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Erasmus SW, Sohaib M, Revilla I, Vivar-Quintana AM, Giancoli SJ. Markers for meat provenance and authenticity with an account of its defining factors and quality characteristics - a review. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2024; 104:7027-7084. [PMID: 38545907 DOI: 10.1002/jsfa.13492] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/30/2024] [Revised: 03/08/2024] [Accepted: 03/28/2024] [Indexed: 05/09/2024]
Abstract
Provenance is becoming increasingly important in meat supply chains as it lends products higher perceived quality. However, its precise definition and interpretation along with its associated characteristics factors have remained somewhat elusive. This review meticulously defines meat provenance while dissecting the essential factors and associated quality attributes that constitute its essence and are subsequently employed to establish pertinent markers for provenance. Meat provenance emerges as a multi-dimensional construct stemming from the adept management of a constellation of factors relating to geographical origin, farm production system, traceability, and authenticity. Through intricate interactions, these factors unveil innate originality that not only forges a distinct reputation but also imparts a unique typicity to the meat product. Gaining insights into a meat product's provenance becomes attainable by scrutinizing its pertinent composition and organoleptic quality traits. Trace elements and stable isotopes stand out as provenance markers, forging a direct connection to both geographical origin and dietary sources. While somewhat less direct in linkage, other markers such as plant biomarkers, fatty acid composition, pH levels, flavour and aromatic compounds along with organoleptic characteristics contribute to the overall understanding of provenance. Additionally, the identification of animal species and breeds serves as key markers, particularly in the context of protected geographical indications. The study findings are useful for the various stakeholders of how the information for meat provenance can be linked with intrinsic and extrinsic factors for meat quality and protecting the integrity of the supply chain with special reference to traceability and authenticity. © 2024 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
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Affiliation(s)
| | - Muhammad Sohaib
- Food Quality and Design, Wageningen University & Research, Wageningen, The Netherlands
- Department of Food Science and Human Nutrition, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Isabel Revilla
- Food Technology Area, Universidad de Salamanca, Escuela Politécnica Superior de Zamora, Zamora, Spain
| | - Ana María Vivar-Quintana
- Food Technology Area, Universidad de Salamanca, Escuela Politécnica Superior de Zamora, Zamora, Spain
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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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Portillo-Salgado R, Herrera-Haro J, Bautista-Ortega J, Ramírez-Bribiesca J, Flota-Bañuelos C, Chay-Canul A, Cigarroa-Vázquez F. Carcass composition and physicochemical and sensory attributes of breast and leg meat from native Mexican guajolote ( Meleagris g. gallopavo) as influenced by sex. Arch Anim Breed 2023; 66:341-355. [PMID: 38111389 PMCID: PMC10726020 DOI: 10.5194/aab-66-341-2023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2022] [Accepted: 10/09/2023] [Indexed: 12/20/2023] Open
Abstract
The aim of the study was to compare carcass composition and physicochemical and sensory attributes of breast and leg meat from native Mexican guajolote (Meleagris g. gallopavo) as influenced by sex. For this, slaughter weight and carcass characteristics of male (n = 8 ) and female (n = 8 ) guajolotes raised traditionally under extensive systems with similar housing and feeding conditions were recorded. Also, physical characteristics, proximate composition, the fatty acid profile, and sensory attributes were determined in breast and leg meat using standard procedures. The results showed that males had higher (P < 0.001 ) slaughter weight, hot and cold carcass weights, and dressing percentage, as well as carcass part weights, while females had higher (P < 0.001 ) abdominal fat weights than males. The lightness (L * ), yellowness (b * ), and drip loss values of breast meat, as well as redness (a * ) and water-holding capacity values of leg meat, were significantly (P < 0.05 ) influenced by sex. Male breast meat had higher (P < 0.05 ) moisture content, crude protein, erucic acid (C22:1n9), ∑ MUFAs (total monounsaturated fatty acids), ∑ UFAs (unsaturated fatty acids), ∑ DFAs (desirable fatty acids), ∑ UFA / ∑ SFA (total saturated fatty acid) ratio, ∑ PUFA (total polyunsaturated fatty acid) / ∑ SFA ratio, and chewiness scores than females. Likewise, leg meat from males showed higher (P < 0.05 ) ash content, myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1n9c), palmitoleic acid (C16:1n7), ∑ SFAs, ∑ OFAs (odd fatty acids), thrombogenic index, and atherogenic index, whereas females had high fat content. In conclusion, it would be suggested that, from a nutritional point of view, the meat from male guajolotes was preferable to the meat from females.
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Affiliation(s)
- Rodrigo Portillo-Salgado
- Tecnológico Nacional de México, Instituto Tecnológico Superior de Calkiní, 24206 Calkiní, Campeche, Mexico
- Colegio de Postgraduados, Campus Montecillo, 56230 Montecillo, Estado de México, Mexico
| | | | | | | | | | - Alfonso Juventino Chay-Canul
- División Académica de Ciencias Agropecuarias, Universidad Juárez Autónoma de Tabasco, 86280 Villahermosa, Tabasco, Mexico
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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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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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Arando A, González-Ariza A, Lupi TM, Nogales S, León JM, Navas-González FJ, Delgado JV, Camacho ME. Comparison of non-linear models to describe the growth in the Andalusian turkey breed. ITALIAN JOURNAL OF ANIMAL SCIENCE 2021. [DOI: 10.1080/1828051x.2021.1950054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- A. Arando
- Animal Breeding Consulting S.L., Córdoba, Spain
- Departamento de Genética, University of Córdoba, Córdoba, Spain
| | | | - T. M. Lupi
- Escola Superior Agrária do Instituto Politécnico de Castelo Branco, Castelo Branco, Portugal
| | - S. Nogales
- Departamento de Genética, University of Córdoba, Córdoba, Spain
| | - J. M. León
- Centro Agropecuario Provincial de Córdoba, Diputación Provincial de Córdoba, Córdoba, Spain
| | - F. J. Navas-González
- Departamento de Genética, University of Córdoba, Córdoba, Spain
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA), Córdoba, Spain
| | - J. V. Delgado
- Departamento de Genética, University of Córdoba, Córdoba, Spain
| | - M. E. Camacho
- Instituto de Investigación y Formación Agraria y Pesquera (IFAPA), Córdoba, Spain
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Effects of Supplementing Drinking Water with Mixed Herb Extract or Outdoor Access on Meat Quality Characteristics in Broiler Chickens. ANNALS OF ANIMAL SCIENCE 2020. [DOI: 10.2478/aoas-2019-0076] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Abstract
Abstract
The aim of the present study was to determine the effects of supplementing drinking water with an extract of mixed herbs or housing with outdoor access on carcass traits, levels of antioxidant enzymes (SOD, CAT, GPx), reduced glutathione (GSH), malondialdehyde (MDA), and selected quality parameters of meat from broiler chickens. One-day-old Ross 308 broiler chickens were allocated to three groups: group I (control), in which birds were kept in compartments on litter and had no outdoor access; group II, in which birds were kept in compartments on litter without outdoor access and were supplemented with an extract of mixed herbs (50% Melissa officinalis L. and 50% Urtica dioica L.) at 2 ml/l of drinking water; and group III, in which birds were raised in compartments on litter and had outdoor access from day 1 of rearing. Throughout the rearing period, the broilers had free access to feed and water. On day 42, 20 birds were selected from each group, slaughtered and subjected to simplified slaughter analysis. Their breast and leg muscles were measured for pH, colour, water holding capacity (WHC) and drip loss, and analysed for the content of antioxidant enzymes (SOD, CAT, GPx), reduced glutathione (GSH), malondialdehyde (MDA) and fatty acids. The outdoor access reduced dressing percentage, both with (P≤0.01) and without giblets (P≤0.05). The supplementation of drinking water with the mixed herb extract (2 ml/l) improved the muscle antioxidant status (higher SOD, CAT and GSH content) and reduced lipid peroxidation in the leg muscles of the broilers (lower MDA level). In general, the supplementation of the diet with the mixture of herbs in the applied form and concentration, as well as the outdoor access had no effect on the other examined quality parameters of broiler meat.
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Effect of Production System and Age on the Growth Performance and Carcass Traits of Pheasants (Phasianus colchicus). ANNALS OF ANIMAL SCIENCE 2020. [DOI: 10.2478/aoas-2019-0050] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
A total of 211 pheasants (Phasianus colchicus) were reared using two different production systems (free range and intensive) to determine the effect of production system and slaughter age on growth performance and carcass traits. Birds were slaughtered at 14, 16, and 18 weeks of age. Production system did not significantly affect body weight until 18 weeks; at this age, pheasants reared in free range exhibited a higher average weight (1149 g vs. 1012 g). Total feed consumption and feed conversion ratios did not differ among production systems. The most in-demand portions of the carcass (breast and leg) were not affected by differences in production system. The leg and breast proportions which were the most edible parts of the carcass were around 26% and 35%, respectively, in both free-range and intensive systems.
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Clark D, Nestor K, Velleman S. Continual Selection for Increased 16 wk Body Weight on Turkey Growth and Meat Quality: 50 Generation Update. J APPL POULTRY RES 2019. [DOI: 10.3382/japr/pfz017] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022] Open
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Boz MA, Oz F, Yamak US, Sarica M, Cilavdaroglu E. The carcass traits, carcass nutrient composition, amino acid, fatty acid, and cholesterol contents of local Turkish goose varieties reared in an extensive production system. Poult Sci 2019; 98:3067-3080. [PMID: 30938805 DOI: 10.3382/ps/pez125] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2018] [Accepted: 03/04/2019] [Indexed: 11/20/2022] Open
Abstract
This study was performed to determine the slaughter and carcass traits, meat color, pH, nutrient composition, fatty acids, amino acids, and cholesterol content of local Turkish goose varieties. In the present study, a total of 80 geese from white, black, gray, and multicolored varieties were reared in an extensive production system at 28 wk of age. Quality analysis was performed on breast and thigh meat, as well as on the skin and abdominal fat of studied geese. Slaughter and carcass weights were significantly higher in the white variety (P < 0.01). Measured abdominal fat was lower in black and gray geese. Furthermore, the color and pH values were significantly different on breast, thigh, and skin among varieties. Additionally, measured breast meat b*, thigh meat L*, and b* values were higher in male geese. Breast meat protein levels were lower in black and gray geese, and also lower in the thigh meat of gray geese. Total breast meat amino acids were lower in white geese, and the amino acid content of thigh meat was lower in multicolored varieties. Moreover, differences in fatty acid composition were found among the studied varieties. However, cholesterol levels did not differ for either sex or variety.
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Affiliation(s)
- Mehmet Akif Boz
- Department of Animal Science, Agricultural Faculty, Yozgat Bozok University, Yozgat, Turkey
| | - Fatih Oz
- Department of Food Engineering, Agricultural Faculty, Ataturk University, Erzurum, Turkey
| | - Umut Sami Yamak
- Department of Animal Science, Agricultural Faculty, Ondokuz Mayis University, Samsun, Turkey
| | - Musa Sarica
- Department of Animal Science, Agricultural Faculty, Ondokuz Mayis University, Samsun, Turkey
| | - Elif Cilavdaroglu
- Department of Animal Science, Agricultural Faculty, Ondokuz Mayis University, Samsun, Turkey
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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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14
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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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15
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Effect of Soybean or Linseed Oil With RRR-D-α-Tocopherol or Dl-α-Tocopherol Acetate on Quality Characteristics and Fatty Acid Profile of Turkey Meat. ANNALS OF ANIMAL SCIENCE 2018. [DOI: 10.2478/aoas-2018-0035] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
Abstract
Abstract
In this study, the effect of the halved dosage of RRR-d-α-tocopherol (with respect to dl-α-to-copherol acetate) in diets containing oil rich in linoleic or α-linolenic acid (soybean or linseed oil, respectively) on the quality characteristics and fatty acid (FA) profile of turkey meat was studied. The experiment was conducted using 480 one-week-old turkey hens Big 6 line reared until the 16th week of life. The hens in Groups I and II received soybean oil added to their feed mixture, in Groups III and IV linseed oil was the source of supplementary fat. Turkeys in Groups I and III received dl-α-tocopherol acetate, whereas those in Groups II and IV RRR-d-α-tocopherol. No influence of dietary manipulation was observed on the chemical composition of turkey meat. The combined effect of the type of dietary fat and vitamin E source added to the feed was assessed using the color parameters. The addition of natural vitamin E to the feed mixture with linseed oil significantly increased the proportion of PUFA in breast muscle lipids compared with the group receiving soybean oil with this form of vitamin E. The inclusion of linseed oil increased the content of α-linolenic acid and total n-3 FA concentration in both muscles, compared with the diet that contained soybean oil. This modification of FA composition led to lower n-6/n-3 ratio in both the breast and thigh muscles regardless of the dietary vitamin E source. The use of natural form of tocopherol in diets containing linseed oil may help to improve the nutritional quality of turkey meat, especially by enhancing n-3 PUFA levels with no detrimental effect of lipid addition on the chemical composition and quality of meat.
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16
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Gálvez F, Domínguez R, Pateiro M, Carballo J, Tomasevic I, Lorenzo JM. Effect of gender on breast and thigh turkey meat quality. Br Poult Sci 2018; 59:408-415. [PMID: 29667846 DOI: 10.1080/00071668.2018.1465177] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
1. The influence of gender on chemical composition, physicochemical parameters, fatty acid profile, amino acid and mineral composition of turkey breast and thigh meat was studied in order to assess nutrient requirements. 2. Chemical composition showed that only intramuscular fat in breast meat was significantly affected by gender (p < 0.05). The results showed a higher percentage of intramuscular fat in male samples, almost double the amount found in females (0.73% vs. 0.38%). 3.For meat colour parameters, only a* showed different results between sexes, with male samples (breast: p < 0.01; thigh: p < 0.001) having the highest values. 4. Fatty acid profiles showed that medium chain unsaturated fatty acids were the most abundant. The significant differences (p < 0.05) found in both breast and thigh muscle could be linked to a difference in metabolism between males and females. 5.There were higher levels of C16:1n-7 in females (breast: p < 0.001; thigh: p < 0.01) compared with male muscle sample (5.05 vs. 2.67 g/100 g in breast and 4.95 vs. 3.27 g/100 g in thigh). Nutritional indices (n-6/n-3 and thrombogenic index) were more favourable in female samples demonstrating that female turkeys had better fatty acid profile than the others. 6. Turkey meat is an important source of dietary amino acids, and female samples had the highest contents both of essential and non-essential amino acids. Furthermore, gender had a numeric effect (p > 0.05) on amino acid composition. 7. Mineral composition showed that Na, Zn and Fe were the minerals most affected by turkey gender.
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Affiliation(s)
- F Gálvez
- a COREN, Sociedad Cooperativa Galega , Ourense , Spain
| | - R Domínguez
- b Centro Tecnológico de la Carne de Galicia , Ourense , Spain
| | - M Pateiro
- b Centro Tecnológico de la Carne de Galicia , Ourense , Spain
| | - J Carballo
- c Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense , Universidad de Vigo , Ourense , Spain
| | - I Tomasevic
- d Department of Animal Source Food Technology , University of Belgrade , Belgrade , Serbia
| | - J M Lorenzo
- b Centro Tecnológico de la Carne de Galicia , Ourense , Spain
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17
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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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18
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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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19
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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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20
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Boz MA, Sarıca M, Yamak US. Production traits of artificially and naturally hatched geese in intensive and free-range systems - II: slaughter, carcass and meat quality traits. Br Poult Sci 2016; 58:166-176. [PMID: 27854128 DOI: 10.1080/00071668.2016.1261998] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Abstract
1. This study investigates the slaughter, carcass and meat quality traits of artificially and naturally hatched geese in intensive and free-range production systems. 2. The study was conducted with 114 naturally hatched and 102 artificially hatched geese. From each replicate of the intensive and free-range systems, one female and one male goose were slaughtered at the ages of 14, 16 and 18 weeks (a total of 32 geese per slaughter week). 3. Artificially hatched geese had higher slaughter weights (5280 vs. 4404 g), carcass weights (3520 vs. 2863), dressing percentages (66.6-65.2% vs. 65.0-63.6%) and carcass part, feather and edible inner organ weights. The ratio of both edible inner organs and abdominal fat was higher in naturally hatched geese. Breast meat L*, a* and pH values and thigh meat dry matter values were higher in artificially hatched geese, whereas thigh meat b* and pH values were higher in naturally hatched geese. 4. Intensively reared geese had higher slaughter weights (4900 vs. 4783 g), carcass weights (3253 vs. 3130 g) and abdominal fat weights (280 vs. 250 g), as well as higher dressing percentages (66.3-64.9% vs. 65.3-63.9%). Breast meat b* and thigh meat L* values were higher in the intensive system, while breast and thigh pH values, dripping loss and cooking loss were higher in the free-range system. Water-holding capacity was higher in the intensive system. 5. In conclusion, artificially hatched, intensively reared geese had the highest slaughter weights; however, both artificially and naturally hatched geese raised in a free-range system reached acceptable slaughter weights and can thus be recommended for use with this type of production system.
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Affiliation(s)
- M A Boz
- a Department of Animal Science, Agricultural and Natural Science Faculty , Bozok University , Yozgat , Turkey
| | - M Sarıca
- b Department of Animal Science, Agricultural Faculty , Ondokuz Mayis University , Samsun , Turkey
| | - U S Yamak
- b Department of Animal Science, Agricultural Faculty , Ondokuz Mayis University , Samsun , Turkey
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21
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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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22
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Yamak US, Sarica M, Boz MA, Ucar A. The effect of production system (barn and free-range), slaughtering age and gender on carcass traits and meat quality of partridges (Alectoris chukar). Br Poult Sci 2016; 57:185-92. [DOI: 10.1080/00071668.2016.1144920] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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23
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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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24
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Yang Y, Wen J, Fang GY, Li ZR, Dong ZY, Liu J. The effects of raising system on the lipid metabolism and meat quality traits of slow-growing chickens. JOURNAL OF APPLIED ANIMAL RESEARCH 2014. [DOI: 10.1080/09712119.2014.928631] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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25
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Krischek C, Gerken M, Wicke M. Effects of a higher incubation temperature between embryonic day 9 and 12 on growth and meat quality characteristics of turkeys. Br Poult Sci 2013; 54:5-11. [DOI: 10.1080/00071668.2013.763901] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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