Comparison of 2 commercial turkey hybrids: productivity, occurrence of breast myopathies, and meat quality properties

• DOI: 10.3382/ps/pey607
• Publication Date: 2019-02-06T01:49:44Z
• Authors: M. Zampiga; S. Tavaniello; F. Soglia; M. Petracci; M. Mazzoni; G. Maiorano; A. Meluzzi; P. Clavenzani; F. Sirri
• Keywords: Intramuscular fat; Lightness; Lipid Oxidation

This study was undertaken to compare productive performance, occurrence of breast myopathies, chemical composition, and technological properties the meat in 2 dominant commercial turkey hybrids. A total 972 1-day-old male poults (equally divided hybrid B) were randomly distributed 18 floor pens. Overall, performance resulted similar between genotypes, although they showed different growth profile (turkeys from group B grew up faster 84 d). Regarding percentage breasts affected by white striping markedly higher both genotypes (46 vs. 60% severe lesions, respectively for B; P < 0.05), while spaghetti meat-like condition negligible. The histological features categories abnormalities those previously described chicken traits such as ultimate pH, lightness, redness, marinade uptake, cooking losses, shear force not significantly genotype. However, turkeys exhibited lower yellowness (b*, 0.50 1.04; 0.05) drip losses (1.34 1.26%; 0.05). shelf-life test on thigh no significant changes color over storage time hybrids, whereas absolute values lightness (L*) (b*) (P Lipid oxidation increased during storage, difference found Proximate composition intramuscular collagen genetic lines with exception fat content (1.55 1.21%, genotype had a moderate effect fatty acid families only monounsaturated (31.7 29.8%, B). In conclusion, overall turkeys, including muscle well quality attributes fresh refrigerated slightly