Turkey Muscle Research Articles

Contents of Macro- and Microelements in Blood Serum and Breast Muscle of Turkey Subjected to Pre-Slaughter Transport for Various Distances.

In this study, the effect of pre-slaughter handling on the content of macro- and micronutrients in blood serum and in the breast muscle of turkeys was assessed. Four different variants of pre-slaughter handling were used in the research: no transport (N-T), transport for a distance of 100 km (T-100), transport for a distance of 200 km (T-200), and transport for a distance of 300 km (T-300). In each of them, 30 female and 30 male turkeys were used. Blood was collected from the birds before slaughter, and samples of the pectoral muscle were collected after slaughter. In the obtained biological material, the content of Mg, P, Ca, Fe, Na and K was analyzed. On the basis of the obtained research results, it can be concluded that the pre-slaughter handling negatively affects the content of macro- and microelements both in the blood serum and in the pectoral muscles of experimental turkeys. Additionally, differences due to the sex of birds were observed.

Nutritional Value and Physicochemical Properties of Male and Female Broad-Breasted Bronze Turkey Muscle.

Colored varieties of turkeys, such as the broad-breasted Bronze, not currently subject to intensive breeding work, are kept only in amateur breeding and treated rather as ornamental poultry. They are raised in extensive systems, which undoubtedly affects the quality of the meat obtained. Consumers are looking for meat with specific and unique sensory qualities; hence, the interest in meat from turkeys with a slower-than-typical growth rate, such as the broad-breasted Bronze, is justified. The object of this research was to analyze the physicochemical properties and nutritional value (amino acid, fatty acid, and antioxidant profile) of the breast and thigh muscles of broad-breasted Bronze turkeys with regard to gender. It was shown that gender had little effect on muscle chemical composition, amino acid, and fatty acid content (p > 0.05), as well as most oxido-reduction indices. However, significant differences were noted in muscle quality traits such as color brightness (L*; turkeys > indors; p = 0.023), proportion of red (a*; turkeys < indors; p = 0.048) and yellow (b*; turkeys > indors; p = 0.039), and water absorption (turkeys < indors; p = 0.009). The type of muscle also had a significant effect on quality characteristics. Higher a*, b*, C*, pH, water absorption, and thermal leakage were shown in the femoral muscle (p < 0.001), while L* and h were higher in the pectoral muscle (p < 0.001). Turkey meat was characterized by a high proportion of unsaturated fatty acids (MUFA + PUFA ~68%), favorable FA index values, and low lipid oxidation indices. Thigh muscles (especially turkey) were more caloric, and contained significantly (p < 0.001) more fat and all major FA groups. Breast muscles (especially of turkeys) were characterized by a high protein content (about 25%) and a high proportion of essential amino acids. The data obtained indicate that broad-breasted Bronze turkeys can provide high-quality meat, and are an excellent option for meeting modern consumer needs.

Bacterial indicators during storage of slaughter products of turkeys of the meat sector of productivity with the use of the prebiotic drug Aktigen

Poultry breeding is one of the economically profitable branches of Ukraine. Poultry meat is in the greatest demand on the market, because it is affordable and dietary, poultry is easy to grow both on the farm and at home. This is one of the types of branches in agriculture, which in a short period of time is able to provide the population with biologically complete and high-quality products. One of the main questions remains: how to produce high-quality products without the use of prohibited antibiotics, which provoked a number of problems in the already imperfect agriculture. The refore, scientists began to look for an alternative that would replace antibiotics, while at the same time increasing the quality of meat and the resistance of poultry to diseases, increasing the increase in live weight. Therefore, farms began to use biologically active additives (BVD), one of them is Aktigen. The purpose of our research was to determine the effect of the complex prebiotic drug Actigen on the level of bacterial indicators during storage of slaughter products of turkeys of the meat sector of productivity. The object of study was turkeys of the BIG-6 breed. The prebiotic Actigen was added to the basic ration (OR) of turkeys in the following doses: from the 1st to the 21st day: 0.4; 0.8 and 1 g/kg feed; from the 22nd to the 42nd day: 0.4; 0.6 and 0.8 g/kg feed; from the 42nd to the 120th day: 0.2; 0.4 and 0.7 g/kg feed. Mixing of prebiotics with compound feed was carried out with a feed mixer at the farm for the production of compound feed. The bird had free access to feed and water during the entire fattening period. Research methods. Microscopic, microbiological (MAFAnM content, pathogenic and opportunistic microorganisms; bacterioscopy of swabs-imprints from poultry meat by counting the number of microorganisms per 1 average field of vision according to (DSTU DSTU 8381:2015; DSTU 8381:2015; DSTU ISO 6888–2:2003; GOST 7702.2.7–95), DSTU ENISO 6579-1:2017. Variational and statistical processing of experimental data was carried out using computer software packages “Microsoft Exel”, “Maple-12” (Company Maplesoft, 2008) for variational and statistical processing of digital data. Reliability was determined according to the Student's criterion, taking into account the confidence limit: Р ≤ 0.05; Р ≤ 0.01, Р ≤ 0.001. It was established that when feeding the prebiotic Actigen in the following doses: from the 1st to the 21st day: 0.4; 0.8 and 1 g/kg feed; from the 22nd to the 42nd day: 0.4; 0.6 and 0.8 g/kg feed; from the 42nd to the 120th day: 0.2; 0.4 and 0.7 g/kg of feed both in the pectoral muscles and in the femoral muscles of broiler turkeys of the control and experimental groups, MAFAnM indicators did not exceed the permissible level during the four-day storage period. During the storage period of thigh muscles, the indicator of total bacterial contamination gradually increased in all groups and on the fourth day reached the level in the experimental group – (1.73 ± 0.05)×103. The MAFAnM indicator of the thigh muscles of birds of the control group was (1.75 ± 0.11)×103 CFU. The insignificant difference between MAFAnM indicators of the control and experimental groups is not reliable. The level of opportunistic microorganisms, in particular, BGKP and Proteus in the muscles of the femoral group is not reliable between the indicators of the control and experimental groups, and does not exceed the permissible levels regulated by the regulatory documents of Ukraine. When examining the slaughter products of broiler turkeys for the presence of pathogenic microorganisms, in particular the genus Salmonella, S. aureus, L. Monocytogenes, Pasteurella ceae, Pasteurella spp., Avibacterium paragalinarum, Bordetella spp., Moraxella spp, Trueperella pyogenes, Erysipelotrix spp., Listeria spp. ., Pseudomonasspp., Enterobacreria ceae, Bacillus spp., Corynebacterium spp., yeast and mold were not detected in the muscles and edible offal of broiler turkeys in both control and experimental groups. The prebiotic Actigen used in the diet of broiler turkeys negatively affects the development of the above-mentioned microorganisms both during the life of broiler turkeys and under the conditions of storage of slaughter products during the specified periods. Slaughter products of broiler turkeys, which were fed with the prebiotic “Actigen” in the recommended doses according to indicators of bacterial insemination during the established storage period, can be sold without restrictions.

Expression of miRNAs in turkey muscle satellite cells and differential response to thermal challenge

Expression of miRNAs in turkey muscle satellite cells and differential response to thermal challenge

Peculiarities of the morphological composition, protein profile, and activity of aminotransferases in the blood of turkeys in the presence of keel “namins”

A timely blood test is essential to detect possible abnormalities in the body. Blood somewhat objectively reflects the state of the internal environment in which all metabolic processes take place. The blood test is one of the most informative laboratory diagnostic tools, which provides essential information about the functional state of various organs and systems of the body. The work aimed to investigate the changes in morphological parameters, protein profile, and activity of aminotransaminases in the blood of turkeys in the presence of keel “namins”. The research was carried out at “Indykat” Ltd. in the village Kadubivtsi of the Lviv region on turkeys of the Big-6 breed on two groups of turkeys, 10 birds each. The turkeys of the control group were clinically healthy, and those of the experimental group had visible clinical signs of “namin” on the keel. The results of the research showed that the number of erythrocytes in the blood of clinically healthy birds was 2.5 ± 0.19 T/l, leukocytes – 21.8 ± 1.36 G/l, hemoglobin content – 90.5 ± 2.54 g/l, and the hematocrit was equal to 29.4 ± 1.44 %. In the presence of “namins” in the blood of turkeys, the number of leukocytes and hematocrit, compared to the control, was higher by 15.2 and 3.8 %, respectively, and the number of erythrocytes and hemoglobin content was lower by 16.1 and 11.3 %. Analyzing the leukogram of the blood of the turkeys of the research group, the appearance of basophilic leukocytes and young neutrophils was established, the number of which was 1.1 ± 0.08 and 0.2 ± 0.01 %, respectively. Compared to the control, the number of rod-shaped and segmented neutrophils was higher by 1.3 and 6.3 %, monocytes by 16.3 %, and eosinophils and lymphocytes were lower by 1.3 and 16.8 % and amounted to 6, 3 ± 0.27 and 41.1 ± 2.41 %. The level of total protein in the blood of birds in the pectoral muscles that developed and formed “namins” was 26.4 ± 1.35 g/l and was 6.7 % lower than that of the experimental group. In the presence of “namins” on the keels of turkeys, a 4.4 % higher level of globulins, which perform a protective function, and a 17.1 % lower amount of albumins were found. The pathological process that developed in the pectoral muscles of turkeys led to an increase in the activities of alanine aminotransferase and aspartate aminotransferase in the blood of turkeys to 32.4 ± 1.23 and 314.2 ± 14.2 units/l, which was more significant than indicators of the control group by 8.6 and 8.3 %, respectively.

The Effect of Humic Substances on the Content of Copper and Zinc in the Turkey Muscle

The aim of the study was to assess the effect of humic substances on the changes of copper (Cu) and zinc (Zn) content in the thigh and breast muscle of turkey. For the trial, 20 turkeys (BIG 6) were allocated into two groups (control group and experimental group) of 10 birds. Experimental group was supplemented with 0.5 % Humac Mycotoxi Sorb (HM). The control group received a basal diet without any supplements. The Humac Mycotoxi Sorb was added to turkey feed for 10 weeks. In the breast and thigh muscles, we found a statistically significantly higher (P &lt; 0.001) Cu content after the addition of 0.5% HM to the feed (4.43; 4.18 mg.kg-1 ) compared to the control group of turkeys (2.70;3.35 mg.kg-1). Also, in the breast and thigh muscles, were found a statistically significantly higher (P &lt; 0.05) Zn content after the addition of 0.5% HM to the feed (50.98; 64.42 mg.kg-1 ) compared to the control group of turkeys (44.33; 62.95 mg.kg-1).

Effects of sodium chloride and sodium tripolyphosphate on the prooxidant properties of hemoglobin in washed turkey muscle system.

This study examined the effects of sodium chloride (NaCl) and sodium tripolyphosphate (STPP) on lipid oxidation induced by oxyhemoglobin (oxyHb) in washed turkey muscle (WTM) model. To explore the reasons for observed effects, the pro-oxidant abilities of Hb derivatives (e.g., metHb, oxyHb, hemin, Fe2+, and Fe3+), pH change, and antioxidation of Hb in the presence of NaCl or STPP were also analyzed. The observed lipid oxidation capacity in WTM followed the order metHb>hemin>oxyHb>Fe2+ > Fe3+. Added Fe2+ accelerated auto-oxidation of oxyHb and oxyHb-mediated lipid oxidation. Hb auto-oxidation to metHb increased as the pH decreased from 6.6 to 5.0. NaCl promoted oxyHb-mediated lipid oxidation due to NaCl causing decreased pH value and increased formation of metHb. STPP inhibited oxyHb-mediated lipid oxidation and weakened the pro-oxidative effect of NaCl. This could be attributed to STPP increasing the pH, inactivating free iron, and inhibiting formation of metHb.

Transcriptome response of proliferating muscle satellite cells to thermal challenge in commercial turkey.

Thermal stress poses a threat to agricultural systems through increased risk to animal growth, health, and production. Exposure of poultry, especially hatchlings, to extreme temperatures can seriously affect muscle development and thus compromise subsequent meat quality. This study was designed to characterize transcriptional changes induced in turkey muscle satellite cells (SCs) cultured from commercial birds under thermal challenge to determine the applicability of previous results obtained for select research lines. Satellite cells isolated from the pectoralis major muscle of 1-week old commercial fast-growing birds (Nicholas turkey, NCT) and from a slower-growing research line (RBC2) were proliferated in culture at 38°C or 43°C for 72 h. RNAseq analysis found statistically significant differences in gene expression among treatments and between turkey lines with a greater number of genes altered in the NCT SCs suggesting early myogenesis. Pathway analysis identified cell signaling and regulation of Ca2+ as important responses. Expression of the intercellular signaling Wnt genes, particularly Wnt5a and 7a was significantly altered by temperature with differential response between lines. The peripheral calcium channel RYR3 gene was among the genes most highly upregulated by heat stress. Increased expression of RYR3 would likely result in higher resting cytosolic calcium levels and increased overall gene transcription. Although responses in the calcium signaling pathway were similar among the RBC2 and NCT lines, the magnitude of expression changes was greater in the commercially selected birds. These results provide evidence into how SC activity, cellular fate, and ultimately muscle development are altered by heat stress and commercial selection.

Role of Maillard Reaction Products as Antioxidants in Washed Cod and Washed Turkey Muscle Oxidized by Added Hemoglobin

AbstractThe ability of Maillard reaction products (MRPs) to inhibit hemoglobin (Hb)‐mediated lipid oxidation is examined in washed cod muscle (WCM) and washed turkey breast muscle (WTM). Lipid peroxides and thiobarbituric acid reactive substances (TBARS) are used as markers of primary and secondary lipid oxidation products, respectively. MRPs inhibits Hb‐mediated lipid oxidation in WCM (p &lt; 0.01) but are weakly inhibitory in WTM. α‐tocopherol concentration is 24‐fold greater in WCM compared to WTM. The elevated α‐tocopherol content of WCM may partly explain the enhanced antioxidant effectiveness of MRPs in WCM, noting that MRPs and α‐tocopherol act synergistically in the scavenging of free radicals. MRPs are more effective in inhibiting lipid oxidation in WCM at pH 6.6 compared to lower pH values. Antioxidant effectiveness of MRPs diminishes when stored refrigerated but not with frozen storage. MRPs obtained by 3 h heating contains more Maillard reaction intermediates than 2 h heating, which better inhibits LOOH formation (p &lt; 0.01). These intermediates decrease faster during refrigerated compared to frozen storage. These studies suggest elevated pH and sufficient endogenous tocopherols are required for low concentrations of MRPs to protect highly unsaturated lipid in washed muscle from oxidation by hemoglobin.Practical Applications: This study shows that the maillard reaction products (MRPs) can be used to inhibit the oxidation of tocopherol‐rich meat products, and the MRPs stored in the frozen condition for a certain period also have antioxidant activity.

Survey of polychlorinated dibenzo-p-dioxins, polychlorinated dibenzofurans and non-ortho-polychlorinated biphenyls in U.S. meat, poultry, and siluriform fish from 2018-2019: toxic equivalency levels, temporal trends, and implications

ABSTRACT The U.S. Department of Agriculture (USDA) conducted a survey of domestic animal products including beef fat, pork fat, chicken fat, turkey fat, dairy cow fat, and siluriform fish muscle (i.e. catfish) to determine the current residue levels of polychlorinated dibenzo-p-dioxins (PCDDs), polychlorinated dibenzofurans (PCDFs), and non-ortho-polychlorinated biphenyls (no-PCBs). The following types of fat samples were analysed: beef from heifers and steers (referred to as “beef”), pork, chicken, turkey, dairy cow (referred to as “dairy cow”), and siluriform fish muscle, which includes catfish. The survey is conducted every 5 years. Fat samples for each slaughter class and siluriform fillets were collected from U.S. federally inspected slaughter facilities, processed, and analysed for 17 PCDD/Fs and 3 no-PCBs. Toxic equivalency concentrations were calculated using 2005 toxic equivalency factors and summed (sum-TEQ) for all slaughter classes. The sum-TEQs ranged from non-detect (nd) to 16.5 pg TEQ/g lipid. The median sum-TEQs, when nd = ½ LOD, for beef, pork, chicken, turkey, dairy cow, and siluriform fish were 0.48, 0.08, 0.07, 0.21, 0.38, and 0.62 pg TEQ/g lipid (wet weight for siluriform fish), respectively. A comparison of the current and previous surveys typically depicts a significant declining trend depending on the slaughter class (such as chicken and turkey), however, beef and pork fat median values slightly increased and decreased, respectively, but neither were significant compared to the previous survey. The congener patterns for some high concentration beef and pork fat samples suggested that pentachlorophenol treated wood continues to be a likely on-farm dioxin exposure source.

Purification, Characterization of Carbonic Anhydrase from Turkey Muscle Tissue and Investigation of Inhibition Effects of Some Metal Ions and Pesticides

Purification, Characterization of Carbonic Anhydrase from Turkey Muscle Tissue and Investigation of Inhibition Effects of Some Metal Ions and Pesticides

Gastrocnemius Muscle Structural and Functional Changes Associated with Domestication in the Turkey.

Simple SummaryDomestic turkeys have been bred to reach a body mass of up to three times that of wild turkeys. Most of this increase is from larger muscles, but it is unclear exactly how the components of each muscle have been altered and what that may mean for muscle function. In this study, we looked for potential differences between wild and domestic turkeys in (1) the size of the individual muscle fibers and (2) the collagenous skeleton that supports those fibers in the lateral gastrocnemius muscle, an ankle extensor important for walking. We also measured the force this muscle could produce. The domestic turkey muscle had a greater number of smaller muscle fibers than the wild turkey. The amount of collagen in the domestic turkey muscle was also lower than wild turkeys, likely contributing to meat tenderness. While the domestic turkey lateral gastrocnemius muscles could produce the same amount of force per a given area of muscle, they could only produce half as much force per unit body mass. Selection for increased muscle mass has altered the structure of the lateral gastrocnemius muscle; however, overall body mass likely contributes more to hind limb functional differences observed in the domestic turkey.Selection for increased muscle mass in domestic turkeys has resulted in muscles twice the size of those found in wild turkeys. This study characterizes muscle structural changes as well as functional differences in muscle performance associated with selection for increased muscle mass. We compared peak isometric force production, whole muscle and individual fiber cross-sectional area (CSA), connective tissue collagen concentration and structure of the lateral gastrocnemius (LG) muscle in wild and adult domestic turkeys. We also explored changes with age between juvenile and adult domestic turkeys. We found that the domestic turkey’s LG muscle can produce the same force per cross-sectional area as a wild turkey; however, due to scaling, domestic adults produce less force per unit body mass. Domestic turkey muscle fibers were slightly smaller in CSA (3802 ± 2223 μm2) than those of the wild turkey (4014 ± 1831 μm2, p = 0.013), indicating that the absolutely larger domestic turkey muscles are a result of an increased number of smaller fibers. Collagen concentration in domestic turkey muscle (4.19 ± 1.58 μg hydroxyproline/mg muscle) was significantly lower than in the wild turkeys (6.23 ± 0.63 μg/mg, p = 0.0275), with visible differences in endomysium texture, observed via scanning electron microscopy. Selection for increased muscle mass has altered the structure of the LG muscle; however, scaling likely contributes more to hind limb functional differences observed in the domestic turkey.

Использование флуоресценции при определении глубины просаливания крупнокускового цельномышечного мяса индейки

Introduction. Fluorescence is one of the most promising methods of food quality tests. Fluorescein disodium salt is used as a means of diagnostics in medicine and food production. In particular, fluorophore can determine the ripening stage of boneless turkey meat during brining by defining the penetration depth of the brine.&#x0D; Study objects and methods. The present research featured samples of brined turkey breast and thigh meat. The experiment was based on standard research methods, e.g. macro- and microscopy, statistical method, etc. It also included an original fluorescence method for determining the penetration depth of sodium chloride brine into turkey muscles.&#x0D; Results and discussion. The experimental brine consisted of food salt, white sugar, water, and fluorescein disodium salt, while brine without fluorophore served as control. Regardless of sodium chloride concentration, the changes in the ripening depth of the turkey breast samples were 8 times lower after 5 min, 3 times – after 12 h, and 4 times after 24 h. Complete ripening occurred after 36 h, which was confirmed by visual and fluorophore measurements. The thigh meat samples showed a smaller area of sodium chloride penetration: 8 times lower – after 5 min, 2 times – after 12 and 24 h. Complete salting was also registered after 36 h of brining.&#x0D; Conclusion. The fluorescence method proved quite effective in determining the ripening of boneless turkey parts meat.

Breast meat quality of turkey breeder hens at disposal age affected by deep pectoral myopathy

Deep pectoral myopathy (DPM) considerably affects the meat quality of commercial poultry, thus representing a challenge to the poultry industry. In this study, we examined the breast meat quality of turkey breeder hens at disposal age affected by different degrees of DPM. Samples were collected from Nicholas turkeys at disposal age (385 d), at an average weight of 12.5 kg, which were reared and slaughtered in the south region of Brazil. The breast was first classified according to the degree of DPM and then samples of the Pectoralis major were collected from birds affected (DPM degrees 2 and 3; n = 20 of each) and nonaffected (normal, absence of lesions; n = 20) by the myopathy. After the affected Pectoralis minor muscle was discarded, the carcasses were released for human consumption by the Federal Inspection Service. The meat affected by the myopathy exhibited color changes (L*, a* and b*) (P < 0.05), especially in the inner surface. Higher (P < 0.05) water-holding capacity, pH, sarcomere length and fat concentration and lower (P < 0.05) shear force and moisture percentage were observed when compared to the normal samples. From this study, can be concluded that the severe condition of deep pectoral myopathy which affects the Pectoralis minor muscle, causes variations in the quality of Pectoralis major muscle of turkey on disposal age. As a raw material, this type of meat has a higher fat content and greater capacity for retaining intracellular water, important attributes to the manufacture of processed products. In this way, the processing is an economically viable alternative to the commercialization of breast meat from birds affected by myopathy.

Lead Contamination Differences in the Muscle of Wild Turkeys Harvested with Lead and Copper-Plated Lead Shot

AbstractDespite the known deleterious effects lead exposure can have on humans, lead remains the most common type of ammunition used to harvest big game and upland game birds. We sampled wild turkey Meleagris gallopavo breast muscle shot with standard lead and copper-plated lead pellets to quantify lead residue concentrations within the wound channel, and we sampled multiple adjacent locations to measure the extent lead contamination spreads through tissue of harvested turkeys. We found that samples taken from the wound channel contained more lead (mean = 3.76 μg/g dry weight) than both samples taken adjacent to the wound channel (mean = 0.20 μg/g dry weight) and samples taken from &amp;gt;5 cm away (mean = 0.15 μg/g dry weight). Additionally, we found that birds harvested with standard lead ammunition did not differ in lead concentrations from those shot with copper-plated lead, suggesting that copper plating does not aid in reducing lead exposure. Our findings suggest that wild turkeys harvested with either lead or copper-plated lead shot have the potential to expose consumers, especially children due to their lower tolerance, to low levels of lead that could exceed daily consumption limits set by the Food and Drug Administration and Centers for Disease Control. However, elevated lead levels were confined to the wound channel, and thus proper preparation of game to remove tissue surrounding wound channels may eliminate or substantially reduce lead exposure from harvested game birds.

Accumulation of Contaminants by Wild Turkeys and Potential for Consumer Exposure.

Despite their popularity as a game species across North America, little is known about contaminant burdens in wild turkeys (Meleagris gallopavo) inhabiting areas of environmental contamination, and their potential to expose human and wildlife consumers. We compared trace element concentrations and radionuclide activity in muscle and liver tissues of turkeys inhabiting the Savannah River Site (USA), an area with known anthropogenic contaminant inputs, with turkeys from uncontaminated areas offsite. In addition, we tested breast feathers from a subset of individuals for mercury (Hg) to assess the viability of nonlethal sampling for quantifying Hg concentrations. Finally, we quantified arsenic, Hg, and selenium (Se) in blood of live-captured turkeys inhabiting a coal ash basin on the Savannah River Site. Compared with reference samples, we found that turkeys inhabiting the Savannah River Site contained elevated Hg levels in both muscle and liver tissues, and lower concentrations of chromium. Turkeys from the ash basin also had elevated levels of Se. We found a positive correlation between breast muscle and feather Hg concentrations (F1,59 = 267.5, R2 = 0.82, p < 0.001), suggesting that feathers can potentially be used as a nonlethal sampling technique. All elements analyzed were below reference limits set by the Centers for Disease Control and Prevention for safe consumption. Thus, our data suggest that turkeys likely are not an important pathway of contaminant exposure on the Savannah River Site or other areas with similar contaminant distributions. Environ Toxicol Chem 2021;40:1222-1231. © 2020 SETAC.

Telomerase Activity and Myogenesis Ability as an Indicator of Cultured Turkey Satellite Cell Ability for In Vitro Meat Production

Abstract Telomerase activity is highly correlated to the proliferation capacity and immortality of cells. To evaluate the possibility of continuous culture, myoblasts were isolated from the Pectoralis thoracicus muscle of newborn turkeys and maintained in 2D (adherence based) and suspension cultures. Furthermore, adherent myoblasts were differentiated into myotubes. Telomerase activity was evaluated in all types of obtained cultures. The expression of telomerase related genes, including TERT1, TERT2, dyskerin, as well as myogenesis related genes, including myogenin, MyoD, MRF1 and MRF5 were measured. Telomerase bands were detected in both adherent and suspended cells, but they were not detected in samples from rat muscle. Myotube differentiation caused a significant reduction in the expression of TERT1, TERT2 and Dyskerin, while MyoD, Myogenin and MRF4 were upregulated in myotubes vs. myoblasts. Long-term culture of suspended myoblasts caused a significant increase in TERT1 levels, with no significant change in expression of myogenesis related genes. Overall, the results show that myoblasts are able to grow in suspension without losing their myogenic properties. Furthermore, upregulation of TERT1 indicates continued proliferation of myoblasts and generation of enough daughter cells necessary for in vitro meat production. Running title: Telomerase activity and myogenic properties of cultured Turkey satellite cells

Mechanisms involved in the inhibitory effects of free fatty acids on lipid peroxidation in turkey muscle

The pro-oxidant and anti-oxidant effects of free fatty acids (FFA) in meat remain ambiguous. To clarify the role of FFA in lipid oxidation of muscle food, the FFA was added into two systems (turkey mince and washed turkey muscle (WTM)) and lipid oxidation was investigated. A mixture of FFA inhibited lipid oxidation in both systems. The absorbance spectrum of oxyHb and metHb was determined in the presence of C18:1 and C18:2. Conversion to hemichrome spectra was observed and was particularly rapid when metHb was mixed with C18:2. C18:2 was also reacted with metHb followed by a chromatography step to remove unbound C18:2, and termed ‘modified Hb’. Electron spin resonance (ESR) spectra of the modified Hb was indicative of hemichrome formation. The modified Hb did not promote lipid oxidation in washed turkey muscle during storage. This suggested that hemichrome formation due to added FFA diminished the lipid oxidation capacity of Hb.

Predicting the quality traits of white striped turkey breast by visible/near infra-red spectroscopy and multivariate data analysis

The appearance of white striations over the breast of chicken and turkey meat is considered as a recent emerging and growing problem. The aim of this research is to investigate the ability of visible-near infra-red (VIS/NIR) spectroscopy to predict the quality traits of different levels of white striping (thickness of white striations, moderate < 1 mm and severe ≥ 1 mm) defects in turkey breast muscle. Accordingly, 36 turkey breast fillets affected by different level of white striping defects (normal, moderate and severe) were selected from 20-wk old tom turkeys. Colour traits (L*, a* and b*), pH, marinade uptake, drip loss, cooking loss, and chemical composition (moisture, fat, protein and ash) have been evaluated. Our findings showed that prediction models using partial least squares (PLS) were good for colour traits (a* for example; RPD values were 3.22 and 1.27, R2 P were 0.91 and 0.57 while RER values were 11.8 and 3.12) , pH (RPD values were 5.00 and 0.01, R2 P were 0.95 and 0.07 while RER values were –1.00 and 15.50), and chemical composition (protein content for instance, the prediction values were as the following: RPD values were 1.93 and 0.79, R2 P were 0.80 and 0.34 and then RER were 8.48 and 3.80) in particular for normal and severe white striped meat respectively. In conclusion, the results of this research showed that VIS/NIR spectroscopy prediction models were satisfactory to predict the quality traits in the majority of cases. HIGHLIGHTS White striping is a recent muscle abnormality that affects adversely poultry meat. Visible-near infra-red (VIS/NIR) spectroscopy was used to predict the quality traits of turkey breast meat affected by white striping. Partial least squares (PLS) was good indicator to predict several quality traits of normal meat.

The Immunological Reactivity of Turkeys of Different Genotypes on the Action of Environmental Factors

The Immunological Reactivity of Turkeys of Different Genotypes on the Action of Environmental Factors