A Comparison of Dressing Percentages and Yield of Edible Cooked Meat in Five Strains of Turkeys as Broilers and as Mature Stock

Orr, H. L.; Hunt, E. C.; Snyder, E. S.

doi:10.3382/ps.0350333

Cited by 8 publications

(4 citation statements)

References 2 publications

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“…McCartney (1952) using three varieties of turkeys found that the rate of growth and feed efficiency were best for the Broad Breasted Bronze compared to the White Holland or Beltsville Small White variety. Differences in growth characteristics due to strain and variety were also noted by Atkinson et al (1958) dressed carcass yield due to strain or variety were recorded by Orr et al (1956) and McNeil (1967). Headly (1958), in a turkey yield study, found that neither the variety of bird nor sex significantly influenced the percentage of body parts, although size and individual bird variation were important.…”

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confidence: 99%

The Influence of Genetic Strain on Growth Performance and Meat Yield of Large White Turkeys

Moreng

1973

Poultry Science

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ABSTRA CTThe influence of genetic strain on the growth performance and meat yield of Large White turkeys was investigated utilizing three replicate (50 birds each) of Large White torn turkey poults of seven different genetic strains. Day-old poults were wing banded, reared following a standard management program, and individual weights were recorded at 1 day 6, 12, 18, 23, 24, 25, 26, 27 and 28 weeks of age during two trials. Mortality records were kept during the entire experiment.In both trials, five birds from each replicate group were randomly selected for slaughter for six consecutive weeks starting at 23 weeks of age. All birds were slaughtered, eviscerated, inspected, packaged and frozen by a commercial processor. The frozen oven-ready carcasses were thawed and deboned as they would be in a commercial further processing operation. Carcass weight and the component part weights were recorded for each bird. To aid in the evaluation, a dollar value was placed on the turkey carcass and component parts.From the data collected, one strain (CA) was significantly (P < 0.05) superior based on body weight, slaughter weight, carcass weight, total meat weight, and breast and thigh meat weight and value. The mortality experienced during the trails was erratic but based upon the means of both trials, the strains CA and CB demonstrated a possible effect of heterosis since their survival was superior to the strains A, B and C. Strain CA appeared to be the superior strain based upon all the criteria measured. None of the other strains competed favorably on an overall economical basis with this strain.

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confidence: 99%

The Influence of Genetic Strain on Growth Performance and Meat Yield of Large White Turkeys

Moreng

1973

Poultry Science

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“…These differences were greater for White than for Bronze turkeys. Orr et al (1956) working with whole turkeys, also found that the yield of bone was greater for toms than for hens and that quantity of bone was not related to strain. They worked with Broad Breasted Bronze and several strains of White turkeys.…”

Section: Resultsmentioning

confidence: 86%

“…The meat of hens tended to break and form scraps more readily than that of toms. Working with whole turkeys, Orr et al (1956) indicated that the edible yield of cooked meat was similar for mature hens and toms. On a ready-to-cook basis, boneless breasts yielded more servings per pound than thighs.…”

Section: Resultsmentioning

confidence: 97%

Edible Yield of Roasted Breasts and Thighs of Bronze and White Turkeys

1962

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M ANY strains of Bronze and White turkeys are raised and marketed in Kansas and other states but little information is available as to possible differences in edible yield that might be attributable to either strain or variety. Breeders, processors, and consumers are interested in receiving the best value in goods produced or received.Thighs and boneless breasts comprise between 45 and 50 percent of the total ready-to-cook weight of turkeys, Fry et al. (1962). These parts demand the highest price on a per pound basis. Since they are the largest pieces of turkey, they are the parts that are used most often when sliced roasted turkey is served.The purpose of this study was to investigate cooking losses and edible yields of thighs and of boneless breasts of each of 6 commercial strains of Bronze and of White turkeys.

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“…Latimer et al (1926) present the general anatomical specifications and variability of the turkey hen. Sex and bird age affected the physical measurements as shown by Swickard et al (1954) and the fact that males have larger bones than females in proportion to their respective weights was found by Orr et al (1956). The skeleton weights Kraft, 1935. Erythrocytes and hemoglobin in the blood of American birds.…”

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confidence: 97%