Investigating the role of technology in the assessment of turkey meat quality and quantity.

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dc.contributor.advisorBarbut, Shai
dc.contributor.advisorBaes, Christine
dc.contributor.authorHiscock, Heather
dc.date.accessioned2022-10-18T16:19:31Z
dc.date.available2022-10-18T16:19:31Z
dc.date.copyright2022-09
dc.date.created2022-09-14
dc.degree.departmentDepartment of Food Scienceen_US
dc.degree.grantorUniversity of Guelphen
dc.degree.nameMaster of Scienceen_US
dc.degree.programmeFood Scienceen_US
dc.description.abstractDemand for poultry products continues to increase, globally, as the population shifts their diets towards a western diet of high protein and low fat. Turkey meat has quickly become a popular poultry product within the last decade. The increased consumer demand has the industry altering their breeding practices to allow for birds to reach market weights and sizes much faster. In the efforts to breed birds larger and faster, there has been rising number of meat quality defects throughout products. Many of these quality defects can be linked back to genetic selection, nutrition, and environmental stimuli. Research regarding turkey meat quality and quantity using a variety of assessment tools to gather a holistic view of potential causative agents is limited, and therefore, this thesis outlines assessment techniques that can identify and monitor the relationships of both turkey meat quality and quantity parameters. Three studies were conducted over a two-year period, the first was identifying the relationships between meat quality traits. The second study created a predictive model using several variables for turkey component weights using a 2D imaging system. The final study identified immune traits within the genetic architecture of each carcass component to determine affiliation to meat quality. Further studies are required to further identify the causative agents of this meat quality defects; however this thesis provides a solid framework for future assessments and monitoring solutions.en_US
dc.description.sponsorshipHybrid Turkeys
dc.description.sponsorshipOntario Genomics
dc.description.sponsorshipCGIL
dc.description.sponsorshipOntario Genetics
dc.identifier.citationHiscock HM, Leishman EM, Vanderhout RJ, Adams SM, Mohr J, Wood BJ, Baes CF, Barbut S. Describing the relationships among meat quality traits in domestic turkey (Meleagris gallopavo) populations. Poult Sci. 2022 Jul 15;101(10):102055. doi: 10.1016/j.psj.2022.102055. Epub ahead of print. PMID: 35973350
dc.identifier.citationPMCID: PMC9396401.
dc.identifier.urihttps://hdl.handle.net/10214/27290
dc.language.isoenen_US
dc.publisherUniversity of Guelphen
dc.rights.licenseAll items in the Atrium are protected by copyright with all rights reserved unless otherwise indicated.
dc.subjectMeat Qualityen_US
dc.subjectTurkeysen_US
dc.subjectBreasten_US
dc.subjectThighen_US
dc.subjectDrumen_US
dc.subjectGenesen_US
dc.subjectLinear Modelen_US
dc.titleInvestigating the role of technology in the assessment of turkey meat quality and quantity.en_US
dc.typeThesisen
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