Effect of dietary fat concentration and energy to protein ratio on the performance, yield of carcass components and composition of skin and meat of turkeys as related to age

Salmon, R. E.

doi:10.1080/00071667408416145

Cited by 36 publications

(22 citation statements)

References 21 publications

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“…1, 2, 4, 5, and 9, respectively). The decreased percentage yields of wings, drums, and thigh muscle as a function of age have also been observed by other researchers (Dobson, 1969;MacNeil, 1969;Salmon, 1974;Wesley et al, 1981;Warnick, 1982). However, lighting treatments exerted different and inconsistent effects on the growth of these parts within this general growth pattern.…”

Section: Resultsmentioning

confidence: 51%

“…The effects of lighting programs and age on turkey live body weight have been demonstrated in numerous reports (Moultrie et al, 1955;McCartney, 1956;Dobson, 1969;Salmon, 1974;Auckland, 1973Auckland, , 1978aWesley et al, 1981;Warnick, 1982;Hester et al, 1983); however, very little is known concerning the effect of lighting and age on the growth of various turkey parts.…”

Section: Introductionmentioning

confidence: 95%

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Allometric Growth Patterns and Meat Yields of Carcass Parts of Turkey Toms as Influenced by Lighting Programs and Age

et al. 1985

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The effects of two lighting programs and age on the meat yields and, hence, growth patterns of carcass parts in turkey toms were determined by serial slaughter experiments. Ninetysix toms were killed weekly from 15 through 26 wk of age.The low intensity step-down lighting program produced significantly heavier wings, breasts, breast muscle, percent breast muscle (P<.01) and drums (P<.05), and significantly lower percent shell and percent thigh muscle (P<.01) than the high intensity step-up lighting treatment. The differences were more pronounced between 24 and 26 wk of age. Although the weights of all the carcass parts generally increased between 15 and 26 wk of age, the percentage yields of these parts usually either decreased or plateaued over the same age range with the exceptions of breast, breast muscle, and fat. However, percent breast seemed to plateau and percent breast muscle seemed to decrease starting at 25 wk of age, indicating that the growth of breast and breast muscle peaked at 25 wk of age for the Nicholas turkey toms.The allometric growth curves showed that breast muscle had a higher growth stimulus than thigh muscle. The growth coefficients (b) were 1.34 and .91 for breast and thigh muscle, respectively. The two lighting programs did not significantly (P>.05) affect the growth coefficients of various parts. The b values of the various parts indicated that wings were the earliest maturing part in turkey toms, followed by shell, drums, skin, thigh, and breast, whereas fat was the latest maturing carcass part. (

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Section: Resultsmentioning

confidence: 51%

Section: Introductionmentioning

confidence: 95%

Allometric Growth Patterns and Meat Yields of Carcass Parts of Turkey Toms as Influenced by Lighting Programs and Age

et al. 1985

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“…Variations in pre-slaughter holding time, evisceration, trimming, chilling, deboning, offal preparation and dissection all contribute to the difficulty of making comparisons and it is important that the particular techniques employed be specified in detail. For example, some of the large discrepancies between the results below and those reported by Salmon (1974) probably arise from differences in dissection procedure. The same reservations apply to the paper of Auckland and Morris (1971) whose unconventional procedures make most comparisons impossible.…”

Section: Introductionmentioning

confidence: 52%

Meat yield in Turkeys

Clayton

Nixey²,

Monaghan³

1978

British Poultry Science

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1. Live-weight and carcass components of three strains of commercial turkeys were compared: males were slaughtered at fortnightly intervals from 12 to 24 weeks of age and females from 12 to 18 weeks.2. Age, live-weight and sex had major effects but, once these factors had been allowed for, little or no residual variation in the carcass components remained. For this reason the question is posed whether conformation per se has a major effect on yield.3. The study yielded data which should be of value in exercises attempting to optimise production systems.

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“…When cool, the right side of each carcase was dissected into components corresponding to those measured in the raw state. Samples of breast and thigh meat, both raw and cooked, were taken from each carcase and their ether extract and dry matter contents were determined using procedures previously described (Salmon, 1974).…”

Section: Methodsmentioning

confidence: 99%

Yield and composition of raw and cooked meat of small white turkeys as influenced by dietary nutrient density and energy to protein ratio

Salmon¹,

Stevens²

1989

British Poultry Science

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1. Raw and cooked meat yields and the dry matter and fat contents of meat samples were determined on 144 carcases of Small White turkeys fed on diets that varied in nutrient density (ND) and energy to protein ratio (E:P). 2. High ND diets increased body weights, eviscerated carcase weights, relative carcase yields and carcase skin yield, but not breast or total meat yields. 3. Feeding a low ND diet to 6 weeks followed by diets with progressively increasing ND yielded performance and carcases with qualities comparable to feeding diets of constant medium or high ND; consequently cost savings could be made. 4. Increasing E:Ps reduced body weights, eviscerated carcase weights and carcase yields. Breast and total meat yields from male but not female carcases, and skin yield of female but not male carcases decreased with higher E:Ps. 5. The fat contents of breast and thigh meat samples increased with ND. The fat content of breast but not thigh meat decreased with higher E:P. Dry matter contents of meat samples did not vary consistently with changes in fat content.

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Effect of dietary fat concentration and energy to protein ratio on the performance, yield of carcass components and composition of skin and meat of turkeys as related to age

Cited by 36 publications

References 21 publications

Allometric Growth Patterns and Meat Yields of Carcass Parts of Turkey Toms as Influenced by Lighting Programs and Age

Allometric Growth Patterns and Meat Yields of Carcass Parts of Turkey Toms as Influenced by Lighting Programs and Age

Meat yield in Turkeys

Yield and composition of raw and cooked meat of small white turkeys as influenced by dietary nutrient density and energy to protein ratio

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