Growth performance of Big-6 broiler white Turkeys in the different rearing conditions

This study was conducted to determine the effect of rearing partially outdoor and indoor conditions on growth rate and carcass yields of Big-6 heavy white turkeys. Totally 144 white toms were divided into 3 groups (Pasture-1, Pasture-2 and Control) with 6 replicates, randomly. Pature-1 (P1) and Pasture-2 (P2) had outdoor access from 42 and 49 days old till end of the trail, respectively, while control group was kept indoor. All birds consumed commercial turkey breeding feed. At the end of trial, no significant differences were observed in terms of body weight but the best one was the control group. The lower feed consume and the best feed to gain was observed in P1 (3.06) and P2 (3.56) then Control group (3.73), which was significantly different (p<0.05). Outdoor access did not have significant effect on carcass weight, breast meat and legs (Thights + drumstick) but it differed the wings (p<0.05). As a result, it has been said that Big-6 heavy Turkeys have to be fed inside without outdoor access so far. According to results of present study, one may say that Big-6 white turkey could be grazed with no deleterious effect on growth performance. However, more study is needed to determine age of access to outdoor and growth performance of Big-6 white turkeys at different grazing fields

Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss

ABSTRACT The objective of this investigation was to determine the differences between normal and PSE (pale, soft, exudative) turkey breast meat in terms of chemical composition, pH, color, myoglobin, and drip loss. Pale and normal skinless, boneless turkey breast fillets were taken from a poultry slaughterhouse in Van/Turkey at about 2-3 h postmortem. Spectrocolorimetry (CIE L*a*b*), pH, protein, ash, dry matter, lipid, myoglobin, and drip loss were measured in normal and pale color turkey breast muscle. The normal breast meat had significantly lower L*, a*, and b* values in comparison with the pale breast meat. Myoglobin concentration and pH were significantly higher in the normal breast meat compared with that of the pale breast meat. Protein content was found to be significantly lower for the pale group compared with the normal group. No significant difference was found in ash, dry matter, and total lipid content between normal and pale breast meat. Drip loss was significantly affected by breast meat color groups at days 1, 2, 3, and 4 postmortem. Pale, soft, exudative turkey breast meat can lead to differences in the chemical composition and shelf life of the product