Turkey meat quality (Meleagris gallopavo) submitted to different ventilation systems during fattening
The present investigation evaluated the quality of turkey meat produced in two production systems, according to the following parameters: water loss in cooking, drip water loss, texture (shear strength), pH, color, humidity, protein, ashes and lipids. A total of 200 turkey breast samples of 500 g, s...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade de São Paulo
2018-10-01
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| Series: | Brazilian Journal of Veterinary Research and Animal Science |
| Subjects: | |
| Online Access: | http://www.revistas.usp.br/bjvras/article/view/142527 |
| _version_ | 1811250936162549760 |
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| author | Diego Francisco Marcon Regiane Boaretto Crecencio Tanize Angonesi de Castro Leidiane Josi Budel Francisco Javier Ramirez-Fernandez Karina Ramirez Starikoff |
| author_facet | Diego Francisco Marcon Regiane Boaretto Crecencio Tanize Angonesi de Castro Leidiane Josi Budel Francisco Javier Ramirez-Fernandez Karina Ramirez Starikoff |
| author_sort | Diego Francisco Marcon |
| collection | DOAJ |
| description | The present investigation evaluated the quality of turkey meat produced in two production systems, according to the following parameters: water loss in cooking, drip water loss, texture (shear strength), pH, color, humidity, protein, ashes and lipids. A total of 200 turkey breast samples of 500 g, separated by a batch of 20 samples, from ten aviaries from Santa Catarina, Brazil, were used: five from breeding with a traditional ventilation system and five with a mechanical ventilation system. Samples were obtained after slaughter and frozen at -15°C for 30 days. The results were submitted to variance analysis and the Tukey test. Significant differences were found only in the analysis of drip water loss. The birds of the traditional ventilation system presented 14.26% loss of water drip, while those of the ventilation exhaust system presented a loss of 19.21%. There were no differences in the chemical composition of poultry meat in relation to the production systems. |
| first_indexed | 2024-04-12T16:12:13Z |
| format | Article |
| id | doaj.art-d28492404d0f43db87f1c7a404957ac9 |
| institution | Directory Open Access Journal |
| issn | 1413-9596 1678-4456 |
| language | English |
| last_indexed | 2024-04-12T16:12:13Z |
| publishDate | 2018-10-01 |
| publisher | Universidade de São Paulo |
| record_format | Article |
| series | Brazilian Journal of Veterinary Research and Animal Science |
| spelling | doaj.art-d28492404d0f43db87f1c7a404957ac92022-12-22T03:25:52ZengUniversidade de São PauloBrazilian Journal of Veterinary Research and Animal Science1413-95961678-44562018-10-0155310.11606/issn.1678-4456.bjvras.2018.142527Turkey meat quality (Meleagris gallopavo) submitted to different ventilation systems during fatteningDiego Francisco MarconRegiane Boaretto CrecencioTanize Angonesi de CastroLeidiane Josi BudelFrancisco Javier Ramirez-FernandezKarina Ramirez StarikoffThe present investigation evaluated the quality of turkey meat produced in two production systems, according to the following parameters: water loss in cooking, drip water loss, texture (shear strength), pH, color, humidity, protein, ashes and lipids. A total of 200 turkey breast samples of 500 g, separated by a batch of 20 samples, from ten aviaries from Santa Catarina, Brazil, were used: five from breeding with a traditional ventilation system and five with a mechanical ventilation system. Samples were obtained after slaughter and frozen at -15°C for 30 days. The results were submitted to variance analysis and the Tukey test. Significant differences were found only in the analysis of drip water loss. The birds of the traditional ventilation system presented 14.26% loss of water drip, while those of the ventilation exhaust system presented a loss of 19.21%. There were no differences in the chemical composition of poultry meat in relation to the production systems.http://www.revistas.usp.br/bjvras/article/view/142527Quality of turkey meatVentilation in the production of turkeysVentilation systemsMeleagris gallopavo |
| spellingShingle | Diego Francisco Marcon Regiane Boaretto Crecencio Tanize Angonesi de Castro Leidiane Josi Budel Francisco Javier Ramirez-Fernandez Karina Ramirez Starikoff Turkey meat quality (Meleagris gallopavo) submitted to different ventilation systems during fattening Brazilian Journal of Veterinary Research and Animal Science Quality of turkey meat Ventilation in the production of turkeys Ventilation systems Meleagris gallopavo |
| title | Turkey meat quality (Meleagris gallopavo) submitted to different ventilation systems during fattening |
| title_full | Turkey meat quality (Meleagris gallopavo) submitted to different ventilation systems during fattening |
| title_fullStr | Turkey meat quality (Meleagris gallopavo) submitted to different ventilation systems during fattening |
| title_full_unstemmed | Turkey meat quality (Meleagris gallopavo) submitted to different ventilation systems during fattening |
| title_short | Turkey meat quality (Meleagris gallopavo) submitted to different ventilation systems during fattening |
| title_sort | turkey meat quality meleagris gallopavo submitted to different ventilation systems during fattening |
| topic | Quality of turkey meat Ventilation in the production of turkeys Ventilation systems Meleagris gallopavo |
| url | http://www.revistas.usp.br/bjvras/article/view/142527 |
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