Age-related changes in the tissue composition of carcass parts and in the distribution of lean meat, fat with skin and bones in turkey carcasses

Murawska, Daria; Kozłowski, Krzysztof; Tomaszewska, Katarzyna; Brzozowski, W; Zawacka, Magdalena; Michalik, Danuta

doi:10.1399/eps.2015.103

Cited by 10 publications

(14 citation statements)

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“…In male BIG 6 turkeys, the weight of breast muscles increases approximately 77.1-fold between 2 and 20 weeks of age, the weight of leg muscles increases 75.4-fold, and the combined weight of the remaining muscles is only 54.4-fold. In female BIG 6 turkeys, the weights of breast muscles and leg muscles increase 66.7-fold and 70.5-fold, respectively, between 2 and 16 weeks of age, whereas the combined weight of the remaining muscles increases 60.5-fold [15,20]. Muscle tissue accounts for approximately 40 and 34% of the total body weight in 2-week-old males and females, respectively, and increases to approximately 61 and 56%, respectively, at slaughter, that is, at 20 weeks of age in males and 16 weeks in females [15].…”

Section: Lean Meatmentioning

confidence: 99%

“…In females, muscle tissue distribution in the carcass is similar, with a higher (by 4.2%) percentage of lean meat located in the breast. The most valuable muscles, that is, breast and leg muscles, account for 72 and 74% of total meat weight in males and females at slaughter age, respectively [20]. Values followed by different letters (age) differ significantly: capital letters α = 0.01, small letters α = 0.05 [14,16].…”

Section: Lean Meatmentioning

confidence: 99%

“…Unlike Pekin ducks [9,18] and geese [30,31], chickens and turkeys are characterized by relatively low fat content [17,20,32]. The weight of fat and skin increases, at a different rate, throughout the growing period of birds.…”

Section: Skin With Subcutaneous Fatmentioning

confidence: 99%

“…In growing birds, significant age-related changes can be observed not only in carcass tissue composition but also in the location of lean meat, skin with a fat layer, and bones in the carcass [11,[17][18][19][20]. Carcass quality is also determined by the distribution of tissue components.…”

Section: Introductionmentioning

confidence: 99%

“…Methodological differences in carcass preparation (carcass with or without the neck and wing tips) and the classification of abdominal fat as an edible or a nonedible component make it difficult to compare the research findings reported by various authors. The present report summarizes mostly the results of own studies due to the uniform methodological approach to carcass processing and classification of edible and nonedible carcass components in the analyzed poultry species, that is, Ross 308 broiler chickens [13], Pekin ducks [14], BIG 6 turkeys [15,20], and Koluda ® White geese [16,21].…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Age on Growth Performance and Carcass Quality Parameters in Different Poultry Species

Murawska¹

2017

Poultry Science

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In recent years, a steady increase in global poultry meat production has been witnessed, accompanied by an increase in a major portion of a poultry carcass, referred to as the inedible portion. In poultry, edible components include meat, skin with subcutaneous fat and giblets (gizzard, liver, and heart) and sometimes also abdominal fat in waterfowl. Age, together with species and environmental conditions, is one of the key factors affecting body growth rate. In four poultry species, chickens, turkeys, Pekin ducks, and geese, an increase in body weight is accompanied by an increase in edible weight and a decrease in inedible weight in the carcass, and more significant age-related changes occur in turkeys and broiler chickens than in ducks and geese. The highest increase in the content of edible components expressed as a percentage of total body weight is noted in turkeys (20% in males, 25% in females), followed by broiler chickens (19.4%), ducks (17.1%), and geese (only 8.2%). Gallinaceous birds have also a higher content of muscle tissue and a lower content of skin (including subcutaneous fat) and bones than waterfowl.

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Section: Lean Meatmentioning

confidence: 99%

Section: Lean Meatmentioning

confidence: 99%

Section: Skin With Subcutaneous Fatmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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The Effect of Age on Growth Performance and Carcass Quality Parameters in Different Poultry Species

Murawska¹

2017

Poultry Science

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Air chilling of Turkey carcasses: process efficiency and impact in the meat quality traits

et al. 2022

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Effect of gender on breast and thigh turkey meat quality

Gálvez¹,

Domínguez²,

Pateiro³

et al. 2018

British Poultry Science

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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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Age-related changes in the tissue composition of carcass parts and in the distribution of lean meat, fat with skin and bones in turkey carcasses

Cited by 10 publications

References 0 publications

The Effect of Age on Growth Performance and Carcass Quality Parameters in Different Poultry Species

The Effect of Age on Growth Performance and Carcass Quality Parameters in Different Poultry Species

Air chilling of Turkey carcasses: process efficiency and impact in the meat quality traits

Effect of gender on breast and thigh turkey meat quality

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