Mehmet Sari

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.

Tuj ve Hemşin Kuzularında Farklı Besi Sistemlerine Göre Optimum Besi Süresinin Belirlenmesi

This study aims to determine the optimum fattening period according to various fattening systems under controlled conditions for the first time in lamb fattening in Turkey. The material of the study consists of 39 Tuj and 39 Hemşin genotype male weaned lambs that are 2.5-3 months old. The Tuj and Hemşin lambs in the study have been separated into 3 equal groups through the systematic sampling method and subject to 90-day fattening. The amount of feed in terms of consumed dry matter for 1 kg of increase in live weight of lambs in the intensive system was calculated as 5.69 kg and 5.90 respectively for Tuj and Hemşin lambs. The optimum fattening period in the intensive system for Tuj and Hemşin lambs occurred between the 70th and 84th days. The marginal cost-marginal income equality was not achieved throughout the fattening in the extensive and semi-intensive fattening periods for both genotypes. Thus, it is estimated that the optimum fattening period in the extensive and semi-intensive systems is over 90 days. The fattening period with the highest marginal income was on the 70th, 84th, and 42nd days respectively for the extensive, semi-intensive, and intensive systems for Tuj lambs and this was on the 70th, 28th, and 56th days respectively for Hemşin lambs. In conclusion, it was observed that the optimum fattening period in Tuj and Hemşin lambs was earlier in the intensive fattening period compared to other fattening periods.