Bıldırcının (Coturnix coturnix) karkas özellikleri ve kimyasal bileşimi
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Date
1997-10-31
Authors
Özmumcu, Banu
Journal Title
Journal ISSN
Volume Title
Publisher
Uludağ Üniversitesi
Abstract
Bu araştırma, son yıllarda ülkemizde hayvansal protein ihtiyacını karşılamak amacıyla bir alternatif olarak yetiştirilmekte olan ve fizyolojik bakımdan minyatür tavuk olarak da adlandırılan bıldırcının (Coturnix coturnix) karkas özellikleri ile etinin ve yenilebilir iç organlarının (kalp, karaciğer ve taşlık) kimyasal özelliklerini saptamak amacıyla yapılmıştır. Balıkesir ili, Aslıhan Tepeciği köyünden alman toplam 36 adet 2 aylık bıldırcın örneklerinde; canlı ağırlık, karkas uzunluğu, omuz genişliği, iç organların oranı, et/kemik oranı, pH değeri, kurumadde, nem, protein, yağ ve kül miktarları saptanmıştır. Yapılan analizler sonucunda bıldırcın etindeki ortalama kurumadde içeriği %27.89, nem oranı %72.09, protein oranı %23.61, yağ oranı %1.91, kül içeriği %1.90 olarak bulunmuştur. Bunun yanında bıldırcının taşlığında ortalama kuru madde içeriği %25.61, nem oranı %74.39, protein oranı %22.18, yağ oranı %1.31, kül içeriği %1.65 olarak bulunmuştur. Bıldırcının karaciğerlerin ortalama kurumadde içeriği %28.1 nem oranı %71.84, protein oranı %22.94, yağ oranı %2.42, kül içeriği %1.82 olarak bulunurken, kalplerinde ortalama kurumadde içeriği %23.64, nem oranı %76.35 protein oranı %17.68, yağ oranı %3.42 ve kül içeriği %1.48 olarak bulunmuştur. Bıldırcınlarda canlı ağırlık minimum 86.7g iken maksimum 181.4g; yenilebilir iç organların ağırlığı minimum 7.0g iken maksimum 13.5g'dır. Karkas uzunluğu minimum 7.4cm, maksimum 9.0cm; omuz genişliği minimum 2.7cm, maksimum 4.1cm'dir. Et / kemik oranı ise 1.40-3.00 arasında değişmektedir. Elde edilen bu bulgular sonucunda bıldırcın etinin protein değeri tavuk etinin protein değerine eşdeğerde bulunmuştur. Besleyici değerinin de yüksek olması, dar alanda az yemle, kısa sürede üretilmesi gibi avantajları vardır. Bıldırcının 40 günde gelişimini tamamladığı, yumurtlama aşamasına ulaştığı ve yumurtasının da değerlendirildiği bilinmektedir. Bu sebeplerden dolayı bıldırcın eti, hayvansal protein açığını kapatmada yardımcı olabilecek bir besin maddesi olarak kabul edilebilir.
This research is made to fix the carcass characteristics of the quail, which is last years brought as an alternative to meet the animal protein need in our country and named as miniature hen due to its physiology, with the chemical characteristics of its meat and internal organs that can be eaten (heart, liver and gizzard). The alive weight, carcass length, shoulder width, internal organ content, meat to bone proportion, pH value, dry substance, protein, "fat and, ash contents of total 36 quail samples taken two monthly from Ashhan tepeciği village of Balıkesir city are determined. The analysis showed that the average dry substance content of the quail meat is 27.89%, moisture content is 72.09%, protein content is 23.61%, fat content is 1.91%, and ash content is 1.90%, Besides, it is found that the average ^ry substance content of the quail gizzard is 25.61%, moisture content is 74.39%, protein content is 22.18%, fat content is 1.31%, and ash content is 1.65%. It is also found that average dry substance content of the quail liver is 28.1%, moisture content is 71.84%, protein content is 22.94%, fat content is 2.42%, ash content is 1.82% and average dry substance of the quail heart is 23.64%, moisture content is 76.35%, protein content is 17.68%, fat content is 3.42% and ash content is 1.48%. Alive weight of the quails were minimum 86.7g, maximum 181.4g, weight of the internal organs that can be eaten were minimum 7.0g, maximum I3.5g. Carcass length is minimum 7.4 cm, maximum 9cm. Shoulder, width is minimum 2.7cm, maximum 4.1cm. Meat to bone proportion is changing between 1.40 to 3.00. At the end of the data obtained it is found that the protein value of the quail meat is equivalent to that of hen meat. It has also some advantages such as high nutritional value and breeding in a narrow space with less feed and in short time. Has known that quails can complete growith in 40 days, reachelay eggs stage and their eggs are also utilized. For this reasons, quail meat can be accepted as a foodstuff which can be helpfull in meeting animal protein demand.
This research is made to fix the carcass characteristics of the quail, which is last years brought as an alternative to meet the animal protein need in our country and named as miniature hen due to its physiology, with the chemical characteristics of its meat and internal organs that can be eaten (heart, liver and gizzard). The alive weight, carcass length, shoulder width, internal organ content, meat to bone proportion, pH value, dry substance, protein, "fat and, ash contents of total 36 quail samples taken two monthly from Ashhan tepeciği village of Balıkesir city are determined. The analysis showed that the average dry substance content of the quail meat is 27.89%, moisture content is 72.09%, protein content is 23.61%, fat content is 1.91%, and ash content is 1.90%, Besides, it is found that the average ^ry substance content of the quail gizzard is 25.61%, moisture content is 74.39%, protein content is 22.18%, fat content is 1.31%, and ash content is 1.65%. It is also found that average dry substance content of the quail liver is 28.1%, moisture content is 71.84%, protein content is 22.94%, fat content is 2.42%, ash content is 1.82% and average dry substance of the quail heart is 23.64%, moisture content is 76.35%, protein content is 17.68%, fat content is 3.42% and ash content is 1.48%. Alive weight of the quails were minimum 86.7g, maximum 181.4g, weight of the internal organs that can be eaten were minimum 7.0g, maximum I3.5g. Carcass length is minimum 7.4 cm, maximum 9cm. Shoulder, width is minimum 2.7cm, maximum 4.1cm. Meat to bone proportion is changing between 1.40 to 3.00. At the end of the data obtained it is found that the protein value of the quail meat is equivalent to that of hen meat. It has also some advantages such as high nutritional value and breeding in a narrow space with less feed and in short time. Has known that quails can complete growith in 40 days, reachelay eggs stage and their eggs are also utilized. For this reasons, quail meat can be accepted as a foodstuff which can be helpfull in meeting animal protein demand.
Description
Keywords
Bıldırcın, Quail
Citation
Özmumcu, B. (1997). Bıldırcının (Coturnix coturnix) karkas özellikleri ve kimyasal bileşimi. Yayınlanmamış yüksek lisans tezi. Uludağ Üniversitesi Fen Bilimleri Enstitüsü.