Open Access
Table 2.
Meat qualities of turkeys and the ratio of the various parts of the carcasses of experimental turkeys
| Parameters | Control group | Experimental group |
|---|---|---|
| Pre-slaughter weight, g | 9250±93.4 | 10377±112.5 |
| Semi-gutted carcass weight, g | 7952±83.3 | 8933±77.6** |
| % of pre-slaughter weight | 85.97% | 86.08% |
| Gutted carcass weight, g | 7096±62.5 | 7970±71.2** |
| Slaughter yield, % | 76.71% | 76.80% |
| In that include: chest | 2652±44.4 | 2982±45.7* |
| % | 37,37% | 37,40% |
| Back | 1487±31.9 | 1666±36.1* |
| % | 20.96% | 20.9% |
| Thigh | 1178±20.2 | 1322±26.7* |
| % | 16.60% | 16.59% |
| Leg | 817±14.1 | 922±14.8 |
| % | 11.51% | 11.57% |
| Wing | 812±14.8 | 908±15.2 |
| % | 11.45% | 11.39% |
| Neck | 150±7.4 | 170±7.5 |
| % | 2.11% | 2.13% |
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