Continual Selection for Increased 16 wk Body Weight on Turkey Growth and Meat Quality: 50 Generation Update

Abstract

SUMMARY Today commercial turkeys have an average body weight of nearly 17 kg within 16 wk of age. Approximately 50 yr prior, commercial turkeys reached 5 to 7 kg in the same period of time. Much of the increased growth can be attributed to genetic advances attained through selection for greater body weight, feed efficiency, and meat yield. Recent meat quality challenges have arisen and are attributed to the rapid growth of commercial turkeys. In the current study, 2 lines of turkeys were compared: the Randombred Control Line 2 (RBC2), which is representative of a late 1960’s commercial turkey and has been maintained without conscious selection for any trait, and the F line which was selected for only increased 16 wk body weight from the RBC2 line. After 50 generations of selection for increased body weight, the F line turkeys are now 2.5-times heavier than the RBC2 turkeys. Even with the increased weight gain, feed conversion rate was not different between the F and RBC2 lines. The pectoralis major (p. major: breast muscle) from the F line turkeys contained significantly more intramuscular fat compared to breasts from the RBC2 turkeys. Fresh breast color and shear force were not significantly different between the 2 lines. The results from the current study demonstrate that 50 generations of selection for increased 16 wk body weight has minimally impacted fresh meat quality. However, increased intramuscular fat content may deter consumers whom select turkey products due to it being a high-quality low fat source of protein.