Research Article Open Access

Comparative Analysis of Red and White Turkey Meat Quality

Authors

Kumarbek Amirkhanov
Department of Technology of Food and Light Industry Products, Shakarim State University of Semey, 071412 Semey, Kazakhstan
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Aidyn Igenbayev
Department of Technology of Food and Light Industry Products, Shakarim State University of Semey, 071412 Semey, Kazakhstan
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Almagul Nurgazezova
Department of Technology of Food and Light Industry Products, Shakarim State University of Semey, 071412 Semey, Kazakhstan
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Eleonora Okuskhanova
Department of Technology of Food and Light Industry Products, Shakarim State University of Semey, 071412 Semey, Kazakhstan
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Samat Kassymov
Department of Technology of Food and Light Industry Products, Shakarim State University of Semey, 071412 Semey, Kazakhstan
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Nazerke Muslimova
Department of Technology of Food and Light Industry Products, Shakarim State University of Semey, 071412 Semey, Kazakhstan
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CORRESPONDING AUTHOR
Zhanibek Yessimbekov
Department of Technology of Food and Light Industry Products, Shakarim State University of Semey, 071412 Semey, Kazakhstan
Published on: May 15, 2017
DOI 10.3923/pjn.2017.412.416
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Abstract

Objective: The purpose of the current study was to evaluate red and white turkey meat quality in Kazakhstan by analyzing its chemical, amino acid and vitamin composition. Materials and Methods: Red and white meat was assessed from 3-4 months-old (start of the fattening period) and 6-12 months-old (end of the fattening period) turkeys (N = 10 turkeys each). Amino acid and vitamin composition was quantified with a Shimadzu LC-20 Prominence liquid chromatography system. Results: White turkey meat was found to contain 11.4-12.0% fat, while red meat contained 20.3-21.7% fat. The protein content in white meat varied between 21.4-21.7% and 18.8-19.5% in red meat. Moreover, the amino acid composition of white turkey meat was richer in essential amino acids than the red Turkey meat. After the fattening period, a slight decrease in protein (-0.7%) and increase in fat (1.4%) content was observed in both red and white turkey meat. Conclusion: The fattening period is beneficial for enriching the level of essential amino acids in white and red turkey meats.

Keywords:

Chemical composition, essential amino acids, turkey meat, vitamin, white and red meat

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This work is licensed under a Creative Commons Attribution 4.0 International License.

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How to Cite

Amirkhanov, K., Igenbayev, A., Nurgazezova, A., Okuskhanova, E., Kassymov, S., Muslimova, N., & Yessimbekov, Z. (2017). Comparative Analysis of Red and White Turkey Meat Quality. Pakistan Journal of Nutrition, 16(6), 412–416. https://doi.org/10.3923/pjn.2017.412.416
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