Environmental Enrichment Has Minimal Impact on Fresh and Processed Meat Quality of Turkeys

Environmental Enrichment Has Minimal Impact on Fresh and Processed Meat Quality of Turkeys

The objective of this study was to determine impacts of environmental enrichment (EE) on turkey meat quality. A randomized complete block design was used with commercial turkeys (n = 420) randomly assigned to 6 EE treatments (control [C], pecking block [PB], platform [P], wooden platform þ...

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Bibliographic Details
Main Authors: Brad Kim, Marisa Erasmus, Melinda Dennis, Stacy M Scramlin Zuelly, Yiru Dong, Yufei Guo
Format: Article
Language:English
Published: Iowa State University Digital Press 2024-03-01
Series:Meat and Muscle Biology
Subjects:
turkey
environmental enrichment
fresh meat quality
processed meat quality
Online Access:https://www.iastatedigitalpress.com/mmb/article/id/16759/

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