MEAT PRODUCTION TRAITS OF LOCAL KARAYAKA SHEEP IN TURKEY 1. THE MEAT QUALITY CHARACTERISTIC OF LAMBS

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dc.contributor.authorAksoy, Y.
dc.contributor.authorUlutas, Z.
dc.date.accessioned2019-08-01T13:38:39Z
dc.date.available2019-08-01T13:38:39Z
dc.date.issued2016
dc.departmentNiğde ÖHÜ
dc.description.abstractThis study is an investigation into the meat quality parameters of Karayaka lambs at different slaughter weights (SWs). The single-born Karayaka male lambs (n=30) selected for this study were an average live-weight of 20 kg and weaned at 2.5-3 months of age. The animals with pre-specified SWs were divided into slaughter weight (SW) groups (30, 35, 40, 45 and 50 kg) using a fully randomized design. To determine the M. longissimus dorsi et thoracis (LD) muscle meat quality characteristics, six lambs from each weight group were slaughtered. Results revealed significant differences among the slaughter groups with regard to pH, color parameters (L*-lightness, a*-redness, b*-yellowness), cooking loss (CL), drip loss (DL), moisture (M), crude protein (CP) and intramuscular fat (IF) ratios. Increasing water holding capacities (WHCs) and hardness values were observed with increasing SW. Significant differences were also observed among the slaughter groups with regard to total monounsaturated fatty acid + total polyunsaturated fatty acid/total saturated fatty acid ratios and total cholesterol content.
dc.description.sponsorshipTUBITAK [TOVAG-111O848]; General Directorate of Agricultural Research and Policy (Public Small-Head Animal Breeding "Karayaka Sheep Breeding II - University Nucleus Herd) [60KYK2005-01]
dc.description.sponsorshipThe present research was derived from the Ph.D. thesis entitled: The Determination of carcass and meat quality characteristics of Karayaka lambs with different slaughter weights. The authors wish to thank TUBITAK (Project no: TOVAG-111O848) and General Directorate of Agricultural Research and Policy (Public Small-Head Animal Breeding "Karayaka Sheep Breeding II - University Nucleus Herd (Project no: 60KYK2005-01" for their financial support the present research.
dc.identifier.endpage138
dc.identifier.issn1120-1770
dc.identifier.issn2239-5687
dc.identifier.issue1
dc.identifier.startpage131
dc.identifier.urihttps://hdl.handle.net/11480/3805
dc.identifier.volume28
dc.identifier.wosWOS:000371930800016
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.institutionauthor[0-Belirlenecek]
dc.language.isoen
dc.publisherCHIRIOTTI EDITORI
dc.relation.ispartofITALIAN JOURNAL OF FOOD SCIENCE
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectKarayaka sheep
dc.subjectfatty acid composition
dc.subjectlambs
dc.subjectmeat quality
dc.subjectslaughter weight
dc.titleMEAT PRODUCTION TRAITS OF LOCAL KARAYAKA SHEEP IN TURKEY 1. THE MEAT QUALITY CHARACTERISTIC OF LAMBS
dc.typeArticle

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