The Quality of Meat Derived from Turkey Females Reared Under Extensive Conditions

The aim of this study is to assess the impact of extensive husbandry on slaughter characteristics and turkey meat quality in two utility types. The experiment was divided into two stages: for the first 6 weeks, 200 medium-heavy (MH) and heavy (H) turkey females were kept in intensive rearing conditions and then divided into a control (MHC/HC) and an extensive group (MHE/HE), with five replications in each group (10 birds per replication) for 10 weeks. In E groups, the balanced mixtures were gradually replaced with wheat at 30, 50, and 70% in subsequent feeding periods. Additionally, birds received green fodder (nettles, clover, and alfalfa) and steamed potatoes. After 16 weeks of rearing, birds were slaughtered, their carcasses were dissected, and the meat was assessed for technological traits (pH, L*a*b*, WHC, and tenderness), chemical composition (protein, ash, and fat), fatty acid profile, and sensory analysis. A higher proportion of liver and gizzard and a lower proportion of abdominal fat were found in the E groups, which resulted from more intensive mobility. Meat from these birds was less tender than that from females in the C groups, but it also contained considerably more protein and less fat. Lower values of fatty acid indices such as PI and AI, as well as a higher content of MUFA and a narrower n-6:n-3 ratio in meat from MH birds, indicate a stronger response of these birds to the extensive rearing system and confirm the health-promoting properties of their meat. The sensory evaluation of the meat meets the expectations of modern consumers regarding both the origin and taste of poultry meat.