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PRINT: ISSN 2221-1896
ONLINE : ISSN 2223-0343
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Comparative study of some meat quality traits of three local strains of
turkey in Sulaimani city, Iraq |
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Saman Abdulmajid Rashid, Zaid Khalaf Khidhir and Kewastan Ali Amin |
Animal Production Department, Faculty of Agricultural Science,
Sulaimani University, Iraq |
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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.
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Keywords:
Meat traits; Turkey;
Iraq
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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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