Turkey breast meat development and maximising the genetic potential

Noirault Jérôme
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Noirault Jérôme: Aviagen Turkeys Ltd

Russian Journal of Agricultural and Socio-Economic Sciences, 2015, vol. 41, issue 5, 3-8

Abstract: Breast Meat is the most lucrative part of the turkey carcass contributing to 70% of the profit whilst only representing 23-26% of the liveweight. Thus breast meat is the most sought after genetic trait in the poultry industry with the aim to maximise breast meat per bird in percentage of the carcass. Before assessing Breast meat yield (BMY) and its deposition it is necessary to look at muscle development.

Keywords: MEAT; TURKEY; GENETIC POTENTIAL; RESEARCH (search for similar items in EconPapers)
Date: 2015
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Persistent link: https://EconPapers.repec.org/RePEc:scn:031261:16082029

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