Meat production of turkeys in the farming enterprise AO SKhP “Altayskie luga” of the AO “Kurort Belokurikha”

Abstract

Turkey meat is characterized by high biological value and organoleptic properties. The biological value of turkey meat is determined by such indices as its high content of complete protein and low content of fat and cholesterol. The research goal was to study the indices of meat production and biological value of turkey meat bred in the farming enterprise AO SKhP “Altayskie luga” affiliated with the AO “Kurort Belokurikha”. In order to study the indices of meat production and biological value of meat from turkeys of the Big Premium cross (heavy type) bred at the AO SKhP “Altayskie luga” in the Smolenskiy District of the Altai Region the studies were carried out according to the developed scheme. Such indices as live weight, slaughter yield, and biological value of turkey meat were taken into account. Live weight decrease compared to the standards at the age of 70 days by 40-50%, and at the age of 177 days by 4-17% was found. This is explained by the imbalance of diets in terms of metabolic energy and crude protein at the age of 5-13 and 14-20 weeks. The slaughter yield of poultry was at a fairly high level and amounted to 82.5-83.6%, which was by 7.5-8.6% higher than the standard. The data on the chemical composition of meat indicated that such important indicator as the protein content in turkey meat was higher than the standard by 1.2-5.2%; fat content was lower by 1.3 and 2.2%. This indicates a good chemical composition of turkey meat on the farm. The breasts had more protein and less fat as compared to thighs. In terms of most amino acids in turkey meat, including essential ones, there was significant excess as compared to the standard indices which was indicative of high biological value of turkey meat on this farm.