Effects of dietary protein and added fat on turkeys varying in strain, sex, and age. 2. Carcass characteristics.

M. E. Blair, L. M. Potter, R. M. Hulet

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

The effects of dietary protein and added fat on carcass characteristics were determined at various ages for female and male turkeys and from three strains: Nicholas Large White (N), Jaindl Large White (JL), and Jaindl Medium White (JM). A total of 1,350 turkeys was divided into 36 pens and fed diets containing 0, 5, or 10% added fat and standard or high protein levels from 8 wk of age to time of processing. One-fourth of the females and one-third of the males from each pen were processed at 16, 20, 24, or 28 wk and at 20, 24, or 28 wk, respectively. Breast meat weight, expressed as a percentage of carcass weight, was greater for JM and JL turkeys than for N turkeys (34.6, 33.9, and 31.7%, respectively), increased with age (31.9, 34.1, and 34.2% at 20, 24, and 28 wk of age, respectively), was greater for females than for males (34.2 and 32.6%, respectively), decreased with added fat (33.7, 33.4, and 33.1% for 0, 5, and 10% fat, respectively) and increased with a 3% addition of dietary protein (33.2 and 33.6%, respectively).

Original languageEnglish (US)
Pages (from-to)287-296
Number of pages10
JournalPoultry science
Volume68
Issue number2
DOIs
StatePublished - Feb 1989

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carcass characteristics
dietary protein
gender
lipids
breast meat
carcass weight
diet
proteins

All Science Journal Classification (ASJC) codes

  • Animal Science and Zoology

Cite this

Blair, M. E. ; Potter, L. M. ; Hulet, R. M. / Effects of dietary protein and added fat on turkeys varying in strain, sex, and age. 2. Carcass characteristics. In: Poultry science. 1989 ; Vol. 68, No. 2. pp. 287-296.
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abstract = "The effects of dietary protein and added fat on carcass characteristics were determined at various ages for female and male turkeys and from three strains: Nicholas Large White (N), Jaindl Large White (JL), and Jaindl Medium White (JM). A total of 1,350 turkeys was divided into 36 pens and fed diets containing 0, 5, or 10{\%} added fat and standard or high protein levels from 8 wk of age to time of processing. One-fourth of the females and one-third of the males from each pen were processed at 16, 20, 24, or 28 wk and at 20, 24, or 28 wk, respectively. Breast meat weight, expressed as a percentage of carcass weight, was greater for JM and JL turkeys than for N turkeys (34.6, 33.9, and 31.7{\%}, respectively), increased with age (31.9, 34.1, and 34.2{\%} at 20, 24, and 28 wk of age, respectively), was greater for females than for males (34.2 and 32.6{\%}, respectively), decreased with added fat (33.7, 33.4, and 33.1{\%} for 0, 5, and 10{\%} fat, respectively) and increased with a 3{\%} addition of dietary protein (33.2 and 33.6{\%}, respectively).",
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Effects of dietary protein and added fat on turkeys varying in strain, sex, and age. 2. Carcass characteristics. / Blair, M. E.; Potter, L. M.; Hulet, R. M.

In: Poultry science, Vol. 68, No. 2, 02.1989, p. 287-296.

Research output: Contribution to journalArticle

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