REPORTS from this station by Carlson et al. (1956 (1957) showed that, for growing turkeys over 12 weeks of age, diets varying in energy content had little or no effect upon palatability of roasted halves. Carcasses from groups of turkeys fed high energy diets were somewhat fatter than those fed low energy diets. However, growth on the lower energy diets was exceeded by that on the higher energy diets only from 20 weeks of age to market size. The turkeys on the lower energy feeds compensated for the lower energy content by an increased feed intake and thus maintained a fairly rapid rate of growth. There were no differences in palatability scores of roasted halves for flavor, tenderness, or juiciness before or after six months storage at 0°F. Fat peroxide levels also showed no differences. Hens showed lower scores for juiciness than toms and hens also showed a decline in …
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Carlson et al. (1962) studied this question.