Study of the PSE Expression in the Pectoralis Major Muscle of Three Genetic Lines of Turkeys

The objectives of this study were to characterize the sensory and the technological quality of meat of three genetic lines of turkey (Hybride, Nicholas and BUT9). The muscle pH was measured at 15 mn after slaughter (pH1) and 5 h post-mortem (pH 5). The was measured on the pectoralis major muscle at the time of deboning. The pH results showed that the mean of pH1 was significantly higher for two groups of Nicholas and BUT9. For the pH 5 h post mortem, the differences were significant between three groups; the mean of pH of Hybride group was always highest. The colour observed had a significant difference between Nicolas and two others groups (Hybride and BUT9); however there was not significantly different between Hybride and BUT9. Consider the PSE problem in turkeys is similar to the pork, the fall of pH post-mortem and the meat colour can help us to conclude that the quality of the meat of Turkeys of the Nicholas group is better than the Hybrid and BUT9 groups.