Effect of production system (barn and free range) and slaughter age on some production traits of guinea fowl

Yamak, Umut Sami; Sarıca, Musa; Boz, Mehmet Akif; Uçar, Ahmet

doi:10.3382/ps/pex265

Cited by 19 publications

(18 citation statements)

References 15 publications

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“…The evaluation of meat quality included pH measurement (15, 60 min, and 24 h after slaughter) with the use of pH meter CP-251, water-holding capacity according to Grau and Hamm (1953) method, natural drip loss (Lundstrom and Malmfors, 1985), and thermal (cooking) loss (Yang et al, 2006). Cuboid cores (1 cm×1 cm×2 cm of edge length) were cut from the heat-treated muscles, parallel to the longitudinal orientation of the muscle fibers.…”

Section: Meat Qualitymentioning

confidence: 99%

Growth performance and meat quality of meat-type guinea fowl fed different commercial diets

et al. 2021

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Abstract. The aim of study was to assess the growth performance, meat quality, and fatty acid composition of meat-type guinea fowl fed balanced commercial diets under two different feeding programs, similar to those for slaughter turkeys and broiler chickens, respectively. A total of 80 4-week-old meat-type guinea fowl divided into two groups (four replicates per group; 10 birds in each replicate) were raised for 14 weeks. One group received commercially available diets in a three-phased program (TM group), whereas the other group was fed commercial diets in a two-phased program (CM group). Growth-performance-related traits were recorded. At the end of rearing (14 weeks of age), eight birds from each group were slaughtered. Carcass yield and technological traits of meat (pH, color, water-holding capacity, natural and thermal loss, tenderness, fatty acid profile) were analyzed. Groups did not differ in terms of body weight as well as carcass yield and characteristics. There was no difference in meat quality and the fatty acid profile of breast and thigh meat of guinea fowl from TM and CM groups. The findings of this study suggest that both commercial diets (for broiler chickens and turkeys) can be used in meat-type guinea fowl rearing. Due to the lower price of diets fed to the CM group and the lack of significant variation in meat quality traits, its use seems to be more justified from an economic point of view.

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Section: Meat Qualitymentioning

confidence: 99%

Growth performance and meat quality of meat-type guinea fowl fed different commercial diets

et al. 2021

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“…Meat quality of captured/ hunted (Hofbauer et al 2010) or intensively reared (Kokoszynski et al 2012) pheasants was investigated in previous studies. On the other hand, it was reported that by raising game birds under free-range systems, they could have a taste more similar to game-bird meat (Yamak et al 2018). Meat quality of pheasants reared in extensive system was given by Franco & Lorenzo (2013).…”

Section: Introductionmentioning

confidence: 99%

Effect of Production System and Slaughter age on Some Meat Quality and Digestive Tract Traits of Pheasants (Phasianus colchicus)

Sarıca¹,

Yamak²,

Boz³

et al. 2021

Tarım Bilimleri Dergisi

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Male and female mixed 200 pheasants were reared in intensive and outdoor conditions to assess the meat quality and some digestive tract traits. Color, pH, cooking loss, water holding capacity and drip loss were determined as meat quality traits. Production system did not have significant effect on most of meat quality traits. Conversely, most of these traits were affected by slaughter age. Water holding capacity significantly decreased but cooking loss increased by slaughter age.Total digestive system weight rate to body weight was decreased by slaughter age but did not differ between production systems. Small and large intestine lengths were significantly longer in indoor system and significantly decreased by slaughter age.

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“…Carcasses were chilled for 24 h at 4°C and cut into parts according to standard methods. Carcass weight (CW), ratio (CR, %), Breast weight (BW, g) and ratio (BR, %), abdominal fat weight (AFW, g) and ratio (AFR, %) were determined from cold carcass (Yamak et al, 2017). Equation of breast index (BI), (BWD*BL) was used (Xu et al, 2018).…”

Section: Data Collectionmentioning

confidence: 99%

Correlations between Breast Yield and Morphometric Traits in Broiler Pure Lines

Erensoy

Noubandiguim

CİLAVDAROĞLU

et al. 2020

Braz. J. Poult. Sci.

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Broiler pure lines are valuable breeding species and morphometric traits are advantageous for the selection of breast yield since they could be applied practically and without any negative impact on welfare. In this study, live weight (LW), carcass weight and ratio (CW and CR), breast weight and ratio (BW and BR), abdominal fat weight and ratio (AFW and AFR), morphometric traits such as breast width, length and index (BWD, BL and BI) were investigated in broiler pure lines. The research material consisted of 3 dam (A1, A2 and A3) and 2 sire (B1, B2) pure lines of 42 days of age. LW, CW, BW, AFW, AFR, BR, BL, BWD and BI values were different between the two lines (p<0.05). LW, CW, BW and BI were higher in sire lines. The relationship between breast weight and index were also higher in sire and dam lines than the relationships between breast width and length separately (in sire lines: BWD: 0.73; BL: 0.79; BI: 0.79, in dam lines: BWD: 0.79; BL: 0.74; BI: 0.84). In addition, high r 2 values were determined in regression equations for BW estimation in dam and sire lines (0.836 and 0.857, respectively). Because of the significant correlations between breast yield and its morphometric traits, it is seen that more feasible, ease of measurement, protection of breeding resources and welfare. It is thought that the use of breast index which shows a higher correlation compared to these traits will increase selection efficiency instead of using breast width and length separately.

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Effect of production system (barn and free range) and slaughter age on some production traits of guinea fowl

Cited by 19 publications

References 15 publications

Growth performance and meat quality of meat-type guinea fowl fed different commercial diets

Growth performance and meat quality of meat-type guinea fowl fed different commercial diets

Effect of Production System and Slaughter age on Some Meat Quality and Digestive Tract Traits of Pheasants (Phasianus colchicus)

Correlations between Breast Yield and Morphometric Traits in Broiler Pure Lines

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