Effects of genotype and fattening system on the quality of male lamb meat - Part 1: Technological properties and carcass measurements

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dc.authoridSARI, Mehmet/0000-0003-4981-6337
dc.authoridErinc, Hakan/0000-0001-8858-4570
dc.authoridAksoy, Yuksel/0000-0001-5709-937X
dc.authoridTilki, Muammer/0000-0002-1610-8476
dc.authoridOnk, Kadir/0000-0002-5618-2988
dc.contributor.authorSari, Mehmet
dc.contributor.authorAksoy, Yuksel
dc.contributor.authorOnk, Kadir
dc.contributor.authorErinc, Hakan
dc.contributor.authorIsik, Serpil A.
dc.contributor.authorTilki, Muammer
dc.date.accessioned2024-11-07T13:35:01Z
dc.date.available2024-11-07T13:35:01Z
dc.date.issued2019
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractThis study was conducted to determine the effect of genotype and fattening system on carcass measurements of lambs and technological properties of the male lamb meat (Musculus longissimus dorsi, MLD). The animal material in the study included 39 Hemsin (H) and 39 Tuj (T) male lambs. Extensive (E), semi-intensive (SI) and intensive (I) fattening systems were applied in the study, which was completed within 90 d. In the E, SI and I fattening groups, a total of 48 lambs, including 16 lambs in each group, were slaughtered. The results of the study indicated that the effect of genotype on the first-hour yellowness (b*), being one of the colour parameters of the MLD, and the effect of the fattening system on 1 h hour redness (a*) and chroma (C*), being among the colour parameters, were statistically significant (P < 0.05). The effect of genotype and fattening system on MLD pH at 45 min (pH(45 )(min)) and 24 h (pH(24h)) after the slaughtering and on the third and seventh hour drip loss (DL %) was statistically nonsignificant (P > 0.05). The effect of genotype and fattening system on DL, cooking loss (CL %) and texture (TT) was nonsignificant (P > 0.05), whereas the effect of these factors on water-holding capacity (WHC %) was significant (P < 0.05). The effect of genotype on external carcass length (ECL), internal carcass length (ICL), internal hindquarter length (IHL), and carcass and leg conformation was statistically significant (P < 0.05). The effect of the fattening system on all the carcass measurements except for carcass conformation, carcass depth (CD) and external chest width (ECW) was statistically significant (P < 0.05). Genotype and fattening system affected the colour and some quality traits of meat and carcass measurements of lambs.
dc.description.sponsorshipTUB.ITAK [111 O 456]; Kafkas University Scientific Research Projects [2012-VF-56]
dc.description.sponsorshipThis research has been supported by TUB.ITAK (grant no. 111 O 456) and the Kafkas University Scientific Research Projects (grant no. 2012-VF-56).
dc.identifier.doi10.5194/aab-62-605-2019
dc.identifier.endpage614
dc.identifier.issn0003-9438
dc.identifier.issn2363-9822
dc.identifier.issue2
dc.identifier.pmid34084894
dc.identifier.scopus2-s2.0-85076953287
dc.identifier.scopusqualityQ2
dc.identifier.startpage605
dc.identifier.urihttps://doi.org/10.5194/aab-62-605-2019
dc.identifier.urihttps://hdl.handle.net/11480/16290
dc.identifier.volume62
dc.identifier.wosWOS:000504020700001
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.subjectFatty-Acid-Composition
dc.subjectFeeding System
dc.subjectSlaughter Weight
dc.subjectLight Lambs
dc.subjectPerformance
dc.subjectKivircik
dc.subjectTraits
dc.subjectConcentrate
dc.subjectGrowth
dc.subjectAwassi
dc.titleEffects of genotype and fattening system on the quality of male lamb meat - Part 1: Technological properties and carcass measurements
dc.typeArticle

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