Age-related changes in the distribution of lean meat, fat with skin, and bones in turkey carcasses

• Autorzy: Wilkiewicz-Wawro E. , Tomaszewska K. , Wawro K. , Makowski W. , Michalik D. , Wawro M.

Warianty tytułu

PL

Zmiany w rozmieszczeniu mięsa, tłuszczu ze skórą i kości w poszczególnych częściach tuszek indyków wraz z wiekiem ptaków

• Języki publikacji: EN

Abstrakty

EN

The experimental materials comprised 600 BIG-6 turkeys (360♂ and 240 ♀). Females were reared to 16 and males to 22 weeks of age. Day-old poults were sexed and randomly allocated to 16 pens (eight pens of males and eight pens of females, 45 males per pen and 30 females per pen). Starting from one day of age, the turkeys were weighed at two-week intervals, and starting from two weeks of age, three birds selected randomly of each pen (24♂ and 24 ♀) were slaughtered at two-week intervals. Chilled carcasses were divided into parts (neck, legs, wings, breast and back) which were dissected to separate lean meat, skin with subcutaneous fat, inter-muscular fat, and bones. At two weeks of age, in both males and females, over 76% of the total muscle content was found in the breast and legs, and the remaining meat was located in the wings, back and neck. Until 16 weeks of age in males and until approximately 12 weeks of age in females, the rate of muscle deposition in the legs and wings was relatively slow, while a faster rate of muscle deposition was observed in the breast and back. Age-related changes in the distribution of skin with fat in turkey carcasses were greater than changes in muscle distribution. The content of skin with fat increased considerably in the breast in males and in the legs in females, while it decreased in the wings. The bone content of carcass parts changed to the lowest degree in growing turkeys.

PL

Materiał do badań stanowiło 600 indyków (360♂ i 240 ♀) Big 6, odchowywanych do 16 tygodnia – samice i 22 tygodnia – samce, według ogólnie przyjętej technologii. Jednodniowe pisklęta po zważeniu i oznakowaniu, rozmieszczono losowo w 16 kojcach (po 8 kojców samców i samic; w jednym kojcu samców – 45 sztuk a samic – 30 sztuk). W okresie od jednego dnia w odstępach 2-tygodniowych indyki ważono, a poczynając od 2-tygodnia pobierano losowo po 3 ptaki z każdego kojca (24♂ i 24 ♀) do uboju. Tuszki po wychłodzeniu (ok. 24 h w temp. 4°C) dzielono na części (szyja, nogi, skrzydła, część piersiowa i grzbiet), które poddano szczegółowej dysekcji wyodrębniając mięso, skórę z tłuszczem podskórnym, tłuszcz międzymięśniowy i kości. Stwierdzono, że w wieku 2 tygodni zarówno w tuszkach samców jak i samic duża ilość mięsa (powyżej 76%) zlokalizowana była w części piersiowej i w nogach, a pozostała część w grzbiecie, skrzydłach i szyi. Do wieku 16 tygodni u samców i do około 12 tygodni u samic tempo odkładania tego składnika było stosunkowo wolne w nogach i skrzydłach, a większe w części piersiowej i grzbietowej. Rozmieszczenie skóry z tłuszczem w poszczególnych częściach tuszki ulegało wraz z wiekiem ptaków większym zmianom niż lokalizacja mięsa. Znaczna tendencja wzrostowa wystąpiła w udziale skóry z tłuszczem z części piersiowej u indorów i z nóg u indyczek, a malejąca w ilości tych składników tkankowych ze skrzydeł. Najmniejszym zmianom wraz z wiekiem indyków ulegał w ich tuszkach udział kości z poszczególnych części.

• Wydawca: -
• Czasopismo: Polish Journal of Natural Sciences
• Rocznik: 2015
• Tom: 30
• Numer: 3
• Opis fizyczny: p.245-257,fig.,ref.

Twórcy

autor

Wilkiewicz-Wawro E.

• Department of Commodity Science and Animal Improvement, Faculty of Animal Bioengineering, University of Warmia and Mazury, Oczapowskiego 5, 10-718 Olsztyn, Poland

autor

Tomaszewska K.

• Department of Commodity Science and Animal Improvement, Faculty of Animal Bioengineering, University of Warmia and Mazury, Olsztyn, Poland

autor

Wawro K.

• Department of Commodity Science and Animal Improvement, Faculty of Animal Bioengineering, University of Warmia and Mazury, Olsztyn, Poland

autor

Makowski W.

• Department of Commodity Science and Animal Improvement, Faculty of Animal Bioengineering, University of Warmia and Mazury, Olsztyn, Poland

autor

Michalik D.

• Department of Commodity Science and Animal Improvement, Faculty of Animal Bioengineering, University of Warmia and Mazury, Olsztyn, Poland

autor

Wawro M.

• Department of Epizootiology, Faculty of Veterynary Medicine, University of Warmia and Mazury, Olsztyn, Poland

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