Yapay Zeka Hızlı Bakış & Çıkarımlar
AI InsightIt would be beneficial todo a sensory evaluation for determining if there were any flavor differences between BAF1 and the other genotypes.
📌 3 Maddede Bu Makale
Abstract
The meat quality of Akkaraman, Bafra, and Bafra × Akkaraman F1 (BAF1) lamb genotypes was determined and then comparedat slaughter weights of 34 and 42 kg. At the beginning of the study, 36 male lambs were fed intensively after weaning at approximately3 months of age. Six animals of each genotype were slaughtered at each slaughter weight and certain meat quality characteristics,namely meat color, pH, cooking loss, tenderness, water holding capacity, and fatty acid profile, were investigated. The pH values of theM. longissimus dorsi (MLD) for the Bafra, Akkaraman, and BAF1 genotypes at 24 h after slaughter were 5.67, 5.53, and 5.54 for 34 kgslaughter weight, respectively, and 5.50, 5.56, and 5.53 for 42 kg slaughter weight, respectively. As the slaughter weight increased, theredness value (a*) of MLD at 24 h and M. semimembranosus at 0 and 24 h were increased for all the genotypes. The studied genotypeshad similar values for tenderness and water holding capacity for both slaughter weight groups, but the Bafra genotype had the lowestcooking loss value at 42 kg slaughter weight. Polyunsaturated fatty acids and monounsaturated fatty acids levels of BAF1 were differentbetween Akkaraman and Bafa genotypes for 34 kg slaughter weight, but the differences disappeared at 42 kg slaughter weight. Inconclusion, the BAF1 genotype had similar meat quality values compared to Akkaraman and Bafra genotypes. It would be beneficial todo a sensory evaluation for determining if there were any flavor differences between BAF1 and the other genotypes.