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Feed conversion ratio (FCR) of slow-(SG) and fast-growing (FG) turkeys and their reciprocal crosses (SF, FS)
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This study compared growth, feed conversion ratio (FCR), mortality rate and results of slaughter analysis of slow-growing Bronze turkeys (SG), fast-growing Big 6 turkeys (FG), and their reciprocal crosses (SF and FS). Until 6 weeks of age the birds were kept indoors and afterwards they were allowed to use free ranges. Toms were reared until 21 and...
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... most beneficial FCR was determined in the FG group, and the highest in the SG group in both males and females ( Table 2). The crosses (SF and FS) showed intermediate FCR values, but still a lower (P≤0.05) ...
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... These birds adapt under unfavorable environmental conditions and meager nutritional status better than most poultry species (Perez-Lara et al., 2013;Yakubu et al., 2013). The meat percentage of the toms is better expressed through their massive, stocky and long-legged indices (Damaziak et al., 2014). Therefore, a study designed to bio-assess the growth rate and semen quality of local toms raised in the tropics, fed three selected strains of Lactobacillus based probiotics is prompt and of paramount significance. ...
... In other countries, standard turkeys are slaughtered at older ages (18 to 22 weeks for males, and 14 to 16 weeks for females) depending on the line (BUT Big 6, Hybrid Converter). The body weight at slaughter ranges between 16 and 22 kg for males, and between 9 and 11 kg for females [3][4][5][6][7][8][9][10][11][12][13][14][15]. The breast yield can vary between 22 and 30% and the yield of thighs with drumsticks can vary between 19 and 28% depending on the line, the slaughter age, and the sex. ...
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.
... All turkeys were kept under the same conditions with access to a free range. Housing conditions were described and production performance of the turkeys was thoroughly investigated and reported in previous studies (Damaziak et al., 2015(Damaziak et al., , 2016. Once turkey hens completed the 15th week of life, they were fasted for 8 h, caught and loaded onto an openfenced trailer covered with a tarpaulin. ...
... This process develops as a result of external mechanical damages, extreme physical effort or acute ischemia of the large parts of muscles. Noteworthy is that within all analyzed groups of turkeys, activities of most of the enzymes either increased or decreased correspondingly to body weight of turkeys (Table 3), and hence relative to their growth rate (SG > SF > FS > FG) that was characterized in our previous work (Damaziak et al., 2015). The comparison of stress responsiveness of the analyzed pure lines of turkeys used in this study as parental components to produce crosses may be summarized as follows. ...
Stress accompanying animal production is both an indicator of welfare and a factor that affects economic parameters. Dynamic development of alternative poultry production systems such as outdoor, free range or ecological, strives to achieve best-quality products and to improve the living conditions of birds. Apart from the type and intensity of the external stimuli, the response to stress is determined genetically. Poultry rearing in the aforementioned systems requires selecting the appropriate genotype of birds, often including crosses of fast-growing and slow-growing lines. The objective of this study was to demonstrate differences in the physiological response to stress of fast-growing (FG) and slow-growing (SG) turkeys and their crosses: SF (SG × FG) and FS (FG × SG), based on hematological and biochemical blood analyses. Blood was sampled from 30 turkey hens from each of four genotypes, aged 14 weeks, subjected to standard pre-slaughter handling procedures. Compared to FG and FS turkeys, the SG and SF birds had a high total protein concentration, a higher het-erophil (H) / lymphocyte (L) ratio and a higher concentration of cortisol. In turn, the FG turkeys had the highest activity of enzymes: alanine transaminase, aspartate transaminase, lactate dehydrogenase, creatine kinase. Conversely , the FS turkeys had the highest concentrations of total cholesterol and low-density lipoprotein (LDLC) and the lowest concentration of cortisol. Significant positive effects of crossing were reported for total protein, cholinesterase and cortisol. Effects of crossbreeding on the percentage of H , concentrations of total cholesterol, and LDLC and activity of aspartate transaminase in blood of the crosses were significant but negative and more dependent on the sire line. Except for albumins, whose concentration in blood of crosses was higher compared to birds of pure lines, there were no advantages of heterosis. Negative heterosis was estimated for creatinine, the enzymes alanine transaminase and lactate dehydrogenase, and for cortisol. The most similar regarding creatinine, bilirubin, albumins, total protein, H , L and H / L were the FS and SF groups. The greatest differences were in the following parameters: triglycerides, total cholesterol, high-density lipoprotein (HDLC), LDLC, glucose and lactate, which occurred between the pure lines of turkeys. Study results demonstrate various responses to stress in the analyzed groups of turkeys, with the level of stress measured with hematological and biological blood markers being mostly determined by additive genetic variation, and to a lesser extent by the maternal and sire effects.
... Advantages of these turkeys include their slow growth, high ability of using free range and immunity to disease (Kamara et al., 2007). In contrast, their drawbacks include: low body weight (BW), poor dressing percentage and a high value of feed conversion ratio (FCR) (Damaziak et al., 2012(Damaziak et al., , 2015. The most appropriate would seem, therefore, the use of medium-growing turkeys. ...
... Turkey males were reared to 21 weeks and females to 15 weeks of age. The BW, FCR, liveability, dressing percentage under conditions occurring on free range (average monthly temperature, number of days with rainfall, sum of precipitation and chemical composition of green forage) were examined and reported in a previous report (Damaziak et al., 2015). ...
... Body weight and carcass traits Table 1 presents results of additive and nonadditive estimates made for BW as well as weight and yield (%) of breast muscles of turkeys. Results of in-depth analysis of these traits have already been reported in a previous manuscript (Damaziak et al., 2015). Nevertheless, short characteristics of the results obtained seem necessary in this article. ...
An experiment was conducted to determine the effect of reciprocal crossing of turkeys on early and 24 h post-mortem changes in quality traits of their breast muscles.The turkeys of slow-growing (SG) and fast-growing (FG) lines as well as SF (SG × FG) and FS crosses (FG × SG) were reared with access to free range.After slaughter turkey breast muscles were examined in the following terms: 5 min, 45 min, 2 h and 24 h post-mortem, for: temperature, pH, glycogen content (G), lactate content (L) and electrical conductivity (EC). Quality attributes of the breast meat were evaluated based on chemical composition, water holding capacity (WHC), cooking loss (%), shear force (N) and colour (L*, a*, b*).Despite differences in the rate of post-mortem changes, the genotype of turkeys had no significant effect upon many quality traits assessed 24 h post-mortem. Meat of lighter birds (SG and SF) was characterised by a lower fat content but a similar protein content compared to meat of FS and FG turkeys. In addition, meat of males from these groups was darker. Meat from the breast muscles of heavier birds (FS and FG) was harder.Significant negative maternal effects were determined for temperature of meat of both male and female turkeys, for pH2 and EC24 of males as well as for L2, L24 and cooking loss of female meat. Positive heterosis was confirmed only for pH2 of female meat and for G2 of male meat.In summary, the direction of fast- and slow-growing turkey crossing may affect the quality of their meat. However, meat of both types of hybrids reared under semi-confined conditions (with the possibility of using free range) was characterised by appropriate quality parameters.
The present study aims to develop a statistical tool for turkey breed traceability testing based on meat and carcass quality characteristics. To this end, a comprehensive meta-analysis was performed, collecting data from a total of 75 studies approaching meat and carcass attributes of 37 turkey strains and landraces since the late 1960s. A total of 22 meat and carcass traits were considered variables, grouped in the following clusters: carcass dressing traits, muscle fiber properties, pH, colorimetry, water-capacity traits, texture-related attributes, and nutritional composition of the meat. Once the multicollinearity analysis allowed the deletion of redundant variables, cold carcass weight, slaughter weight, muscle fiber diameter, sex-female, carcass/piece weight, meat redness, ashes, pH24, meat lightness, moisture, fat, and water-holding capacity showed explanatory properties in the discriminating analysis (p < 0.05). In addition, strong positive and negative correlations were found among those variables studied. Carcass traits were positively associated, particularly slaughter weight and cold carcass weight (+0.561). Among meat physical traits, pH showed positive correlations with drip loss (+0.490) and pH24 (+0.327), and water-holding capacity was positively associated with cholesterol (+0.434) and negatively associated with collagen (−0.398). According to nutritional traits, fat and ash showed a strong correlation (+0.595), and both were negatively associated with moisture (−0.375 and −0.498, respectively). Strong negative correlations were found as well between meat protein and fat (−0.460) and between collagen and cholesterol (−0.654). Finally, the Mahalanobis distance suggested a clustering pattern based on meat and carcass characteristics that report information about interbreeding and variety proximity. This study establishes a departure point in the development of a tool for breed traceability guaranteeing aimed at enhancing distinguished, local breed-based turkey meat.
1. The experiment was conducted in order to determine the effect of the direction of turkey crossing on quality traits of their thigh muscle.
2. In total, 1358 turkeys of slow- (SG) and fast-growing (FG) lines as well as SF crosses (SG × FG) and FS crosses (FG × SG) were reared with access to free range to 21 weeks of age in the case of males and 15 weeks of age in the case of hens.
3. After slaughter of 15 males and 15 hens from each genetic line, their thigh muscles were examined and the following traits were measured after 5-min, 45-min, 2-h and 24-h post-mortem: temperature, pH, glycogen content (G), lactate content (L) and electrical conductivity (EC). Quality attributes were evaluated based on chemical composition, water holding capacity, cooking loss (%) and colour.
4. The rate of post-mortem changes in temperature, G, L and pH in muscles differed among the 4 lines of turkeys, with the highest metabolic rate determined for muscles of SG turkeys, followed by muscles of SF, FS and FG birds. A more beneficial muscle water holding capacity of both sexes of turkeys and better results of cooking loss in male muscles were found in SG and SF turkeys. The thigh muscles of the crosses were characterised by a higher content of protein and a lower content of fat compared to the muscles of FG turkeys, and in the case of the males also by a higher protein content compared to the muscles of SG birds.
5. Owing to the faster post-mortem metabolism, better water holding capacity, lower cooking loss and fat content at a similar content of protein, the thigh muscles of SF crosses raised in the free range system represent a better quality of meat for consumers compared to the thigh muscles of FS turkeys.
