Bülent Ekiz

Carcass measurements and meat quality of Turkish Merino, Ramlic, Kivircik, Chios and Imroz lambs raised under an intensive production system

Effect of breed on carcass measurements and meat quality characteristics were investigated by using 46 lambs from Turkish Merino, Ramlic, Kivircik, Chios and Imroz breeds. Chios and Imroz carcasses had smaller values for carcass quality characteristics. Breed had no significant effect on pH at 45min and 24h post-mortem, water holding capacity and cooking loss. Kivircik and Imroz lambs had lower Warner Bratzler shear force values than those of Ramlic and Turkish Merino lambs (P<0.01). Meat samples from Kivircik lambs had the highest redness value. Differences among breeds for sensory characteristics, except tenderness were not significant. Tenderness scores given to meat samples of Kivircik lambs were significantly higher (P<0.01) than those of Turkish Merino, Ramlic and Imroz lambs. Indigenous Kivircik breed, which had high carcass quality as those of improved breeds, might be considered for production of better quality meat in Marmara Region of Turkey.

Effect of pre-slaughter management regarding transportation and time in lairage on certain stress parameters, carcass and meat quality characteristics in Kivircik lambs.

Thirty Kivircik lambs were used to investigate effect of pre-slaughter treatment on certain haematological and biochemical parameters, carcass and meat quality characteristics. Lambs were divided into three treatments: 75 min transport and lairage for 18 h (TS-L18 h); 75 min transport and lairage for 30 min (TS-L30 min) and no pre-slaughter transport and lairage for 30 min (NTS). Treatment, as a main effect, did not influence haematological and biochemical parameters, but sampling time significantly affected these parameters, except total protein. Plasma cortisol concentration at exsanguination in TS-18 h, TS-30 min and NTS treatments were 117.34, 119.23 and 72.51 ng/ml, respectively. pH of longissimus dorsi muscle was higher in TS-L30 min than other treatments. TS-L30 min lambs had the highest shear force value, the lowest WHC and cooking loss. TS-L30 min treatment yielded the darkest meat immediately after cutting and 1 h later. Meat redness, yellowness and chroma values were similar in treatments.

Carcass measurements and meat quality characteristics of dairy suckling kids compared to an indigenous genotype.

Effects of genotype on carcass measurements and meat quality were investigated by using 24 suckling kids from Turkish Saanen, Gokceada and Maltese breeds. Carcass quality characteristics of indigenous kids (Gokceada) were lower than those of dairy type (Turkish Saanen and Maltese) kids. Breed effect on ultimate meat pH, cooking loss, drip loss and Warner Bratzler shear force values were not significant. Meat samples from Turkish Saanen kids had higher redness (at 0, 1 and 24h) and yellowness (at 24h) values than Gokceada kids (P<0.05). Breed had no significant effect on sensory characteristics except flavour intensity. Flavour intensity scores given to meat samples of Maltese kids were higher than those of Turkish Saanen and Gokceada kids (P<0.01). In conclusion, dairy type breeds should be considered for meat production as well, with meat from Maltese kids potentially offering better colour and flavour intensity than that of Turkish Saanen kids.

Effects of crossbreeding indigenous Hair Goat with Saanen on carcass measurements and meat quality of kids under an intensive production system.

The aim of study was to investigate the effect of genotype on carcass measurements and meat quality characteristics of purebred Hair Goat, Saanen x Hair Goat (F(1) and B(1)) kids under an intensive production system. In total, 24 kids were slaughtered at the age of approximately 133 days. Kids were fattened for 56 days immediately after weaning. Hot carcass weights were 6.78, 7.61 and 7.02 kg and dressing percentages were 49.71, 49.27 and 48.78%, respectively (P > 0.05). Differences between genotypes for carcass measurements and indexes were not significant. Effect of genotype on pH measurements, drip loss, water holding capacity, cooking loss and Warner Bratzler shear force values were not significant. Meat lightness values at 0 h, 1 h and 1 day after cutting were higher in crossbred kids than Hair Goat kids (P < 0.05). Redness value was significantly higher in meat samples of Hair goat kids at 0 h, 1 h and 1 day measurements (P < 0.05). Kid genotype had no significant effect on meat sensory characteristics, except tenderness. Panelists gave lower scores for meat tenderness to F(1) and B(1) crosses compared to purebred Hair Goat kids. In conclusion, higher meat lightness values of crossbred kids, at particularly B(1) level, might have a positive effect on the consumer choices.

Effects of suckling length (45, 75 and 120 d) and rearing type on cortisol level, carcass and meat quality characteristics in Kivircik lambs

Forty lambs were used to investigate effects of suckling length and rearing type (single and twin) on welfare parameters, carcass and meat quality characteristics. SC-45 and SC-75 lambs were weaned at 45-d and 75-d of age, respectively, whereas SC-120 lambs were not weaned until slaughter age of 120-d. The elevated cortisol concentration due to weaning stress returned to pre-weaning level at 2-d after weaning. SC-120 lambs had higher daily gain, plasma cortisol and glucose levels at exsanguination, hot carcass weight, dressing percentage and fatness score than weaned lambs. Suckling length did not influence instrumental meat quality characteristics, except shear force. SC-45 lambs had tougher meat than other groups according to instrumental and sensory analyses. SC-75 and SC-120 lambs had similar meat shear force value and sensory scores. Single lambs had higher daily gain, and greater scores for carcass characteristics and sensory evaluation, and lower pH(24) and shear force than twin lambs.

Effect of production system on carcass measurements and meat quality of Kivircik lambs

Effect of production system on carcass and meat quality was investigated in four groups of lambs: i. W-C lambs were weaned between 45 and 60 days of age and then were fattened with concentrate feed until slaughter; ii. W-G-S lambs were weaned and then taken to pasture and wheat stubble; iii. UW-C lambs were fattened with concentrate feed and they suckled their dams until slaughter; iv. UW-G lambs were kept with their dams and were taken to pasture in the day-time. Hot carcass weight was 13.62, 12.52, 14.37 and 13.88 kg (P < 0.001), and dressing percentage was 55.24, 51.77, 57.83 and 55.38% (P < 0.001), for W-C, W-G-S, UW-C and UW-G lambs, respectively. Ultimate meat pH was higher in W-G-S lambs than lambs from W-C and UW-C systems (P < 0.05). W-G-S lambs had higher shear force value in longissimus dorsi muscle (P < 0.05) and lower meat lightness (P < 0.001) than those of other systems. Panellists gave the lowest sensory scores, except juiciness, to meat of W-G-S lambs.

Effects of different lairage times after long distance transportation on carcass and meat quality characteristics of Hungarian Simmental bulls

The objective of this study was to determine the effects of three lairage times (24 h, 48 h and 72 h) on the meat quality of tame trained to lead Hungarian Simmental bulls subjected to long commercial transportation of approximately 1800 km. A total of 30 bulls, with an average age of 24 months, were used. During the lairage, bulls received 0.5 kg concentrate feed per animal per day and ad libitum access to the hay and water. As the lairage duration increased, the pH(ult) decreased (P<0.05). Bulls lairaged for 24 h had lower L*, b* and H* values than those lairaged for 48 h and 72 h (P<0.05). The effect of lairage time on WHC, cooking loss and Warner-Bratzler shear force values was not significant. The b* value was considered the best predictor of muscle pH(ult). In conclusion, 72 h quiet lairage time is recommended after transportation in order to prevent the adverse effects of transportation on meat quality.

Carcass and meat quality of Gokceada Goat kids reared under extensive and semi-intensive production systems.

The aim was to compare the carcass and meat quality characteristics of male and female Gokceada Goat kids produced in extensive (n=20) and semi-intensive (n=20) systems. In extensive and semi-intensive produced kids pre-slaughter weights were 17.44 and 12.51 kg; cold carcass weights were 8.66 and 5.35 kg and cold dressing percentages were 54.9 and 49.28%, respectively. The effect of kid sex was not significant on hot and cold dressing percentages, back fat thickness, M. longissimus dorsi section area, carcass fatness and conformation scores, and carcass measurements, while female kids had higher omental and mesenteric fat and kidney knob and channel fat percentages than male kids. Extensive produced kids had lower meat lightness. Panellists evaluated extensive system kids with higher scores of kid odour intensity, flavour intensity and overall acceptability. It was concluded that it would be more appropriate to use an extensive system in Gokceada Goat breeding for kid meat production.

Carcass traits of improved and indigenous lamb breeds of North-Western Turkey under an intensive production system

Abstract The aim of study was to investigate the carcass quality of Turkish Merino, Ramlic, Kivircik, Chios and Imroz breeds in north-western Turkey under an intensive production system. After weaning at approximately 85 days of age, 46 lambs from Turkish Merino, Ramlic, Kivircik, Chios and Imroz breeds were fattened for 56 days. Slaughter weights were 47.39, 45.68, 47.27, 31.08 and 29.82 kg and chilled carcass weights were 23.35, 22.33, 23.51, 14.33 and 13.75 kg, respectively (P<0.001). Improved Turkish Merino and Ramlic and indigenous Kivircik lambs had higher carcass measurements than indigenous Chios and Imroz lambs. Chios lamb carcasses had the highest tail root fat yellowness and tail percentage while having the lowest fatness score, omental and mesenteric fat percentage and kidney knob and channel fat percentage. Turkish Merino lambs had higher shoulder percentage, lean percentage and lean/total fat ratio in the hind leg and produced less total fat in the hind leg than Ramlic and Kivircik lambs. These results indicate that improved Turkish Merino might be used to produce high quality lamb carcasses in north-western Turkey. Among indigenous breeds Kivircik showed an outstanding carcass production performance.

Effects of Stocking Density of Lambs on Biochemical Stress Parameters and Meat Quality Related to Commercial Transportation

Abstract The aim of this study was to evaluate the effects of stocking density (0.20 and 0.27 m2/lamb) during transportation on certain biochemical stress parameters and meat quality characteristics of fifty- five Karayaka lambs divided into two groups. The front compartment of the trailer was loaded at high stocking density (hd: 0.20 m2/lamb; n=33) and the remainder was loaded at low stocking density (ld: 0.27 m2/lamb; n=22). the distance was approximately 130 km and duration was 2 h 15 min. blood samples were taken just before and just after transportation. glucose (p<0.001), lactate (p<0.001), cortisol (p<0.01), creatine kinase (ck) (p<0.01), lactate dehydrogenase (ldh) (P<0.01) and alanine aminotransferase (ALT) (P<0.05) levels were significantly higher in lambs of the hd group than in the ld group. the effects of stocking density on ph, proportion of expressed juice, cooking loss, Warner-Bratzler shear force value and meat colour parameters were not significant (P>0.05). Transportation with a stocking density of 0.20 m2/lamb resulted in higher stress responses in lambs compared with a stocking density of 0.27 m2/lamb. however, increased stress in the hd group did not lead to any adverse effects on meat quality characteristics. in the determination of stocking density, a compromise that gives animal welfare and commercial objectives equal status would improve the current situation.