The Quality of Meat Derived from Turkey Females Reared Under Extensive Conditions

Summary

This field trial compared meat quality outcomes in two turkey utility types (medium-heavy and heavy females) reared intensively for 6 weeks then assigned to either continued intensive feeding or extensive husbandry with wheat-based diet and green fodder for 10 weeks. Extensively reared birds produced leaner, more protein-dense meat with improved fatty acid profiles (higher MUFA, narrower n-6:n-3 ratio, lower atherogenicity index), though meat was less tender; medium-heavy birds showed a stronger response to the extensive system. Sensory evaluation indicated the extensively reared meat met modern consumer expectations for poultry origin and taste.

Regional applicability

Although this study was conducted in Poland, the findings are potentially transferable to United Kingdom poultry production contexts, as both nations operate within similar European standards for poultry welfare and production systems. The results may inform UK producers considering extensive or free-range turkey systems, particularly regarding expected meat composition trade-offs and consumer acceptance.

Key measures

Slaughter characteristics (organ proportions, abdominal fat); technological traits (pH, colour L*a*b*, water-holding capacity, tenderness); chemical composition (protein, ash, fat); fatty acid profile (PUFA index, atherogenicity index, MUFA, n-6:n-3 ratio); sensory evaluation

Outcomes reported

The study assessed slaughter characteristics, meat quality (technological traits, chemical composition, fatty acid profile), and sensory properties of turkey meat from birds reared under extensive versus intensive conditions. Extensive rearing produced meat with higher protein, lower fat, improved fatty acid profiles, and reduced tenderness compared to conventionally reared controls.

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