EFFECT OF AGE ON CARCASS, MEAT QUALITY CHARACTERISTICS AND NUTRITIONAL COMPOSITION OF NA DANAM TURKEY-II MEAT

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dc.contributor.authorIlavarasan, R
dc.contributor.authorRobinson, JJ Abraham
dc.contributor.authorAppa Rao, V
dc.contributor.authorPandiyan, V
dc.contributor.authorWilfred Ruban, S
dc.contributor.authorNalini, P
dc.contributor.authorTANUVAS
dc.date.accessioned2019-11-28T07:32:08Z
dc.date.available2019-11-28T07:32:08Z
dc.date.issued2018
dc.descriptionTNV_IJVASR_2018_47(1)1226-1235en_US
dc.description.abstractThe study was conducted to find out the effect of age on carcass, meat quality characteristics and nutritional composition of Nand anam Turkey-Il. Totally twelve birds were separated into two different age groups viz., young (20 weeks) and adult (40 weeks). The birds were slaughtered and breast muscle was obtained. The carcass, meat quality characters, proximate composition, amino acid, fatty acid and cholesterol content of meat of two age groups were analysed. The carcass characteristics viz., edible offal weight, in-edible offal, blood weight, feather weight and head weight had significant difference (P<O.O 1) between two age groups. Meat quality characteristics viz., pH (P<0.05), muscle fibre diameter (P<O.O 1) and myofibrillar fragmentation index (P<O.O 1) of young turkey meat were significantly lower than adult turkey meat. The young turkey meat had significantly higher moisture content (P<O.O 1), while it showed significantly lower protein, fat and total ash content than adult turkey meat. The significant difference (P<0.05) was observed in lysine and phenylalanine and highly significant difference (P<O.OI) was observed in arginine, isoleucine, threonine, valine, alanine, aspartic acid, glutamic acid and glycine contents of meat from young and adult age groups of turkey. The meat of young turkey had significantly lower total saturated fatty acids (P<0.01), mono unsaturated fatty acids (P<0.05) and higher poly unsaturated fatty acids (P<O.OI), PIS ratio when compared to adult turkey meat. The cholesterol content of young turkey meat was significantly (P<O.OI) lower than adult turkey meat. Based on the results it was concluded that the meat of young Nandanam Turkey-Il had the superior meat quality characters and nutritional composition than the meat of adult birds.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810136334
dc.keywordsMeat quality characteristics, Nandanam Turkey-Il meat, amino acid, fatty acids, cholesterol.en_US
dc.language.isoenen_US
dc.pages1226-1235en_US
dc.publisherTANUVASen_US
dc.relation.ispartofseries;1
dc.subjectVeterinary Scienceen_US
dc.titleEFFECT OF AGE ON CARCASS, MEAT QUALITY CHARACTERISTICS AND NUTRITIONAL COMPOSITION OF NA DANAM TURKEY-II MEATen_US
dc.title.alternativeIndian Journal of Veterinary and Animal Sciences Researchen_US
dc.typeArticleen_US
dc.volume47en_US
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