[Carcass quality and nutritive value of meat of different turkey combinations]
1991
Misikova, E. | Hlasny, A. (Vyskumny Ustav Hydinarsky, Ivanka pri Dunaji (CSFR))
In two replicate fattening tests the carcass quality and nutritive value of three pure lines of turkeys and their mutual crossings were determined. Two of pure lines originated from CSFR (Turkey Research and Breeding Station at Vlkos and Ivanka pri Dunaji, Slovak Republic) and the third was of Soviet origin (Stavropol Region). The slaughtering quality parameters (carcass yield, breast and thigh percentage, breast and thigh muscle percentage from live weight) and organoleptic values (pH post-mortem, colour, water retention and meat texture) were examined. In the breast and thigh muscles the content of dry matter, total proteins, tissue proteins, fat and ash were determined and nutritive value of turkey meat was computed. Intersex and genotype differences were found in all parameters. Meat quality was only slightly influenced by sexes and genotypes, substantial differences were found in muscle values. Total protein was higher in breast muscles in comparison with that of thighs and it differed in dependence on genotypes. Generally, the content of proteins was higher in female turkeys.
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