摘要：In turkeys meat represents the main production. It consists both of muscular mass and skin. Their most developed muscles are the pectoral ones, followed by the haunch and shank ones. Fat depositing capacity in turkey broiler is influenced by more factors such as: breed, fodder quality and quantity, husbandry system, environment temperature, age and sex. According to the data obtained, the ammonia content is below the limit admitted by specialized literature, turkey meat complying with the quality organoleptical requirements in view of consumption. Fat quantity in meat plays an important part in defining its quality characteristics. Intramuscular fat influences meat taste, consistency and succulence. The analyses made on the two types of meat, young turkey meat and grown-up turkey meat respectively, pointed out that there are differences between them depending on age.We have noticed from the samples analyzed of the two types of meat that fat content increase depending on turkey age is lower (40g) in the young one than in the grown-up one (60g). Turkeys' and turkey hens' carcass quality is appreciated depending on weight, fattening condition and skin colour. For the first quality, depending on age and breed, the weight should be of minimum 3 kg for females and 3.5 kg for males, the fat layer should be thin, uniformly distributed on breast, back and tail, and the skin should be white-yellowish and downless. From the quantity and quality point of view meat production is influenced by breed, sex, age, plumage covering rate, breeding, treatments undergone, etc. 20 weeks is the most suitable age for turkeys to be turned to account, since more than 50% of their carcass weight consists of breast and legs, and meat is of high quality. At 30 weeks, heavy breed females reach a weight of 10-11 kg, while males of 20-22 kg
