Variety as a Factor in Fleshing, Fatness and Edible Quality of Turkeys

The Influence on Palatability of Certain Grain Combinations, Fish Solubles and a Vitamin B12-Aureomycin Supplement in Poultry Rations ,

“…Reports on the use of fish products have indicated the possibility of the development of fishy or off flavors in poultry with rations containing 0.25 to 1.0 percent of cod liver oil or A and D feeding oil concentrates, in conjunction with 5 to 18 percent of fishmeals (Swickard et al, 1953;Marsden et al, 1952;Cook et al, 1949;and Marble et al, 1938). Asmundson et al (1938) reported that a high grade fish meal at 25 percent did not apparently produce an off flavor, although an off flavor was reported for birds fed 2 or 5 percent fish oil, Klose et al (1951) have further indicated that the fishy flavor which can be caused by fish products may also be produced by a highly unsaturated oil such as linseed oil.…”

Relationships among Diet Composition, Fleshing, Fatness, and Edible Quality of Female Roasting Turkeys

“…In experiment 2, after samples were removed for the taste panel, the remaining turkey portions were refrigerated overnight and evaluated for edible quality, cold, by the food specialists who cooked the birds, Marsden et al (1952b).…”

“…The turkeys were weighed, prepared for cooking without added fat or seasoning, and roasted as described by Marsden et al (1952a). In experiment 1 the oven temperatures were varied as follows: approximately 175°C.…”

“…I N A previous paper reporting experiments on 96 turkeys, Marsden et al (1952a) identified fleshing and fat grades with variety and sex of roasting turkeys 28 to 30 weeks old, and associated fat grade with juiciness of breast of the roasted birds. Alexander et al (1948Alexander et al ( , 1951a published figures on yield of cooked edible portion of 73 turkeys, ranging in age from 8 to 289 weeks, as related to fleshing and fat grades, variety, sex, and age, and also to the cooking methods used.…”

“…High fat content in starting diets was recommended by Marsden et al (1952b) on the basis of data on tenderness and juiciness of breast and leg of roasted turkeys 16 weeks old. However, these in-vestigators warned against the feeding of fats that could cause undesirable flavors in the birds.…”