Effect of rearing systems on meat quality characteristics of beltsville small white Turkey (Meleagris gallopavo) meat

Abstract

The study was conducted to determine the effect rearing systems (Intensive system - full confinement), semi intensive system - partial confinement and partial day scavenging and free range system – all day scavenging) on meat quality characteristics and sensory acceptability of Beltsville Small White turkey (Meleagris gallopavo) meat. Significantly (p>0.05) better pH, water holding capacity, cooking loss, and fragmentation index values were observed in Beltsville Small White turkey meat reared under intensive system of management followed by semi intensive system and free range system of management. Non significantly lower drip loss was observed in Beltsville Small White turkey meat reared under intensive system of management. Significantly (p>0.05) higher moisture and lower fat and non significantly higher protein contents were observed in Beltsville Small White turkey meat reared under intensive system of management. Sensory attributes scores of the turkey meat were significantly (p>0.05) higher for Beltsville Small White turkeys reared under intensive systems of management except flavor scores. Thus, it can be concluded that, intensive system of management is more suitable for production of highly acceptable meat from Beltsville Small White turkey with better physico – chemical properties.