The Influence of Genetic Strain on Growth Performance and Meat Yield of Large White Turkeys

Abstract

The influence of genetic strain on the growth performance and meat yield of Large White turkeys was investigated utilizing three replicate (50 birds each) of Large White tom turkey poults of seven different genetic strains. Day-old poults were wing banded, reared following a standard management program, and individual weights were recorded at 1 day 6, 12, 18, 23, 24, 25, 26, 27 and 28 weeks of age during two trials. Mortality records were kept during the entire experiment.In both trials, five birds from each replicate group were randomly selected for slaughter for six consecutive weeks starting at 2 3 weeks of age. All birds were slaughtered, eviscerated, inspected, packaged and frozen by a commercial processor. The frozen oven-ready carcasses were thawed and deboned as they would be in a commercial further processing operation. Carcass weight and the component part weights were recorded for each bird. To aid in the evaluation, a dollar value was placed on the turkey carcass and component parts.From the data collected, one strain (CA) was significantly (P < 0.05) superior based on body weight, slaughter weight, carcass weight, total meat weight, and breast and thigh meat weight and value. The mortality experienced during the trails was erratic but based upon the means of both trials, the strains CA and CB demonstrated a possible effect of heterosis since their survival was superior to the strains A, B and C. Strain CA appeared to be the superior strain based upon all the criteria measured. None of the other strains competed favorably on an overall economical basis with this strain.