Abstract
Abstract. In this study; the growth, carcass traits and meat quality were determined in Bronze and White turkeys, in comparison one another in Isparta province of Turkey. Average of body weights of bronze and white turkeys were 7495–4843g and 15844–11797g; average percentages of carcass were 74.0–71.2% and 82.7–81.9%; average percentages of crude protein content of muscle meat of breast, legs were 23.0–26.1%, 19.0–21.2% and 16.5–17.4%, 13.3–14.8% at the age of 18-weeks, respectively. Significant differences were determined (P < 0.05) between genotypes of body weights, carcass traits, meat qualities, and also between males and females of genotypes.
Highlights
The recorded history of the turkey spans about 500 years, turkeys originated in North America, were domesticated in Europe, and are an important source of food in many parts of the world (BRANT, 1998), and it was suggested that turkey red meat will be alternative to cattle meat in the future (NIXEY, 1986)
Turkey growing and marketing developed during 4-5 years late in Turkey and turkey meat production were tried to increase by the new turkey hybrids
The body weight values of Bronze turkeys were similar to Beltsville White and Broad Breasted White turkeys (GANSEL and NEUBAUER, 1974) and to Bronze turkeys (AKSOY and ISCAN, 1995; AKSOY, 1996; MARQUEZ at al., 1983), and higher to Betina and Bronze X Betina turkeys (TURKOGLU et al, 1990) and to Bronze turkeys (TURKOGLU et al, 1991; SARICA et al, 1991a, 1991b; TESTIK and CELEN, 1993; ISGUZAR and TESTIK, 2001; SENGUL, 2001) and lower to White turkeys (MEIJERHOF, 1973) and to Beltsville White turkeys (POPESCU-VIFOR and PUSCATU, 1979) and to Bronze and White Nicholas turkeys (KOCAK, 1984) and to Canadian Hybrid turkeys (CELEN and TESTIK, 1995) and to turkeys (WISCHHUSEN, 1975)
Summary
The recorded history of the turkey spans about 500 years, turkeys originated in North America, were domesticated in Europe, and are an important source of food in many parts of the world (BRANT, 1998), and it was suggested that turkey red meat will be alternative to cattle meat in the future (NIXEY, 1986). Turkey has approximately three millions of turkey population and the most of turkeys are American Bronze turkeys. Turkey production were limited due to the seasonal raising in Turkey. Because turkey meat consumption were dependent to new year’s day. In this way, turkey meat production were not increasing and developing. Turkey growing and marketing developed during 4-5 years late in Turkey and turkey meat production were tried to increase by the new turkey hybrids. Bronze turkeys were raised by rural areas and a widespread genotype. At sun rising Bronze turkeys went out from the hen house to the pastures, to the harvested fields and they come back to hen house in the evening.
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