Effects of slaughter age and gender on carcase characteristics and meat quality of native Mexican Turkey (M. g. gallopavo) reared under an extensive production system

Abstract

The study aimed to investigate the effects of slaughter age and gender on carcase characteristics and meat quality of native Mexican turkeys raised under an extensive production system. Forty-five native turkeys (36 males and 9 females) were used. They were sacrificed at 24, 32, and 40 weeks of age. Slaughter age significantly affected slaughter weight (SW), hot carcase weight (HCW) and cold carcase weight (CCW). Also, dressing percentages, non-carcase components, internal organs, abdominal fat, and most carcase parts and proportions were affected. Gender significantly affected SW, HCW and CCW, non-carcase components, internal organs, and carcase parts weights. Regarding the physical properties of breast and leg meat, pH values and colour parameters taken at 45 min and 24 h post-mortem, as well as the water-holding capacity (WHC), cooking (CL), and drip loss (DL), were significantly affected by slaughter age, except CL in leg meat. Meanwhile, gender influenced L*45min, b*24h, the pH24h values, and CL in breast meat. Concerning the chemical composition of the meat, slaughter age had a significant effect on the ether extract (EE) content of breast meat and on dry matter (DM), crude protein (CP), EE, ash, and energy contents of leg meat. Gender significantly affected the DM, CP, and energy contents of breast meat and DM, EE, and energy contents of leg meat. These results indicate that the carcase weight and yield, and its components, as well as meat quality, were better in older male turkeys than in adult females. HIGHLIGHTS Slaughter age and gender significantly influence carcase yield and composition and as well as meat quality in native Mexican turkeys raised under extensive traditional conditions. It is recommended that native turkeys be slaughtered at around 40 weeks to obtain more acceptable carcase yields and meat of better nutritional value. The native Mexican turkey is a viable poultry resource for ecological production systems.

Keywords

• carcase composition
• meat quality
• native mexican turkeys
• poultry genetic resource
• slaughter age