Hulya Yalcintan

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.

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.

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.

Comparison of broiler meat quality when fed diets supplemented with neutralized sunflower soapstock or soybean oil

The objective of the current study was to evaluate the effect of dietary fat type and level on broiler meat quality. A 2 × 3 factorial arrangement with 2 types of fat including neutralized sunflower soapstock (NSS) and soybean oil (SO) at 3 levels of fat inclusion (2, 4, and 6%) was used with 5 replicates per treatment using 750 one-day-old broiler chicks in a completely randomized design. At the end of the study (d 36), 10 broilers from each replication were processed at a commercial slaughtering facility. Six carcasses from each replicate were used for meat quality evaluation. With the exception of 3 responses [breast meat lightness (L*) at 1 and 2 d, and redness (a*) at 5 d], there were no interactions between fat source and level. Breast meat pH at 15 min was not significantly affected by the dietary treatments. However, breast meat pH at 24 h postmortem was decreased (P < 0.01) in broilers fed the NSS. Breast meat cooking loss, shear force, and color did not differ between fat sources. Breast meat cooking loss decreased (P < 0.05) when the dietary levels of fat increased. Thigh meat TBA reactive substances were not different due to dietary fat source and level. Breast meat and skin L* value significantly decreased when the dietary levels of fat increased. Breast meat a* value was highest for the 6% fat fed birds on d 2 (P < 0.05) and d 5 (P < 0.01). Higher dietary fat levels decreased the b* values of breast meat except d 5. Breast skin yellowness (b*) value was higher (P < 0.01) for the SO-fed birds compared with NSS-fed birds. Thigh meat of the birds fed the NSS was lighter (P < 0.05) than that of the birds fed SO diets except d 5. Overall, data suggest that NSS can be used as an alternative fat source to SO with little effect on meat quality.

Carcass and meat quality of organic lambs compared with lambs reared under traditional and intensive production systems

The aim of the study was to compare the meat quality characteristics of male lambs reared under organic (n = 9), intensive (n = 10) and traditional (n = 10) production systems. The average daily gain of organic lambs (121.4 g) was lower than lambs of intensive (161 g) and traditional (157.8 g) systems. Production system had no significant effect on carcass weight and dressing percentage. Differences among production systems for meat pH, drip loss, cooking loss, shear force value and colour characteristics were not significant. Traditional lambs had a higher percentage of total polyunsaturated fatty acids and polyunsaturated fatty acid : saturated fatty acid ratio, whereas organic lambs had the highest percentage of total n-3 polyunsaturated fatty acids and the lowest n-6 : n-3 ratio. In accordance with the meat fatty acid composition, meat from the organic and traditional systems used here was healthier than meat from intensive system. But the results of sensory assessment indicate that meat from traditional system was found more acceptable by panellists in terms of flavour intensity, flavour acceptability and overall acceptability when compared with that of organic meat.

Certain behavioral characteristics and stress responses of out-of-breeding ewes and rams during an intensive fattening program

The aim was to investigate behaviors and stress responses of rams and ewes in an intensive fattening period. Out-of-breeding rams (Hemsin = 10, Karakul = 10) and ewes (Hemsin = 8, Karakul = 10) were used in the study. Sheep and rams belonging to each breed were placed into four different pens. Behavioral observations (individual, feeding, abnormal self-grooming behaviors) were performed 2 days a week for two groups a day for 1 h. Blood samples were collected at the beginning, at the 4th week, and at the end of the fattening period. Karakul ewes displayed significantly more feeding and rumination behavior than Hemsin ewes, while there was no significant difference between ram groups. Ewes displayed more lying and rumination behavior than rams in the current study. On the other hand, rams were more active than ewes and also showed more abnormal behavior (butting other animals) during the fattening period. Sheep breed had no influence on packed cell volume (PCV), hemoglobin (Hb) concentration, or cortisol level at any sampling time. PCV, Hb, and cortisol levels at the middle of the fattening period were higher in ewes than rams. In conclusion, the behavioral repertoire of Hemsin and Karakul breeds in intensive fattening does not reveal any stress responses.

Effects of genotype and sex on technological properties and fatty acid composition of duck meat

&NA; Study was conducted to determine the effects of genotype and sex on the technological properties and fatty acid composition of duck meat. Native (n = 15) and Peking (n = 15) ducks were slaughtered at 10 wk old, and meat samples were taken from M. pectoralis major (breast) and M. peroneus longus (thigh). The pH24, drip loss, expressed juice, cooking loss, Warner‐Bratzler shear force (WBSF), color variables, fatty acid composition, and sensory characteristics were examined. Ultimate pH of breast meat in Peking ducks (6.01) was higher than that of native ducks (5.82). The breast drip loss (3.40%) and cooking loss (31.23%) in native ducks were higher than those in Peking ducks (2.77 and 26.69%, respectively). The expressed juice of thigh meat in native ducks (8.23%) was higher than that of Peking ducks (6.52%). Genotype and sex had no significant influence on WBSF and meat color. Lightness (L*) values of breast and thigh skin were higher in Peking ducks than native ones. In panel evaluation, panelists evaluated the meat of Peking ducks with higher odor and flavor intensity. Breast meat of native ducks had higher &Sgr;‐polyunsaturated fatty acid (&Sgr;PUFA), &Sgr;n‐6 (omega‐6) proportions, nutritive value, the ratio of &Sgr;PUFA to &Sgr;‐saturated fatty acid (&Sgr;SFA) and lower &Sgr;SFA, atherogenic and thrombogenic indices than Peking ducks. Instrumental and sensory characteristics of duck meat as well as fatty acid composition indicate that duck finishing can be considered as an alternative source of high‐quality meat production.

Carcass and Meat Quality of Male and Female Water Buffaloes Finished Under an Intensive Production System

Abstract Carcass and meat quality of male and female Anatolian water buffaloes were investigated using 10 carcasses from each gender. Gender had no influence on carcass characteristics, except warm carcass weight, which was 13% higher in males compared to females. Meat from male water buffaloes had higher ultimate pH and lightness (L*), but lower redness (a*) values than females. Meat samples aged for 21 days had lower values for expressed juice, cooking loss and Warner Bratzler shear force compared with those of 7-day aged ones. Meat samples aged for 21 days had higher L* value at 1 h and 24 h after cutting, a* value at 1 h after cutting compared with those of 7-day aged meat samples. Gender had no effect on meat sensory characteristics. Meat from male water buffaloes had higher proportions of C14:0, C18:3 n-3, C20:2 n-6, C20:3 n-3 and C20:4 n-6 and Σn-3 fatty acids and lower Σn-6/Σn-3 ratio compared with female water buffaloes.

Saanen oğlaklarda büyütme tipi ve kesim yaşının bazı karkas kalitesi özellikleri üzerine etkileri

Calismada, anali ve yapay buyutulen Saanen irki erkek oglaklarin 80 ve 120 gunluk yaslarda kesime sevk edildigi uretim modellerinde, oglaklarin bazi karkas kalitesi ozelliklerinin karsilastirmali olarak ortaya konulmasi amaclanmistir. Karkas agirligi ve karkas randimani bakimindan anali ve yapay buyutulen oglaklar arasinda onemli bir farklilik tespit edilmemistir. Diger yandan bos vucut agirligina gore hesaplanan gercek karkas randimaninin yapay buyutulen oglaklarda anali buyutulenlere kiyasla daha yuksek oldugu gorulmektedir. Buyutme tipinin bobrek-legen yagi ve butta derialti yag orani uzerine etkisi onemsizken, butta kaslararasi yag oraninin anali buyutulen oglaklarda daha yuksek oldugu sonucuna ulasilmistir. Kesim yasi artisina paralel olarak karkas agirligi, karkas ve but kompaktlik indekslerinin, boyun ve kaburga oranlarinin arttigi tespit edilmistir. Kesim yasinin bobrek-legen yagi, butta derialti yag ve kaslararasi yag oranlari uzerine etkisi onemsiz bulunmustur. Butta et oraninin ise kucuk yaslarda kesime sevk edilen oglaklarda daha fazla oldugu sonucuna ulasilmistir. Yuksek sut verimi elde etmeyi amaclayan keci yetistiricileri, karkas kalite ozelliklerinde herhangi bir olumsuzluga neden olmaksizin Saanen oglaklarini yapay besleme ile buyutebilirler.