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Is Meat of Breeder Turkeys so Different from That of Standard Turkeys?

1
Biologie des Oiseaux et Aviculture (BOA), Institut National de la Recherche Agronomique (INRA), Université de Tours, 37380 Nouzilly, France
2
Elevage, Alimentation et Santé des Monogastriques (EASM), INRA, Le Magneraud, Saint-Pierre d’Amilly, BP 52, 17700 Surgères, France
3
Société de Transformation des Volailles de l’Ouest (STVO), ZI les Riantières, BP 22, 44540 Saint-Mars la Jaille, France
4
Hendrix Genetics Turkeys France, La Bohardière, BP 1, St Laurent de la Plaine, 49290 Mauges Sur Loire, France
5
Institut Technique de l’Aviculture (ITAVI), BOA, INRA, Université de Tours, 37380 Nouzilly, France
*
Author to whom correspondence should be addressed.
Received: 28 November 2018 / Revised: 18 December 2018 / Accepted: 21 December 2018 / Published: 24 December 2018
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Abstract

The technological, nutritional, and sensorial quality of breasts and thighs with drumsticks of turkey male and female breeders was characterized by comparison with breasts and thighs with drumsticks of growing male and female turkeys from the Grademaker line (hybrid turkeys, n = 20 birds per sex and per physiological stage). The breeder turkeys were slaughtered at 397 and 410 days of age and 10.42 and 32.67 kg of body weight for the females and males, respectively. The standard turkeys were slaughtered at 75 and 103 days of age and 5.89 and 13.48 kg of body weight for the females and males, respectively. The differences observed between males and females on one hand and between standard and breeder turkeys on the other hand were mainly induced by differences in slaughter ages and sexual dimorphism on body weight. The meat of female breeders had characteristics close to those of female and male standard turkeys, whereas the meat of male breeders was clearly distinguishable, particularly by displaying lower tenderness and water holding capacity. View Full-Text
Keywords: male and female turkeys; breeders; broilers; carcass; meat; nutritional; sensorial and technological quality male and female turkeys; breeders; broilers; carcass; meat; nutritional; sensorial and technological quality
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Chartrin, P.; Bordeau, T.; Godet, E.; Méteau, K.; Gicquel, J.-C.; Drosnet, E.; Brière, S.; Bourin, M.; Baéza, E. Is Meat of Breeder Turkeys so Different from That of Standard Turkeys? Foods 2019, 8, 8.

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