Comparison of broiler meat quality when fed diets supplemented with neutralized sunflower soapstock or soybean oil

Basit Öğe Kaydı
dc.authorid0000-0001-6458-5747en_US
dc.authorid0000-0002-6864-5134en_US
dc.authorid0000-0001-7062-1521en_US
dc.authorid0000-0003-3575-3304
dc.authorid0000-0001-9488-5599
dc.contributor.authorPekel, Ahmet Yavuz
dc.contributor.authorDemirel, Gülcan
dc.contributor.authorMidilli, Mustafa
dc.contributor.authorYalçıntan, Hülya
dc.contributor.authorEkiz, Bülent
dc.contributor.authorAlp, M.
dc.date.accessioned2021-06-23T19:29:13Z
dc.date.available2021-06-23T19:29:13Z
dc.date.issued2012
dc.departmentBAİBÜ, Mudurnu Süreyya Astarcı Meslek Yüksekokulu, Bitkisel ve Hayvansal Üretim Bölümüen_US
dc.description.abstractThe objective of the current study was to evaluate the effect of dietary fat type and level on broiler meat quality. A 2 x 3 factorial arrangement with 2 types of fat including neutralized sunflower soapstock (NSS) and soybean oil (SO) at 3 levels of fat inclusion (2, 4, and 6%) was used with 5 replicates per treatment using 750 one-day-old broiler chicks in a completely randomized design. At the end of the study (d 36), 10 broilers from each replication were processed at a commercial slaughtering facility. Six carcasses from each replicate were used for meat quality evaluation. With the exception of 3 responses [breast meat lightness (L*) at 1 and 2 d, and redness (a*) at 5 d], there were no interactions between fat source and level. Breast meat pH at 15 min was not significantly affected by the dietary treatments. However, breast meat pH at 24 h postmortem was decreased (P < 0.01) in broilers fed the NSS. Breast meat cooking loss, shear force, and color did not differ between fat sources. Breast meat cooking loss decreased (P < 0.05) when the dietary levels of fat increased. Thigh meat TBA reactive substances were not different due to dietary fat source and level. Breast meat and skin L* value significantly decreased when the dietary levels of fat increased. Breast meat a* value was highest for the 6% fat fed birds on d 2 (P < 0.05) and d 5 (P < 0.01). Higher dietary fat levels decreased the b* values of breast meat except d 5. Breast skin yellowness (b*) value was higher (P < 0.01) for the SO-fed birds compared with NSS-fed birds. Thigh meat of the birds fed the NSS was lighter (P < 0.05) than that of the birds fed SO diets except d 5. Overall, data suggest that NSS can be used as an alternative fat source to SO with little effect on meat quality.en_US
dc.identifier.doi10.3382/ps.2012-02272
dc.identifier.endpage2369en_US
dc.identifier.issn0032-5791
dc.identifier.issue9en_US
dc.identifier.pmid22912474en_US
dc.identifier.scopus2-s2.0-84865484635en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage2361en_US
dc.identifier.urihttps://doi.org/10.3382/ps.2012-02272
dc.identifier.urihttps://hdl.handle.net/20.500.12491/7138
dc.identifier.volume91en_US
dc.identifier.wosWOS:000307680300035en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.indekslendigikaynakPubMeden_US
dc.institutionauthorMidilli, Mustafa
dc.language.isoenen_US
dc.publisherPoultry Science Assoc Incen_US
dc.relation.ispartofPoultry Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectBroileren_US
dc.subjectNeutralized Sunflower Soapstocken_US
dc.subjectSoybean Oilen_US
dc.subjectMeat Qualityen_US
dc.titleComparison of broiler meat quality when fed diets supplemented with neutralized sunflower soapstock or soybean oilen_US
dc.typeArticleen_US

Dosyalar

Orijinal paket
Listeleniyor 1 - 1 / 1
Küçük Resim
İsim:
ahmet-yavuz.pdf
Boyut:
552.8 KB
Biçim:
Adobe Portable Document Format
Açıklama:
Tam metin / Full Text
İndir

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Bitkisel ve Hayvansal Üretim Bölümü
PubMed İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu