Influence of Strain and Age on the Grade and Yield of Component Parts of Turkey Broilers

Orr, H. L.; Gillis, W. A.; Usborne, W. R.; Stevens, R. W. C.

doi:10.3382/ps.0531382

Cited by 8 publications

(5 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The absence of a strain effect on total carcass agrees with the data of Leeson and Caston (1991), who found no strain difference (BUT vs NIC) at 15 wk. However, as reported by a number of investigators (Harshaw and Rector, 1940;Miller, 1968;Dobson, 1969;Orr et al, 1974;Clayton et al, 1978;Wesley et al, 1981;Larsen et al, 1986), total carcass weight does not reflect the distribution of the component weights at various ages. Scapula meat was related to BW in a sexdependent manner, similar to carcass weight.…”

Section: Resultsmentioning

confidence: 68%

“…A number of investigators have since shown that the percentage yield attributable to various parts of the turkey varies with carcass weight and age (Miller, 1968;Dobson, 1969;Orr et al, 1974;Salmon, 1974;Clayton et al, 1978;Wesley et al, 1981), and in some studies with strain (Dobson, 1969;Orr et al, 1974;Larsen et al, 1986). Larsen et al (1986) reported that of the three major commercial strains used in the study reported herein, the hens of one strain exhibited better yield at higher BW.…”

Section: Introductionmentioning

confidence: 88%

See 1 more Smart Citation

Relationship of Sex, Strain, and Body Weight to Carcass Yield and Offal Production in Turkeys

et al. 1995

View full text Add to dashboard Cite

Three strains of male and female market turkeys (British United Turkeys, Hybrid, and Nicholas) were grown under commercial contract production conditions and slaughtered at a range of BW (4,200 to 17,640 g) and age (13 to 22 wk) that covers the range of commercial market weights in use at the time of the study. During processing, the weight of blood, feathers, head, neck, feet plus shanks, heart, liver, gizzard, lungs, gastrointestinal tract, water uptake, hot and chilled carcass with fat pad, fat pad alone, tail, wings, drumsticks, thigh meat, Pectoralis major, Pectoralis minor, scapula meat, lower back, upper back with ribs, breast skin, thigh skin, thigh bone, and hind half (legs, thighs, and saddle) were determined. The data were subjected to least squares analyses using models that included strain and sex effects relative to live BW. Significant differences in yield between the sexes but not among strains were found for feet plus shanks, gizzard, hot and chilled carcass with fat pad, and scapula meat. Similarly, significant differences in yield among strains but not between sexes alone were found for blood, feathers, heart, and hind half. The relationships of live BW with all other variables showed both strain and sex differences in yield. Whereas whole carcass yield as a function of BW was affected by sex alone, most other components varied by both sex and strain. Thus, choice of strain, sex, and age at slaughter affect the projected production of edible carcass and offal components.

show abstract

Section: Resultsmentioning

confidence: 68%

Section: Introductionmentioning

confidence: 88%

Relationship of Sex, Strain, and Body Weight to Carcass Yield and Offal Production in Turkeys

et al. 1995

View full text Add to dashboard Cite

show abstract

“…These results clearly demonstrate that large differences in carcass characteristics among strains of turkeys exist. Some differences in carcass characteristics of turkeys have been reported previously (Fry et al, 1962;Hartung and Froning, 1968;MacNeil, 1969;Orr et al, 1974;Salmon et al, 1982;Moran et al, 1984;Larsen et al, 1986). Eviscerated carcass weight as a percentage of live weight was greater among females than among males, confirming an observation reported by Salmon (1983).…”

Section: Discussionmentioning

confidence: 68%

“…Strain of turkeys has a large effect on the breast meat yield expressed as a percentage of carcass weight (MacNeil, 1969;Orr et al, 1974;Moran et al, 1984) and on the eviscerated carcass yield as a percentage of live weight (Larsen et al, 1986). The deposition of fat in the turkey has also been reported to vary with strain (Salmon et al, 1982).…”

Section: Introductionmentioning

confidence: 94%

“…The age of turkeys at time of processing has a very large effect on eviscerated carcass yield when expressed as a percentage of live weight (Moran, 1982) or on breast meat yield when expressed as a percentage of carcass weight (Orr et al, 1974;Moran et al, 1984) or on both (Moran et al, 1970(Moran et al, , 1971Salmon, 1974Salmon, , 1983Clayton et al, 1978;Wesley et al, 1981;Salmon et al, 1982;Larsen et al, 1986). These measurements were increased from 72 to 79% for eviscerated carcass yield as a percentage of live weight and from 27 to 35% for breast meat yield as a percentage of eviscerated carcass weight for turkeys between 12 and 24 wk of age (Salmon, 1974).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effects of Dietary Protein and Added Fat on Turkeys Varying in Strain, Sex, and Age

BLAIR¹,

POTTER²,

HULET³

1989

Poultry Science

View full text Add to dashboard Cite

The effects of dietary protein and added fat on carcass characteristics were determined at various ages for female and male turkeys and from three strains: Nicholas Large White (N), Jaindl Large White (JL), and Jaindl Medium White (JM). A total of 1,350 turkeys was divided into 36 pens and fed diets containing 0, 5, or 10% added fat and standard or high protein levels from 8 wk of age to time of processing. One-fourth of the females and one-third of the males from each pen were processed at 16, 20, 24, or 28 wk and at 20, 24, or 28 wk, respectively. Breast meat weight, expressed as a percentage of carcass weight, was greater for JM and JL turkeys than for N turkeys (34.6, 33.9, and 31.7%, respectively), increased with age (31.9, 34.1, and 34.2% at 20, 24, and 28 wk of age, respectively), was greater for females than for males (34.2 and 32.6%, respectively), decreased with added fat (33.7, 33.4, and 33.1% for 0, 5, and 10% fat, respectively) and increased with a 3% addition of dietary protein (33.2 and 33.6%, respectively).

show abstract

Genetics of turkeys: Economic traits

Buss

1989

World's Poultry Science Journal

View full text Add to dashboard Cite

Influence of Strain and Age on the Grade and Yield of Component Parts of Turkey Broilers

Cited by 8 publications

References 5 publications

Relationship of Sex, Strain, and Body Weight to Carcass Yield and Offal Production in Turkeys

Relationship of Sex, Strain, and Body Weight to Carcass Yield and Offal Production in Turkeys

Effects of Dietary Protein and Added Fat on Turkeys Varying in Strain, Sex, and Age

Genetics of turkeys: Economic traits

Contact Info

Product

Resources

About