The Influence on Palatability of Certain Grain Combinations, Fish Solubles and a Vitamin B12-Aureomycin Supplement in Poultry Rations ,

Odland, Lura M.; Mayfield, Helen L.; Page, Louise

doi:10.3382/ps.0340822

Cited by 7 publications

(2 citation statements)

References 8 publications

(15 reference statements)

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“…Odland et al (1955) reported a similar finding in market age turkeys. Effects of alternative feed grains should be added to the factors of an animal's acceptance and economic performance that are already used to determine the final salvage value of aged bird carcasses.…”

Section: Resultssupporting

confidence: 72%

Evaluation of Cooked Breast Meat from Male Breeder Turkeys Fed Diets Containing Varying Amounts of Triticale, Variety Flora

et al. 1987

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Medium White Wrolstad breeder toms were fed either 13.9% crude protein corn-soy, 13.75% triticale-soy, or 8.5% triticale diets from 28 to 45 weeks of age. Birds were then processed and physical and sensory evaluations of cooked breast meat were conducted. Tenderness shear value of cooked breast meat from turkeys fed triticale was significantly improved (P<.05) when compared with meat from birds fed either corn-soy or triticale-soy diets. Results of this study indicate that cooked meat tenderness of aged breeder toms can be influenced by diet. (

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Section: Resultssupporting

confidence: 72%

Evaluation of Cooked Breast Meat from Male Breeder Turkeys Fed Diets Containing Varying Amounts of Triticale, Variety Flora

et al. 1987

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“…Kondra and Shaffner (1955) obtained heritability estimates, ranging from 0.13 to 0.69, from breast width in turkeys. Odland et al (1955) demonstrated that, within limits, the composition of the broiler diet does not affect the flavor of the meat. Halverson and Jacobson (1970) compared the relative growth rate of two muscles in White Leghorns and a commercial type broiler.…”

Section: Review Of Literaturementioning

confidence: 98%

Heritability Estimates of Certain Meat Characteristics in Eight-Week Old Chickens

Marini

Gyles

1973

Poultry Science

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One thousand 8-week old broilers, representing commercial male and female lines, were measured for eviscerated weight, cooking losses, Allo-Kramer shear values, color and total moisture content of breast and thigh meat. Estimates of heritability were obtained from variance components analyses based on a nested hierarchy. Eviscerated weight appeared to be lowly heritable in both lines. Extremely low estimates of heritability were obtained in both lines for the percentages of volatile and drip losses. Shear values of the raw breast, raw thigh and cooked thigh in the male line and, to a lesser extent, the shear value of the raw thigh in the female line yielded moderately high estimates of heritability. Total moisture content appeared to be lowly heritable in both lines. The inheritance of meat color, as measured by the Gardiner Color Difference Meter, varied considerably with the L value of the raw breast and raw thigh yielding estimates of 0.42. Environmental bias, due to commercial processing procedures and cooking method, must be reduced in order to obtain a more accurate appraisal of genetic contribution to meat quality in poultry.

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Fish Meal and Condensed Fish Solubles in Poultry and Livestock Feeding

March

1962

Fish as Food

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The Influence on Palatability of Certain Grain Combinations, Fish Solubles and a Vitamin B12-Aureomycin Supplement in Poultry Rations ,

Cited by 7 publications

References 8 publications

Evaluation of Cooked Breast Meat from Male Breeder Turkeys Fed Diets Containing Varying Amounts of Triticale, Variety Flora

Evaluation of Cooked Breast Meat from Male Breeder Turkeys Fed Diets Containing Varying Amounts of Triticale, Variety Flora

Heritability Estimates of Certain Meat Characteristics in Eight-Week Old Chickens

Fish Meal and Condensed Fish Solubles in Poultry and Livestock Feeding

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