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https://doi.org/10.3382/ps.0592725
Copy DOIJournal: Poultry Science | Publication Date: Dec 1, 1980 |
Citations: 4 | License type: cc-by-nc-nd |
Broad Breasted White turkeys (two 7.26 kg females per treatment) were roasted in an electric household oven preheated to 177 C (350 F) to end-point temperatures of 74 C (165 F), 79 C (175 F), 85 C (185 F), and 91 C (195 F). Breast and thigh meat (without skin and visible fat) for each end-point temperature was pooled, freeze dried, and fed at a 20% level in diets to International Cancer Research (ICR) white mice. A casein-type diet was fed as the control. All diets contained 19% protein, 10% fat, and 4.17 kcal/g of digestible energy. Fifty 18-day-old male mice were fed for 5 weeks and 50 females for 2 weeks.Turkey meat roasted to different end-point temperatures produced significantly (P≤.01) different weights of mice. Average weights of males and females were greatest for those fed turkey meat roasted to 79 C and 85 C, respectively. Growth rates were greater for mice fed diets containing turkey meat than for those fed the control diet. Results of this study showed a quadratic effect of end-point roasting temperatures on growth. Amino acid levels were highest in turkey meat roasted to an end-point temperature of 79 C.
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