Growth performance and meat quality of meat-type guinea fowl fed different commercial diets

• Published in: Archiv für Tierzucht Vol. 64; no. 2; pp. 325 - 334
• Main Authors: Batkowska, Justyna, Drabik, Kamil, Karwowska, Malgorzata, Ahsan, Umair, Raza, Ifrah, Adamczuk, Agnieszka, Horecka, Beata
• Format: Journal Article
• Language: English
• Published: Gottingen Copernicus GmbH 28.07.2021; Copernicus Publications
• Subjects: Age; Animal welfare; Birds; Body weight; Carcasses; Chickens; Diet; Farms; Fatty acid composition; Fatty acids; Feeds; Growth; Meat; Meat quality; Original Study; Poultry; Proteins; Quality standards; Thigh; Turkeys; Vitamins
• ISSN: 2363-9822; 0003-9438; 2363-9822
• DOI: 10.5194/aab-64-325-2021

The aim of study was to assess the growth performance, meat quality, and fatty acid composition of meat-type guinea fowl fed balanced commercial diets under two different feeding programs, similar to those for slaughter turkeys and broiler chickens, respectively. A total of 80 4-week-old meat-type guinea fowl divided into two groups (four replicates per group; 10 birds in each replicate) were raised for 14 weeks. One group received commercially available diets in a three-phased program (TM group), whereas the other group was fed commercial diets in a two-phased program (CM group). Growth-performance-related traits were recorded. At the end of rearing (14 weeks of age), eight birds from each group were slaughtered. Carcass yield and technological traits of meat (pH, color, water-holding capacity, natural and thermal loss, tenderness, fatty acid profile) were analyzed. Groups did not differ in terms of body weight as well as carcass yield and characteristics. There was no difference in meat quality and the fatty acid profile of breast and thigh meat of guinea fowl from TM and CM groups. The findings of this study suggest that both commercial diets (for broiler chickens and turkeys) can be used in meat-type guinea fowl rearing. Due to the lower price of diets fed to the CM group and the lack of significant variation in meat quality traits, its use seems to be more justified from an economic point of view.