Yield of Cooked Meat from Turkeys Fed Different Rations

Abstract

CONSIDERABLE research has been undertaken to obtain a small turkey with a high proportion of meat. A combination of desirable characteristics—fast growth, improved feed efficiency, good finish, pleasing eating quality, and high yield of meat—has been sought by special attention to the rations fed Beltsville Small White turkeys. Good finish is of particular importance in fryer-roaster turkeys because turkeys of this age often lack sufficient fat to brown evenly during cooking. The quantity of distribution of the fat necessary for a good finish improves the appearance and cooking quality of the turkeys and makes them more salable.Sizemore et al. (1956) reported that feed conversion and finish were improved in 16-week-old fryer-roaster Beltsville Small White turkeys when 4 or 8 percent lard was included in a 28 percent protein ration. The best finish and highest feed efficiency were obtained on the turkeys fed the vegetable protein ration with …