A Comparison of Dressing Percentages and Yield of Edible Cooked Meat in Five Strains of Turkeys as Broilers and as Mature Stock

Abstract

GREATER interest is being shown by producers in the dressing percentage and meat yields of different varieties and strains of turkeys in order to increase their profits. Some data has been reported on such comparisons. Harshaw et al. (1943) using 28 and 30-week-old turkeys found that the carcasses of the Broad Breasted Bronze turkeys were highest in percentage of total edible portion followed in order by Beltsville Small White, White Holland, and Standard Bronze. Sweet et al. (1954) reported that Beltsville Small White turkeys gave a cooked meat yield equal to or greater than Broad Breasted Bronze up to a weight of about 12 pounds. However, at heavier weights the meat yields of Broad Breasted Bronze turkeys were greater. They also reported that the Broad Breasted hens weighing 13 to 14 pounds New York dressed weight had a greater evisceration yield than toms of equal or heavier weights or any …