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Comparative study of some meat quality traits of three local strains of turkey in Sulaimani city, Iraq
Saman Abdulmajid Rashid, Zaid Khalaf Khidhir and Kewastan Ali Amin
Animal Production Department, Faculty of Agricultural Science, Sulaimani University, Iraq
 
Abstract

This study was conducted to compare some meat quality traits in three strains of turkeys in Sulaimani city. For this purpose, three strains (White, Red and Black) of turkey birds (15 from each strain) were collected. Meat from thigh, breast and wing of each bird was processed for moisture, protein, fats, ash, pH, water holding capacity and taste and flavour. Higher moisture content was recorded in Breast Red strain (71.11%) and lowest in wing meat of Black strain (66.47%). Higher protein content was recorded in the wing meat of Black strain (24.80%) while lower content was recorded in the thigh meat of Red strain (21.66%). Highest fat content was recorded in thigh meat of White strain (7.67%) while lowest in breast meat of Red strain (1.32%). Ash contents were lowest in thigh and wing meat of Black strain than other strains. Among physical parameter, higher pH value was recorded in thigh meat of White strain (6.52) while a lowest pH value was recorded in breast meat of Black strain (6.14). Higher water holding capacity was recorded in thigh meat of White strain (49.57%), while lowest percentage was recorded in breast meat of Black strain (36.41%). Cooking loss percentage was lowest in the thigh meat of White strain. However, regarding sensory evaluations, the differences were observed in tenderness and colour traits. While no significant difference was noticed for other sensory traits. It can be concluded that thigh meat of all strain recorded most acceptable results of the most traits under study.

Keywords: Meat traits; Turkey; Iraq
 
To cite this article: Rashid SA, ZK Khidhir and KA Amin, 2013. Comparative study of some meat quality traits of three local strains of turkey in Sulaimani city. Res. Opin. Anim. Vet. Sci., 3(1), 1-5.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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