Kesim Öncesi Açlık Stresine Maruz Bırakılan Bıldırcınlarda Karma Yeme Humik Asit İlavesinin Karkas Parça Randımanı, Et Kalite Özellikleri ve Kan Parametreleri Üzerine Etkileri

Güler, H. C.

doi:10.29185/hayuretim.551705

Cited by 3 publications

(1 citation statement)

References 36 publications

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“…It is one of the alternative poultry meats that is usually preferred by consumers due to its low fat content and high phospholipid content, and production is increasing especially in developing countries (Santhi and Kalaikannan, 2017). In addition, quail is often used as a model animal in genetic studies due to its various advantages (Narinc et al, 2013;Güler et al, 2019). Genetic and phenotypic correlations between performance and meat quality characteristics determine the amount of difference in meat quality due to changes in growth and carcass composition, especially in selected chickens.…”

Section: Introductionmentioning

confidence: 99%

Bıldırcınlarda Karkas Parça Randımanı ve Et Kalite Özellikleri arası Fenotopik Korelasyonlar

Güler

2022

Hayvansal Üretim

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Objective: This study aimed to determine phenotypic correlations between carcass part yields (breast and thigh yield) and meat quality characteristics (pHu, lightness, redness, yellowness, chroma, hue, thawing loss, cooking loss, water holding capacity, and texture) in Japanese quails. Material and Methods:This study was carried out on a total of 130 Japanese quails with mixed sexes. Twenty-four hours after slaughter, pHu and color measurements were performed in the right breast muscle to determine meat quality characteristics.Results: Mean breast and thigh muscle yields were determined as 24.19% and 14.41%, respectively. Significant phenotypic correlations were found for carcass part yields and meat quality characteristics in quail meat. While determined negative significant (p<0.05) phenotypic correlations for pHu and lightness (-0.193), yellowness (-0.288), chroma (-0.266), and thawing loss (-0.248); pHu's relationships with redness, hue, water holding capacity and, texture were insignificant. Conclusion:In this study, the significant negative phenotypic correlation determined between pHu and lightness shows that selection for breast meat lightness in quails can affect the ultimate pH and lead to an improvement in quality characteristics, and this situation can be used to reduce meat quality defects. ÖZAmaç: Bu çalışmanın amacı japon bıldırcınlarında karkas parça randımanları (göğüs ve but kası randımanı) ve et kalite özellikleri (pHu, parlaklık, kırmızılık, sarılık, chroma, hue, çözdürme kaybı, pişirme kaybı, su tutma kapasitesi ve sertlik) arası fenotipik korelasyonları saptamaktır. Materyal ve Metot:Çalışma toplam 130 adet karışık eşeye sahip japon bıldırcını üzerinde yürütülmüştür. Kesimden 24 saat sonra, et kalite özelliklerini saptamak amacıyla, sağ göğüs kasında pHu ve renk ölçümleri gerçekleştirilmiştir.Bulgular: Ortalama göğüs ve but kası randımanları sırası ile %24.19 ve %14.41 olarak saptanmıştır. Bıldırcın göğüs etinde karkas parça randımanları ve et kalite özellikleri için önemli fenotipik korelasyonlar belirlenmiştir. pHu ile parlaklık (-0.193), sarılık (-0.288), chroma (-0.266) ve çözdürme kaybı (-0.248) için önemli (p<0.05) negatif fenotipik korelasyonlar belirlenirken; pHu'nun kırmızılık, hue, su tutma kapasitesi ve sertlik ile arasındaki ilişkilerin önemsiz olduğu saptanmıştır.Sonuç: Çalışmada, pHu ile parlaklık arasında belirlenen önemli negatif fenotipik korelasyon, bıldırcınlarda göğüs eti parlaklığı yönünde yapılacak seleksiyonun son pH'yı etkileyerek kalite özelliklerinde iyileşmeye neden olabileceğini ve bu sonuçların et kalite kusurlarının azaltılmasında kullanılabileceğini göstermektedir.

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Section: Introductionmentioning

confidence: 99%

Bıldırcınlarda Karkas Parça Randımanı ve Et Kalite Özellikleri arası Fenotopik Korelasyonlar

Güler

2022

Hayvansal Üretim

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Evaluation of brown trout (Salmo trutta fario) fillets’ shelf life: Fed with a humic supplemented diet

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et al. 2021

Food Packaging and Shelf Life

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The Effect of Vitamin C and E Supplementation into Drinking Water on Carcass Characteristics, Meat Quality and Intestinal Microflora During Pre-Slaughter Feed Withdrawal in Broiler Chickens

Kaya

2023

Journal of Agricultural Production

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This study investigates the effects of adding vitamin C and E to the drinking water on carcass characteristics, meat quality and intestinal microflora populations in broiler chickens during the 10-h pre-slaughter feed withdrawal (FW) period. As study materials, forty male broilers at the age of 42 days were used. The broilers were randomly divided into four groups: Control (non-vitamin, NV), vitamin C (1000 mg/L, VC), vitamin E (500 mg/L, VE) and vitamin combination (1000 mg/L VC+500 mg/L VE, VCE). In the study, vitamin additions didn’t affect carcass characteristics, visceral weights and the pH values of the digestive system (P>0.05). The addition of VC and VE increased the weight of the Bursa of Fabricius, and the addition of VE increased the weight of thymus (P<0.05). Additions of vitamin decreased tendency of carcass contamination (P<0.01) and increased pH45min and pH24h of thigh meat and pH24h of breast meat (P<0.05, P<0.01, P<0.01, respectively). While a* color intensity of breast and thigh meat increased with all vitamin supplements, L* and b* values of thigh meat decreased (P<0.01). Vitamin supplements, especially VE, reduced the drip loss of breast and thigh meat (P<0.05) and the pathogenic microorganism populations of intestinal contents (P<0.01). As a result, it is thought that the addition of 500 mg/L vitamin E to the drinking water of broiler chickens exposed to the pre-slaughter fasting period will be beneficial to improve meat quality and reduce intestinal pathogenic microorganism load. However, more extensive experimental studies are needed.

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Kesim Öncesi Açlık Stresine Maruz Bırakılan Bıldırcınlarda Karma Yeme Humik Asit İlavesinin Karkas Parça Randımanı, Et Kalite Özellikleri ve Kan Parametreleri Üzerine Etkileri

Cited by 3 publications

References 36 publications

Bıldırcınlarda Karkas Parça Randımanı ve Et Kalite Özellikleri arası Fenotopik Korelasyonlar

Bıldırcınlarda Karkas Parça Randımanı ve Et Kalite Özellikleri arası Fenotopik Korelasyonlar

Evaluation of brown trout (Salmo trutta fario) fillets’ shelf life: Fed with a humic supplemented diet

The Effect of Vitamin C and E Supplementation into Drinking Water on Carcass Characteristics, Meat Quality and Intestinal Microflora During Pre-Slaughter Feed Withdrawal in Broiler Chickens

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