Influence of Breed, Sex, and Age on Body Composition of Turkeys Reared in Southern Benin

To cite this paper: Baba IL, Bonou AG, Adzona PP, Dotche I, Salifou C, and Youssao Aboudou Karim I (2025). Influence of Breed, Sex, and Age on Body Composition of Turkeys Reared in Southern Benin. J. World Poult. Res., 15(3): 291-302. DOI: https://dx.doi.org/10.36380/jwpr.2025.28 291 JWPR Journal of World’s Poultry Research 2025, Scienceline Publication J. World Poult. Res. 15(3): 291-302, 2025 Research Paper DOI: https://dx.doi.org/10.36380/jwpr.2025.28 PII: S2322455X2400028-15 Influence of Breed, Sex, and Age on Body Composition of Turkeys Reared in Southern Benin Baba Issimouha Loukyatou1* , Bonou Assouan Gabriel2, Adzona Pitchou Prudence3, Dotche Ignace1, Salifou Chakirath1, and Youssao Aboudou Karim Issaka1 1Laboratory of Animal Biotechnology and Meat Technology (LBATV), University of Abomey-Calavi, Polytechnic School of Abomey-Calavi, Department of Animal Production and Health, 01BP 2009, Abomey-Calavi, Republic of Benin 2North-East Agricultural Research Center, National Institute of Agricultural Research of Benin, 01 BP 884, Cotonou, Republic of Benin 3National High School of Agronomy and Forestry, Marien Ngouabi University, BP. 69, Brazzaville, Congo *Corresponding author’s E-mail: [email protected] Received: June 19, 2025, Revised: July 21, 2025, Accepted: August 20, 2025, Published: September 25, 2025 ABSTRACT Exotic turkey breeds generally exhibit superior growth performance compared to indigenous breeds in Benin. While local turkeys are recognized for their hardiness, they tend to demonstrate comparatively lower growth rates and have less well-documented carcass characteristics. The present study aimed to evaluate the body composition of the local turkey population reared in Southern Benin. Data were collected from 40 turkeys per breed (Exotic and local), totaling 80 turkeys. Each breed included 20 males and 20 females. The turkeys were divided into two age groups, including 7-month-old turkeys (Age-Group 1) and 9-month-old turkeys (AgeGroup 2). Following a 24-hour hydrous diet, the turkeys were slaughtered by jugular vein, bled, scalded in water at 75°C, manually plucked, and the hot carcasses were weighed. Each carcass was cut to measure the weight of the wishbone, thigh and shank, wings, head, neck, gizzard, heart, liver, and legs. The current results indicated that the slaughter, hot carcass, and cold carcass weights of the exotic turkey were significantly higher than those of the local turkey. Additionally, male turkeys had notably higher slaughter, hot carcass, and cold carcass weights than females, regardless of breed. Furthermore, the live weight of turkeys at 7 months (3637 g) was significantly lower than at 9 months (4160.98 g). The weights of the breast, thigh, and tail cuts increased significantly as the turkeys aged. However, exceptions were observed in abdominal fat and specific parameters such as cold carcass yield, slaughter weight, and fifth-quarter components, including the heart, gizzard, head, and legs, which showed a positive correlation, especially in the exotic-type breeds. In contrast, no statistically significant correlation was observed between carcass yields at slaughter and abdominal fat in the exotic breed compared to the local breed. It might be beneficial to consider selecting or crossbreeding the local turkey population with more efficient exotic breeds to improve their overall body composition. Keywords: Body composition, Carcass yield, Exotic turkey, Local turkey, Southern Benin INTRODUCTION Livestock production is a significant industry in West Africa, employing over 80% of the working population as either a primary or secondary activity (FAOSTAT, 2023). The livestock sub-sector has been thriving for nearly ten years, with a variety of animal species being raised, especially poultry. In Benin, poultry farming is resurging, particularly in the Southern region, where breeders raise different species, including local chickens, guinea fowl, ducks, pigeons, quails, and turkeys (Dotché et al., 2021). Numerous studies have been conducted on the zootechnical characteristics, carcass traits, and meat quality of these species. Studies on local chickens have concentrated on chicken feed, growth performance, carcass quality, and meat quality (Youssao et al., 2009; Tougan et al., 2013; Gangbédji et al., 2023). Additionally, zootechnical performance and meat quality of duck meat have been studied in Benin (Aboh et al., 2011; Houéssionon et al., 2020). In guinea fowl raised in Benin, studies have primarily focused on the technical and sanitary challenges of traditional guinea fowl production (Boko et al., 2012) as well as their zootechnical characteristics (Dahouda et al., 2008, 2009; Boko et al., 2012; Houndonougbo, 2017). Although the zootechnical performance and slaughter characteristics of many species have been documented in recent years, there is limited information on turkeys, which are currently classified as ISSN: 2322-455X License: CC BY 4.0 Baba et al., 2025 292 neglected breeds (Dotché et al., 2021). The current body of literature on turkey farming in Benin is mainly limited to the findings of Dèdéhou et al. (2019) in Northwestern Benin and Dotché et al. (2021) in Southern Benin, which primarily focused on the classification of turkey farming practices. The existing studies do not consider the influence of zootechnical factors, including genetic variation and age, on animal performance, body composition, and carcass quality. Similarly, there are no published scientific data on the potential relationships between body components and carcass quality in turkeys in Benin. These different characteristics vary according to the turkey breed or strain, and for the same strain, they vary according to sex and age at the time of slaughter. To enhance the contribution of turkeys to food security, the present study aimed to investigate the impact of breed, sex, and age at slaughter on the body composition of turkeys raised in Southern Benin. MATERIAL AND METHODS Ethical approval The study protocol has been approved by the ethics committee of the Laboratory of Animal Biotechnology and Meat Technology of Benin (N°210 DPSA/LBATV/D). Study area The study was conducted at the Agricultural College of Sékou in Allada and the Laboratory of Animal Biotechnology and Meat Technology at the University of Abomey-Calavi, Benin. Animals were reared and slaughtered at the Agricultural College of Sékou, while their body composition was analyzed at the AbomeyCalavi laboratory. Both townships are situated on the Atlantic coast. The department has a sub-equatorial climate, characterized by two distinct rainy seasons. The main rainy season occurs from April to July, while a secondary, shorter rainy period happens between September and November. The region receives approximately 1,200 millimeters of rainfall annually. The average monthly temperatures range from 27°C to 31°C, while the relative humidity varies from 65% and 97% throughout the year. Allada township spans 381 km², representing 11.78% of the Atlantic department's total area. It is located between 6°32' and 6°48' N latitude and 2°0' and 2°16' E longitude and bordered by the townships of Toffo to the north, Tori-Bossito to the south, Zè to the east, and Bopa to the west (Nangbe, 2006). Abomey-Calavi covers 539 km² and shares borders with Zè to the north, the Atlantic Ocean to the south, So-Ava and Cotonou to the east, and Tori-Bossito and Ouidah to the west. Study design Eighty turkeys were used in the present study, including 40 exotic (Figure 1) and 40 local turkeys (Figure 2), with an equal number of males and females (20 males and 20 females). The turkeys were divided into two age groups, including 7-month-old turkeys (Age-Group 1) and 9-month-old turkeys (Age-Group 2). The local turkeys were produced from a selected breeding group of two males and four females, and the exotic one-day-old turkeys were imported from Ghana. Each turkey was marked with a number on a cloth strip around the leg. The local turkeys’ reproducers were purchased from local poultry breeders in Southern Benin. The turkeys were reared within a traditional breeding system characterized by a well-ventilated henhouse spanning 300 m², constructed from locally sourced materials, which was located at the Agricultural College of Sékou, Benin. The feeding regimen consisted of commercial feeds, including a starter feed, a growing feed, and a finishing feed, which were systematically designed to meet the nutritional needs of the turkeys at different stages of growth (Table 1). The starter feed was administered during the first 8 weeks, followed by grower feed from 8 to 20 weeks, and finishing feed from 20 weeks until the end of the experiment at 28 or 36 weeks. Additionally, the animals had ad libitum access to water and a forage-based feed supplement, which included Panicum C1, Moringa oleifera leaves, Amaranthus species leaves, or Allium species leaves. The turkeys were exposed to natural light and benefited from the ambient temperature, which ranged from 24°C to 29°C. To reduce turkey mortality and ensure their health during the experiment, they were vaccinated against Newcastle disease at 26 days old (AVI ND LASOTA®, France), against infectious bronchitis at 3 days old (AVI IB H120®, in France), and fowl pox (Diftosec®, France) at 35 days of age, with a booster administered at 105 days age. In addition to vaccination efforts, several preventive measures were implemented, including ALFACERYL®, a water-soluble formulation comprising a mixture of antibiotics and vitamins, which was administered at one day of age for five days. This intervention aimed to mitigate and address a range of potential bacterial infections. Furthermore, at 21 days of age, Alfamisol® (Alfasan, Netherlands) was utilized as a deworming agent for the turkeys, thereby contributing to their overall health management strategy. J. World Poult. Res., 15(3): 291-302, 2025 293 Figure 1. A 9-month-old exotic turkey reared in Allada, Benin. Figure 2. A 9-month-old local turkey reared in Allada, Benin Table 1. Chemical composition of the commercial diets given to turkeys at different physiological stages Nutrient constituents Starter (0 to 8 weeks) Grower (8 to 20 weeks) Laying (20 to 28/36 weeks) Energy (kcal/kg feed) 2900 2800 2500 Crude protein (%) 21 19 18.5 Lysine (%) 1.1 1 0.9 Methionine (%) 1 0.44 0.44 Calcium (%) 1.08 1.01 3.5 Total phosphorus (%) 0.55 0.5 0.5 Crude ash (%) 7.37 7.12 13 Crude cellulose (%) 2.5 3.32 - Sodium (%) 0.2 - - Crude fat (%) 5.54 5 4.5 Flavomycin (%) 0.007 0.007 0.005 Chloride (%) 0.19 - - Body composition and carcass quality Before slaughter, turkeys were fasted for 24 hours. Two groups of turkeys, each with 40 turkeys, were slaughtered and bled sequentially by cutting the jugular vein. Following the bleeding process, the turkeys were subjected to a scalding procedure in water at a temperature of 75°C, after which they were manually plucked. The legs were severed at the tarsometatarsal joint, and the head was separated from the neck at the skull-atlas junction. The abdominal and thoracic cavity organs were then removed. The hot carcasses were weighed using a scale with a 5000 g capacity. The cold carcass weight was taken 24 hours later after refrigeration. The weight of each carcass cut was determined, including the breast, thigh-drumstick, wings, head, neck, gizzard, heart, liver, and legs. Statistical analysis The data on slaughter, hot carcass, cold carcass, and cut weights were recorded in Microsoft Excel and analyzed using SAS software (SAS Institute Inc., Cary, NC, USA, 2013). Carcass yields were calculated based on turkey live weights, cut weights (breast, thigh-drumstick, and wing), and cold carcass weights. The analysis of variance was performed using the GLM procedure of SAS. The significant effects of the breed, sex, and age on each carcass variable were determined using an F-test. Means were calculated using the Proc Means procedure and compared using a T-test. Correlations between variables were determined using the Proc CORR procedure. Principal component analysis of carcass characteristics was performed with the Proc PRINCOMP procedure. A significance level of p < 0.05 was used for all comparisons in both tests. RESULTS Body composition Breed The body composition and the yields of carcasses and cuts are presented in Table 2. Breed-specific variations in turkey body composition were notable. The weights of exotic turkeys at slaughter, hot carcass, and cold carcass were all greater than those of native turkeys (p < 0.05), and the same significant difference (p < 0.05) was Baba et al., 2025 294 observed for hot carcass yield, cold carcass yield, chilling loss, and abdominal fat weight. Exotic turkeys were notably heavier than local turkeys in terms of breast, thigh-drumstick, wings, head, neck, legs, heart, liver, abdominal fat, and carcass rest (p < 0.05). However, there was no significant difference between the breeds in gizzard weights (p > 0.05). Sex The body composition of turkeys varied significantly by sex (Table 2). The male animals exhibited significantly higher slaughter, hot carcass, and cold carcass weights than the females (p < 0.05). Additionally, this trend was observed for carcass cuts, including breast, thighdrumstick, wings, head, legs, liver, gizzard, and abdominal fat. Furthermore, the hot carcass yield of males was found to be significantly higher than that of females, while cold carcass yield and chilling loss were similar for both sexes (p < 0.05). Additionally, carcass rest and heart weights exhibited comparable patterns in both breeds. Age The age of the animal significantly affected the carcass characteristics (Tables 2). The live, hot carcass, cold carcass, and breast weight of 7-month-old exotic turkeys (Age-Group 1) were found to be significantly (p < 0.05) higher than those of local turkeys at 7 months, and the same trend was observed in turkeys aged 9 months (Age-Group 2). Conversely, the weight of the fifth-quarter components, namely thigh-drumstick, wings, head, neck, legs, abdominal fat, rest, heart, and gizzard, did not differ significantly with age, regardless of breed. A comparison of the two age groups indicated that the older turkeys (9 months) had better carcass composition, except for the fifth-quarter components. Interaction between sex and breed Carcass traits for each breed by sex are shown in Table 3. In male exotic turkeys, apart from hot carcass and cold carcass yields, body composition was significantly higher than in females (p < 0.05). In the local breed, chilling loss, thigh-drumstick, and head measurements were significantly higher in males than in females (p < 0.05). Conversely, females of the local breed had a greater hot carcass weight than males (p < 0.05). Interaction between breed and slaughter age The carcass characteristics of breeds by age are presented in Table 4. Apart from the fifth quarter, carcass characteristic components of exotic turkeys were significantly lower (p < 0.05) at 7 months compared to those slaughtered at 9 months of age. The components of body composition in local turkeys did not vary significantly by slaughter age. Table 2. Turkey body composition by breed, sex, and age at slaughter time Breed Sex Age RSD Significant level Variables Exotic Local Female Male 7 months 9 months Breed Sex Age Live weight (g) 4865.48 2932.5 3328.73 4469.25 3637 4160.98 477.37 *** *** *** Hot carcass (g) 3671.70 1980.2 2282.39 3075.41 2376.88 2980.93 544.27 *** *** *** Cold carcass (g) 3427.06 1930.75 2250.53 3035.25 2335.7 2962.85 421.60 *** *** * Hot carcass yield (%) 70.16 65.83 68.2 67.17 65.49 69.88 6.56 * * * Cold carcass yield (%) 69.54 64.11 67.94 66.80 64.10 68.37 6.12 * NS * Chilling loss (%) 3.97 2.87 2.56 2.46 3.35 2.80 5.17 * NS * Breast (g) 1084.14 480.25 600.5 963.89 676.5 887.89 218.89 *** *** *** Thigh (g) 808.71 501.67 555.6 754.78 545.45 764.93 177.53 *** *** *** Wings (g) 533.12 343 384.25 491.86 413.35 462.77 100.36 *** *** NS Head (g) 106.91 80.33 71.75 115.5 90.58 96.66 6.82 *** *** ** Neck (g) 415.8 187.83 198.8 404.83 270.17 333.47 84.29 *** *** * Legs (g) 116.15 88.25 74.07 130.33 98.67 105.74 9.08 *** *** * Abdominal fat (g) 39.25 25.5 62.75 2 34.67 30.08 19.98 * *** NS Rest (g) 585.39 341.92 439.39 487.92 459.42 467.89 64.92 *** NS NS Heart (g) 18.74 13.67 13.2 19.21 15.83 16.58 2.68 *** NS NS Liver (g) 65.36 50.08 52.53 62.92 58.83 56.61 4.51 *** *** NS Gizzard (g) 98.12 97.92 74.41 121.63 101.58 94.45 14.45 NS *** NS RSD: Residual standard deviation, NS: Not significant. */ **/ ***: Indicates a statistically significant difference at p < 0.05. J. World Poult. Res., 15(3): 291-302, 2025 295 Table 3. Variation in turkey body composition by breed and sex Variables Exotic Local RSD Significant level Female Male Female Male Live weight (g) 3774.96b 5955.99a 2882.50c 2982.50c 477.37 *** Hot carcass (g) 2616.79b 4880.00a 2037.67b 1913.50c 544.27 *** Cold carcass (g) 2463.40b 4237.33a 1948.00c 1850.30c 421.6 ** Hot carcass yield (%) 68.81a 70.28a 67.59a 64.06b 6.56 NS Cold carcass yield (%) 68.23a 72.09a 67.65a 63.8 6.12 NS Chilling loss (%) 0.67b 7.28a 0.46b 7.01a 5.17 * Breast (g) 706.25b 1462.04a 494.75c 465.75c 218.89 *** Thigh-drumstick (g) 628.04b 989.39a 483.17c 520.17b 177.53 ** Wings (g) 418.51b 647.73a 350.00c 336.00c 100.36 *** Head (g) 72.66c 141.17a 70.83c 89.83b 6.82 *** Neck (g) 228.77b 602.83a 168.83b 206.83b 84.29 *** Legs (g) 79.39c 152.92a 68.75d 107.75b 9.08 *** Abdominal fat (g) 78.49a 0.00c 47.00b 4.00c 19.98 * Rest (g) 491.37b 679.42a 387.42c 296.42c 64.92 *** Heart (g) 13.73b 23.75a 12.67b 14.67b 2.68 *** Liver (g) 57.97b 72.75a 47.08c 53.08b 4.51 * Gizzard (g) 72.90c 123.33a 75.92b 119.92a 14.45 NS RSD: Residual standard deviation. a,b,c Means of the same row followed by different superscript letters differ significantly at p < 0.05, NS: Not significant. */ **/ ***: p < 0.05. Table 4. Variation in turkey body compositions by breed and slaughter at ages seven months and nine months Variables Exotic Local RSD Significant level Age 1 Age 2 Age 1 Age 2 Live weight (g) 4474.00b 5256.95a 2800.00c 3065.00c 477.37 * Hot carcass (g) 2921.50b 3932.61a 1832.25c 2029.25c 544.27 ** Cold carcass (g) 2750.20b 3671.70a 1745c 1925c 421.6 ** Hot carcass yield (%) 65.53b 73.56a 65.45b 66.20b 6.56 * Cold carcass yield (%) 62.47 70.16 62.47 70.16 6.12 * Chilling loss (%) 3.3 3.97 3 3.57 5.17 * Breast (g) 908.00b 1260.28a 445.00c 515.50c 218.89 * Thigh-drumstick (g) 681.40b 936.03a 409.50c 593.83b 177.53 NS Wings (g) 499.20b 567.04a 327.50c 358.50c 100.36 NS Head (g) 105.67 108.16 75.5 85.17 6.82 NS Neck (g) 359.33 472.27 181 194.67 84.29 NS Legs (g) 114.83 117.48 82.5 94 9.08 NS Abdominal fat (g) 47.83 30.66 21.5 29.5 19.98 NS Rest (g) 574.33 596.45 344.5 339.33 64.92 NS Heart (g) 17.67 19.82 14 13.33 2.68 NS Liver (g) 63.67 67.06 54 46.17 4.51 *** Gizzard (g) 101.17 95.07 102 93.83 14.45 NS Age 1: 7 Months, Age 2: 9 Months, RSD: Residual standard deviation, NS: Not significant. */ **/ *** a,b,c Means of the same row followed by different superscript letters differ significantly at p < 0.05. Correlations among carcass parameters of exotic and local turkeys Table 5 displays the correlation coefficients between the turkey's body components and slaughter weight. Except for abdominal fat and cold carcass yield, the slaughter weight of the exotic breeds was favorably associated with the carcass and fifth-quarter components. Carcass and fifth-quarter components indicated a negative correlation with abdominal fat (p < 0.05) in the exotic turkeys. Moreover, correlations between carcass yields at slaughter time and abdominal fat were non-significant in the exotic breed (p > 0.05). Similarly, to the exotic breed, live weight at slaughter showed a significant correlation with the weights of the hot carcass, cold carcass, cuts, and fifth-quarter components, such as the neck and the remaining parts of the carcass in the local breed. Conversely, live weight at slaughter time exhibited a negative correlation with both cold carcass yield and hot carcass yield (p < 0.05). To cite this paper: Baba IL, Bonou AG, Adzona PP, Dotche I, Salifou C, and Youssao Aboudou Karim I (2025). Influence of Breed, Sex, and Age on Body Composition of Turkeys Reared in Southern Benin. J. World Poult. Res., 15(3): 291-302. DOI: https://dx.doi.org/10.36380/jwpr.2025.28 296 Table 5. Correlations among the proportions of carcass cuts from exotic (above the diagonal) and local (below the diagonal) turkeys Variable W Breast W ThDru W Wing W head W neck W leg W Rest W Heart W Liver W Gizzard W Fat Breast 1 -0.13NS -0.53** 0.35NS 0.81*** 0.55** -0.54** 0.17NS 0.65*** -0.14NS 0.54** Thigh-Dru 0.19NS 1 0.77*** 0.53** -0.1NS 0.54** 0.59*** 0.56** 0.44* 0.41NS 0.22NS Wing -0.86*** -0.01NS 1 0.09NS -0.58*** 0.19NS 0.69*** 0.45* 0.72*** 0.29NS 0.32NS Head -0.96*** -0.05NS 0.78*** 1 0.31NS 0.66*** -0.06NS 0.47* 0.05NS -0.04NS -0.23NS Neck -0.72** -0.41NS 0.3NS 0.78*** 1 0.47* -0.6*** 0.3NS -0.78*** -0.04NS -0.71*** Leg -0.86*** -0.14NS 0.64* 0.95*** 0.87*** 1 0.16NS 0.6*** -0.03NS 0.29NS -0.33NS WRest -0.67* -0.75*** 0.55NS 0.47NS 0.45NS 0.38NS 1 -0.01NS 0.76*** 0.51* 0.71*** WHeart -0.53NS 0.17NS 0.83*** 0.37NS -0.20NS 0.12NS 0.42NS 1 0.19NS 0.15NS -0.44* WLiver -0.94*** -0.43NS 0.71** 0.85*** 0.75** 0.74** 0.83*** 0.44NS 1 0.23NS 0.56** WGizzard -0.92*** -0.10NS 0.9*** 0.89*** 0.59* 0.78*** 0.55NS 0.63* 0.83*** 1 0.4NS WFat -0.36NS -0.43NS 0.63* 0.13NS -0.18NS -0.01NS 0.73** 0.74** 0.41NS 0.37NS 1 LW: Live weight, CarH: Hot carcass, CarcC: Cold carcass, Yield1: Hot carcass yield, Yield24: Cold carcass yield, Thigh-drum/ThDru: Thigh-drumstick, W: Weight, NS: Not significant. * / **/ ***: p < 0.05: Indicates a statistically significant difference at p < 0.05. J. World Poult. Res., 15(3): 291-302, 2025 297 Table 6. Correlations between proportions of carcass cuts and body components in local turkeys Variable W Breast W ThDru W Wing W head W neck W leg W Rest W Heart W Liver W Gizzard W Fat LW 0.83*** -0.18NS -0.82*** -0.82*** -0.46NS -0.65* -0.34NS -0.67* -0.72* -0.94*** -0.21NS CarcH 0.86*** -0.04NS -0.88*** -0.82*** -0.46NS -0.67* -0.45NS -0.71* -0.76*** -0.98*** -0.36NS CarcC 0.86*** -0.03NS -0.88*** -0.82*** -0.46NS -0.67* -0.46NS -0.71* -0.76*** -0.98*** -0.36NS Yield1 0.02NS 0.65* -0.26NS 0.1NS 0.11NS 0.04NS -0.47NS -0.20NS -0.06NS -0.13NS -0.70* Yield24 0.05NS 0.67* -0.28NS 0.09Ns 0.1NS 0.04NS -0.50NS -0.23NS -0.10NS -0.16NS -0.72* Breast 0.93*** 0.04NS -0.91*** -0.88*** -0.54NS -0.74* -0.55NS -0.69* -0.85*** -0.99*** -0.39NS Thigh-Dru 0.88*** 0.2NS -0.87*** -0.82*** -0.55NS -0.69* -0.62* -0.66* -0.84*** -0.98*** -0.45NS Wing 0.82*** -0.03NS -0.81*** -0.79*** -0.49NS -0.65* -0.41NS -0.64* -0.74** -0.96*** -0.26NS Head -0.50NS -0.12NS 0.16NS 0.6* 0.69** 0.7** 0.22NS -0.27NS 0.45NS 0.19NS -0.21NS Neck 0.43NS -0.39NS -0.77*** -0.36NS 0.22NS -0.14NS -0.13NS -0.92*** -0.27NS -0.65* -0.49NS Leg 0.05NS -0.25NS -0.34NS 0.1NS 0.44NS 0.34NS -0.09NS -0.73** -0.06NS -0.30NS -0.42NS Fat 0.34NS -0.46NS -0.15NS -0.52NS -0.49NS -0.51NS 0.32NS 0.05NS -0.22NS -0.46NS 0.61* Rest 0.61* -0.44NS -0.71** -0.68* -0.28NS -0.55NS 0.02NS -0.58NS -0.42NS -0.81*** -0.02NS Heart 0.61* 0.19NS -0.36NS -0.71** -0.82*** -0.76*** -0.21NS 0.04NS -0.58* -0.72** 0.23NS Liver -0.22NS -0.69** -0.14NS 0.1NS 0.43NS 0.12NS 0.65* -0.25NS 0.47NS -0.09NS 0.17NS Gizzard -0.99*** -0.26NS 0.87*** 0.94*** 0.7** 0.85*** 0.72** 0.54NS 0.94*** 0.92*** 0.44NS Chilling -0.37NS -0.39NS 0.4NS 0.17NS 0.09NS -0.02NS 0.62* 0.57* 0.53NS 0.52NS 0.55NS LW: Live weight, CarH: Hot carcass, CarcC: Cold carcass, Yield1: Hot carcass yield, Yield24: Cold carcass yield, Thigh-drum/ThDru: Thigh-drumstick, W: Weight, NS: Not significant. * / **/ ***: p < 0.05: Indicates a statistically significant difference at p < 0.05 Baba et al., 2025 298 Table 7. Correlations between proportions of carcass cuts and body components in exotic turkeys Variable W Breast W ThDru W Wing W head W neck W leg W Rest W Heart W Liver W Gizzard W Fat LW 0.82*** -0.33NS -0.62** 0.15NS 0.92*** 0.37NS -0.77*** 0.22NS -0.86*** -0.23NS -0.82*** CarcH 0.83*** -0.36NS -0.69*** 0.11NS 0.92*** 0.28NS -0.79*** 0.1NS -0.91*** -0.22NS -0.74*** CarcC 0.7*** -0.56** -0.77*** -0.04NS 0.82*** 0.07NS -0.87*** -0.03NS -0.92*** -0.3NS -0.72*** Yield1 0.58*** -0.34NS -0.69*** -0.04NS 0.59*** -0.1NS -0.57** -0.42* -0.8*** -0.03NS -0.17*** Yield24 -0.04NS -0.68*** -0.63*** -0.45* 0.02NS -0.69*** -0.47* -0.76*** -0.49* -0.16NS 0.11NS Breast 0.89*** -0.42* -0.72*** 0.1NS 0.87*** 0.27NS -0.8*** 0.05* -0.88*** -0.27NS -0.71*** Thigh-Dru 0.78*** -0.27NS -0.62*** 0.18NS 0.92*** 0.3NS -0.79*** 0.17NS -0.9*** -0.2NS -0.75*** Wing 0.7*** -0.25NS -0.46* 0.09NS 0.81*** 0.29NS -0.77*** 0.24NS -0.84*** -0.21NS -0.77*** Head 0.78*** -0.33NS -0.69*** 0.32NS 0.88*** 0.29NS -0.84*** 0.12NS -0.88*** -0.29NS -0.76*** Neck 0.77*** -0.36NS -0.72*** 0.09NS 0.95*** 0.25NS -0.75*** 0.12NS -0.88*** -0.17NS -0.73*** Leg 0.84*** -0.28NS -0.61*** 0.22NS 0.92*** 0.45* -0.71*** 0.19NS -0.84*** -0.14NS -0.76*** Fat -0.54** 0.22NS 0.32NS 0.25NS -0.7*** -0.33NS 0.7*** -0.46* 0.52** 0.4NS 1*** Rest 0.68*** -0.19NS -0.51* -0.01NS 0.84*** 0.48* -0.36NS 0.08NS -0.75*** 0.15NS -0.52** Heart 0.73*** -0.12NS -0.42* 0.25NS 0.9*** 0.43* -0.72*** 0.47* -0.73*** -0.12NS -0.81*** Liver 0.64*** -0.39NS -0.48* 0.16NS 0.67*** 0.35NS -0.73*** 0.31NS -0.58*** -0.2NS -0.78*** Gizzard 0.69*** -0.41NS -0.69*** -0.03NS 0.87*** 0.23NS 0.7*** 0.07NS -0.87*** 0.03NS -0.65*** Chilling 0.79*** 0.48* -0.03NS 0.55** 0.7*** 0.81*** -0.08NS 0.48* -0.34NS 0.18NS -0.36NS LW: Live weight, CarH: Hot carcass, CarcC: Cold carcass, Yield1: Hot carcass yield, Yield24: Cold carcass yield, Thigh-drum/ThDru: Thigh-drumstick, W: Weight, NS: Not significant. * / **/ ***: p < 0.05.: Indicates a statistically significant difference at p < 0.05. To cite this paper: Baba IL, Bonou AG, Adzona PP, Dotche I, Salifou C, and Youssao Aboudou Karim I (2025). Influence of Breed, Sex, and Age on Body Composition of Turkeys Reared in Southern Benin. J. World Poult. Res., 15(3): 291-302. DOI: https://dx.doi.org/10.36380/jwpr.2025.28 299 The correlations between hot and cold carcass weight and the weights of the breast, thigh-drumstick, neck, and carcass rest were statistically significant (p < 0.05) for the local breed. Conversely, cold carcass weight was inversely correlated with gizzard weight and had no significant effects on the yields of leg, fat, and liver weights (p < 0.05). Unlike the current observations in exotic breeds, the correlation between abdominal fat and cold carcass yield, as well as gizzard weight, was found to be negative (p < 0.05) in local turkeys. However, abdominal fat was positively correlated with breast weight (p < 0.05). The correlation coefficients between carcass cut proportions in exotic and local turkeys are presented in Table 6. In exotic turkeys, the breast proportion was positively associated with abdominal fat, liver, neck, and leg proportions (p < 0.05). Conversely, the breast proportion was negatively associated with wing size (p < 0.05). In local turkeys, the abdominal fat proportion was positively correlated with that of the heart (p < 0.05). Breast proportion was negatively correlated with the fifth-quarter components of the animal and cuts, except for the thigh-drumstick (p < 0.05). The correlations between the proportions of carcass cuts and body components of local turkeys are presented in Table 6. A statistically significant correlation was observed between live weight and breast proportions, while there was a negative correlation between live weight and the other carcass cuts and fifth-quarter components (p < 0.05). The correlation between breast proportion and body components was notably positive (p < 0.05), in comparison to the correlations observed between these proportions and those of other carcass cuts and fifthquarter components. The correlations between the proportions of carcass cuts and body components of exotic turkey are presented in Table 7. Live weight had positive correlation coefficients with breast proportions and negative correlation with those of other carcass cuts and fifthquarter components (p < 0.05). The proportions of breast, neck, and heart indicated a significantly positive correlation with body components compared to the other cuts and fifth-quarter components, which exhibited more negative correlations with the different body components (p < 0.05). Additionally, the fat percentage was negatively correlated with all body components (p < 0.05). Principal component analysis of turkey carcass characteristics Figure 3 shows the principal component analysis of turkey carcass characteristics. The current results were interpreted using two axes. The initial two axes together account for 16.65% of the total inertia, with 13.14% attributed to the first axis and 3.32% to the second (Figure 3). Regardless of the axis considered, the two local and exotic breeds are in opposition to each other. Most quantitative variables, including live weight, hot carcass weight, cold carcass weight, and weight of certain cuts, were linked to the exotic breed through axis 1. The fat weight, in addition to the chilling loss and gizzard, served to differentiate the local breed from exotic breeds. Figure 3. Principal component analysis of exotic and local turkey carcass characteristics. LW: Live weight, CarcH: Hot carcass, CarcC: Cold carcass, Yield1: Hot carcass yield, Yield24: Cold carcass yield, ThDru: Thigh-drumstick. LW CarcH CarcC Yield1 Yield24 Chilling Breast ThDru Wing Head Neck Leg Fat Rest Heart Liver Gizzard Local Exotic -1 -0.5 0 0.5 1 -1 -0.5 0 0.5 1 Axis 1 = 13,14% Axis 2 = 3,32 %