Evaluation of Cooked Breast Meat from Male Breeder Turkeys Fed Diets Containing Varying Amounts of Triticale, Variety Flora

Abstract

Medium White Wrolstad breeder toms were fed either 13.9% crude protein corn-soy, 13.75% triticale-soy, or 8.5% triticale diets from 28 to 45 weeks of age. Birds were then processed and physical and sensory evaluations of cooked breast meat were conducted. Tenderness shear value of cooked breast meat from turkeys fed triticale was significantly improved (P<.05) when compared with meat from birds fed either corn-soy or triticale-soy diets. Results of this study indicate that cooked meat tenderness of aged breeder toms can be influenced by diet.