The Effects of Stocking Density on Some Meat Quality Parameters and Taste of Meat Turkeys

One of the most important factors in turkey meat production is the effects of stocking density on meat quality as it is a favored source of animal protein consumed in the world as it is in our country. This issue, may have important effects on meat quality, is also regarded as a parameter that can make a difference in terms of meat flavor. In the study, the subject was worked on both sides. In the study, Hybrid Converter white meat turkey poults were used after numbering right after hatch. The study was carried out on 200 turkeys with 30, 40, 50 and 60 kg live weights per square meter, with 25 different poults per pen, separated by male and female in different sized pens. The study was carried out for 16 weeks in females and 20 weeks in males. The slaughtering was carried out under Islamic conditions and the necessary data were obtained from the animals to determine the parameters related to meat quality. Findings obtained from the study were subjected to statistical analysis and the effects of meat quality and taste on the meat of these animals were evaluated in terms of general stocking density applications in our country and the results were evaluated. Despite the fact that the meat quality was not seriously affected in terms of stocking density, better results were obtained in terms of appearance of meat in thigh and generally in breast meat of females with decreasing stocking density