Carcass composition and physicochemical and sensory attributes of breast and leg meat from native Mexican guajolote (Meleagris g. gallopavo) as influenced by sex.

Abstract

The aim of the study was to compare carcass composition and physicochemical and sensory attributes of breast and leg meat from native Mexican guajolote (Meleagris g. gallopavo) as influenced by sex. For this, slaughter weight and carcass characteristics of male () and female () guajolotes raised traditionally under extensive systems with similar housing and feeding conditions were recorded. Also, physical characteristics, proximate composition, the fatty acid profile, and sensory attributes were determined in breast and leg meat using standard procedures. The results showed that males had higher () slaughter weight, hot and cold carcass weights, and dressing percentage, as well as carcass part weights, while females had higher () abdominal fat weights than males. The lightness (), yellowness (), and drip loss values of breast meat, as well as redness () and water-holding capacity values of leg meat, were significantly () influenced by sex. Male breast meat had higher () moisture content, crude protein, erucic acid (C22:1n9), MUFAs (total monounsaturated fatty acids), UFAs (unsaturated fatty acids), DFAs (desirable fatty acids), UFA SFA (total saturated fatty acid) ratio, PUFA (total polyunsaturated fatty acid) SFA ratio, and chewiness scores than females. Likewise, leg meat from males showed higher () ash content, myristic acid (C14:0), palmitic acid (C16:0), stearic acid (C18:0), oleic acid (C18:1n9c), palmitoleic acid (C16:1n7), SFAs, OFAs (odd fatty acids), thrombogenic index, and atherogenic index, whereas females had high fat content. In conclusion, it would be suggested that, from a nutritional point of view, the meat from male guajolotes was preferable to the meat from females.