R. M. ShamseldinS. GibrilM. AttaO. E. YassinA. A. Hassan2017-01-152017-01-152014http://hdl.handle.net/123456789/3074The objective of this study was to examine the burden of rearing system, slaughter age and sex on slaughter body weight, carcass weight and various carcass cuts percentages of turkeys (Meleagris gallopavo). 25 male and 24 female turkey growers were reared under semi intensive (13 males and 12 females) or extensive systems (12 males and 12 females). Eight males and 7 females of the semi intensive group were slaughtered at the 16 th week of age and the rest of birds in the group (5 males and 5 females) were slaughtered at the 28 th week of age. Regarding the extensive system group, 7 males and 7 females were slaughtered at the 16 th week of age, whereas 5 males and 5 females were slaughtered at the 28 th week of age. The results showed that birds slaughter at the 28 th week had higher slaughter weight, carcass weight, dressing percentage and percentage of breast cut weight and had lower percentages of wing tip, middle wing, drum matte, drum stick cuts weights than their fellow mates slaughtered at the 16 th week of age. Males always excelled females in slaughter weight, carcass weight and percentages of neck and thigh cuts weights. Only the breast cut weight increased at significantly faster rate than the whole carcass weight. It was increasing by 1.246% for each 1% increase of the carcass weight. Neck and thigh cuts weight increased at the same rate of the whole carcass weight (increase rates of 0.995 and 0.983%). The other cuts weights had significantly lower relative increase coefficients (ranging between 0.238 and 0.863%). It can be concluded that the slaughter age and sex significantly altered the percentages of the carcass components. Slaughtering at 28 weeks of age produced high yield of carcass. The system of rearing showed an insignificant load on the carcass components percentages. It is evident that the development of turkey’s carcass weight depended mainly on the breast cut weight increase. Keywords: Carcass; carcass components; Turkeys