TISSUE SHARE IN THE BREAST, THIGHS AND DRUMSTICKS OF TURKEYS FROM DALMATIAN HINTERLAND

Ekstenzivan tov purana dalmatinskog zaleđa („dalmatinskih tuka“) na obiteljskim gospodarstvima usmjeren je na sezonsku potrošnju purećeg mesa, uglavnom zimi. Način uzgoja, uza specifičnost genotipa, dijelom su razlog karakterističnoj aromi i cijenjenosti njihova mesa. Istraživanjem je obuhvaćeno 20 tuka (po 10 svakog spola) u dobi od 7±0,5 mjeseci, uzgajanih u ujednačenim uvjetima. Da bismo pobliže okarakterizirali kakvoću mesa najznačajnijih dijelova trupa provedena je disekcija prsa, zabataka i bataka te utvrđena zastupljenost pojedinih tkiva (kože i potkožnog masnog tkiva, mišićnog tkiva, tetiva i ovojnica, masnog tkiva te kosti) kod utovljenih jedinki. Prosječni randman u purana iznosio je 70,41±4,91%, a u pura 70,83±3,24%. Iako su apsolutne vrijednosti tjelesne mase živih jedinki, kao i mase prsa, zabataka i bataka bile značajno veće u muških jedinki (p<0,001 za sve), njihov udio u tjelesnoj masi živih jedinki bio je ujednačen po spolu. Nadalje, nisu zabilježene značajne razlike između udjela pojedinih tkiva u prsima purana i pura. U zabatacima purana utvrđen je značajno veći udio kože i potkožnog masnog tkiva (p<0,01), kosti i tetiva (p<0,05) te manji udio mišićnog tkiva (p<0,05). Također, u batacima muških jedinki udio tetiva i ovojnica bio je značajno veći (p<0,001), a udio mišićnog tkiva manji (p<0,01).Extensive fattening of turkeys at family households in Dalmatian hinterland (so called "Dalmatian tuka") is focused on seasonal consumption of turkey meat, mostly during winter. Breeding as well as the specificity of the genotype are some of the reasons for the characteristic aroma and reputability of their meat. This survey was performed on 20 turkeys (10 of either sex), mean age 7±0.5 months, bred under uniform conditions. Carcass dissection was performed to characterize the quality of the most important parts of meat (breast, thighs and drumsticks) in which the share of tissues was determined (skin and subcutaneous adipose tissue, muscle tissue, tendons and sheaths, adipose tissue and bone). The mean yield in turkeys-cocks was 70.41±4.91% and in turkey-hens 70.83±3.24%. The absolute values of body weight of live animals and the mass of breast, thighs and drumsticks were significantly higher in males (p<0.001 all). However, their share in the live body weight was uniform. We found no significant difference between tissue shares in the breast. Turkey-cocks had a considerably higher share of skin and subcutaneous adipose tissue (p<0.01), bones and tendons (p<0.05) and lower share of muscle tissue (p<0.05) in thighs. Also, the share of tendons and sheaths was significantly higher (p<0.001) in drumsticks of males, while the share of muscle tissue was lower (p