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Current IssueEditorial BoardOnline First Articles
Indian Journal of
Animal Research
Print ISSN: 0367-6722
Online ISSN: 0976-0555
NASS Rating
6.40
SJR
0.233
CiteScore
0.606

Chief Editor:
M. R. Saseendranath
Kerala Veterinary and Animal Science University, Mannuthy, Thrissur, INDIA
Frequency:Monthly
Indexing:
Science Citation Index Expanded, BIOSIS Preview, ISI Citation Index, Biological Abstracts, Scopus, ...

Research Article

Indian Journal of Animal Research, volume 53 issue 11 (november 2019) : 1543-1547

Variations in carcass yield and meat sensory quality attributes between turkeys (meleagris gallopavo) reared in free-range and confinement rearing systems
 

Irfan, Arshad Javid, Ali Hussain, Muhammad Ashraf, Athar Mahmud, Muhammad Altaf, Syed Makhdoom Hussain, Syed Mohsin Bukhari
1Department of Wildlife and Ecology, University of Veterinary and Animal Sciences, Lahore, Pakistan 
Cite article:- Irfan, Javid Arshad, Hussain Ali, Ashraf Muhammad, Mahmud Athar, Altaf Muhammad, Hussain Makhdoom Syed, Bukhari Mohsin Syed (2017). Variations in carcass yield and meat sensory quality attributes between turkeys (meleagris gallopavo) reared in free-range and confinement rearing systems. Indian Journal of Animal Research. 53(11): 1543-1547. doi: 10.18805/ijar.v0iOF.9141.

ABSTRACT

Experiment was conducted to compare carcass yield and meat sensory quality parameters of turkeys Meleagris gallopavo reared under free-range and confinement rearing systems. There were two treatments, each containing 25 birds. In indoor treatment, the turkeys were raised in a 20 × 20 feet (length × width) room. In the free-range treatment, the birds were housed in an open cage having same dimensions i.e. 20 × 20 feet (length × width), in addition, they had a free-range grass paddock. To compare sensory attributes 4 ready to-cook turkeys having equal size were selected from free-range and indoor rearing systems. The birds were skinned and boneless breast fillets and thighs were weighed and steam roasted. The roast breast meat of free-range turkeys was darker and yellower whereas cooked thigh was light yellow than meat from indoor birds. Among the rearing systems non-significant variations in all the meat sensory quality attributes were recorded for chest pieces of male and female and thigh piece of female birds. However, significant (p<0.05) differences in color, tenderness, oiliness and overall acceptability were observed for thigh meat of male M. gallopavo. Similarly, significantly (p<0.05) heavier wing piece, liver, kidneys and claws were observed in M. gallopavo reared in confinement as compared to free-range rearing system. It can be concluded from the present study that carcass yield and meat sensory quality attributes are influenced by the rearing systems and meat of the birds reared under free-range system is preferred by the consumers due to better sensory quality attributes. 

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