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Full-Text Articles in Life Sciences
Comparison Of Carcass Characteristics, Meat Quality, And Fatty Acid Composition In Slowand Fast-Growing Broilers At Different Slaughter Weights, Büşra Yaranoğlu, Hi̇lal Çapar Akyüz, Esi̇n Ebru Onbaşilar
Comparison Of Carcass Characteristics, Meat Quality, And Fatty Acid Composition In Slowand Fast-Growing Broilers At Different Slaughter Weights, Büşra Yaranoğlu, Hi̇lal Çapar Akyüz, Esi̇n Ebru Onbaşilar
Turkish Journal of Veterinary & Animal Sciences
This study aimed to compare the slaughter, meat quality characteristics, and fatty acid composition of fast-growing (FAG) and slow-growing (SWG) broilers at different slaughter weights. In the experiments, a total of 90 carcasses were used: 45 SWG (Hubbard-Isa Red JA) and 45 FAG broilers (Ross 308) with 15 carcasses from each slaughter weight group (1500 ± 50 g, 2000 ± 50 g, 2500 ± 50 g). Hot carcass yield and cold carcass yield detected in the FAG broilers were higher than in SGW broilers (p < 0.001). As the weight of slaughter increased, hot carcass and cold carcass yield increased (p < 0.001). The breast percentage was significantly lower in the SWG broilers compared to the FAG broilers (p < 0.001). In contrast, thigh, wing, and abdominal fat percentages were higher in the SWG broilers (p < 0.001). The breast percentage increased as the slaughter weight increased (p < 0.001). SWG broilers had significantly lower pH, except for the pH 24 of the thigh meat (p < 0.01). The L*, a*, and b* values of the SWG broilers were lower than the FAG broilers (p < 0.01). In terms of a* values determined initially and at the 24th h in the breast and thigh meat, the 1500 g slaughter weight group had by far the highest value (p < 0.01). SWG broilers had significantly lower values in terms of cooking loss, water-holding capacity, and drip loss (p < 0.001). C18:2ω6 was detected at higher amounts in the FAG broilers (p < 0.05). The FAG broilers had higher PUFA, desired fatty acids, PUFA/SFA, and thrombogenic index values (p < 0.05). The results show that FAG broilers can meet the strong worldwide demand for meat quantity and quality. Slaughter weight changes only affected the quantity of the meat.
Evaluation Of Different Stocking Densities On Fattening Performance, Slaughter, Carcass, Meat Quality Characteristics, And Fatty Acid Composition In New Zealand Rabbits, Büşra Yaranoğlu, Mustafa Hi̇lmi̇ Yaranoğlu, Sali̇ha Uysal, Adnan Adi̇l Hi̇şmi̇oğullari
Evaluation Of Different Stocking Densities On Fattening Performance, Slaughter, Carcass, Meat Quality Characteristics, And Fatty Acid Composition In New Zealand Rabbits, Büşra Yaranoğlu, Mustafa Hi̇lmi̇ Yaranoğlu, Sali̇ha Uysal, Adnan Adi̇l Hi̇şmi̇oğullari
Turkish Journal of Veterinary & Animal Sciences
The aim of the research was to investigate the effects of different stocking densities on fattening performance, slaughter, carcass, meat quality characteristics, and fatty acid composition in New Zealand rabbits raised in cage conditions and also determine the ideal housing frequency so that yields were not adversely affected. In the study, 36 New Zealand rabbits were used. After weaning, the fattening was started and rabbits were put into cages at different stocking densities as 1 rabbit/cage, 2 rabbits/cage, and 3 rabbits/ cage. The live weight of rabbits and feed consumption data were taken every week. At the end of 8 …
Effects Of Feeding In Different Quality Rangelands On Meat Quality And Fatty Acids Composition In Angora Goat Kids And Young Bucks, Betül Zehra Sariçi̇çek
Effects Of Feeding In Different Quality Rangelands On Meat Quality And Fatty Acids Composition In Angora Goat Kids And Young Bucks, Betül Zehra Sariçi̇çek
Turkish Journal of Veterinary & Animal Sciences
The effects of feeding in different quality rangelands on meat quality and fatty acids composition in Angora goat kids and bucks were determined. Twenty male Angora goat kids were selected from each farm that produces Angora goats in the area. There are three separate rangelands with previously determined quality classes (good, medium, and low-quality). In each farm, among these animals grazed completely on the rangeland, 7 heads from 4-month-old kids and 7 heads from 7-month-old bucks were selected and slaughtered. The Longissimus thoracis muscle was removed for meat quality measurement. The increased rangeland quality increased the protein content of kid's …
Genotypic Characterization Of Meat-Type Lambs Expressing The Callipyge Gene In Turkey:I. Carcass Characteristics And Retail Yield, Vasfi̇ye Kader Esen, Seli̇m Esen, Orhan Karadağ, Alper Önenç, Cengi̇z Elmaci
Genotypic Characterization Of Meat-Type Lambs Expressing The Callipyge Gene In Turkey:I. Carcass Characteristics And Retail Yield, Vasfi̇ye Kader Esen, Seli̇m Esen, Orhan Karadağ, Alper Önenç, Cengi̇z Elmaci
Turkish Journal of Veterinary & Animal Sciences
This study is set out to evaluate the effects of callipyge (CLPG) gene, attributed to sheep affecting growth and meat quality, on carcass and sensory trait of most preferred meat-type lamb (Kıvırcık, Karacabey Merino, Ramlıç, German Black-Head Mutton × Kıvırcık, Hampshire Down × Merino) in the western part of Turkey. Two datasets were used: (i) 177 lambs (66 males, 111 females) to determine genotype and allele frequencies; (ii) 48 genotypically identified male lambs for the assessment of carcass and meat sensory quality. It was found that homozygous (NN) and heterozygous (MN) conditions of the CLPG gene were observed in all …
Production Efficiency, Nutrient Digestibility, And Meat Quality Of Broilers Reared Ondifferent Fat Sources And Emulsifiers, Muhammad Shoaib, Shaukat Ali Bhatti, Hassan Iqbal, Shahzad Ashraf, Najam Us Sahar, Muhammad Mahboob Ali Hamid, Muhammad Asim, Mubsher Hussain
Production Efficiency, Nutrient Digestibility, And Meat Quality Of Broilers Reared Ondifferent Fat Sources And Emulsifiers, Muhammad Shoaib, Shaukat Ali Bhatti, Hassan Iqbal, Shahzad Ashraf, Najam Us Sahar, Muhammad Mahboob Ali Hamid, Muhammad Asim, Mubsher Hussain
Turkish Journal of Veterinary & Animal Sciences
Two fat sources, soybean oil (SO) and refined poultry oil (RPO), and 4 emulsifiers (control, lysolecithin, lysophospholipid, and bile acids) were used in this experiment. Thirteen hundred and sixty (1360) birds (ROSS - 308) were divided into 8 groups having 5 replicates, 34 birds in each. Energy efficiency, feed conversion (FCR), and protein efficiency ratios were improved in birds receiving SO than RPO diets. Weight gain, FCR, feed intake, and dressing percentage were increased in broiler birds receiving bile acid than those given lyso-phospholipid and lysolecithin (p < 0.05). Cooking loss was greater (p < 0.05) in broiler birds given RPO than those fed SO. Birds receiving bile acid had greater (p < 0.05) water holding capacity of chest meat than other fat emulsifiers. Bile acids in broiler diet presented higher (p < 0.05) digestibility of crude protein and ether extract as compared to other treatments. Bile acid supplemented diets had a minimum (p < 0.05) cost of production per kg live weight than other fat emulsifiers. Therefore, the use of bile acids with RPO diets can increase nutrient digestibility, growth performance, meat quality, and economic efficiency in broiler production systems.
Effect Of Lipase And Bile Acids On Growth Performance, Nutrient Digestibility, And Meatquality In Broilers On Energy-Diluted Diets, Muhammad Shoaib, Shaukat Ali Bhatti, Haq Nawaz, Muhammad Saif-Ur-Rehman
Effect Of Lipase And Bile Acids On Growth Performance, Nutrient Digestibility, And Meatquality In Broilers On Energy-Diluted Diets, Muhammad Shoaib, Shaukat Ali Bhatti, Haq Nawaz, Muhammad Saif-Ur-Rehman
Turkish Journal of Veterinary & Animal Sciences
The objective of this study was to evaluate the effect of bile acid and lipase alone and in combination form on growth performance and meat quality parameter of broilers reared on low-energy diet. Five hundred and twenty day-old broiler birds were divided into eight treatments with 5 replicates of 13 birds each to evaluate the effects of lipase alone and its combination with bile acids as emulsifier in broilers reared on 75 and 150 kcal/kg reduced-energy diets. Eight diets-PC (positive control), NC1 (negative control 1), NC1L (NC1 + lipase at 0.015%), NC1LB (NC1 + lipase at 0.015% + bile acids …
Dried Tomato Pomace In Rabbit Nutrition: Effects On Carcass Characteristics And Meat Quality, Nouha Grioui, Hager Boukhris, Chokri Damergi, Wafa Hajji, Hamadi Riahi, Manef Abderrabba, Taha Najar, Mondher Mejri
Dried Tomato Pomace In Rabbit Nutrition: Effects On Carcass Characteristics And Meat Quality, Nouha Grioui, Hager Boukhris, Chokri Damergi, Wafa Hajji, Hamadi Riahi, Manef Abderrabba, Taha Najar, Mondher Mejri
Turkish Journal of Veterinary & Animal Sciences
This study was conducted to assess the effect of dried tomato pomace (DTP) feeding on the carcass characteristics and the quality of the meat of growing rabbits. For this purpose, 54 weaned rabbits (40 days old) were divided into three equal groups and fed isoproteic and isoenergetic diets. The first group was the control group (CON), while the other two groups were fed 10 (DTP-10), and 20 (DTP-20) percent DTP for 6 weeks. Eighty-three-day-old rabbits were slaughtered then, the carcass characteristics, mechanical and sensorial tenderness of the meat were determined. Rabbits fed with DTP-10 had the highest final weight at …
Comparative Evaluation Of Carcass Characteristics And Meat Quality Attributes Of Japanese Quail Among Different Lines, Abdur Rehman, Jibran Hussain, Athar Mahmud, Khalid Javed, Abdul Ghayas, Sohail Ahmad
Comparative Evaluation Of Carcass Characteristics And Meat Quality Attributes Of Japanese Quail Among Different Lines, Abdur Rehman, Jibran Hussain, Athar Mahmud, Khalid Javed, Abdul Ghayas, Sohail Ahmad
Turkish Journal of Veterinary & Animal Sciences
The present study evaluated the carcass and meat quality traits of three groups of Japanese quails. These groups {i.e. selected for 4-week body-weight group (WBS), selected for egg number (EBS), and random-bred control (RBC)}, were selected for three consecutive generations from a base population of 1125 quails. In total, 2700 four-week-old quails from three selected lines (225 birds per group per generation) were slaughtered in a total of four generations (G0 to G3). The effects of selection were evaluated on the carcass and meat quality traits in four generations. WBS in G3 presented significantly highest dressing yield, breast yield, thigh …
Effects Of Feed Restriction On Histopathological Changes Associated With Whitestriping And Wooden Breast Myopathies In Pectoralis Major Muscle And Meat Qualitycharacteristics In Broiler Chickens, Hayri̇ye Değer Oral Toplu, Ni̇hat Toplu, Ahmet Nazligül, Mehmet Kaya, Ayşe Nur Akkoç
Effects Of Feed Restriction On Histopathological Changes Associated With Whitestriping And Wooden Breast Myopathies In Pectoralis Major Muscle And Meat Qualitycharacteristics In Broiler Chickens, Hayri̇ye Değer Oral Toplu, Ni̇hat Toplu, Ahmet Nazligül, Mehmet Kaya, Ayşe Nur Akkoç
Turkish Journal of Veterinary & Animal Sciences
The aim of this study was to investigate the effects of feed restriction on histopathological changes associated with white striping and wooden breast myopathies in pectoralis major muscle and meat quality characteristics in broiler chickens. In total, 600 male broiler chicks were randomly divided into five groups with 8 replicate pens (15 chicks/pen). Treatments consisted of control, treatment 1 (T1), treatment 2 (T2), treatment 3 (T3) and treatment 4 (T4). Control group was fed ad libitum throughout experimental period. T1 and T2 groups received feed as 80% and 70% of amount received by the control group from 11 to 24 …
The Effects Of Dietary Fish Protein Hydrolysate-Based Supplementation On Sensoryproperties And Meat Quality Of Broiler Chicken, Amir Reza Shaviklo, Amir Hossein Alizadeh Ghamsari, Yasaman Etemadian, Fereidoon Rafipour
The Effects Of Dietary Fish Protein Hydrolysate-Based Supplementation On Sensoryproperties And Meat Quality Of Broiler Chicken, Amir Reza Shaviklo, Amir Hossein Alizadeh Ghamsari, Yasaman Etemadian, Fereidoon Rafipour
Turkish Journal of Veterinary & Animal Sciences
The aim of the present study was to determine the effect of supplement fish protein hydrolysate-based to broiler feed on sensory properties and meat quality. A total of 400 pieces of 1-day-old male broiler chicks (Ross 308) received 4 dietary levels (0, 2.5, 5.0, 7.5%) of fish protein hydrolysate-based supplement (FPHS) in the basal diet mix for 42 days. Quality index-derived method (QIM) was used for assessment of chicken carcass. Quantitative descriptive analysis method was applied to study sensory properties of the chicken fillets. Water holding capacity (WHC), cook loss, color, meat texture were also determined. The carcass odor and …
The Influence Of Vitamin C And Early-Age Thermal Conditioning On The Quality Of Meat And Specific Production Characteristics Of Broilers During Heat Stress, Zoran Ruzic, Zdenko Kanacki, Marija Jokanovic, Suzana Vidakovic, Slobodan Knezevic, Slavoljub Jovic, Smiljana Paras
The Influence Of Vitamin C And Early-Age Thermal Conditioning On The Quality Of Meat And Specific Production Characteristics Of Broilers During Heat Stress, Zoran Ruzic, Zdenko Kanacki, Marija Jokanovic, Suzana Vidakovic, Slobodan Knezevic, Slavoljub Jovic, Smiljana Paras
Turkish Journal of Veterinary & Animal Sciences
Heat stress (HS) is one of the greatest problems in contemporary chicken production and it entails significant economic losses. The purpose of this paper is to examine the influence of early-age thermal conditioning (ETC), vitamin C (Vit C) supplementation, and their combination on the production characteristics and specific quality parameters of the meat of broilers which were exposed to chronic HS in the last two weeks of breeding. Four hundred broilers (Cobb 500) of both sexes were divided into 4 experimental groups. Group C was given Vit C (2 g/L) dissolved in water from day 22 until the end of …
Carcass Traits, Meat Quality, And Sensory Attributes Of Fast-Growing Broilers Givenoutdoor Access At Different Ages, Muhammad Zaid, Jibran Hussain, Athar Mahmud, Khalid Javed, Muhammad Shabir Shaheen, Muhammad Usman, Abdul Ghayas, Sohail Ahmad
Carcass Traits, Meat Quality, And Sensory Attributes Of Fast-Growing Broilers Givenoutdoor Access At Different Ages, Muhammad Zaid, Jibran Hussain, Athar Mahmud, Khalid Javed, Muhammad Shabir Shaheen, Muhammad Usman, Abdul Ghayas, Sohail Ahmad
Turkish Journal of Veterinary & Animal Sciences
This study evaluated the effect of outdoor access offered to fast-growing broilers at different ages and its impact on meat quality attributes. A total of 200 straight-run broilers were arranged according to the completed randomized design and distributed into 4 treatment groups. The treatments were replicated 5 times; each replicate consisted of 10 birds. The treatment included age at exposure to outdoor access including day 21, day 28, and day 35, and a control group in which the birds were reared at an indoor facility for up to 56 days. Taste, flavor, juiciness, and overall acceptability of breast meat were …
Evaluation Of Mulberry (Morus Alba) Leaves As A Concentrate Substitute In Rabbit Diet:Effect On Growth Performance And Meat Quality, Kamran Khan, Inam Ullah, Nazir Ahmad Khan, Sarzamin Khan
Evaluation Of Mulberry (Morus Alba) Leaves As A Concentrate Substitute In Rabbit Diet:Effect On Growth Performance And Meat Quality, Kamran Khan, Inam Ullah, Nazir Ahmad Khan, Sarzamin Khan
Turkish Journal of Veterinary & Animal Sciences
Mulberry (Morus alba) leaves contain a high amount of digestible carbohydrates, protein and minerals, making it an attractive, natural, low-cost feed ingredient in rabbit rations. The present study evaluated the effect of stepwise replacement of a concentrate diet with wilted M. alba leaves on growth performance and meat quality of rabbits. Sixty indigenous rabbits (age, 36 ± 2 days) were assigned to 5 diets (12 rabbits per diet). The 5 diets consisted of a commercial concentrate diet (control; WML0), and stepwise replacement of the concentrate with 25% (WML25), 50% (WML50), 75% (WML75), and 100% (WML100) wilted M. alba leaves. Final …
Quality Characteristics And Fatty Acid Profiles Of Bafra, Akkaraman, Andbafra × Akkaraman F$_{1}$ Lamb Meat, Büşra Yaranoğlu, Ceyhan Özbeyaz
Quality Characteristics And Fatty Acid Profiles Of Bafra, Akkaraman, Andbafra × Akkaraman F$_{1}$ Lamb Meat, Büşra Yaranoğlu, Ceyhan Özbeyaz
Turkish Journal of Veterinary & Animal Sciences
The meat quality of Akkaraman, Bafra, and Bafra × Akkaraman F$_{1}$ (BAF$_{1}$) lamb genotypes was determined and then compared at slaughter weights of 34 and 42 kg. At the beginning of the study, 36 male lambs were fed intensively after weaning at approximately 3 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 the M. longissimus dorsi (MLD) for the Bafra, Akkaraman, and BAF$_{1}$ genotypes at 24 h after slaughter …
Effects Of Stoned Olive Pomace On Carcass Characteristics And Meat Quality Of Lambs, Eki̇n Sucu, Kadi̇r Cem Akbay, Ömer Şengül, Merve Tuba Yavuz, İbrahi̇m Ak
Effects Of Stoned Olive Pomace On Carcass Characteristics And Meat Quality Of Lambs, Eki̇n Sucu, Kadi̇r Cem Akbay, Ömer Şengül, Merve Tuba Yavuz, İbrahi̇m Ak
Turkish Journal of Veterinary & Animal Sciences
Thirty-six Merino-Kıvırcık crossbred male lambs were utilized to evaluate the influence of two levels of dried stoned olive pomace. Lambs were blocked by initial body weights (BW, 20.4 kg) and randomly distributed into three groups. While one group received commercial concentrates without olive pomace, the second and third groups received an experimental diet containing 10% olive pomace and 20% olive pomace, respectively. They were fed for 49 days. The animals? BW and feed consumption were recorded weekly and biweekly, respectively. The lambs were slaughtered at the end of the trial. The carcass cut weights were recorded and a sample of …
Effects Of The Supplementation Of Lamb Rations With Oregano Essential Oil On Theantimicrobial And Antioxidant Metabolism In Meat, Hali̇t İmi̇k, Sevda Urçar, Meryem Aydemi̇r Atasever, Recep Gümüş, Hayrunni̇sa Özlü
Effects Of The Supplementation Of Lamb Rations With Oregano Essential Oil On Theantimicrobial And Antioxidant Metabolism In Meat, Hali̇t İmi̇k, Sevda Urçar, Meryem Aydemi̇r Atasever, Recep Gümüş, Hayrunni̇sa Özlü
Turkish Journal of Veterinary & Animal Sciences
Although oregano essential oil has common use in the cosmetics, pharmaceutical, and food sectors, information on its effects on meat quality and shelf life, when incorporated into lamb feed rations, is scarce. In this study, the effects of oregano essential oil (OEO) in feed on the water activity, pH, lipid peroxidation, color parameters, and microbial counts of the Musculus longissimus dorsi (MLD) were investigated. The control group was fed a basal ration and the OEO1 and OEO2 groups were fed a basal ration supplemented with 200 mg/kg and 400 mg/kg OEO, respectively. Akkaraman lambs were fed experimental rations for a …
Meat Quality Traits Of Male Herik Lambs Raised Under An Intensive Fattening System, Mustafa Uğurlu, Bülent Eki̇z, Bülent Teke, Mustafa Salman, Fi̇li̇z Akdağ, İsmai̇l Kaya
Meat Quality Traits Of Male Herik Lambs Raised Under An Intensive Fattening System, Mustafa Uğurlu, Bülent Eki̇z, Bülent Teke, Mustafa Salman, Fi̇li̇z Akdağ, İsmai̇l Kaya
Turkish Journal of Veterinary & Animal Sciences
The aim of the study was to determine certain meat quality traits of Herik lambs finished under the intensive husbandry conditions. Twenty single male lambs with an average final weight of 42 kg were used in the study. Concentrate feed and fresh water were given ad libitum, whereas 300 g of alfalfa per lamb per day was provided. At 24 h postmortem, the pH levels were 5.51, 5.63, and 5.24 for musculus longissimus dorsi, musculus semitendinosus, and musculus semimembranosus, respectively. The corresponding Warner-Bratzler shear force values (P < 0.001) of cooked meat were 3.359, 2.318, and 3.601 respectively. At 24 h postmortem, the L*(42.18) and a* (19.95) values of Herik lambs were near the acceptable values of L*(34-35) and a*(19.00). At 72 h postmortem, cooking loss and water holding capacity were 34.78% and 10.55%, respectively. Chemical composition traits, namely dry matter (26.35%), protein (22.21%), ether extraction (2.98%), and ash percentage (1.02%), were similar to those of other indigenous breeds. Consequently, these results indicated that the meat of Herik lambs may be suitable for sale after the lambs are raised under an intensive fattening system.
Age-Related Changes In The Growth Performance, Meat Quality, And Oxidativeprocesses In Breast Muscles Of Three Chicken Genotypes, Monika Michalczuk, Artur Józwik, Krzysztof Damaziak, Zaneta Zdanowska-Sasiadek, Agata Marzec, Dariusz Gozdowski, Nina Strzalkowska
Age-Related Changes In The Growth Performance, Meat Quality, And Oxidativeprocesses In Breast Muscles Of Three Chicken Genotypes, Monika Michalczuk, Artur Józwik, Krzysztof Damaziak, Zaneta Zdanowska-Sasiadek, Agata Marzec, Dariusz Gozdowski, Nina Strzalkowska
Turkish Journal of Veterinary & Animal Sciences
The aim of this study was to determine growth performance, meat quality, and oxidative changes in breast muscles depending on the genotype and age of broiler chickens. The experiment was conducted on 1080 chickens: fast-growing Cobb 500, medium-growing Hubbard JA957, and a slow-growing experimental line. Chickens from all genetic groups were reared on litter for 8 weeks, but from the 5th week of age, 15 chickens from each group were slaughtered every week. After slaughter at weeks 5, 6, 7, and 8 of chickens? lives, their muscles were sampled for chemical composition, fatty acid profile, and cholesterol. Contents of reduced …
Effects Of Dietary Supplementation Of Probiotics (Bacillus Subtilis, Bacillus Licheniformis, And Bacillus Natto) On Broiler Muscle Development And Meat Quality, Xianjian Zhou, Erhui Jin, Shenghe Li, Chenfang Wang, Enmei Qiao, Guozhong Wu
Effects Of Dietary Supplementation Of Probiotics (Bacillus Subtilis, Bacillus Licheniformis, And Bacillus Natto) On Broiler Muscle Development And Meat Quality, Xianjian Zhou, Erhui Jin, Shenghe Li, Chenfang Wang, Enmei Qiao, Guozhong Wu
Turkish Journal of Veterinary & Animal Sciences
This paper aims to evaluate the effects of probiotics (Bacillus subtilis, Bacillus licheniformis, and Bacillus natto) on muscle development and meat quality of broilers. In this study, 480 broilers (1 day old) were randomly divided into 4 groups. Group A was fed with a basal diet. The basal diets of Group B, Group C, and Group D were respectively supplemented with 50 mg/kg chlortetracycline, 200 mg/kg probiotics, and 400 mg/kg probiotics. On day 21 and day 42, in each group, 18 randomly selected broilers were tested to determine muscle performances. On day 21, compared with Group A, Group C and …
Meat Quality Characteristics In Kıvırcık Lambs, Engi̇n Yarali, Onur Yilmaz, İbrahi̇m Cemal, Orhan Karaca, Turgay Taşkin
Meat Quality Characteristics In Kıvırcık Lambs, Engi̇n Yarali, Onur Yilmaz, İbrahi̇m Cemal, Orhan Karaca, Turgay Taşkin
Turkish Journal of Veterinary & Animal Sciences
Eşme District in Uşak Province has a special role in western Anatolia sheep husbandry due to its number of animals and large pastures. A genotype with the characteristics of the Kıvırcık breed has emerged and became common in the region in the last 20-30 years. This study aimed to determine the meat quality characteristics of Kıvrıcık lambs reared in the locality, which has a large market share. The study determined parameters about water and cooking loss and shear force in M. longissimus dorsi, M. longissimus thoracis, and M. semitendinosus muscles taken from the left half of lamb carcasses. Furthermore, meat …
The Effects Of Barley/Triticale Silage On Performance, Carcass Characteristics, And Meat Quality Of Lambs, Gülcan Demi̇rel, Ahmet Yavuz Pekel, Bülent Eki̇z, Hakan Bi̇ri̇ci̇k, Neşe Kocabağli, Müjdat Alp
The Effects Of Barley/Triticale Silage On Performance, Carcass Characteristics, And Meat Quality Of Lambs, Gülcan Demi̇rel, Ahmet Yavuz Pekel, Bülent Eki̇z, Hakan Bi̇ri̇ci̇k, Neşe Kocabağli, Müjdat Alp
Turkish Journal of Veterinary & Animal Sciences
This study was conducted to investigate the performance, carcass characteristics, and meat quality of lambs fed barley/triticale silage treated with/without inoculant and enzyme mixture-based diets with similar barley supplementation. Thirty Tahirova × Sakız crossbred weaned ram lambs (mean body weight: 34 ± 0.5 kg) were used in this study. Lambs were randomly divided into groups of 3 and fed the respective diets. These 3 diets were: 1) hay grass + barley, 2) triticale/barley silage + barley, and 3) triticale/barley silage with inoculants and enzyme mixture + barley. There were significant differences among groups in daily live weight gain (P < 0.001). Cold carcass weight and dressing percentage based on empty body weight and carcass conformation scores were not significantly different among groups, but fatness scores and proportion of omental and mesenteric fat were significantly affected by diet (P < 0.05). No differences were found in terms of meat lightness (L*), redness (a*), and yellowness (b*) values for M. longissimus thoracis muscle. However, silage-fed lambs in both groups had higher shear force values than hay-fed lambs in the current study (P < 0.05). It can be concluded that barley/triticale silages offered with concentrate had no unfavorable effect on lamb performance, carcass characteristics, and meat quality.
The Effect Of Duration Of Finishing Period On The Performance, Slaughter, Carcass, And Beef Quality Characteristics Of Eastern Anatolian Red Bulls, Abdülkadi̇r Özlütürk, Nuri̇ni̇sa Esenbuğa, Mete Yanar, Necdet Ünlü, Muhli̇s Maci̇t, Si̇nan Kopuzlu
The Effect Of Duration Of Finishing Period On The Performance, Slaughter, Carcass, And Beef Quality Characteristics Of Eastern Anatolian Red Bulls, Abdülkadi̇r Özlütürk, Nuri̇ni̇sa Esenbuğa, Mete Yanar, Necdet Ünlü, Muhli̇s Maci̇t, Si̇nan Kopuzlu
Turkish Journal of Veterinary & Animal Sciences
Seventeen Eastern Anatolian Red (EAR) bulls at 20 months of age were divided into 2 treatment groups and fed for either 168 days (S) or 210 days (L). Initial and final weights were not significantly different. While bulls in the L group had the highest total weight gain (149.0 vs. 177.2 kg), feed efficiency ratio was superior for the cattle fed for 168 days. Carcass weight, spleen and front + hind feet weights as a percentage of slaughter weight, weight of kidney fat, percentage of kidney, pelvic, and heart fat, and yield grade all increased (P < 0.05) with feeding time. Bulls in the L group received a higher (P < 0.05) panel rating for juiciness, and the panel juiciness score was closely associated with tenderness measurements such as panel tenderness score, Warner Bratzler shear force value, and number of chews before swallowing. It is concluded that duration of finishing significantly influenced carcass, slaughter, and organoleptic beef quality traits of young EAR bulls.