Meat and carcass quality of the Andalusian turkey: an analysis in international context

The present study aims to characterize the quality attributes of Andalusian turkey meat and carcass, and to compare the results with those reported in others turkey populations worldwide. To this end, the quality attributes of 12 nine-month-old Andalusian toms reared in traditional husbandry conditions were studied. These traits included the weight and yield of the carcass and primal cuts, pH, water-retaining properties, and the proximate composition of the breast and thigh meat. These observations were compiled into a meta-analysis database comprising 157 reports of seven turkey genotypes collected from 63 studies worldwide. A principal component analysis was conducted to contextualize the meat and carcass quality traits of the Andalusian turkey within the registers of other turkey populations. The results showed that the weight of the carcass and primal cuts had a higher variability than the dressing yield (%) and physicochemical traits of meat. The Andalusian turkeys exhibited a semi-heavy carcass (± 7.60 kg) and components, with a low dressing percentage of the edible cut-offs such as breast (± 22.40%). However, the quality of the breast meat was outstanding in terms of proximate composition, and cooking and cooling losses, when compared to those reported in other turkey genotypes. Despite their greater production efficiency, the commercial alternative, which comprised commercial fast-growing hens or light hybrids, exhibited poorer meat quality. Therefore, the present study is one of the first meat and carcass characterization studies in a European turkey landrace. The results would help breeders to add value to their products, encouraging interested consumers to pay the extra cost of breeding.