Relationships between technological and nutritional meat quality traits in native Mexican Guajolote (M. g. gallopavo) meat quality traits in native Mexican Guajolote
Main Article Content
Keywords
M. g. gallopavo, Meat quality, Poultry genetic resource, Technological properties
Abstract
Objective: To evaluate the relationships between some technological and nutritional meat quality traits in native Mexican Guajolote (M. g. gallopavo).
Design/methodology/approach: In the study, a total of 35 carcasses from male native guajolotes (32-40 weeks old; approximately 2.9 kg carcass weight) were used. Some technological [pH, colour (L*, a*, b*), water-holding capacity (WHC), drip loss (DP), and cooking loss (CL)] and nutritional [dry matter (DM), crude protein (CP), crude fat (CF), crude ash (CA) and energy content (EC)] properties of breast and leg meat were evaluated. Pearson correlation of SAS software was used for data analysis.
Results: In breast meat, moderate to high positive correlations (P < 0.01; 0.35 [pH45min vs pH24h] ≤ r ˂ 0.82 [DM vs EC]) were observed, but highly and negatively correlations (P < 0.01; -0.36 [CF vs CA] ≤ r < -0.77 [b* vs DL]) also were found. Similarly, technological and nutritional quality traits in leg meat also showed moderate to high positive correlations (P < 0.01; 0.38 [pH24h vs L*] ≤ r < 0.74 [DM vs CF]); however, high negative correlations (P < 0.01; -0.42 [pH24h vs CL] ≤ r < -0.69 [a* vs b*]) were observed.
Limitations on study/implications: Studies on the factors that affect the technological and nutritional characteristics of meat quality in this poultry species should be carried out
Findings/conclusions: The results could be used as an important benchmark of the current state of Guajolote meat quality to develop selection and breeding programs in its genetic improvement.