title: Early and 24 h post-mortem changes in breast muscle quality traits of two turkey genotypes and their reciprocal crosses raised under semi-confined conditions.
abstract: 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.
authors.affiliation: a Department of Animal Breeding and Production, Poultry Breeding Division , Warsaw University of Life Sciences , Warsaw , Poland.
authors.forename: K
authors.initials: K
authors.lastname: Damaziak
authors.affiliation: b Department of Food Technology, Faculty of Food Sciences , Warsaw University of Life Sciences , Warsaw , Poland.
authors.forename: D
authors.initials: D
authors.lastname: Pietrzak
authors.affiliation: a Department of Animal Breeding and Production, Poultry Breeding Division , Warsaw University of Life Sciences , Warsaw , Poland.
authors.forename: M
authors.initials: M
authors.lastname: Michalczuk
authors.affiliation: b Department of Food Technology, Faculty of Food Sciences , Warsaw University of Life Sciences , Warsaw , Poland.
authors.forename: L
authors.initials: L
authors.lastname: Adamczak
authors.affiliation: b Department of Food Technology, Faculty of Food Sciences , Warsaw University of Life Sciences , Warsaw , Poland.
authors.forename: M
authors.initials: M
authors.lastname: Chmiel
authors.affiliation: b Department of Food Technology, Faculty of Food Sciences , Warsaw University of Life Sciences , Warsaw , Poland.
authors.forename: T
authors.initials: T
authors.lastname: Florowski
authors.affiliation: c Department of Experimental Design and Bioinformatics , Warsaw University of Life Sciences , Warsaw , Poland.
authors.forename: D
authors.initials: D
authors.lastname: Gozdowski
authors.affiliation: a Department of Animal Breeding and Production, Poultry Breeding Division , Warsaw University of Life Sciences , Warsaw , Poland.
authors.forename: J
authors.initials: J
authors.lastname: Niemiec
mesh_terms: D000822:Animal Husbandry; D000818:Animals; D005260:Female; D005838:Genotype; D006824:Hybridization, Genetic; D008297:Male; D008460:Meat / Q000032:analysis*; D010369:Pectoralis Muscles / Q000502:physiology*; D013997:Time Factors; D014422:Turkeys / Q000235:genetics / Q000254:growth & development / Q000502:physiology*