Effect of plumage colour on carcass characteristics and meat quality of Nigeria local turkeys
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Date
2021
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Abstract
This study examined the effect of plumage colour on carcass characteristics and meat quality of
Nigeria local turkeys. Nine 14weeks local turkeys of different plumage colour (3 blacks, 3 white, and 3
mixed colour) were studied during the experiment. The birds were allotted into treatments based on
the 3 plumage colours. Data taken were carcass weight, dressing percentage, prime cuts and relative
organs’ weights, pH, drip loss, cook loss, meat colour and sensory attributes of cooked meat. Data
collected were subjected to analysis of variance using SPSS version 25. The result obtained revealed
that plumage colour affects the pH of turkey meat with a significantly higher carcass pH (5.68) from
the mixed colour plumage group. It was also noted that, carcass weight, prime cuts and relative organ
weight showed no significant difference (P > 0.05) irrespective of plumage colours. Similarly, the drip
loss, cook loss and meat colour (lightness, redness and yellowness) were not influenced by plumage
colour of the turkey while the sensory evaluation revealed that black plumaged birds group were more
juicy, and had the best aroma and overall acceptability compared to others. It is therefore concluded
that plumage colour affects the pH and juiciness, aroma and overall acceptability of Nigeria local
turkey meat.