Wegner Marcin, Kokoszyński Dariusz, Nędzarek Arkadiusz, Żochowska-Kujawska Joanna, Kotowicz Marek, Gesek Michał
Boehringer-Ingelheim, Warsaw, Poland.
Department of Animal Breeding and Nutrition, Faculty of Animal Breeding and Biology, Mazowiecka 28 St., 85-084 Bydgoszcz University of Science and Technology, Bydgoszcz, Poland.
Poult Sci. 2025 Mar 24;104(6):105094. doi: 10.1016/j.psj.2025.105094.
With the increasing demand for animal protein, and poultry meat being the most consumed meat in the world, it was decided to perform a genotype- and gender-specific analysis of turkey meat quality. The study was conducted on 48 breast and 48 leg muscles of the two leading genotypes of reproductive turkeys B.U.T. 6 and Hybrid Converter (12 females and 12 males each) after reproductive period. Physicochemical analysis (acidity, electroconductivity, thermal leakage, color L*,a*,b*), basic chemical composition (protein, collagen, water, fat), and micro- and macronutrient content of pectoral muscle and leg muscle were performed. In addition, texture and structure analysis of the pectoralis major muscle was performed. Hybrid Converter's pectoral muscles had significantly (P < 0.05) higher fat, water, and iron content compared to B.U.T. 6 pectoral muscles. In comparison, the leg muscles of Hybrid Converter turkeys had a higher content of fat, collagen, sodium and phosphorus, and a lower content of protein, manganese and calcium compared to the analyzed features of the leg muscles of B.U.T. 6. Higher acidity (pH) of pectoral and leg muscles and electro conductivity and horizontal fiber diameter of pectoral muscles were shown in B.U.T. 6 turkeys, while electrical conductivity and yellowness (b*) of leg muscles were higher in Hybrid Converter turkeys. In contrast, the pectoral muscles of males were characterized by significantly (P < 0.05) higher pH levels, protein and copper content, and lower water, collagen, potassium, phosphorus, sodium, calcium, thermal loss, and the parameter Land a. In contrast, the leg muscles of males were characterized by lower water, collagen, potassium, phosphorus, sodium, calcium, zinc, thermal leakage, and the color parameters a*, b*, and higher fat, chromium, copper, pH, and electrical conductivity. The sex of the birds also affected the texture (Warner-Bratzler shear force, chewiness, gumminess, cohesiveness, sum of elastic moduli) and structure (fiber cross-sectional area, fiber perimeter, vertical fiber diameter, horizontal fiber diameter) characteristics which were higher in males with the exception of sum of elastic moduli. Based on the above information, it can be concluded that the genotype of turkeys largely affects the basic chemical composition, acidity reaction, electrical conductivity, and content of some micro and macro elements of pectoral and leg muscles. The texture, texture, color, and thermal leakage characteristics of the above muscles were not affected by genotype except by the color b* leg muscles and horizontal fiber diameter. On the other hand, a greater effect of gender was observed, especially on the analyzed texture and structure characteristics of the pectoral muscle.
随着对动物蛋白需求的增加，且禽肉是全球消费最多的肉类，因此决定对火鸡肉品质进行基因型和性别特异性分析。本研究在繁殖期过后，对两种主要繁殖型火鸡B.U.T. 6和杂交转化型（各12只雌性和12只雄性）的48块胸肌和48块腿肌进行。对胸肌和腿肌进行了物理化学分析（酸度、电导率、热泄漏、颜色L*、a*、b*）、基本化学成分分析（蛋白质、胶原蛋白、水、脂肪）以及微量和常量营养素含量分析。此外，还对胸大肌进行了质地和结构分析。与B.U.T. 6胸肌相比，杂交转化型的胸肌脂肪、水和铁含量显著更高（P<0.05）。相比之下，与B.U.T. 6腿肌的分析特征相比，杂交转化型火鸡的腿肌脂肪、胶原蛋白、钠和磷含量更高，而蛋白质、锰和钙含量更低。B.U.T. 6火鸡的胸肌和腿肌酸度（pH）较高，胸肌的电导率和水平纤维直径较大，而杂交转化型火鸡的腿肌电导率和黄度（b*）较高。相比之下，雄性胸肌的特点是pH值、蛋白质和铜含量显著更高（P<0.05），而水、胶原蛋白、钾、磷、钠、钙、热损失以及参数L和a更低。相比之下，雄性腿肌的特点是水、胶原蛋白、钾、磷、钠、钙、锌、热泄漏以及颜色参数a*、b更低，而脂肪、铬、铜、pH值和电导率更高。禽类的性别也影响质地（沃纳-布拉茨勒剪切力、咀嚼性、胶黏性、内聚性、弹性模量总和）和结构（纤维横截面积、纤维周长、垂直纤维直径、水平纤维直径）特征，除弹性模量总和外，雄性的这些特征更高。基于上述信息，可以得出结论，火鸡的基因型在很大程度上影响胸肌和腿肌的基本化学成分、酸度反应、电导率以及一些微量和常量元素的含量。上述肌肉的质地、色泽和热泄漏特征除腿肌颜色b和水平纤维直径外不受基因型影响。另一方面，观察到性别影响更大，尤其是对胸肌的分析质地和结构特征。
