Different kind of feed can result in development of new meat odors, aroma and texture. The aim of the study was to use flash profile method to determine differences;if any, in sensory traits of Creole turkey meat with...Different kind of feed can result in development of new meat odors, aroma and texture. The aim of the study was to use flash profile method to determine differences;if any, in sensory traits of Creole turkey meat with different alimentation programs. Treatments were kitchen leftovers + fresh forage, commercial feed, kitchen leftovers, commercial feed + fresh forage, and broken maize + fresh forage. Cooked thighs, drumstick and breast were used. For the meat evaluation two different groups of people were recruited. In order to perform the sensory profile of breast six persons were recruited, in a second group nine persons;in both cases they did not know what kind of meat they were evaluating. Each sensory profile had three replicas, previously three training sessions and establishment of sensory attributes criteria were held. Attribute discrimination was evaluated one-way ANOVA. To obtain consensus and treatment mean position, attributes of the subjects a Generalized Procrustes Analysis was used and comparison of treatments through an ascendant hierarchy classification. Thirty five different sensory descriptive were generated. There were differences in meat sensory profile, it can be said that different treatments influenced in different ways the muscle development of Creole turkey, creating new sensory attributes.展开更多
Were assessed the effect of five traditional diets backyard turkeys in confinement. The experiment lasted 36 weeks, the turkeys were randomized to one of five diets: kitchen waste + fresh forage (T1), kitchen waste (T...Were assessed the effect of five traditional diets backyard turkeys in confinement. The experiment lasted 36 weeks, the turkeys were randomized to one of five diets: kitchen waste + fresh forage (T1), kitchen waste (T2), commercial feed + fresh forage (T3), cracked corn + fresh forage (T4) and commercial feed (T5). Food and water were provided ad libitum. Each treatment with birds of both sexes had two repetitions with four birds and each bird was considered as an experimental unit. Were evaluated daily weight gain, total weight gain, final live weight, total length peak-tail, monthly gain peak-tail, total length, total length of wings, monthly gain wings length, and feed cost. The data were analyzed in a completely randomized arrangement with adjusted means and Tukey’s mean comparison, then an evaluation of treatment groups by analyzing clusters for semi quantitative data. The biggest daily gain, total weight gain and final live weight was obtained with treatment T3, while the highest increase in peak-length tail and wings was obtained with treatment T1 (P < 0.05). T2 treatment turned out to be most economical, but the treatment that best scores obtained was T1. We conclude that the use of kitchen waste + fresh forage is a feasible strategy to feed slow-growing turkeys.展开更多
Little is known about the productive performance of Mexican turkey, so the objective of the present study was to characterize growth performance curves of backyard turkey under a confined system. Forty fertile eggs we...Little is known about the productive performance of Mexican turkey, so the objective of the present study was to characterize growth performance curves of backyard turkey under a confined system. Forty fertile eggs were artificially incubated and turkey weight was recorded at hatch. During growth performance weekly weight was measured until 385 days of age. Turkey commercial feed and water were offered ad libitum. To characterize growth curves, a fourth degree polynomial model regression and a Richards biological model were used, which were compared by determination coefficient (r2), to reach the best fit model. The best fit model was the fourth degree polynomial regression model from a mathematical standpoint of view. It was found that maximum tom growth was reached at 15.7 weeks with a weight gain of 259.3 g/week and in hens at 12.4 weeks with a weight gain of 112.0 g/week. Body weight reached by toms at 40 weeks was 6 kg and hens at 35 weeks with 3.6 kg.展开更多
文摘Different kind of feed can result in development of new meat odors, aroma and texture. The aim of the study was to use flash profile method to determine differences;if any, in sensory traits of Creole turkey meat with different alimentation programs. Treatments were kitchen leftovers + fresh forage, commercial feed, kitchen leftovers, commercial feed + fresh forage, and broken maize + fresh forage. Cooked thighs, drumstick and breast were used. For the meat evaluation two different groups of people were recruited. In order to perform the sensory profile of breast six persons were recruited, in a second group nine persons;in both cases they did not know what kind of meat they were evaluating. Each sensory profile had three replicas, previously three training sessions and establishment of sensory attributes criteria were held. Attribute discrimination was evaluated one-way ANOVA. To obtain consensus and treatment mean position, attributes of the subjects a Generalized Procrustes Analysis was used and comparison of treatments through an ascendant hierarchy classification. Thirty five different sensory descriptive were generated. There were differences in meat sensory profile, it can be said that different treatments influenced in different ways the muscle development of Creole turkey, creating new sensory attributes.
文摘Were assessed the effect of five traditional diets backyard turkeys in confinement. The experiment lasted 36 weeks, the turkeys were randomized to one of five diets: kitchen waste + fresh forage (T1), kitchen waste (T2), commercial feed + fresh forage (T3), cracked corn + fresh forage (T4) and commercial feed (T5). Food and water were provided ad libitum. Each treatment with birds of both sexes had two repetitions with four birds and each bird was considered as an experimental unit. Were evaluated daily weight gain, total weight gain, final live weight, total length peak-tail, monthly gain peak-tail, total length, total length of wings, monthly gain wings length, and feed cost. The data were analyzed in a completely randomized arrangement with adjusted means and Tukey’s mean comparison, then an evaluation of treatment groups by analyzing clusters for semi quantitative data. The biggest daily gain, total weight gain and final live weight was obtained with treatment T3, while the highest increase in peak-length tail and wings was obtained with treatment T1 (P < 0.05). T2 treatment turned out to be most economical, but the treatment that best scores obtained was T1. We conclude that the use of kitchen waste + fresh forage is a feasible strategy to feed slow-growing turkeys.
文摘Little is known about the productive performance of Mexican turkey, so the objective of the present study was to characterize growth performance curves of backyard turkey under a confined system. Forty fertile eggs were artificially incubated and turkey weight was recorded at hatch. During growth performance weekly weight was measured until 385 days of age. Turkey commercial feed and water were offered ad libitum. To characterize growth curves, a fourth degree polynomial model regression and a Richards biological model were used, which were compared by determination coefficient (r2), to reach the best fit model. The best fit model was the fourth degree polynomial regression model from a mathematical standpoint of view. It was found that maximum tom growth was reached at 15.7 weeks with a weight gain of 259.3 g/week and in hens at 12.4 weeks with a weight gain of 112.0 g/week. Body weight reached by toms at 40 weeks was 6 kg and hens at 35 weeks with 3.6 kg.
