Effect of slaughter age and muscle type on selected meat quality traits and fatty acid composition of Lindovskaya geese

• Autorzy: Akbas A.A. , Sari M. , Kuleasan S. , Bugdayci K.E. , Saatci M.
• Języki publikacji: EN

Abstrakty

EN

The study was conducted in order to determine how the slaughter age (SA) and muscle type (MT) affect technological properties and fatty acid composition (FAC) of meat among Linda geese reared under the breeder conditions. A total of 16 male geese were slaughtered in order to determine the technological properties and FAC of meat. It was determined that the effect of SA on pH15 and pH24 (TM), water holding capacity (WHC), cooking loss (CL), and drip loss (DL) of the thigh muscle was all statistically significant (P < 0.05). The effect of SA on pH24, WHC, CL, and the 168th-hour DL of pectoral muscle (PM), was statistically significant (P < 0.05). Moreover, the effect of MT on pH15, pH24, WHC, CL and DL in the 12th week and on pH15, pH24, WHC and DL in the 16th week was found to be statistically significant (P < 0.05). Additionally, the effect of SA on monounsaturated fatty acid (ΣMUFA) of TM and polyunsaturated fatty acid (ΣPUFA) of PM and Σω-6 ratios was statistically significant (P < 0.05). Consequently, it was concluded that SA was better in the 12th week than the 16th week and PM was better than TM. The 16-week TM was better in terms of ΣMUFA, the 12-week PM was better in terms of ΣPUFA and Σω-6, and the 12-week TM was better in terms of Σω-3 amount and ω-6/ω-3 ratio. Therefore, it can be recommended that 12-week-old Linda geese be selected in terms of selected meat traits and FAC of meat.

• Wydawca: -
• Czasopismo: Medycyna Weterynaryjna
• Rocznik: 2020
• Tom: 76
• Numer: 08
• Opis fizyczny: p.451-457,ref.

Twórcy

autor

Akbas A.A.

• Department of Animal Science, Faculty of Veterinary Medicine, Burdur Mehmet Akif Ersoy University, Burdur, Turkey

autor

Sari M.

• Department of Animal Science, Faculty of Agriculture, Kırsehir Ahi Evran University, Kırsehir, Turkey

autor

Kuleasan S.

• Department of Food Engineering, Faculty of Engineering and Architecture, Burdur Mehmet Akif Ersoy University, Burdur, Turkey

autor

Bugdayci K.E.

• Department of Animal Nutrition, Faculty of Veterinary, Burdur Mehmet Akif Ersoy University, Burdur, Turkey

autor

Saatci M.

• Department of Animal Science, Fethiye Faculty of Agriculture, Mugla Sıtkı Koçman University, Mugla, Turkey

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Identyfikatory

DOI

10.21521/mw.6429