. These meat abnormalities seem to macroscopically overlap the white striping, spaghetti meat, and wooden breast conditions observed in pectoral muscle of fast-growing, high-breast-yield chicken hybrids, respectively. Considering the high economic impact of these growth-related abnormalities in broilers, there is an increasing interest of the turkey industry in estimating the occurrence and the impact of these meat quality issues also in the modern turkey lines. Studies have been recently conducted to assess the effect of the genotype on the occurrence of these emerging growth-related defects and to evaluate how meat quality properties are affected by white-striping condition in turkeys, respectively. Therefore, this review aims to provide a critical overview of the current understanding regarding the growth-related abnormalities and their impact on meat quality in modern turkey hybrids with the hope that this information may improve the knowledge concerning their overall effect on poultry meat.
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Affiliation(s)
- Marco Zampiga
- Department of Agricultural and Food Sciences, Alma Mater Studiorum – University of Bologna, Bologna, Italy
| | - Francesca Soglia
- Department of Agricultural and Food Sciences, Alma Mater Studiorum – University of Bologna, Bologna, Italy
| | - Giulia Baldi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum – University of Bologna, Bologna, Italy
| | - Massimiliano Petracci
- Department of Agricultural and Food Sciences, Alma Mater Studiorum – University of Bologna, Bologna, Italy
| | - Gale M. Strasburg
- Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI, United States
| | - Federico Sirri
- Department of Agricultural and Food Sciences, Alma Mater Studiorum – University of Bologna, Bologna, Italy
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Effects of Dietary Protein Levels on Growth Performance, Carcass Traits, Serum Metabolites, and Meat Composition of Tibetan Sheep during the Cold Season on the Qinghai-Tibetan Plateau. Animals (Basel) 2020; 10:ani10050801. [PMID: 32384655 PMCID: PMC7277202 DOI: 10.3390/ani10050801] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2020] [Revised: 05/02/2020] [Accepted: 05/04/2020] [Indexed: 12/27/2022] Open
Abstract
Simple Summary The Tibetan sheep (Ovis aries) is an ovine breed well adapted to the harsh plateau environment. For a long period of time, Tibetan sheep farming has been an important pillar industry for native herders on the Qinghai-Tibetan Plateau. With the increasing demand for sheep meat and products, nutrition research has gained increasing importance. In this study, the effects of three different dietary protein levels (10.1%, 12.1%, and 14.1%) on growth performance, carcass traits, serum metabolites, and meat composition were investigated in Tibetan sheep during the cold season. The results showed that the diets containing 12.1% and 14.1% protein were better than a diet containing 10.1% protein for enhancing the growth performance, carcass performance, and meat products of the Tibetan sheep. Abstract Dietary protein is a critical nutrient that directly influences the health and production of livestock. Recent studies showed that protein supplements could enhance the growth performance of Tibetan sheep. However, there is a lack of information regarding the influence of dietary protein levels on carcass traits and meat composition. This study investigated the effects of dietary protein levels on growth performance, carcass traits, serum metabolites, and meat composition in Tibetan sheep during the cold season on the Qinghai-Tibetan Plateau. A total of eighteen 1-year-old, healthy, castrated Tibetan sheep with similar initial body weights (31.7 ± 0.72 kg) were randomly divided into three treatment groups with different dietary protein level (low protein (LP, 10.1%); medium protein (MP, 12.1%); high protein (HP, 14.1%)) diets. The results indicated that the Tibetan sheep fed with the MP and HP diets had greater final body weights (BWs), average daily gains (ADGs), and average daily feed intakes (ADFIs) (p < 0.05). The MP and HP diets also improved the hot carcass weight, net meat (including the fat) weight, and bone weight of the sheep significantly (p < 0.05). Besides, the dietary protein levels could significantly affect the serum concentrations of growth hormone (p < 0.05). The diameter of muscle fibers in the MP group was significantly greater than that in the LP group (p < 0.05), while the density of muscle fibers showed the opposite trend. The dietary protein levels only significantly (p < 0.05) influenced the ether extract content and profile content of the longissimus dorsi muscle but had no effect on other parameters of meat composition. In summary, our results indicate that dietary protein levels affect growth performance, carcass traits, and meat composition and that diets containing 12.1% and 14.1% protein are recommended to obtain better production performance and meat products in Tibetan sheep, rather than a diet containing 10.1% protein, during the cold season on the Qinghai-Tibetan Plateau.
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14
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Jin E, Hu Q, Ren M, Jin G, Liang L, Li S. Effects of Selenium Yeast in Combination with Boron on Muscle Growth and Muscle Quality in Broilers. Biol Trace Elem Res 2019; 190:472-483. [PMID: 30392019 DOI: 10.1007/s12011-018-1548-y] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/10/2018] [Accepted: 10/09/2018] [Indexed: 11/29/2022]
Abstract
The effect of selenium yeast in combination with boron on both growth and quality of the muscle in broilers was investigated. A total of 600 one-day-old Arbor Acres broilers were randomly divided into five groups with 120 broilers per group (6 replicates per group). The control group received a basal diet, and experimental groups I-IV received the same basal diet supplemented with 0.3 mg/kg selenium yeast and different doses of boron (0, 5, 10, and 15 mg/kg, respectively). The experiment was conducted for 42 days. Breast and thigh muscles were harvested and muscle quality were examined on day 21 and day 42 of the experiment. Compared to the control group, at 21 days of age, the thigh muscle weight and index were significantly increased in broilers of experimental group II (all P < 0.05); however, the drip loss and shear force of breast and thigh muscle were significantly decreased (P < 0.05). At 42 days of age, the breast muscle weight and index as well as the breast and thigh muscle water holding capability had significantly increased in broilers of experimental group II (all P < 0.05); the breast and thigh muscle drip loss, cooking loss and shear force, and thigh muscle fiber diameter were significantly reduced (all P < 0.05). Breast and thigh muscle fibers were tightly arranged with small cross-sectional areas in broilers of experimental group II. These results suggest that supplementation of 0.3 mg/kg selenium yeast in combination with 5 mg/kg boron in the basal diet can promote muscle growth and improved muscle quality in broilers.
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Affiliation(s)
- Erhui Jin
- College of Animal Science, Anhui Science and Technology University, No.9 Donghua Road, Fengyang County, Anhui Province, China
| | - Qianqian Hu
- College of Animal Science, Anhui Science and Technology University, No.9 Donghua Road, Fengyang County, Anhui Province, China
| | - Man Ren
- College of Animal Science, Anhui Science and Technology University, No.9 Donghua Road, Fengyang County, Anhui Province, China
| | - Guangming Jin
- College of Animal Science, Anhui Science and Technology University, No.9 Donghua Road, Fengyang County, Anhui Province, China
| | - Lin Liang
- College of Animal Science, Anhui Science and Technology University, No.9 Donghua Road, Fengyang County, Anhui Province, China
| | - Shenghe Li
- College of Animal Science, Anhui Science and Technology University, No.9 Donghua Road, Fengyang County, Anhui Province, China.
- Key Laboratory for the Quality and Safety Control of Pork in the Ministry of Agriculture, No. 9 Yongxing West Road, Lixin County, Anhui Province, China.
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15
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Zampiga M, Tavaniello S, Soglia F, Petracci M, Mazzoni M, Maiorano G, Meluzzi A, Clavenzani P, Sirri F. Comparison of 2 commercial turkey hybrids: productivity, occurrence of breast myopathies, and meat quality properties. Poult Sci 2019; 98:2305-2315. [PMID: 30726951 DOI: 10.3382/ps/pey607] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2018] [Accepted: 11/18/2018] [Indexed: 11/20/2022] Open
Abstract
This study was undertaken to compare productive performance, occurrence of breast myopathies, chemical composition, and technological properties of the meat in 2 dominant commercial turkey hybrids. A total of 972 1-day-old male turkey poults (equally divided in hybrid A and B) were randomly distributed in 18 floor pens. Overall, productive performance resulted similar between the genotypes, although they showed different growth profile (turkeys from group B grew up faster up to 84 d). Regarding the occurrence of myopathies, the percentage of breasts affected by white striping was markedly higher in both genotypes (46 vs. 60% of severe lesions, respectively for A and B; P < 0.05), while the occurrence of spaghetti meat-like condition was negligible. The histological features of the different categories of meat abnormalities resulted similar to those previously described for chicken hybrids. The technological traits such as ultimate pH, lightness, redness, marinade uptake, cooking losses, and shear force were not significantly affected by the genotype. However, turkeys from group B exhibited lower yellowness (b*, 0.50 vs. 1.04; P < 0.05) and higher drip losses (1.34 vs. 1.26%; P < 0.05). The shelf-life test on thigh meat showed no significant changes in meat color over the storage time in both hybrids, whereas thigh meat from group A showed absolute lower values of lightness (L*) and yellowness (b*) (P < 0.05). Lipid oxidation of thigh meat significantly increased during storage, although no significant difference was found between the hybrids. Proximate composition and intramuscular collagen properties resulted similar between genetic lines with the exception of total fat content (1.55 vs. 1.21%, respectively for A and B; P < 0.05). The genotype had a moderate effect on fatty acid families of breast meat as only monounsaturated fatty acid content was significantly affected (31.7 vs. 29.8%, respectively for A and B). In conclusion, the overall productive traits of commercial turkeys, including the occurrence of muscle myopathies, as well as quality attributes of fresh and refrigerated meat were only slightly affected by the genotype.
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Affiliation(s)
- M Zampiga
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, 40064 Ozzano dell'Emilia (BO), Italy
| | - S Tavaniello
- Department of Agricultural, Environment and Food Sciences, University of Molise, 86100 Campobasso, Italy
| | - F Soglia
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, 40064 Ozzano dell'Emilia (BO), Italy
| | - M Petracci
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, 40064 Ozzano dell'Emilia (BO), Italy
| | - M Mazzoni
- Department of Veterinary Medical Sciences, Alma Mater Studiorum-University of Bologna, 40064 Ozzano dell'Emilia (BO), Italy
| | - G Maiorano
- Department of Agricultural, Environment and Food Sciences, University of Molise, 86100 Campobasso, Italy
| | - A Meluzzi
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, 40064 Ozzano dell'Emilia (BO), Italy
| | - P Clavenzani
- Department of Veterinary Medical Sciences, Alma Mater Studiorum-University of Bologna, 40064 Ozzano dell'Emilia (BO), Italy
| | - F Sirri
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, 40064 Ozzano dell'Emilia (BO), Italy
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16
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Chartrin P, Bordeau T, Godet E, Méteau K, Gicquel JC, Drosnet E, Brière S, Bourin M, Baéza E. Is Meat of Breeder Turkeys so Different from That of Standard Turkeys? Foods 2018; 8:foods8010008. [PMID: 30586883 PMCID: PMC6352155 DOI: 10.3390/foods8010008] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2018] [Revised: 12/18/2018] [Accepted: 12/21/2018] [Indexed: 12/05/2022] Open
Abstract
The technological, nutritional, and sensorial quality of breasts and thighs with drumsticks of turkey male and female breeders was characterized by comparison with breasts and thighs with drumsticks of growing male and female turkeys from the Grademaker line (hybrid turkeys, n = 20 birds per sex and per physiological stage). The breeder turkeys were slaughtered at 397 and 410 days of age and 10.42 and 32.67 kg of body weight for the females and males, respectively. The standard turkeys were slaughtered at 75 and 103 days of age and 5.89 and 13.48 kg of body weight for the females and males, respectively. The differences observed between males and females on one hand and between standard and breeder turkeys on the other hand were mainly induced by differences in slaughter ages and sexual dimorphism on body weight. The meat of female breeders had characteristics close to those of female and male standard turkeys, whereas the meat of male breeders was clearly distinguishable, particularly by displaying lower tenderness and water holding capacity.
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Affiliation(s)
- Pascal Chartrin
- Biologie des Oiseaux et Aviculture (BOA), Institut National de la Recherche Agronomique (INRA), Université de Tours, 37380 Nouzilly, France.
| | - Thierry Bordeau
- Biologie des Oiseaux et Aviculture (BOA), Institut National de la Recherche Agronomique (INRA), Université de Tours, 37380 Nouzilly, France.
| | - Estelle Godet
- Biologie des Oiseaux et Aviculture (BOA), Institut National de la Recherche Agronomique (INRA), Université de Tours, 37380 Nouzilly, France.
| | - Karine Méteau
- Elevage, Alimentation et Santé des Monogastriques (EASM), INRA, Le Magneraud, Saint-Pierre d'Amilly, BP 52, 17700 Surgères, France.
| | - Jean-Christian Gicquel
- Société de Transformation des Volailles de l'Ouest (STVO), ZI les Riantières, BP 22, 44540 Saint-Mars la Jaille, France.
| | - Estelle Drosnet
- Société de Transformation des Volailles de l'Ouest (STVO), ZI les Riantières, BP 22, 44540 Saint-Mars la Jaille, France.
| | - Sylvain Brière
- Hendrix Genetics Turkeys France, La Bohardière, BP 1, St Laurent de la Plaine, 49290 Mauges Sur Loire, France.
| | - Marie Bourin
- Institut Technique de l'Aviculture (ITAVI), BOA, INRA, Université de Tours, 37380 Nouzilly, France.
| | - Elisabeth Baéza
- Biologie des Oiseaux et Aviculture (BOA), Institut National de la Recherche Agronomique (INRA), Université de Tours, 37380 Nouzilly, France.
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17
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Çelik Ş, Şengül T, Söğüt B, Inci H, Şengül AY, Kayaokay A, Ayaşan T. Analysis of Variables Affecting Carcass Weight of White Turkeys by Regression Analysis Based on Factor Analysis Scores and Ridge Regression. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2018. [DOI: 10.1590/1806-9061-2017-0574] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | | | - H Inci
- Bingöl University, Turkey
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18
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Abstract
In the past decades, the intense selection practices carried out in order to develop fast growing and high breast-yield turkey hybrids profoundly modified the muscle physiology leading to the development of growth-related alterations and muscular abnormalities. White striations of variable thickness have been particularly observed on the ventral surface of Pectoralis major muscle belonging from heavy male turkeys since several years. However, although the effects of white striping (WS) have been extensively studied on broilers, this condition was not considered as a main quality issue by both turkey producers and meat industry. Thus, this study aimed at evaluating whether the occurrence of WS in heavy male turkeys affects the quality traits and technological properties of meat to the same extent previously observed for broilers. In two replications, 72 Pectoralis major muscles were classified as: normal (NORM), moderate WS (MOD) and severe WS (SEV) cases. The whole muscle was weighed and cut in order to assess colour, ultimate pH, water holding (drip and cooking losses) and binding (marinade uptake) capacities, NMR relaxation properties, shear force as well as proximate composition of meat. The Pectoralis major muscles affected by WS (both moderate and severe cases) exhibited a one-fifth increased weight in comparison with their NORM counterpart. However, the occurrence of WS only partially affected the proximate composition of the meat. In detail, although moisture, collagen and protein contents did not differ among the groups, if compared with NORM, higher lipid levels were found in SEV muscles, whereas MOD had intermediate values. On the other hand, both MOD and SEV exhibited lower ash content. Despite these variations in proximate composition, both water holding and binding capacities of turkey breast meat were not affected by WS. Indeed, quality traits of raw (pH, colour, cooking losses and shear force) and marinated (uptake, cooking losses and shear force) meat as well as water distribution within the muscle tissue did not differ between NORM and WS cases. Overall, if compared with broilers, WS only marginally affected quality traits of turkey breast meat. It might thus be hypothesised a diverse specie-specific physiological response to the pressure in muscle tissue induced by the selection in turkeys that, although analogously led to the occurrence of WS, results in limited effects on meat quality.
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19
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Muth PC, Valle Zárate A. Breast meat quality of chickens with divergent growth rates and its relation to growth curve parameters. Arch Anim Breed 2017. [DOI: 10.5194/aab-60-427-2017] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023] Open
Abstract
Abstract. The effects of the increase of body weight of contemporary broilers during growth on functional meat quality and color characteristics of the chicken breast muscle are controversially debated. Therefore, male chickens (n = 264) of a fast-growing commercial broiler (Ross 308) and two slow-growing experimental meat-type chicken lines were compared at equal age and at similar body weight in order to investigate the effect of growth rate on selected functional breast meat traits and meat color. Additionally, the breast meat characteristics of birds with different growth profiles were compared within lines. When the body weight of commercial broilers reached about 40 to 60 % of their growth potential, they exhibited particularly high ultimate pH values compared with slow-growing lines. The ability of the meat of fast-growing broilers to retain water during cooking was impaired (5 to 16 percentage points increased cooking loss compared to slow-growing lines), which, in contrast to pH, was only marginally affected by body weight and/or age at slaughter. No unfavorable correlations of breast meat quality traits with the growth profile, represented by growth curve parameters derived from the Gompertz–Laird equation, were detected within any of the investigated chicken lines. It is noteworthy that the associations of ultimate pH and cooking loss with maximum growth speed indicate a non-linear relationship. Thus, some of the functional characteristics of breast meat of the fast-growing broiler resembled the white-striping defect described for poultry meat, but the hypothesis that selection on increased growth rates is detrimental for meat quality per se could not be confirmed. In fact, an elevated growth potential in particular, i.e., body weight at maturity, could have some beneficial effects for the water-holding capacity of breast meat, regardless of the genotypic growth rate.
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20
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Damaziak K, Pietrzak D, Michalczuk M, Adamczak L, Chmiel M, Florowski T, Gozdowski D, Niemiec J. Early and 24 h post-mortem thigh (ilio tibialis) muscle metabolism and meat quality in two genetic types of turkeys and their reciprocal crosses, raised under semi-confined conditions. Br Poult Sci 2017; 59:45-54. [DOI: 10.1080/00071668.2017.1390210] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- K. Damaziak
- Department of Animal Breeding and Production, Poultry Breeding Division, Warsaw University of Life Sciences, Warsaw, Poland
| | - D. Pietrzak
- Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - M. Michalczuk
- Department of Animal Breeding and Production, Poultry Breeding Division, Warsaw University of Life Sciences, Warsaw, Poland
| | - L. Adamczak
- Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - M. Chmiel
- Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - T. Florowski
- Department of Food Technology, Faculty of Food Sciences, Warsaw University of Life Sciences, Warsaw, Poland
| | - D. Gozdowski
- Department of Experimental Design and Bioinformatics, Warsaw University of Life Sciences, Warsaw, Poland
| | - J. Niemiec
- Department of Animal Breeding and Production, Poultry Breeding Division, Warsaw University of Life Sciences, Warsaw, Poland
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21
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Mauri S, Guijarro Á, Peña F, Domenech V, Avilés C. Relevance of age at slaughter on meat quality of turkeys stunned with CO2. Br Poult Sci 2017; 58:656-663. [DOI: 10.1080/00071668.2017.1367091] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- S. Mauri
- Departamento de Producción Animal, Universidad de Córdoba, Córdoba, Spain
| | - Á. Guijarro
- Departamento de Producción Animal, Universidad de Córdoba, Córdoba, Spain
| | - F. Peña
- Departamento de Producción Animal, Universidad de Córdoba, Córdoba, Spain
| | - V. Domenech
- Departamento de Producción Animal, Universidad de Córdoba, Córdoba, Spain
| | - C. Avilés
- Departamento de Producción Animal, Universidad de Córdoba, Córdoba, Spain
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22
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Mauri S, Guijarro A, Avilés C, Peña F. Influence of carbon dioxide stunning procedure on quality of turkey meat. Br Poult Sci 2017; 58:382-389. [PMID: 28117599 DOI: 10.1080/00071668.2017.1285393] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
1. The objective of this study was to evaluate the effect of sex and gas stunning on quality attributes of turkey breast meat. 2. One hundred B.U.T. Premium turkeys (50 males and 50 females) were divided into four groups of 25 animals and subjected to one of two CO2 stunning procedures: G1 stepwise (step 1: 30% CO2, 15 s; step 2: 55% CO2, 40 s; step 3: 70% CO2, 45 s) or G2 fixed concentration (80% CO2, 100 s). The pH and meat colour at 20 min post-mortem, and pH, colour (L*, a*, b*), water holding capacity (WHC), drip loss (DL), cooking loss (CL) and Warner-Bratzler shear force (WBSF) in breast samples at 24 h and 7 d post-mortem were assessed. 3. There were significant differences between stunning groups for pH, meat colour and CL, whereas no significant differences were found for DL and WBSF. Sex had a significant effect on pH and b* and ageing of meat affected pH, colour coordinates, DL and WBSF. 4. It was concluded that the G2 treatment affected negatively the pH value and colour coordinates. However, G2 stunning affected positively the WHC parameters. Female turkeys had better results than males for pH, and the colour of female turkey breast meat was less yellow than male breast meat.
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Affiliation(s)
- S Mauri
- a Departamento de Producción Animal , Universidad de Córdoba , Córdoba , Spain
| | - A Guijarro
- a Departamento de Producción Animal , Universidad de Córdoba , Córdoba , Spain
| | - C Avilés
- a Departamento de Producción Animal , Universidad de Córdoba , Córdoba , Spain
| | - F Peña
- a Departamento de Producción Animal , Universidad de Córdoba , Córdoba , Spain
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23
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Mauric M, Starcevic K, Mencik S, Ostovic M, Kabalin AE. Influence of Meat Type, Sex and Storage Time on Fatty Acid Profile of Free Range Dalmatian Turkey. MACEDONIAN VETERINARY REVIEW 2016. [DOI: 10.1515/macvetrev-2016-0081] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Abstract
Dalmatian turkey is a slow growing breed kept in free range systems. It is a type of “old fashioned poultry” whose meat is present on the market and accepted by consumers. However, no information about its meat quality and fatty acid profile is available. The chemical composition of the meat was influenced by gender and meat type and these differences could be important from the consumer’s point of view. Fatty acid composition was characterized by the predominance of n6 fatty acids, especially C18:2n6 and a high n6/n3 ratio. Increased time of storage strongly reduced the long chain polyunsaturated fatty acid (LC PUFA) and increased atherogenicity and thrombogenicity indices (AI and TI) in thigh tissue. The content of beneficial n3 PUFA was influenced by meat type, with lower values of C18:3n3 and higher values of LC PUFA in the breast compared to the thighs. The potential intake of LC PUFA of comercial turkey in the human diet was lower in comparison to poultry fed with complete feed mixtures. An interesting fact was the higher DHA values in comparison with DPA values in breast tissue, which is characteristic of old poultry breeds. The Dalmatian turkey is a highly valued traditional product and an important archaic breed for gene preservation and biodiversity. Nevertheless, Dalmatian turkey meat could be even further improved by minimal dietary manipulation to become a product with additional health promoting effects.
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Affiliation(s)
- Maja Mauric
- Department of Animal Husbandry, Faculty of Veterinary Medicine , University of Zagreb , Zagreb , Croatia
| | - Kristina Starcevic
- Department of Animal Husbandry, Faculty of Veterinary Medicine , University of Zagreb , Zagreb , Croatia
| | - Sven Mencik
- Department of Animal Husbandry, Faculty of Veterinary Medicine , University of Zagreb , Zagreb , Croatia
| | - Mario Ostovic
- Department of Animal Behavior and Animal Welfare, Faculty of Veterinary Medicine , University of Zagreb , Zagreb , Croatia
| | - Anamaria Ekert Kabalin
- Department of Animal Husbandry, Faculty of Veterinary Medicine , University of Zagreb , Zagreb , Croatia
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24
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Deus D, Kehrenberg C, Schaudien D, Klein G, Krischek C. Effect of a nano-silver coating on the quality of fresh turkey meat during storage after modified atmosphere or vacuum packaging. Poult Sci 2016; 96:449-457. [PMID: 27647930 DOI: 10.3382/ps/pew308] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Revised: 02/01/2016] [Accepted: 07/27/2016] [Indexed: 11/20/2022] Open
Abstract
Nano-silver is used in consumer products due to its antibacterial properties. The aim of this study was to evaluate the effect of a nano-silver-coated film on the quality of turkey meat during vacuum-sealed and modified atmosphere packaging up to 12 days of storage. In the first part of the experiment, turkey breasts were packaged using either vacuum packaging or modified atmosphere packages (MAPs) and contained films with or without a nano-silver coating (control film). Parameters such as pH, electrical conductivity, color (lightness L*, redness a*), myoglobin redox forms, thiobarbituric acid-reactive substances (TBARS), biogenic amines (BAs), total viable bacterial counts, Pseudomonas species counts, and Enterobacteriaceae species counts were evaluated on storage days 4, 8, and 12. In the second part of the study, the antimicrobial effect of a nano-silver-coated film on turkey breast was evaluated after inoculation with Escherichia coli (E. coli). Turkey meat packaged with the nano-silver film exhibited lower a* values on days 1 (3.15 ± 0.62), 4 (3.90 ± 0.68), and 8 (4.27 ± 0.76) compared to the packaged meat with the control film (3.41 ± 0.73, 4.35 ± 0.94, 4.85 ± 0.89, respectively), indicating special optical properties of nanoparticles. Concerning the BAs, silver packaged meat showed higher values of tyramine on day 12 (1274 ± 392 ng/g meat) and cadaverine on day 4 (1224 ± 435 ng/g meat) compared to the normal packaged products (647 ± 576 and 508 ± 314 ng/g meat, respectively). MAP meat revealed higher L* and TBARS values and lower microbial counts than the vacuum packaged products on all days. The MAP meat also showed lower a* results on days 4 and 8 and higher metmyoglobin (metMb) values on days 8 and 12 compared to th E: vacuum products. In the inoculation study, the microbial counts of the turkey meat were comparable between the two film types. The study showed that the nano-silver coating did not exhibit any advantageous effects on the quality and microbiological parameters of the turkey meat.
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Affiliation(s)
- D Deus
- Institute of Food Quality and Food Safety, Foundation University of Veterinary Medicine, Bischofsholer Damm 15, D-30173 Hannover, Germany
| | - C Kehrenberg
- Institute of Food Quality and Food Safety, Foundation University of Veterinary Medicine, Bischofsholer Damm 15, D-30173 Hannover, Germany
| | - D Schaudien
- Fraunhofer-Institute for Toxicology and Experimental Medicine (ITEM), Nikolai-Fuchs-Straße 1, D-30625 Hannover, Germany
| | - G Klein
- Institute of Food Quality and Food Safety, Foundation University of Veterinary Medicine, Bischofsholer Damm 15, D-30173 Hannover, Germany
| | - C Krischek
- Institute of Food Quality and Food Safety, Foundation University of Veterinary Medicine, Bischofsholer Damm 15, D-30173 Hannover, Germany
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Skiepko N, Chwastowska-Siwiecka I, Kondratowicz J, Mikulski D. The Effect of Lycopene Addition on the Chemical Composition, Sensory Attributes and Physicochemical Properties of Steamed and Grilled Turkey Breast. BRAZILIAN JOURNAL OF POULTRY SCIENCE 2016. [DOI: 10.1590/1806-9061-2015-0010] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- N Skiepko
- University of Warmia and Mazury, Poland
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Damaziak K, Pietrzak D, Michalczuk M, Adamczak L, Chmiel M, Florowski T, Gozdowski D, Niemiec J. Early and 24 hpost-mortemchanges in breast muscle quality traits of two turkey genotypes and their reciprocal crosses raised under semi-confined conditions. Br Poult Sci 2016; 57:51-62. [DOI: 10.1080/00071668.2015.1120273] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Hünigen H, Mainzer K, Hirschberg RM, Custodis P, Gemeinhardt O, Al Masri S, Richardson KC, Hafez HM, Plendl J. Structure and age-dependent development of the turkey liver: a comparative study of a highly selected meat-type and a wild-type turkey line. Poult Sci 2016; 95:901-11. [PMID: 26908884 DOI: 10.3382/ps/pev358] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2015] [Accepted: 10/20/2015] [Indexed: 01/22/2023] Open
Abstract
In this study the macroscopic and microscopic structure of the liver of a fast growing, meat-type turkey line (British United turkeys BUT Big 6, n=25) and a wild-type turkey line (Wild Canadian turkey, n=48) were compared at the age of 4, 8, 12, 16, and 20 wk. Because the growth plates of long bones were still detectable in the 20-week-old wild-type turkeys, indicating immaturity, a group of 8 wild-type turkeys at the age of 24 wk was included in the original scope of the study. Over the term of the study, the body and liver weights of birds from the meat-type turkey line increased at a faster rate than those of the wild-type turkey line. However, the relative liver weight of the meat-type turkeys declined (from 2.7 to 0.9%) to a greater extent than that of the wild-type turkeys (from 2.8 to 1.9%), suggesting a mismatch in development between muscle weights and liver weights of the meat-type turkeys. Signs of high levels of fat storage in the liver were detected in both lines but were greater in the wild-type turkey line, suggesting a better feed conversion by the extreme-genotype birds i.e., meat-type birds. For the first time, this study presents morphologic data on the structure and arrangement of the lymphatic tissue within the healthy turkey liver, describing two different types of lymphatic aggregations within the liver parenchyma, i.e., aggregations with and without fibrous capsules. Despite differences during development, both adult meat-type and adult wild-type turkeys had similar numbers of lymphatic aggregations.
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Affiliation(s)
- Hana Hünigen
- Institute of Veterinary Anatomy, Department of Veterinary Medicine, Freie Universität Berlin, Koserstraße 20, 14195 Berlin, Germany
| | - Kathleen Mainzer
- Institute of Veterinary Anatomy, Department of Veterinary Medicine, Freie Universität Berlin, Koserstraße 20, 14195 Berlin, Germany
| | - Ruth M Hirschberg
- Institute of Veterinary Anatomy, Department of Veterinary Medicine, Freie Universität Berlin, Koserstraße 20, 14195 Berlin, Germany
| | - Pia Custodis
- Institute of Veterinary Anatomy, Department of Veterinary Medicine, Freie Universität Berlin, Koserstraße 20, 14195 Berlin, Germany
| | - Ole Gemeinhardt
- Institute of Veterinary Anatomy, Department of Veterinary Medicine, Freie Universität Berlin, Koserstraße 20, 14195 Berlin, Germany
| | - Salah Al Masri
- Institute of Veterinary Anatomy, Department of Veterinary Medicine, Freie Universität Berlin, Koserstraße 20, 14195 Berlin, Germany
| | - Kenneth C Richardson
- College of Veterinary Medicine, School of Veterinary and Life Sciences, Murdoch University, Murdoch, Western Australia
| | - Hafez Mohamed Hafez
- Institute of Poultry Diseases, Faculty of Veterinary Medicine, Freie Universität Berlin, Königsweg 63, 14163 Berlin, Germany
| | - Johanna Plendl
- Institute of Veterinary Anatomy, Department of Veterinary Medicine, Freie Universität Berlin, Koserstraße 20, 14195 Berlin, Germany
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Erasmus MA, Lee HC, Kang I, Swanson JC. Fear responses and postmortem muscle characteristics of turkeys of two genetic lines. Poult Sci 2015. [PMID: 26195807 DOI: 10.3382/ps/pev208] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Commercial turkey production has increased greatly in recent decades. Along with increased production, problems with turkey meat quality have also increased. Research with other species has demonstrated that differences in meat quality exist among pigs and cattle differing in characteristics such as fearfulness. However, associations between fear responses and postmortem (PM) muscle characteristics related to the meat quality of turkeys have not been examined. This study evaluated the test-retest repeatability of responses of male commercial (COMM) and randombred (RB) turkeys in an open field (OF) test, which is used to assess fear and activity levels of poultry. Another objective of this study was to evaluate the relationship between behavioral OF responses and PM breast muscle characteristics (pH and R-value) that are related to meat quality. Thirdly, this study evaluated differences in pH and R-value between the turkey lines. Male COMM and RB turkeys were each housed in groups in 4 pens. Turkeys were individually tested in an OF (2.74×2.74 m, divided into 81 squares) at 1, 4, and 11 wk (COMM N=27; RB N=33). Turkeys were then grouped into clusters based on a cluster analysis of OF behavior. Turkeys were processed and meat quality characteristics were evaluated at 15-17 wk for COMM and 20-21 wk for RB turkeys. Results were analyzed using a mixed model (SAS 9.4). Breast muscle pH and R-value did not differ between genetic lines, and there were no differences in pH and R-value among clusters within genetic lines. These findings suggest that OF responses measured during rearing are not related to PM breast muscle pH and R-value, which ultimately affect meat quality. Further research is needed to assess whether other types of fear responses are associated with meat quality and whether differences in R-value between genetic lines are associated with differences in other meat quality characteristics.
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Affiliation(s)
- M A Erasmus
- Department of Animal Science, Michigan State University, East Lansing, MI 48824
| | - H C Lee
- Department of Animal Science, Michigan State University, East Lansing, MI 48824
| | - I Kang
- Department of Animal Science, Michigan State University, East Lansing, MI 48824 Department of Food Science and Human Nutrition, Michigan State University, East Lansing, MI 48824
| | - J C Swanson
- Department of Animal Science, Michigan State University, East Lansing, MI 48824
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Petracci M, Sirri F, Mazzoni M, Meluzzi A. Comparison of breast muscle traits and meat quality characteristics in 2 commercial chicken hybrids. Poult Sci 2013; 92:2438-47. [PMID: 23960128 DOI: 10.3382/ps.2013-03087] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
A trial was conducted to compare muscle traits and meat quality characteristics of the pectoralis muscle in 2 chicken commercial hybrids having standard (SBY) and high breast yield (HBY), respectively. A total of 2,124 one-day-old male chicks, equally divided into 2 experimental groups represented by strains (SBY and HBY), were grown using homogenous conditions and fed the same standard diets until reaching live weight of 4.2 kg at 53 and 55 d for the SBY and HBY groups, respectively. Thirty-six birds per each genotype were randomly selected, and their pectoralis major muscles were used to assess meat quality properties (color attributes, pH, drip loss, cook loss, Allo-Kramer shear values after cooking, moisture, proteins, total lipids, and ashes) as well as histological traits (cross-sectional area, frequency of abnormal fibers, and intramuscular fat infiltration). As expected, HBY genotype had higher breast yield (31.0 vs. 30.0%; P ≤ 0.05). Histological evaluations showed that HBY pectoralis muscles had higher cross-sectional fiber area coupled with a dramatically higher (P ≤ 0.001) incidence of abnormal fibers and more abundant infiltration of intramuscular fat. Moreover, histopathological anomalous features such as central nuclei, proliferation of endomysial and perimysial collagen, inflammatory infiltrate, and necrosis of the fibers were also observed. As for meat quality, SBY hybrid showed lower ultimate pH values (5.97 vs. 6.07; P ≤ 0.01), whereas overall color parameters were not affected by genotype. Breast meat from the HBY genotype also exhibited significantly lower ability to retain liquid during refrigerated storage (drip loss, 2.46 vs. 2.06%; P ≤ 0.05) and cooking (26.2 vs. 21.1%; P ≤ 0.05) as well as higher shear-force values (2.59 vs. 2.11 kg/g; P ≤ 0.001). Finally, with regard to chemical composition, significant differences (P ≤ 0.05) were detected in protein (22.8 vs. 23.5%) and lipid (1.65 vs. 1.82%) contents, which were significantly lower in the HBY hybrid, whereas moisture content tended (P = 0.07) to be inferior in the SBY hybrid.
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Affiliation(s)
- M Petracci
- Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Ozzano dell'Emilia (BO), Italy.
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Khawaja T, Khan SH, Mukhtar N, Parveen A, Ahmed T. Comparative study of growth performance, meat quality and haematological parameters of three-way crossbred chickens with reciprocal F1 crossbred chickens in a subtropical environment. JOURNAL OF APPLIED ANIMAL RESEARCH 2013. [DOI: 10.1080/09712119.2013.782869] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Popp J, Krischek C, Janisch S, Wicke M, Klein G. Physico-chemical and microbiological properties of raw fermented sausages are not influenced by color differences of turkey breast meat. Poult Sci 2013; 92:1366-75. [DOI: 10.3382/ps.2012-02724] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Brewer V, Kuttappan V, Emmert J, Meullenet JF, Owens C. Big-bird programs: Effect of strain, sex, and debone time on meat quality of broilers. Poult Sci 2012; 91:248-54. [DOI: 10.3382/ps.2011-01705] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Sex-related Differences in Skeletal Muscle Amino Acid Concentrations in 20 Week Old Turkeys. J Poult Sci 2012. [DOI: 10.2141/jpsa.011099] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
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Petracci M, Cavani C. Muscle growth and poultry meat quality issues. Nutrients 2011; 4:1-12. [PMID: 22347614 PMCID: PMC3277097 DOI: 10.3390/nu4010001] [Citation(s) in RCA: 183] [Impact Index Per Article: 14.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2011] [Revised: 11/21/2011] [Accepted: 12/01/2011] [Indexed: 12/05/2022] Open
Abstract
Over the past 50 years the worldwide growing demand of poultry meat has resulted in pressure on breeders, nutritionists and growers to increase the growth rate of birds, feed efficiency, size of breast muscle and reduction in abdominal fatness. Moreover, the shift toward further processed products has emphasized the necessity for higher standards in poultry meat to improve sensory characteristics and functional properties. It is believed that genetic progress has put more stress on the growing bird and it has resulted in histological and biochemical modifications of the muscle tissue by impairing some meat quality traits. The most current poultry meat quality concerns are associated with deep pectoral muscle disease and white striping which impair product appearance, and increased occurrence of problems related with the meat’s poor ability to hold water during processing and storage (PSE-like condition) as well as poor toughness and cohesiveness related to immaturity of intramuscular connective tissue. This paper is aimed at making a general statement of recent studies focusing on the relationship between muscle growth and meat quality issues in poultry.
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Woyengo T, Golian A, Bennett C, Muc H, Crow G, Guenter W. Quality of meat from two 1970s and Ross 308 broiler strains fed drug-free low- and recommended-protein diets. J APPL POULTRY RES 2011. [DOI: 10.3382/japr.2010-00241] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Sarica M, Ocak N, Turhan S, Kop C, Yamak U. Evaluation of meat quality from 3 turkey genotypes reared with or without outdoor access. Poult Sci 2011; 90:1313-23. [DOI: 10.3382/ps.2009-00600] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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Yalçin S, Özkul H, Özkan S, Gous R, Yaşa İ, Babacanoğlu E. Effect of dietary protein regime on meat quality traits and carcase nutrient content of broilers from two commercial genotypes. Br Poult Sci 2010; 51:621-8. [DOI: 10.1080/00071668.2010.520302] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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