KaydedilenlerDerginizi ekleyin

Dergiler / Turkish Journal of Veterinary and Animal Sciences / 2010 / Cilt: 34 - Sayı: 4

Certain meat quality characteristics of Awassi and Turkish Merino × Awassi (F1) lambs

Romedi ÇELİK
Alper YILMAZ
Sayfa
349–357
Yayın Tarihi
2010-04-01
DOI
—
🏛️Bu makalenin bibliyografik verileri ve tam metin bağlantısı DergiPark üzerinden sağlanmıştır.
DergiPark Kaydı ↗
✨

Yapay Zeka Hızlı Bakış & Çıkarımlar

AI Insight
⚡ TL;DR(1 Cümlede Hızlı Çıkarım)

The results of the present study show that meat of Turkish Merino × Awassi (F1) lambs was more tender but less healthy than that of Awassi lambs, although the differences were probably not important enough to be significant at the market level.

📌 3 Maddede Bu Makale

🎯
Amaç & Hipotez:This study aimed to determine the meat quality characteristics of 2-way crossbred lambs that were obtained by mating Turkish Merino (Karacabey Merino) as a sire line with Awassi ewes, as compared to those of purebred Awassi lambs.
📊
Temel Bulgular & Veri:In all, 8 male and 8 female single born lambs from each genotype (forming 4 groups and 32 lambs) were investigated.
💡
Sonuç & Katkı:The results of the present study show that meat of Turkish Merino × Awassi (F1) lambs was more tender but less healthy than that of Awassi lambs, although the differences were probably not important enough to be significant at the market level.
🔬Tür:Araştırma Makalesi
📍Kapsam:Genişletilmiş Akademik Örneklem
⚙️Değişkenler:Turk. J. Vet. Anim. Sci. 2010 · 34: 349-357. Full text: pdf Other articles published in the same issue: Turk. J. Vet. Anim. Sci. · vol.34

Özet

This study aimed to determine the meat quality characteristics of 2-way crossbred lambs that were obtained by mating Turkish Merino (Karacabey Merino) as a sire line with Awassi ewes, as compared to those of purebred Awassi lambs. In all, 8 male and 8 female single born lambs from each genotype (forming 4 groups and 32 lambs) were investigated. In Awassi purebred and Turkish Merino × Awassi (F1) crossbred lambs mean pH values at 24 h were 5.84 and 5.80, drip losses were 2.35% and 2.69%, cooking losses were 31.41% and 30.94%, Warner-Bratzler shear force values were 3.42 kg and 2.63 kg, P:S ratios were 0.14 and 0.16, and (n-6/n-3) ratios were 3.70 and 4.66, respectively. The results of the present study show that meat of Turkish Merino × Awassi (F1) lambs was more tender but less healthy than that of Awassi lambs, although the differences were probably not important enough to be significant at the market level.

Abstract

This study aimed to determine the meat quality characteristics of 2-way crossbred lambs that were obtained by mating Turkish Merino (Karacabey Merino) as a sire line with Awassi ewes, as compared to those of purebred Awassi lambs. In all, 8 male and 8 female single born lambs from each genotype (forming 4 groups and 32 lambs) were investigated. In Awassi purebred and Turkish Merino × Awassi (F1) crossbred lambs mean pH values at 24 h were 5.84 and 5.80, drip losses were 2.35% and 2.69%, cooking losses were 31.41% and 30.94%, Warner-Bratzler shear force values were 3.42 kg and 2.63 kg, P:S ratios were 0.14 and 0.16, and (n-6/n-3) ratios were 3.70 and 4.66, respectively. The results of the present study show that meat of Turkish Merino × Awassi (F1) lambs was more tender but less healthy than that of Awassi lambs, although the differences were probably not important enough to be significant at the market level.

🔖

Bu Makaleye Atıf Yap

ÇELİK, R., YILMAZ, A. (2010). Certain meat quality characteristics of Awassi and Turkish Merino × Awassi (F1) lambs. Turkish Journal of Veterinary and Animal Sciences, Cilt: 34 - Sayı: 4, 349–357. https://ajindex.com/articles/121874

📄 Tam Metin PDF Okuyucu

📄

PDF görüntüleyici hazırlanıyor...

Kaynakça (8)

  1. Yalçın, B.C.: Genel Zootekni. İstanbul Üniv. Vet. Fak. Yayın. No: 1, İstanbul. 1981. 2. Akçapınar, H.: Koyun Yetiştiriciliği. 2. Baskı,
  2. İsmat Matbaacılık, Ankara. 2000. 3. Hoffman, L.C., Muller, M., Cloete, S.W.P., Schmidt, D.: Comparison of six crossbred lamb types: sensory, physical and McGeehin, B., Sheridan, J.J., Butler, F.: Factors affecting the pH decline in lamb after slaughter. Meat Sci., 2001; 58: 79-84. Díaz, M.T., Velasco, S., Cañeque, V., Lauzurica, S., Ruiz De Huidobro, F., Pérez, C., González, J., Manzanares, C.: Use of concentrate or pasture for fattening lambs and its effect on carcass and meat quality. Small Ruminant Res., 2002; 43: 257- 268. Santos-Silva, J., Vaz Portugal, A.: The effect of weight on carcass and meat quality of Serra da Estrela and Merino Branco lambs fattened with dehydrated lucerne. Anim. Res., 2001; 50: 289- 298. Hopkins, D.L., Fogarty, N.M.: Diverse lamb genotypes. 2. Meat pH, colour and tenderness. Meat Sci., 1998; 49: 477-488.
  3. Ekiz, B., Yilmaz, A., Ozcan, M, Kaptan, C., Hanoglu, H., Erdogan, I., Yalcintan, H.: Carcass measurements and meat quality of Turkish Merino, Ramlic, Kivircik, Chios and Imroz lambs raised under an intensive production system. Meat Sci., 2009; 82: 64-70.
  4. Sheridan, R., Hoffman, L.C., Ferreira, A.V.: Meat quality of Boer goat kids and Mutton Merino lambs. 2. Sensory meat evaluation. Anim. Sci., 2003; 76: 73-79.
  5. Sen, A.R., Santra, A., Karim, S.A.: Carcass yield, composition and meat quality attributes of sheep and goat under semiarid conditions. Meat Sci., 2004; 66: 757-763. Anonymous: The Meat Tenderness Debate [web page on the Internet] 18.11.2005, The Natural Food Hub: http://www.naturalhub.com, 2005.
  6. Bessa, R.J.B., Portugal, P.V., Mendes, I.A., Santos-Silva, J.: Effect of lipid supplementation on growth performance, carcass and meat quality and fatty acid composition of intramuscular lipids of lambs fed dehydrated lucerne or concentrate. Livest. Prod. Sci., 2005; 96: 185-194.
  7. Esenbuga, N., Yanar, M., Dayioglu, H.: Physical, chemical and organoleptic properties of ram lamb carcasses from four fat- tailed genotypes. Small Ruminant Res., 2001; 39: 99-105. Sañudo, C., Campo, M.M., Sierra, I., María, G.A., Olleta, J.L., Santolaria, P.: Breed effect on carcass and meat quality of suckling lambs. Meat Sci., 1997; 46: 357-365.
  8. Santos-Silva, J., Bessa, R.J.B., Santos-Silva, F.: Effect of genotype, feeding system and slaughter weight on the quality of light lambs: II. Fatty acid composition of meat. L