engleski

Influence of different oils in the feed on cholesterol level and quality of turkey pectoral muscle

Turkey's pectoral muscle (breast muscle, "white meat") is valuable constituent of human food. Owning to its small fat percentage and high content of easy digestible proteins, it is recommended for the diet of sportsmen, children and older persons. Protein, ash and water content in the pectoral muscle of turkeys can not be influenced by environmental factors. However, the pectoral muscle content of fat and cholesterol can be changed by variations in the feeding schedule. We tried to improve turkeys' pectoral fat content by adding some extra fat sources to their meals. The investigation has been performed on 90 female turkeys of the hybrid Nicholas 700, in their final breeding period (from 15th to 19th week of age). Turkeys were divided into three groups, each represented by 30 individuals, and fed with meals differing in fat source, in the amount of 3% of the total meal weight. The added fat in the first group came from the commercial preparation Bergafat, to the food of second group Pronova Biocare Epax 3000 TG was added, while to the third group added was the rapeseed oil. After the breeding period, the quality of pectoral muscle has been determined for the 10 carcass from each experimental group (pH1, pH2, consistency, water holding capacity – WHC, meat color, protein, fat, ash, water and cholesterol content. pH1 and pH2 values, as well as meat color did not differ between the investigated groups, while consistency and WHC statistically differed (P<0.05). The best consistency displayed the muscles of the turkeys in the second group (4.07), followed by those in the first (4.39) and third group (5.00). The best WHC had turkey muscles in the first group (7.76 cm2), while the worst was in the second group (9.12). No difference could be shown in the turkey muscle protein, wather and ash content between the experimental groups. However, second experimental group had a lower total lipid content (1.73%, P<0.05) compared to first (1.97%) and third (1.93%). Turkeys from the first and second group had lower cholesterol concentracion in the pectoral muscle lipids (21.74 and 18.04 mg/100g, respectively, P<0.05) compared to the third group (41 mg/100g). Added fat sources (preparations Bergafat and Pronova, as well as rapeseed oil) to the meals, influenced significantly the investigated quality attributes of the turkeys' pectoral muscle. Turkeys receiving Pronova preparation displayed the most favorable consistency and the lowest fat and cholesterol content of the pectoral muscle.

turkey pectoral muscle; cholesterol; dietary oils; feed

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