Production Efficiency, Grades and Yields with the Large White Turkey as Related to Sex and Age

Moran, E. T.; Orr, H. L.; Larmond, Elizabeth

doi:10.3382/ps.0490475

Cited by 27 publications

(28 citation statements)

References 24 publications

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“…Claims for breed differences in BM percentage are most likely due to a confounding of the age and size variables than any genetic variation inherent in BM percentage per se. These results are in apparent contradiction with those of Moran et al (1970) who reported that effects of age on relative yield of carcass components were small and that males had larger breast meat yields than females. These anomalies probably arise from differences in dissection producedure, e.g.…”

Section: Resultscontrasting

confidence: 83%

“…In the case of skin yield, there were no statistically detectable effects other than that of sex (P<0-05), with the females showing slightly higher yields than males. Moran et al (1970) reported an increase in the proportion of skin with age and a higher yield in females at the same age. Both these effects are probably due to changes in fat content for which they reported parallel changes.…”

Section: Resultsmentioning

confidence: 95%

“…It should be noted that the carcasses were not immersed in water at any stage. It is well known that immersion in chilling water permits uptake, hence adulteration of the carcass, by amounts which vary according to time and method of immersion (Moran et al, 1970). The scale of the experiment necessitated three separate hatches.…”

Section: Methodsmentioning

confidence: 99%

“…They do, however, report live-weights some 22% lower at the same age than the smallest strain used in this experiment, a breed difference large enough to warn of the danger of making generalised comparisons. The data most relevant to this paper are those of Moran et al (1970), who present, inter alia, figures on water absorption, affected mainly by age, ranging from 7-3 to 4-4% of unchilled eviscerated weight. Effects of this magnitude must be taken account of when making comparisons.…”

Section: Introductionmentioning

confidence: 99%

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Meat yield in Turkeys

Clayton

Nixey²,

Monaghan³

1978

British Poultry Science

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1. Live-weight and carcass components of three strains of commercial turkeys were compared: males were slaughtered at fortnightly intervals from 12 to 24 weeks of age and females from 12 to 18 weeks.2. Age, live-weight and sex had major effects but, once these factors had been allowed for, little or no residual variation in the carcass components remained. For this reason the question is posed whether conformation per se has a major effect on yield.3. The study yielded data which should be of value in exercises attempting to optimise production systems.

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Section: Resultscontrasting

confidence: 83%

Section: Resultsmentioning

confidence: 95%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Meat yield in Turkeys

Clayton

Nixey²,

Monaghan³

1978

British Poultry Science

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“…Cooked meat yields from turkeys of large and small strains have been determined (Moran et al, 1970(Moran et al, , 1971), but nutritional effects on the yield and composition of cooked turkey meat have not been documented.…”

Section: Introductionmentioning

confidence: 98%

Yield and composition of raw and cooked meat of small white turkeys as influenced by dietary nutrient density and energy to protein ratio

Salmon¹,

Stevens²

1989

British Poultry Science

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1. Raw and cooked meat yields and the dry matter and fat contents of meat samples were determined on 144 carcases of Small White turkeys fed on diets that varied in nutrient density (ND) and energy to protein ratio (E:P). 2. High ND diets increased body weights, eviscerated carcase weights, relative carcase yields and carcase skin yield, but not breast or total meat yields. 3. Feeding a low ND diet to 6 weeks followed by diets with progressively increasing ND yielded performance and carcases with qualities comparable to feeding diets of constant medium or high ND; consequently cost savings could be made. 4. Increasing E:Ps reduced body weights, eviscerated carcase weights and carcase yields. Breast and total meat yields from male but not female carcases, and skin yield of female but not male carcases decreased with higher E:Ps. 5. The fat contents of breast and thigh meat samples increased with ND. The fat content of breast but not thigh meat decreased with higher E:P. Dry matter contents of meat samples did not vary consistently with changes in fat content.

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