Growth performance and carcass characteristics of female turkeys as affected by feeding programs

Laudadio, Vito; Tufarelli, Vincenzo; Dario, Cataldo; D’Emilio, F. P.; Vicenti, A.

doi:10.3382/ps.2008-00082

Cited by 21 publications

(14 citation statements)

References 12 publications

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“…Other authors [48] found that linoleic acid is more likely to be accumulated in dark meat, whereas n-3 long-chain fatty acids tend to be deposited in the white meat of chickens. The fat content of white meat from turkey breast is only 1%, and it is significantly lower than in dark meat from thighs, which accumulates most dietary PUFAs [49]. …”

Section: Discussionmentioning

confidence: 99%

The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols

et al. 2017

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The aim of this study was to determine the efficacy of different dietary fruit pomaces in reducing lipid oxidation in the meat of turkeys fed diets with a high content of n-3 polyunsaturated fatty acids (PUFAs). Over a period of 4 weeks before slaughter, turkeys were fed diets with the addition of 5% dried apple, blackcurrant, strawberry and seedless strawberry pomaces (groups AP, BP, SP and SSP, respectively) and 2.5% linseed oil. Pomaces differed in the content (from 5.5 in AP to 43.1 mg/g in SSP) and composition of polyphenols Proanthocyanidins were the main polyphenolic fraction in all pomaces, AP contained flavone glycosides and dihydrochalcones, BP contained anthocyanins, and SP and SSP—ellagitannins. The n-6/n-3 PUFA ratio in all diets was comparable and lower than 2:1. In comparison with groups C and AP, the percentage of n-3 PUFAs in the total fatty acid pool of white meat from the breast muscles of turkeys in groups BP, SP and SSP was significantly higher, proportionally to the higher content of α-linolenic acid in berry pomaces. The fatty acid profile of dark meat from thigh muscles, including the n-6/n-3 PUFA ratio, was similar and lower than 3:1 in all groups. Vitamin A levels in raw breast muscles were higher in group AP than in groups C and BP (P<0.05). The addition of fruit pomaces to turkey diets lowered vitamin E concentrations (P = 0.001) in raw breast muscles relative to group C. Diets supplemented with fruit pomaces significantly lowered the concentration of thiobarbituric acid reactive substances (TBARS) in raw, frozen and cooked meat. Our results indicate that the dietary application of dried fruit pomaces increases the oxidative stability of meat from turkeys fed linseed oil, and strawberry pomace exerted the most desirable effects due to its highest polyphenol content and antioxidant potential.

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Section: Discussionmentioning

confidence: 99%

The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols

et al. 2017

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“…The average fat content in turkeys is 15% of their weight [10]. Unfortunately, it is not a valuable consumer product despite its low price [11]. Currently, turkey fat is used as a component of poultry products.…”

Section: Introductionmentioning

confidence: 99%

Assessment of effectiveness of synthetic diacylglycerols as emulsifiers in dispersion systems containing interesterified Turkey fat

Kowalska

Woźniak

Tavernier

et al. 2018

Eur Food Res Technol

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The purpose of this study was to form new dispersion systems based on chemically interesterified waste turkey fat containing sesame oil (2:3 wt./wt.) and to evaluate effectiveness of synthetized diacylglycerols stabilizing these emulsions. Sesame oil was used to enrich and improve turkey fat's composition with unsaturated fatty acids derived from oil. Physical properties of raw fats and fat blends (before and after the reaction) were determined. Increase of acid value and crystallization point was noted after the reaction, and no changes occurred in the fatty acid composition of the sesame oil and turkey fat blends. Diacylglycerols were synthesized from specified monoacylglycerols, then purified, and analyzed by means of Gel Permeation Chromatography (GPC) and Thin-Layer Chromatography (TLC). The role of the amount of synthetically obtained diacylglycerols (DAG) as emulsifiers in obtaining the stable emulsion product was examined. 6% (wt./wt.) was found to be the smallest amount of DAG emulsifier needed to properly stabilize the prepared emulsions. The proposed new emulsion products could be applied as new food product formulations like mayonnaise sauces or dressings. Such formulations containing beneficial fats like turkey fat or sesame oil, as well as new structured diacylglycerols could meet customer requirements.

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“…The selection of fast-growing turkeys focuses on high growth intensities and correspondingly high yields of the breast muscles. Laudadio et al (2009) stated that changes in breast development can produce transformation in the growth of other muscles. However, Marks (1990) reported that fast growing birds deposit more fat than the slow-growing ones.…”

Section: Introductionmentioning

confidence: 99%

Differences in carcass composition of males and females of two turkeys hybrids

Chodová

Tůmová²,

Svobodová³

et al. 2014

Acta fytotechn zootechn

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The objective of this study was to evaluate the effect of hybrid and sex on carcass composition in turkeys. A total of 240 turkeys (males and females) of two different hybrids (BUT Big 6 and Converter) were used in experiment. Birds were housed in housing conditions suitable for turkeys. Turkeys were fed ad libitum with commercial feed mixture for given category of turkeys. Six males and six females of each genotype were slaughtered at 17 th weeks of age. Live weight and carcass composition were determined. The significant interactions between hybrid and sex were detected in live weight (P ≤0.001), carcass weight (P ≤0.001) and liver percentage (P ≤0.006). The highest live weight and carcass weight was observed in Converter males (17410 g, 13360 g, respectively), while the lowest was detected in Converter females (12115 g, 9390 g, respectively). Converter females had the highest liver share (1.47 %), whereas the lowest liver share was noted in BUT Big 6 females (1.20 %). The significant effect of hybrid was found in live weight, carcass weight and thigh percentage. The significantly higher live weight (P ≤0.003), carcass weight (P ≤0.002) and share of thigh (P ≤0.010) was detected in BUT Big 6 compare to Converter. Males had significantly higher (P ≤0.001) live weight, carcass weight and share of thigh than females.

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Growth performance and carcass characteristics of female turkeys as affected by feeding programs

Cited by 21 publications

References 12 publications

The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols

The Fatty Acid Profile and Oxidative Stability of Meat from Turkeys Fed Diets Enriched with n-3 Polyunsaturated Fatty Acids and Dried Fruit Pomaces as a Source of Polyphenols

Assessment of effectiveness of synthetic diacylglycerols as emulsifiers in dispersion systems containing interesterified Turkey fat

Differences in carcass composition of males and females of two turkeys hybrids

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