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Nutrient composition and retention in whole turkeys with and without added solution
J R Williams1, J M Roseland1, Q V Nguyen1
1US Department of Agriculture, Nutrient Data Laboratory, 10300 Baltimore Avenue, Building 005, Beltsville, MD 20705.
Poultry Science
|September 24, 2017
Summary
Added solutions in whole turkeys significantly increase fat, sodium, phosphorus, and calcium content. This impacts nutritional profiles and has implications for sodium-related health issues and dietary guidelines.
Area of Science:
- Food Science
- Nutritional Biochemistry
- Agricultural Science
Background:
- Retail whole turkeys often contain added solutions to enhance palatability.
- Understanding the nutrient composition of processed turkeys is crucial for accurate dietary information.
Purpose of the Study:
- To evaluate and compare the nutrient composition of whole turkeys with and without added solutions.
- To update the nutrient profile of turkey for the USDA National Nutrient Database.
Main Methods:
- Procurement of whole turkeys (with and without added solution) from nationwide retail and local outlets.
- Roasting of turkeys to an internal temperature of 165°F (74°C).
- Analysis of selected nutrients in light and dark meat (including skin) by USDA-approved laboratories using quality assurance protocols.
Main Results:
- Significant interaction observed for fat and zinc between raw/cooked states and the presence/absence of added solution.
- Higher fat content in raw turkeys with added solution compared to those without.
- Significantly higher levels of sodium, phosphorus, and calcium in turkeys with added solution (P < 0.05).
Conclusions:
- Added solutions in whole turkeys significantly alter key nutrient levels, particularly sodium, phosphorus, and calcium.
- Findings are vital for developing strategies for sodium-related health concerns.
- Updated nutrient data will improve nutrition monitoring, consumption surveys, and policy development.
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