Piotr Domaradzki

Colored varieties of turkeys, such as the broad-breasted Bronze, not currently subject to intensive breeding work, are kept only in amateur breeding and treated rather as ornamental poultry. They are raised in extensive systems, which undoubtedly affects the quality of the meat obtained. Consumers are looking for meat with specific and unique sensory qualities; hence, the interest in meat from turkeys with a slower-than-typical growth rate, such as the broad-breasted Bronze, is justified. The object of this research was to analyze the physicochemical properties and nutritional value (amino acid, fatty acid, and antioxidant profile) of the breast and thigh muscles of broad-breasted Bronze turkeys with regard to gender. It was shown that gender had little effect on muscle chemical composition, amino acid, and fatty acid content (p > 0.05), as well as most oxido-reduction indices. However, significant differences were noted in muscle quality traits such as color brightness (L*; turkeys > indors; p = 0.023), proportion of red (a*; turkeys < indors; p = 0.048) and yellow (b*; turkeys > indors; p = 0.039), and water absorption (turkeys < indors; p = 0.009). The type of muscle also had a significant effect on quality characteristics. Higher a*, b*, C*, pH, water absorption, and thermal leakage were shown in the femoral muscle (p < 0.001), while L* and h were higher in the pectoral muscle (p < 0.001). Turkey meat was characterized by a high proportion of unsaturated fatty acids (MUFA + PUFA ~68%), favorable FA index values, and low lipid oxidation indices. Thigh muscles (especially turkey) were more caloric, and contained significantly (p < 0.001) more fat and all major FA groups. Breast muscles (especially of turkeys) were characterized by a high protein content (about 25%) and a high proportion of essential amino acids. The data obtained indicate that broad-breasted Bronze turkeys can provide high-quality meat, and are an excellent option for meeting modern consumer needs.

In recent years, a supplementation of livestock animals, including poultry, with β-Hydroxy-β-methylbutyrate (HMB) has gained attention for its effects on protein and fat metabolism. This study investigates the effects of HMB in the laying hen diet on egg quality, focusing on amino acid and fatty acid composition. Laying hens were supplemented with 0.02% HMB, with performance parameters and egg components analyzed. HMB supplementation led to increased albumen weight, influencing egg weight while also reducing feed intake per egg without affecting laying rate, yolk indices, fat, or cholesterol content. Notably, the study revealed significant changes in egg amino acid and fatty acid profiles due to HMB supplementation. Various amino acids, including glycine, serine, and isoleucine, were altered in the yolk, impacting nutritional value and potential health benefits. Regarding fatty acids, the study observed changes in both saturated as well as n-6 and n-3 fatty acids, affecting the overall lipid profile of egg yolks. However, the shifts in fatty acid composition could have implications for cardiovascular health due to altered ratios of n-6/n-3 fatty acids. Further research is required to comprehensively understand the implications of these findings for consumer-oriented egg quality and health benefits.