Etlik piliçlerde değişik barındırma sistemleri ve genotipin kesim ve karkas özellikleri ile et kalitesi üzerine etkileri
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Date
2021-04-29
Authors
Özbek, Melahat
Journal Title
Journal ISSN
Volume Title
Publisher
Bursa Uludağ Üniversitesi
Abstract
Bu çalışma; serbest dolaşımlı free-range, ızgaralı zemin ve derin altlıklı zeminde yetiştirilen, erkek cinsiyette, yavaş ve hızlı gelişen iki etlik piliç genotipinin, kesim ve karkas özellikleri ile et kalitesi özelliklerini etkilerini incelemek amacıyla yapılmıştır. Çalışmada; gruplarda yer alan hayvanlar 56 günlük yaşta kesilerek butlar, göğüs eti, kanatlar, boyun ve yenilebilir iç organ ağırlıkları belirlenmiştir. Her gruptan 10 adet olmak üzere toplamda 60’ar adet piliç but ve göğüs eti örnekleri alınarak, fiziksel, kimyasal ve duyusal et kalitesi özellikleri ile kas miyopatileri incelenmiştir. Karkas, but ve göğüs eti ağırlığı üzerine genotip (P<0,001) ve barındırma sisteminin (P<0,02, P<0,026, P<0,003) etkisi önemli bulunurken, kanat ve boyun eti ağırlığı üzerine genotipin etkisi önemli bulunmuştur (P<0,001). But ve göğüs eti ham yağ (P<0,05 ve P<0,001), ham protein (P<0,003, P<0,001) ve su tutma kapasitesi (P<0,05, P<0,002) üzerine genotipin etkisi önemli bulunmuştur. Göğüs eti ham kül düzeyi genotipten önemli düzeyde etkilenmiş (P<0,002), barındırma sistemi but eti ham protein (P<0,003) ve göğüs eti ham yağ (P<0,001) ile göğüs eti ham protein düzeyi (P<0,043) üzerine önemli bir etki göstermiştir. Genotip x barındırma sistemi arası interaksiyonlar, but ve göğüs eti ham yağ düzeyi (P<0,044 ve P<0,001) ile göğüs eti ham kül düzeyi (P<0,039) üzerine önemli bir etki göstermiştir. Göğüs eti pH değeri genotip ve barındırma sisteminden önemli düzeyde etkilenmiştir (P<0,001 ve P<0,001). Genotip göğüs etinde beyaz çizgi oluşumu (P<0,001) üzerine önemli bir etki gösterirken, barındırma sisteminin etkisi önemsiz bulunmuştur. Genotip, göğüs eti (P<0,005), barındırma sistemi but eti kırmızılık renk koordinatı üzerine önemli bir etki göstermiştir (P<0,031). Genotip duyusal et kalitesi özelliklerinden gevreklik (P<0,047), barındırma sistemi; koku (P<0,012), lezzet (P<0,017) ve genel beğeni (P<0,006) üzerine önemli bir etki göstermiştir. Elde edilen sonuçlar bütünü ile değerlendirildiğinde, etlik piliçlerde genotip, barındırma sistemi ve genotip x barındırma sistemi arası etkileşimlerin bazı kesim ve karkas özellikleri ile et kalitesi özelliklerini önemli düzeyde etkilediği sonucuna ulaşılmıştır.
This study was made to investigate slaughter properties, carcass characteristics and meat quality of slow and fast growing broiler genotypes raised in conventional deep litter, slatted floor and free-range housing system under experimental conditions. After slaughtering at 56 days of ages, weight of legs and breast meat, wings, neck and edible viscera of all birds was determined. Meat quality properties were evaluated on 10 samples from each treatment group, in total of 60 broiler breast fillets (Pectoralis major muscle) and 60 broiler leg meats chosen at random. The samples were examinated by physical, chemical and sensorial meat quality and muscle mypaties. While the effect of genotype (P<0.001) and housing system (P<0.02, P<0.026, P<0.003) on carcass, leg and breast meat weight was found to be significant, the effect of genotype on wing and neck meat weight was found to be significant (P<0.001). There were significant effects of genotype on leg and breast meat’s total fat content (P<0,05 and P<0,001), crude protein (P<0,003 and P<0,001) and water holding capacity (P<0,05 and P<0,002). Crude ash level of breast meat was significantly affected by genotype (P<0,002). There were significant effects of housing systems for protein of leg meat (P<0,003), total fat content of beast meat (P<0,001) and crude protein level of breast meat (P<0,043). There were significant affects of genotype x housing sytem interactions on total fat content of leg and breast meats (P<0,044 ve P<0,001) and crude ash level of breast meat (P<0,039). The pH level of breast meat was significantly affected by genotype and housing system (P<0,001 ve P<0,001). Genotype had a significant effect on breast meat white stripping level (P<0,001). It was found that a significant effect of genotype on redness color coordinate of breast meat (P<0,005) while housing system affected on redness color coordinate of leg meat (P<0,031). There were significant effect of genotype on sensorial meat quality proporties of texture (P<0,047), housing system on odor intensity (P<0,012), flavour intensity (P<0,017) and overal acceptability (P<0,006). Based on the results of this study, it can be said that genotype, housing system and their interactions was affecting some slaughter, carcass and meat quality characteristics of broiler.
This study was made to investigate slaughter properties, carcass characteristics and meat quality of slow and fast growing broiler genotypes raised in conventional deep litter, slatted floor and free-range housing system under experimental conditions. After slaughtering at 56 days of ages, weight of legs and breast meat, wings, neck and edible viscera of all birds was determined. Meat quality properties were evaluated on 10 samples from each treatment group, in total of 60 broiler breast fillets (Pectoralis major muscle) and 60 broiler leg meats chosen at random. The samples were examinated by physical, chemical and sensorial meat quality and muscle mypaties. While the effect of genotype (P<0.001) and housing system (P<0.02, P<0.026, P<0.003) on carcass, leg and breast meat weight was found to be significant, the effect of genotype on wing and neck meat weight was found to be significant (P<0.001). There were significant effects of genotype on leg and breast meat’s total fat content (P<0,05 and P<0,001), crude protein (P<0,003 and P<0,001) and water holding capacity (P<0,05 and P<0,002). Crude ash level of breast meat was significantly affected by genotype (P<0,002). There were significant effects of housing systems for protein of leg meat (P<0,003), total fat content of beast meat (P<0,001) and crude protein level of breast meat (P<0,043). There were significant affects of genotype x housing sytem interactions on total fat content of leg and breast meats (P<0,044 ve P<0,001) and crude ash level of breast meat (P<0,039). The pH level of breast meat was significantly affected by genotype and housing system (P<0,001 ve P<0,001). Genotype had a significant effect on breast meat white stripping level (P<0,001). It was found that a significant effect of genotype on redness color coordinate of breast meat (P<0,005) while housing system affected on redness color coordinate of leg meat (P<0,031). There were significant effect of genotype on sensorial meat quality proporties of texture (P<0,047), housing system on odor intensity (P<0,012), flavour intensity (P<0,017) and overal acceptability (P<0,006). Based on the results of this study, it can be said that genotype, housing system and their interactions was affecting some slaughter, carcass and meat quality characteristics of broiler.
Description
Keywords
Etlik piliç, Barındırma sistemi, Genotip, Karkas özellikleri, Et kalitesi, Broiler, Housing system, Genotype, Carcass characteristics, Meat quality
Citation
Özbek, M. (2021). Etlik piliçlerde değişik barındırma sistemleri ve genotipin kesim ve karkas özellikleri ile et kalitesi üzerine etkileri. Yayınlanmamış doktora tezi. Bursa Uludağ Üniversitesi Sağlık Bilimleri Enstitüsü.