Relationship of sex, strain, and body weight to carcass yield and offal production in turkeys.

Three strains of male and female market turkeys (British United Turkeys, Hybrid, and Nicholas) were grown under commercial contract production conditions and slaughtered at a range of BW (4,200 to 17,640 g) and age (13 to 22 wk) that covers the range of commercial market weights in use at the time of the study. During processing, the weight of blood, feathers, head, neck, feet plus shanks, heart, liver, gizzard, lungs, gastrointestinal tract, water uptake, hot and chilled carcass with fat pad, fat pad alone, tail, wings, drumsticks, thigh meat, Pectoralis major, Pectoralis minor, scapula meat, lower back, upper back with ribs, breast skin, thigh skin, thigh bone, and hind half (legs, thighs, and saddle) were determined. The data were subjected to least squares analyses using models that included strain and sex effects relative to live BW. Significant differences in yield between the sexes but not among strains were found for feet plus shanks, gizzard, hot and chilled carcass with fat pad, and scapula meat. Similarly, significant differences in yield among strains but not between sexes alone were found for blood, feathers, heart, and hind half. The relationships of live BW with all other variables showed both strain and sex differences in yield. Whereas whole carcass yield as a function of BW was affected by sex alone, most other components varied by both sex and strain. Thus, choice of strain, sex, and age at slaughter affect the projected production of edible carcass and offal components.