Research Journal of Animal Husbandry & Dairy Science

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Effect of Rearing Systems on Slaughter and Carcass Characteristics of Turkey (Meleagris gallopavo)


Affiliations
1 Department of Livestock Products Technology, Veterinary College and Research Institute (TNVASU), Orathanadu, Thanjavur (T.N.), India
     

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The study was conducted to determine the effect rearing systems on carcass quality traits of Beltsville Small White turkey (Meleagris gallopavo). Turkeys were reared in intensive system (full confinement), semi-intensive system (partial confinement and partial day scavenging) and free range system (all-day scavenging) of management were used for this study. Turkeys housed in each rearing system were slaughtered by following standard procedures and carcass characteristics were recorded. The mean live weight, carcass weight(g), dressing percentage, blood (%), feathers (%), feet (%), abdominal fat (%), head (%), back (%), thighs (%) and drumstick yield values were significantly (P>0.01) higher in turkeys reared under intensive system of management followed by semi intensive system and free range system of management. However, significantly (P>0.01) reverse trends were observed in giblets (%), intestines (%), neck (%), wings (%) and breast (%) yield. It is concluded that higher and better slaughter and carcass traits were obtained in intensive system of management followed by semi intensive and free range system of management.

Keywords

Turkey, Rearing, Free Range, Semi Intensive, Intensive, System, Slaughter, Carcass.
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  • Effect of Rearing Systems on Slaughter and Carcass Characteristics of Turkey (Meleagris gallopavo)

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Authors

M. Anna Anandh
Department of Livestock Products Technology, Veterinary College and Research Institute (TNVASU), Orathanadu, Thanjavur (T.N.), India

Abstract


The study was conducted to determine the effect rearing systems on carcass quality traits of Beltsville Small White turkey (Meleagris gallopavo). Turkeys were reared in intensive system (full confinement), semi-intensive system (partial confinement and partial day scavenging) and free range system (all-day scavenging) of management were used for this study. Turkeys housed in each rearing system were slaughtered by following standard procedures and carcass characteristics were recorded. The mean live weight, carcass weight(g), dressing percentage, blood (%), feathers (%), feet (%), abdominal fat (%), head (%), back (%), thighs (%) and drumstick yield values were significantly (P>0.01) higher in turkeys reared under intensive system of management followed by semi intensive system and free range system of management. However, significantly (P>0.01) reverse trends were observed in giblets (%), intestines (%), neck (%), wings (%) and breast (%) yield. It is concluded that higher and better slaughter and carcass traits were obtained in intensive system of management followed by semi intensive and free range system of management.

Keywords


Turkey, Rearing, Free Range, Semi Intensive, Intensive, System, Slaughter, Carcass.

References