Murat production characteristics of Turkish native breeds: II. meat quality, fatty acid, and cholesterol profile of lambs

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dc.authoridAksoy, Yuksel/0000-0001-5709-937X
dc.authoridSEN, Ugur/0000-0001-6058-1140
dc.authoridSirin, Emre/0000-0002-0459-9589
dc.contributor.authorAksoy, Yuksel
dc.contributor.authorCicek, Umran
dc.contributor.authorSen, Ugur
dc.contributor.authorSirin, Emre
dc.contributor.authorUgurlu, Mustafa
dc.contributor.authorOnenc, Alper
dc.contributor.authorKuran, Mehmet
dc.date.accessioned2024-11-07T13:35:15Z
dc.date.available2024-11-07T13:35:15Z
dc.date.issued2019
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThe study conducted a comparison of meat quality, fatty acid profile, and cholesterol amounts of longissimus dorsi (LD) and semitendinosus (ST) muscles of male lambs born to Turkish indigenous sheep breeds raised under intensive conditions. A total of 36 singleton male lambs were used as experimental animals of the Akkaraman (A), Morkaraman (M), Awassi (IW), Karayaka (KR), Kivircik (KV), and Middle Anatolian Merino (MAM) pure breeds. All lambs were fed the same diet until they reached a target weight of 40 kg weight. After the feeding period, all lambs were slaughtered and LD and ST muscle samples were collected to determine meat quality traits, fatty acid profile, and cholesterol amounts. Although there were no significant differences between lambs in terms of the fatty acid profile of LD and ST muscles, KR lambs had a higher cholesterol content in both muscles in comparison with the lambs born to other breeds (p < 0.05). While water-holding capacity, dripping loss, pH, color, dry matter, ash, and intramuscular fat values of ST muscles showed differences among breeds (p < 0.05), dripping loss, pH, cooking loss, color, dry matter, ash, protein, and intramuscular fat values of LD muscles differed between breeds (p < 0.05). The data of the current study indicated that meat quality characteristics and cholesterol contents of Turkish indigenous breeds showed differences, and these differences may be used for alternative lamb meat production for the consumer.
dc.description.sponsorshipGeneral Directorate of Agricultural Researches and Policies of Turkey [TAGEM 10/AR-GE/13]
dc.description.sponsorshipThe authors wish to thank the General Directorate of Agricultural Researches and Policies of Turkey (project no: TAGEM 10/AR-GE/13) for their financial support for the present research.
dc.identifier.doi10.5194/aab-62-41-2019
dc.identifier.endpage48
dc.identifier.issn0003-9438
dc.identifier.issn2363-9822
dc.identifier.issue1
dc.identifier.pmid31807612
dc.identifier.scopus2-s2.0-85061137111
dc.identifier.scopusqualityQ2
dc.identifier.startpage41
dc.identifier.urihttps://doi.org/10.5194/aab-62-41-2019
dc.identifier.urihttps://hdl.handle.net/11480/16407
dc.identifier.volume62
dc.identifier.wosWOS:000457421800001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherCopernicus Gesellschaft Mbh
dc.relation.ispartofArchives Animal Breeding
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectSlaughter Weight
dc.subjectFattening Performance
dc.subjectCarcass Traits
dc.subjectGrowth
dc.subjectSheep
dc.subjectParameters
dc.subjectMuscle
dc.subjectManagement
dc.subjectGenotypes
dc.subjectTurkey
dc.titleMurat production characteristics of Turkish native breeds: II. meat quality, fatty acid, and cholesterol profile of lambs
dc.typeArticle

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