Damaziak K, Pietrzak D, Michalczuk M, Adamczak L, Chmiel M, Florowski T, Gozdowski D, Niemiec J
a Department of Animal Breeding and Production, Poultry Breeding Division , Warsaw University of Life Sciences , Warsaw , Poland.
b Department of Food Technology, Faculty of Food Sciences , Warsaw University of Life Sciences , Warsaw , Poland.
Br Poult Sci. 2016;57(1):51-62. doi: 10.1080/00071668.2015.1120273.
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.
进行了一项实验，以确定火鸡相互杂交对其胸肌品质性状宰后早期及宰后24小时变化的影响。将生长缓慢（SG）和生长快速（FG）品系的火鸡以及SF（SG×FG）和FS杂交组合（FG×SG）的火鸡饲养在可自由活动的环境中。屠宰后，在宰后5分钟、45分钟、2小时和24小时对火鸡胸肌进行如下检测：温度、pH值、糖原含量（G）、乳酸含量（L）和电导率（EC）。基于化学成分、持水能力（WHC）、烹饪损失（%）、剪切力（N）和颜色（L*、a*、b*）评估胸肉的品质属性。尽管宰后变化速率存在差异，但火鸡的基因型对宰后24小时评估的许多品质性状没有显著影响。与FS和FG火鸡的肉相比，体型较轻的火鸡（SG和SF）的肉脂肪含量较低，但蛋白质含量相似。此外，这些组中雄性火鸡的肉颜色更深。体型较重的火鸡（FS和FG）胸肌的肉更硬。确定了显著的母体效应，包括雄性和雌性火鸡肉的温度、雄性的pH2和EC24以及雌性肉的L2、L24和烹饪损失。仅在雌性肉的pH2和雄性肉的G2方面证实了正向杂种优势。总之，快速生长和缓慢生长火鸡杂交的方向可能会影响其肉的品质。然而，在半封闭条件下（可自由活动）饲养的两种杂交类型的火鸡肉均具有适宜的品质参数。
