Department of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, 40064 Ozzano dell'Emilia (BO), Italy.
Department of Agricultural, Environment and Food Sciences, University of Molise, 86100 Campobasso, Italy.
Poult Sci. 2019 May 1;98(5):2305-2315. doi: 10.3382/ps/pey607.
This study was undertaken to compare productive performance, occurrence of breast myopathies, chemical composition, and technological properties of the meat in 2 dominant commercial turkey hybrids. A total of 972 1-day-old male turkey poults (equally divided in hybrid A and B) were randomly distributed in 18 floor pens. Overall, productive performance resulted similar between the genotypes, although they showed different growth profile (turkeys from group B grew up faster up to 84 d). Regarding the occurrence of myopathies, the percentage of breasts affected by white striping was markedly higher in both genotypes (46 vs. 60% of severe lesions, respectively for A and B; P < 0.05), while the occurrence of spaghetti meat-like condition was negligible. The histological features of the different categories of meat abnormalities resulted similar to those previously described for chicken hybrids. The technological traits such as ultimate pH, lightness, redness, marinade uptake, cooking losses, and shear force were not significantly affected by the genotype. However, turkeys from group B exhibited lower yellowness (b*, 0.50 vs. 1.04; P < 0.05) and higher drip losses (1.34 vs. 1.26%; P < 0.05). The shelf-life test on thigh meat showed no significant changes in meat color over the storage time in both hybrids, whereas thigh meat from group A showed absolute lower values of lightness (L*) and yellowness (b*) (P < 0.05). Lipid oxidation of thigh meat significantly increased during storage, although no significant difference was found between the hybrids. Proximate composition and intramuscular collagen properties resulted similar between genetic lines with the exception of total fat content (1.55 vs. 1.21%, respectively for A and B; P < 0.05). The genotype had a moderate effect on fatty acid families of breast meat as only monounsaturated fatty acid content was significantly affected (31.7 vs. 29.8%, respectively for A and B). In conclusion, the overall productive traits of commercial turkeys, including the occurrence of muscle myopathies, as well as quality attributes of fresh and refrigerated meat were only slightly affected by the genotype.
本研究旨在比较两种主要商业火鸡杂种的生产性能、乳房肌病的发生情况、化学组成和肉的技术特性。共有 972 只 1 日龄雄性火鸡雏鸡（平均分为 A 型和 B 型）随机分布在 18 个地板围栏中。总体而言，两种基因型的生产性能相似，尽管它们表现出不同的生长模式（B 组的火鸡在 84 日龄前生长速度更快）。关于肌病的发生，两组的受影响乳房出现白条的百分比明显更高（分别为 A 和 B 型的严重病变 46%和 60%；P<0.05），而类似意大利面条状肉质的情况则可以忽略不计。不同类别肉质异常的组织学特征与之前描述的鸡杂种相似。最终 pH 值、亮度、红色度、腌制液吸收率、烹饪损失和剪切力等技术特性不受基因型的显著影响。然而，B 组的火鸡表现出较低的黄色度（b*，0.50 对 1.04；P<0.05）和更高的滴水损失（1.34 对 1.26%；P<0.05）。大腿肉的货架期试验表明，在两种杂种中，储存时间内肉色没有明显变化，而 A 组的大腿肉表现出绝对较低的亮度（L*）和黄色度（b*）（P<0.05）。大腿肉的脂质氧化在储存过程中显著增加，尽管两种杂种之间没有发现显著差异。除总脂肪含量外（A 型和 B 型分别为 1.55%和 1.21%；P<0.05），遗传系之间的肌肉内胶原蛋白特性和近似组成结果相似。基因型对鸡胸肉脂肪酸家族有中等影响，只有单不饱和脂肪酸含量受到显著影响（A 型和 B 型分别为 31.7%和 29.8%）。综上所述，商业火鸡的整体生产性能，包括肌肉肌病的发生情况以及新鲜和冷藏肉的质量特性，仅受基因型的轻微影响。
