The evaluation of the genotype and slaughter weight effect on meat quality and fatty acid profile from two native sheep
Yükleniyor...
Dosyalar
Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
SPRINGER
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The purpose of this study is to investigate the quality characteristics and fatty acid composition of meat from male Akkaraman (AKK) and Bafra x Akkaraman B-1 (BA B-1) lambs slaughtered at different live weights. Thirty-six male lambs (18 AKK and 18 BA B-1) were slaughtered at three different slaughter weights (35, 40, and 45 kg) after being fattened intensively. Meat physical quality characteristics and fatty acid profiles were used as response variables. Color parameters (L*, a*, and b*) and pH were not significantly influenced by genotype and slaughter weight (SW). Water-holding capacity (WHC) was significantly affected by SW (P < 0.05), cooking loss (CL) by genotype (P < 0.001). Increasing SW, intramuscular fat of the Longissimus thoracis muscle showed increased total unsaturated fatty acids (TUFA) (P < 0.01) and ratios of TUFA/saturated fatty acids (SFA) (P < 0.01), and decreased thrombogenic and atherogenic indices (P < 0.01). Monounsaturated fatty acids (MUFA) (P < 0.05) and polyunsaturated fatty acids (PUFA) (P < 0.01) varied on with the genotypes. In conclusion, genotype and SW did not greatly affect meat quality; however, MUFA and PUFA mutually changed according to the genotype, and fatty acid percentages improved according to the SW.
Açıklama
Anahtar Kelimeler
Lamb, Meat Quality, Fatty Acid Profile, Slaughter Weight, Genotype
Kaynak
Tropical Animal Health and Production
WoS Q Değeri
Q2
Scopus Q Değeri
Q2
Cilt
55
Sayı
2
Künye
Güngör, Ö. F., Özbeyaz, C., Ünal, N., & Akçapınar, H. (2023). The evaluation of the genotype and slaughter weight effect on meat quality and fatty acid profile from two native sheep. Tropical animal health and production, 55(2), 116.
