Chemical and physical properties of muscles in 16 weeks old Ivagal turkeys
1994
Benkova, J. | Lukacka, J. (Vyskumny Ustav Zivocisnej Vyroby, Nitra (Slovakia))
Chemical properties of breast and thigh muscles were analysed in 16 week old turkey-hens and turkey-cocks of the Ivagal hybrid. The results show that the muscular substance of turkeys belongs to meats of the highest quality in the home market. It has the highest content of high-quality proteins (23.06 - 23.6 %) which are easily digestible and contain all essential amino acids, mainly lysine, leucine, arginine and valine. The content of fat in breast and thigh muscles varied from 0.94 to 1.04 %. Turkey meat is rich in minerals, mainly potassium which is necessary for the whole range of activities of organism inclusive of the heart. It is a good source of phosphorus and iron, which is necessary for hematopoesis, as well as of calcium and magnesium.
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