Fear responses and postmortem muscle characteristics of turkeys of two genetic lines

Effects of Management Related Practices on Turkey Hen Performance Supplemented With Either Original XPC™ or AviCare™

During commercial production, turkeys may be exposed to several different types of stressors related to environmental conditions and management practices. Historically, antibiotics have been used to aid in the alleviation of the impacts of stressful situations, and alternatives to antibiotics related to reducing stress are being researched. This study consisted of three rearing trials and had two objectives: (1) Investigate the effects of common U.S. turkey production practices, including environmental and management induced stress, on turkey hens grown to 63 days, and (2) Determine the response of stressed birds to dietary supplementation with fermentation derived functional metabolites. Treatments consisted of a positive control (stressed but not supplemented), a negative control (non-stressed and not supplemented) and two treatment groups that were stressed and supplemented with different products (Original XPC™ or AviCare™). Supplemental products were administered in a dry (feed) and liquid (drinking water) form, and consisted of fermentation derived functional metabolites. Products were evaluated on their effectiveness to mitigate stress responses and turkey performance. Birds were exposed to some combinations of the following stressors: feed and water withdrawal, cold, heat, and crowding. Although the stressors in this study were applied for less than 24 h, they produced significant physiological responses. Blood corticosterone levels, measured immediately after stress, were significantly higher in positive control birds than in negative control birds. In addition, stressed birds had reduced body weights and increased FCR after stress. Stressed birds, supplemented with products had mixed, but generally positive response as measured by bird performance. Based on the response to stress, as observed by alterations in blood corticosterone levels and differences in performance between the two control groups, researchers induced an effective stress model. The use of supplementary products consisting of fermentation derived functional metabolites shows promise for reducing negative impacts of a mixture of stressors.

Effects of genotype on hematological and serum biochemical responses of turkey hens to stress

Abstract. Stress accompanying animal production is both an indicator of welfare and a factor that affects economic parameters. Dynamic development of alternative poultry production systems such as outdoor, free range or ecological, strives to achieve best-quality products and to improve the living conditions of birds. Apart from the type and intensity of the external stimuli, the response to stress is determined genetically. Poultry rearing in the aforementioned systems requires selecting the appropriate genotype of birds, often including crosses of fast-growing and slow-growing lines. The objective of this study was to demonstrate differences in the physiological response to stress of fast-growing (FG) and slow-growing (SG) turkeys and their crosses: SF (SG  ×  FG) and FS (FG  ×  SG), based on hematological and biochemical blood analyses. Blood was sampled from 30 turkey hens from each of four genotypes, aged 14 weeks, subjected to standard pre-slaughter handling procedures. Compared to FG and FS turkeys, the SG and SF birds had a high total protein concentration, a higher heterophil (H) ∕ lymphocyte (L) ratio and a higher concentration of cortisol. In turn, the FG turkeys had the highest activity of enzymes: alanine transaminase, aspartate transaminase, lactate dehydrogenase, creatine kinase. Conversely, the FS turkeys had the highest concentrations of total cholesterol and low-density lipoprotein (LDLC) and the lowest concentration of cortisol. Significant positive effects of crossing were reported for total protein, cholinesterase and cortisol. Effects of crossbreeding on the percentage of H, concentrations of total cholesterol, and LDLC and activity of aspartate transaminase in blood of the crosses were significant but negative and more dependent on the sire line. Except for albumins, whose concentration in blood of crosses was higher compared to birds of pure lines, there were no advantages of heterosis. Negative heterosis was estimated for creatinine, the enzymes alanine transaminase and lactate dehydrogenase, and for cortisol. The most similar regarding creatinine, bilirubin, albumins, total protein, H, L and H ∕ L were the FS and SF groups. The greatest differences were in the following parameters: triglycerides, total cholesterol, high-density lipoprotein (HDLC), LDLC, glucose and lactate, which occurred between the pure lines of turkeys. Study results demonstrate various responses to stress in the analyzed groups of turkeys, with the level of stress measured with hematological and biological blood markers being mostly determined by additive genetic variation, and to a lesser extent by the maternal and sire effects.

Improvement of turkey breast meat quality and cooked gel functionality using hot-boning, quarter sectioning, crust-freeze-air-chilling and cold-batter-mincing technologies

The effect of rapid carcass chilling on breast meat quality was evaluated using commercial (COMM) and random-bred (RB) turkeys. Immediately after slaughter, 48 turkeys from COMM or RB line were randomly subjected to one of four chilling methods: 1) water-immersion chilling (WIC) of the carcasses at 0°C ice slurry, 2) WIC after temperature abuse (TA) of the carcasses at 40°C for 30 min (TA-WIC), 3) hot-boning, quarter sectioning, and crust-freeze-air-chilling (HB-(1)/4CFAC) of breast fillets at -12°C, and 4) HB-(1)/4CFAC of fillets after TA of carcasses (TA-HB-(1)/4CFAC). The TA increased carcass and fillet temperatures by ∼1.3 and ∼4.1°C, respectively, regardless of turkey line, whereas HB-(1)/4CFAC of fillets required 28 and 33% of carcass chilling time for COMM and RB, respectively. During chilling, COMM breast pH rapidly reduced from 6.04 to 5.82, resulting in a significantly lower pH than RB after chilling (P < 0.05), whereas COMM R-value sharply increased from 1.17 to 1.43, causing no difference from RB (P > 0.05). Significantly higher L* value and cooking yield (P < 0.05) were seen in the samples of TA and WIC than those of no TA and HB-(1)/4CFAC, respectively, with no difference observed between COMM and RB fillets (P > 0.05). Higher values of hardness, gumminess, and chewiness were found for RB, no TA, and HB-(1)/4CFAC gels than COMM, TA, and WIC, respectively. These results generally indicated that protein quality and textural properties of turkey fillets were improved, regardless of strains or temperature abuse, using HB-(1)/4CFAC technology.