Comparison among different turkey varieties on productive, reproductive, carcass traits and chemical composition of meat reared under intensive condition: Comparison among different turkey varieties

Md Sazedul Sarker; Nushrat Nourin Lisa; Farhana Sharmin; Most Umme Saleheen Ety; Aminul Islam; S S Zihan; Shakila Faruque; Md Abdur Rashid; Farah Tabassum

doi:10.3329/bjlr.v30i1.74965

Authors

Md Sazedul Sarker Principal Scientific Officer and Head, Poultry Research Center, BLRI, Savar, Dhaka
Nushrat Nourin Lisa Scientific Officer, Poultry Research Center,Bangladesh Livestock Research Institute, Dhaka
Farhana Sharmin Planning, Training and Communications Division, Bangladesh Jute Research Institute, Manik Mia Avenue, Dhaka-1207, Bangladesh
Most Umme Saleheen Ety Poultry Research Center, Bangladesh Livestock Research Institute, Savar, Dhaka-1341, Bangladesh
Aminul Islam Scientific Officer, Poultry Research Center, Bangladesh Livestock Research Institute, Savar, Dhaka-1341, Bangladesh
S S Zihan Strengthening of Poultry Research and Development Project, Bangladesh Livestock Research Institute, Savar, Dhaka-1341, Bangladesh
Shakila Faruque Chief Scientific Officer(R.C.) and Head, PPRD, Bangladesh Livestock Research Institute, Savar, Dhaka-1341, Bangladesh
Md Abdur Rashid Senior Scientific Officer, Poultry Research Center, Bangladesh Livestock Research Institute, Savar, Dhaka-1341, Bangladesh
Farah Tabassum Strengthening of Poultry Research and Development Project, Bangladesh Livestock Research Institute, Savar, Dhaka-1341, Bangladesh

DOI:

https://doi.org/10.3329/bjlr.v30i1.74965

Keywords:

Turkey varieties, carcass characteristics, productive, reproductive, proximate

Abstract

The purpose of this study was to evaluate productive, reproductive performance, carcass characteristics, chemical composition of meat and serum lipid profile of different turkey varieties. In the present study, a total of 200 turkeys from White, Black, Bronze and Red varieties were reared on slated floor under intensive production system from 0 to 72 weeks of age. Turkey poults were reared with commercial feed (Starter diet: ME 2950 kcal/kg, CP 23% for initial 8 weeks; Grower diet: ME 2950 kcal/kg, CP 16% for 8-16 weeks and Layer diet: ME 2900 kcal/kg, CP 17% for 17 weeks- end of laying period). There’s no significant (p>0.05) difference found in 0, 4,8,12 and 20 weeks old turkey except 16 weeks. Quality analysis was performed on breast and thigh meat, as well as on abdominal fat of the studied Turkeys. Carcass weight and dressing percentage, breast and thigh of Bronze variety was significantly (p<0.0001) highest. Measured abdominal fat was found to be non-significant (P>0.05). Furthermore, there is no significant difference found in crude protein among breast and thigh meat of different varieties. The ether extract and crude fiber of breast and thigh meat of White turkey was significantly (p<0.0001) lower than other varieties. Ash content of breast meat of White variety was significantly (p<0.01) greater than other varieties. In case of egg related parameters, Bronze variety of turkey had the better age at first laying, egg fertility percentage significantly and numerically better hen day egg production whereas Red variety had the better hatchability and egg weight than others. Total cholesterol, LDL, HDL were significantly (p<0.0001) higher in Red Turkey and lower in Bronze turkey. It can be concluded that Bronze variety of turkey might be comparatively better than other varieties.

Bang. J. Livs. Res. Vol. 30 (1&2), 2023: P. 36-47

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Comparison among different turkey varieties on productive, reproductive, carcass traits and chemical composition of meat reared under intensive condition