Meat quality of turkeys after reproductive period depending on genotype and sex

Abstract

With the increasing demand for animal protein, and poultry meat being the most consumed meat in the world, it was decided to perform a genotype- and gender-specific analysis of turkey meat quality. The study was conducted on 48 breast and 48 leg muscles of the two leading genotypes of reproductive turkeys B.U.T. 6 and Hybrid Converter (12 females and 12 males each) after reproductive period. Physicochemical analysis (acidity, electroconductivity, thermal leakage, color L*,a*,b*), basic chemical composition (protein, collagen, water, fat), and micro- and macronutrient content of pectoral muscle and leg muscle were performed. In addition, texture and structure analysis of the pectoralis major muscle was performed. Hybrid Converter's pectoral muscles had significantly (P < 0.05) higher fat, water, and iron content compared to B.U.T. 6 pectoral muscles. In comparison, the leg muscles of Hybrid Converter turkeys had a higher content of fat, collagen, sodium and phosphorus, and a lower content of protein, manganese and calcium compared to the analyzed features of the leg muscles of B.U.T. 6. Higher acidity (pH₂₄) of pectoral and leg muscles and electro conductivity and horizontal fiber diameter of pectoral muscles were shown in B.U.T. 6 turkeys, while electrical conductivity and yellowness (b*) of leg muscles were higher in Hybrid Converter turkeys. In contrast, the pectoral muscles of males were characterized by significantly (P < 0.05) higher pH levels, protein and copper content, and lower water, collagen, potassium, phosphorus, sodium, calcium, thermal loss, and the parameter L*and a*. In contrast, the leg muscles of males were characterized by lower water, collagen, potassium, phosphorus, sodium, calcium, zinc, thermal leakage, and the color parameters a*, b*, and higher fat, chromium, copper, pH, and electrical conductivity. The sex of the birds also affected the texture (Warner-Bratzler shear force, chewiness, gumminess, cohesiveness, sum of elastic moduli) and structure (fiber cross-sectional area, fiber perimeter, vertical fiber diameter, horizontal fiber diameter) characteristics which were higher in males with the exception of sum of elastic moduli. Based on the above information, it can be concluded that the genotype of turkeys largely affects the basic chemical composition, acidity reaction, electrical conductivity, and content of some micro and macro elements of pectoral and leg muscles. The texture, texture, color, and thermal leakage characteristics of the above muscles were not affected by genotype except by the color b* leg muscles and horizontal fiber diameter. On the other hand, a greater effect of gender was observed, especially on the analyzed texture and structure characteristics of the pectoral muscle.

Keywords: Meat quality; Physicochemical trait; Sex; Texture; Turkey parents.