Evaluation of the growth potential, carcass components and meat quality characteristics of three commercial strains of tom turkeys

K. D. Roberson, A. P. Rahn, R. J. Balander, M. W. Orth, D. M. Smith, B. L. Booren, A. M. Booren, W. N. Osburn, R. M. Fulton

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15 Scopus citations

Abstract

An 18-wk experiment was conducted to evaluate the growth potential and carcass component yield of the three major strains of commercial toms grown in the U.S. turkey industry. Hybrid Converter toms grew the fastest during the brooder phase (to 6 wk of age). British United Turkeys (BUT) Big 6 toms grew the fastest during the later stages of growth. Nicholas 700 toms exhibited intermediate growth throughout the trial. There were no significant differences in body weight, feed conversion, livability or carcass component yield between strains at market weight. The final average body weight was 17.1 kg with a 0-to-18-wk feed conversion of 2.49 g:g and 82% livability. The primary cause of mortality was round heart disease. Carcass yield was 75.9% with a boneless, skinless breast yield of 28.6%. The fat content of raw pectoralis major muscle was 1.0% or less for all strains. The breast muscle of BUT toms had less fat when compared to the other strains. Based on this study, choice of strain should depend upon the marketing goals of the company.

Original languageEnglish
Pages (from-to)229-236
Number of pages8
JournalJournal of Applied Poultry Research
Volume12
Issue number2
DOIs
StatePublished - 2003

Keywords

  • Carcass
  • Growth
  • Strain
  • Tom
  • Turkey

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    Roberson, K. D., Rahn, A. P., Balander, R. J., Orth, M. W., Smith, D. M., Booren, B. L., Booren, A. M., Osburn, W. N., & Fulton, R. M. (2003). Evaluation of the growth potential, carcass components and meat quality characteristics of three commercial strains of tom turkeys. Journal of Applied Poultry Research, 12(2), 229-236. https://doi.org/10.1093/japr/12.2.229