The effect of heat stress on thyroid hormone response and meat quality in turkeys of two genetic lines

• Published in: Meat science 2008-11, Vol.80 (3), p.615-622
• Main Authors: Chiang, W., Booren, A., Strasburg, G.
• Format: Article
• Language: English
• Subjects: animal performance; Biological and medical sciences; breeding lines; carcass yield; cooking quality; drip loss; Food industries; Fundamental and applied biological sciences. Psychology; Heat stress; marinating; Meat and meat product industries; Meat quality; selection criteria; Thyroid hormone; thyroid hormones; Turkey; turkey breeds; turkey meat; turkeys
• ISSN: 0309-1740; 1873-4138
• DOI: 10.1016/j.meatsci.2008.02.012

The current study evaluated the effect of heat stress on thyroid hormone ( T 3 and T 4) response and meat quality traits in two turkey lines: a growth-selected commercial line and a genetically unimproved control line. Birds were subjected to heat stress for different durations before harvest. Commercial line had higher pH 15 min , and lightness values, but lower cook loss and marinade uptake than control line during the heat stress. There was no difference in drip loss between the two lines. The T 3 concentration was positively correlated with cook loss and was negatively correlated with marinade uptake. The thyroid hormone response during heat stress was less stable in the commercial line than in the control line and the unstable thyroid hormone response in commercial turkeys caused by heat exposure might influence the consistency of meat quality. Results of this study may provide an application in selecting turkeys which yield consistent meat quality.