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La viande de dindes reproductrices est-elle si différente de celle de dindes standards ?

Abstract : The technological, nutritional and sensorial quality of breast meat from turkey male and female breeders was characterized by comparison with breast meat from growing male and female turkeys of Grademaker line (Hybrid Turkeys) and analyzing 20 birds per sex and per physiological stage. The turkey breeders were slaughtered at 397 and 410 days of age and 10.42 and 32.67 kg of body weight for the females and males, respectively. The growing turkeys (standard birds) were slaughtered at 75 and 103 days of age and 5.89 and 13.48 kg of body weight for the females and males, respectively. The differences observed between males and females on one hand and between standard and breeder turkeys on the other hand were mainly induced by differences in slaughter ages and sexual dimorphism on body weight. The meat of female breeders had characteristics close to those of female and male standard turkeys whereas the meat of male breeders was clearly distinguishable particularly by displaying lower tenderness and water holding capacity.
Keywords : dinde
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Conference papers
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https://hal.inrae.fr/hal-02735962
Contributor : Migration Prodinra <>
Submitted on : Tuesday, June 2, 2020 - 4:55:40 PM
Last modification on : Thursday, August 5, 2021 - 3:50:43 AM

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  • HAL Id : hal-02735962, version 1
  • PRODINRA : 465156

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Pascal Chartrin, Thierry Bordeau, Estelle Godet, Karine Meteau, Jean-Christian Gicquel, et al.. La viande de dindes reproductrices est-elle si différente de celle de dindes standards ?. 13. Journées de la recherche avicole et des palmipèdes à foie gras, Mar 2019, Tours, France. 929 p. ⟨hal-02735962⟩

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