Beç tavuğu etinin kimyasal ve yağ asidi kompozisyonu üzerine yetiştirme sistemi ve kesim yaşının etkisi

Year 2021, Volume: 25 Issue: 3, 349 - 361, 23.09.2021

Mehmet Akif Boz , Fatih Öz , Umut Sami Yamak , Musa Sarıca

https://doi.org/10.29050/harranziraat.886982

Cited By: 3

Abstract

Bu çalışma, beç tavuklarında yetiştirme sistemi ve kesim yaşının etin kimyasal kompozisyonu, yağ asitleri profili ve yağ asitlerinden oluşturulan indeks değerler üzerine etkisini belirlemek amacıyla yürütülmüştür. Çalışmanın materyalini serbest gezinmeli ve kapalı sistemde 14, 16 ve 18 hafta yetiştirilmiş (erkek ve dişi karışık) beç tavuklarından elde edilen derisiz göğüs ve but eti örnekleri oluşturmaktadır. Yetiştirme sistemi ve kesim yaşının göğüs eti kimyasal kompozisyonu üzerine etkisi önemsiz olmuştur. But etinde ise kuru madde oranı yaşa bağlı farklılık göstermiştir. Kapalı sistemde yetiştirilen beç tavuklarının göğüs etinde C18:1n9c, T+ÇDYA, n-9, TDYA/DYA, ÇDYA/DYA, BDİ, h/H ve İYA daha yüksek oranda bulunmuştur. Serbest gezinmeli sistemde yetiştirilen beç tavuklarının ise göğüs etinde C16:0, C18:0, C22:1n9, DYA, AI ve TI daha yüksek belirlenmiştir. But etinde C18:0 kapalı, C18:1n9c, TDYA, n-9 ve TDYA/DYA ise serbest gezinmeli yetiştirme sisteminde daha yüksek belirlenmiştir. Yaşa bağlı olarak but eti C20:1 oranında azalma, C22:1n9 ve n-3 oranında ise artış meydana gelmiştir. Göğüs etinde ise yaş ile birlikte C22:1n9, n-9 ve TDYA/DYA oranında artış belirlenmiştir. Sonuç olarak her iki yetiştirme sistemi arasında bazı değerler açısından farklılıklar oluşmuştur. Bununla birlikte genel değerlendirmede kapalı ve serbest gezinmeli yetiştirme sisteminin üretim için uygun olduğu görülmektedir. Tüketiciler açısından ise doymuş yağ asitleri ve buna bağlı değerlerin dikkate alınması gerektiği düşünülmektedir.

Keywords

Beç tavuğu, yetiştirme sistemi, kesim yaşı, yağ asitleri

Supporting Institution

Yozgat Bozok Üniversitesi, BAP

Project Number

6602b-ZF/16-46

Thanks

Bu çalışma Yozgat Bozok Üniversitesi tarafından desteklenmiştir (Proje no: 6602b-ZF/16-46).

Effect of production system (intensive and free-range), and slaughter age on chemical and fatty acid composition of meat in guinea fowl

Abstract

This study was carried out to determine the effects of the production system and slaughter age on chemical composition, fatty acid profile and index values formed from fatty acids in guinea fowls. The material of the study consists of skinless breast and thigh meat samples obtained from guinea fowl chickens (male and female mixed) reared for 14, 16, and 18 weeks in the free range and intensive systems. The effect of the production system and slaughter age on breast meat chemical composition was insignificant. Dry matter rate in thigh meat showed a difference depending on age. C18:1n9c, TUFA, n-9, MUFA/UFA, PUFA/SFA, NVI, h/H, and DFA were higher in breast meat of guinea fowls reared in the intensive system. C16:0, C18:0, C22: 1n9, SFA, AI, and TI were found higher in the breast meat of guinea fowls reared in the free-range system. In thigh meat, C18:0 was higher in the intensive system, while C18:1n9c, MUFA, n-9, and MUFA / SFA were higher in the free-range system. Depending on the age, there was a decrease in the proportion of C20:1 in thigh meat and an increase in C22:1n9 and n-3. In the breast meat, an increase in the proportion of C22:1n9, n-9, and MUFA/SFA was determined with age. As a result, although there are some differences between intensive and free-range systems in terms of some traits, both systems are considered to be suitable for production. Saturated fatty acids values should be taken into consideration for consumer health.

Keywords

guinea fowl, production systems, slaughter age, fatty acids

Project Number

6602b-ZF/16-46

References

• Aberle, E. D., Forrest, J. C., Gerrard, D. E., & Mills, E. W. (2001). Principles of meat science. 4th edn. (Dubuque, IA, Kendall/Hunt Publishing Co.).
• Ahmet, S. T., Islam, M. M., Bostami, A. B. M. R., Mun, H. S., Kim, Y. J., & Yang, C. J. (2015). Meat composition, fatty acid profile and oxidative stability of meat from broilers supplemented with pomegranate (Punica granatum L.) by-products. Food Chemistry, 188, 481–488.
• Anonymous (2021). Tarım ürünleri piyasa raporu, Kaz ve beç tavuğu eti, Ocak-2021. Retrieved from; Tarım ve Orman Bakanlığı, https://arastirma.tarimorman.gov.tr.
• Baeza, E., Juin, H., Rebours, G., Constantin, P., Marche, G., & Leterrier, C. (2001). Effect of genotype, sex and rearing temperature on carcase and meat quality of guinea fowl. British Poultry Science, 42(4), 470-476. DOI: 10.1080/00071660120070640.
• Bernacki, Z., Bawej, M., & Kokoszynski, D. (2012). Quality of meat from two guinea fowl (Numida meleagris) varieties. Archiv für Geflügelkunde, 76(3), 203–207.
• Boz, M. A., Oz, F., Yamak, U. S., Sarıca, M., & Cilavdaroglu, E. (2019). The carcass traits, carcass nutrient composition, amino acid, fatty acid, and cholesterol contents of local Turkish goose varieties reared in an extensive production system. Poultry Science, 98, 3067–3080. DOI:http://dx.doi.org/10.3382/ps/pez125.
• Can, E., Cömert, S., Uslu, S., Bülbül, A., Bolat, F., & Nuhoglu, A. (2009). The role of long chain polyunsaturated fatty acids on newborn nutrition. The Journal of Kartal Training Research Hospital, 20, 108–112.
• Caneque, V., Diaz, M. T., Alvarez, I., Lauzurica, S., Perez, C., & De la Fuente, J. (2005). The influences of carcass weight and depot on the fatty acid composition of fats of suckling Manchego lambs. Meat Science, 70, 373–379.
• Castellini, C., Mugnai, C., & Dal Bosco, A. (2002). Effect of organic production system on broiler carcass and meat quality. Meat Science, 60, 219-225.
• Cavani, C., Petracci, M., Trocino, A., & Xiccato, G. (2009). Advances in research on poultry and rabbit meat quality. Italian Journal of Animal Science, 8, 741–750.
• Embury, I. (2001). Raising guinea fowl. Agfact A5.0.8. New South Wales Agriculture Publications, New South Wales, Australia.
• Fanatico, A. C., Pillai, P. B., Cavitt, L. C., Owens, C. M. & Emmert, J. L. (2005). Evaluation of slower-growing broiler genotypes grown with and without outdoor access: growth performance and carcass yield. Poultry Science, 84, 1321–1327. DOI:10.1093/ps/84.8.1321.
• FAO/WHO. (2009). Fats and fatty acids in human nutrition. Proceedings of the joint FAO/WHO expert consultation. November 10–14, 2008. Geneva, Switzerland. Annals of Nutrition Metabolism, 55, 5–300.
• Gökalp, H. Y., Kaya, M., Tülek, Y., & Zorba, Ö. (2010). Et ve ürünlerinde kalite kontrolü ve laboratuvar uygulama kılavuzu. (V. Baskı), Atatürk Üniv. Yayınları, Yayın No: 751, Ziraat Fak. Yayın No: 318, Ders Kitapları Seri No:69, Atatürk Üniversitesi, Ofset Tesisi, Erzurum.
• Grashorn, M. A. (2007). Functionality of poultry meat. Journal of Applied Poultry Research, 16, 99–106.
• Kokoszynski, D., Bernacki, Z., Korytkowska, H., Wilkanowska, A., & Piotrowska, K. (2011). Effect of age and sex on slaughter value of guinea fowl (Numida Meleagris). Journal of Central European Agriculture, 12(2), 255-266. DOI: 10.5513/JCEA01/12.2.907.
• Laudadio, V., Nahashon, S. N., & Tufarelli, V. (2012). Growth performance and carcass characteristics of guinea fowl broilers fed micronized-dehulled pea (Pisum sativum L.) as a substitute for soybean meal. Poultry Science, 91, 2988–2996. DOI: http://dx.doi.org/ 10.3382/ps.2012-02473.
• Lewis, N. M., Seburg, S., & Flanagan, N. L. (2000). Enriched eggs as a source of N-3 polyunsaturated fatty acids for humans. Poultry Science, 79, 971–974.
• Lu, P., Zhang, L. Y., Yin, J. D., Everts, A. K. & Li, D. R. (2008). Effects of soybean oil and linseed oil on fatty acid compositions of muscle lipids and cooked pork flavour. Meat Science, 80, 910–918.
• Magdelaine, P., Spiess, M., & Valceschini, E. (2008). Poultry meat consumption trends in Europe. World’s Poultry Science Journal, 64, 53–64.
• Madzimure, J., & Saina, H. (2011). Market potential for guinea fowl (Numidia meleagris) products. Tropical Health and Animal Production, 43, 1509–1515. DOI 10.1007/s11250-011-9835-z.
• Manso, T., Bodas, R., Castro, T., Jimeno, V., & Mantecon, A. R. (2009). Animal performance and fatty acid composition of lambs fed with different vegetable oils. Meat Science, 83, 511–516.
• Mottram, D. S. (1998). Flavour formation in meat and meat products: a review. Food Chemistry, 62, 415–424.
• Musundire, M. T., Halimani, T. E., & Chimonyo, M. (2017). Physical and chemical properties of meat from scavenging chickens and helmeted guinea fowls in response to age and sex. British Poultry Science, 58(4), 390-396. DOI: 10.1080/00071668.2017.1313961.
• Nahashon, S. N., Adefope, N., Amenyenu, A., & Wright, D. (2005). Effects of dietary metabolizable energy and crude protein concentrations on growth performance and carcass characteristics of French guinea broilers. Poultry Science, 84, 337–344.
• Nahashon, S. N., Adefope, N., Amenyenu, A., Tyus, J., & Wright, D. (2009). The effect of floor density on growth performance and carcass characteristics of French guinea broilers. Poultry Science, 88, 2461–2467. DOI: 10.3382/ps.2008-00514.
• Okruszek, A., 2012. Fatty acid composition of muscle and adipose tissue of indigenous Polish geese breeds. Archiv Tierzucht, 55(3), 294-302.
• Okruszek, A., Wołoszyn, J., Haraf, G., Orkusz, A., & Wereńska, M. (2013). Chemical composition and amino acid profiles of goose muscles from native Polish breeds. Poultry Science, 92, 1127-1133.
• Öz, F., & Çelik, T., (2015). Proximate composition, color and nutritional profile of raw and cooked goose meat with different methods. Journal of Food Processing and Preservation, 39, 2442–2454.
• Özdamar, K. (2002). Paket programlar ile istatistiksel veri analizi I., 4. baskı, Kaan Kitabevi, Eskişehir.
• Peiretti, P. G., & Meineri, G. (2008). Effects on growth performance, carcass characteristics, and the fat and meat fatty acid profile of rabbits fed diets with chia (Salvia hispanica L.) seed supplements. Meat Science, 80, 1116–1121.
• Santos-Silva, J., Bessa, R. J. B., & Santos-Silva, F. (2002). Effect of genotype, feeding system and slaughter weight on the quality of light lambs. Livestock Production Science, 77, 187–194.
• Sarıca, M., Camcı, Ö., & Selçuk, E. (2003). Bıldırcın, sülün, keklik, etçi güvercin, beç tavuğu ve devekuşu yetiştiriciliği. Ondokuz Mayıs Üniversitesi, Ziraat Fakültesi Baskı Ünitesi, Ders Kitabı No, 4. Genişletilmiş III. Baskı, Samsun.
• Sarıca, M., Boz, M. A., Yamak, U. S., & Ucar, A. (2019). Effect of production system and slaughter age on some production traits of guinea fowl: Meat quality and digestive traits. South African Journal of Animal Science, 49(1), 192-199.
• Satchithanandam, S., Fritsche, J., & Rader J. I. (2001). Extension of AOAC Official Method 996.01 to the Analysis of Standard Reference Material (SRM) 1846 and Infant Formulas. Journal of AOAC International, 84, 805-813.
• Tejerina, D., Lopez-Parra, M.M., & Garcia-Torres, S. (2009). Potential used of near infrared reflectance spectroscopy to predict meat physico-chemical composition of guinea fowl (Numida meleagris) reared under different production systems. Food Chemistry, 113, 1290–1296.
• Tlhong, T. M. (2008). Meat quality of raw and processed Guinea Fowl (Numeda meleagris). The master’s thesis degree in consumer science at Stellenbosch University.
• Tufarelli, V., Dario, M., & Laudadio, V. (2007). Effect of xylanase supplementation and particle-size on performance of guinea fowl broilers fed wheat-based diets. International Journal of Poultry Science, 4, 302–307.
• Ulbricht, T. L., & Southgate, D. A. (1991). Coronary heart disease: seven dietary factors. The Lancet, North Am. Ed. 338, 985–992.
• Wood, J. D., Richardson, R. I., Nute, G. R., Fisher, A. V., Campo, M. M., Kasapidou, E., Sheard, P. R., & Enser, M. (2003). Effects of fatty acids on meat quality: a review. Meat Science, 66, 21–32.
• Wood, J. D., Enser, M., Fisher, A. V., Nute, G. R., Sheard, P. R., Richardson, R. I., Hughes, S. I., & Whittington, F. M. (2008). Fat deposition, fatty acid composition and meat quality: A review. Meat Science, 78, 343–358.
• Yakan, A., Aksu Elmali, D., Elmali, M., Sahin, T., Motor, S., & Can, Y. (2012). Carcass and meat quality characteristics of White and multicolor geese under local breeder conditions. Kafkas Üniversitesi Veteriner Fakültesi Dergisi, 18, 663–670.
• Yakar, Y., & Tekeli, Y. (2019). Effect of feeding with safflower (Carthamus tinctorius L.) seed added mixed feed on the amount of fatty acids composition and cholesterol in chicken meat. Harran Tarım ve Gıda Bilimleri Dergisi. 23(1), 69-77. DOI: https://doi.org/10.29050/harranziraat.449027.
• Yamak, U. S., Sarica, M., Boz, M. A., & Ucar, A. (2018). Effect of production system (barn and free range) and slaughter age on some production traits of guinea fowl. Poultry Science, 97, 47–53. DOI: http://dx.doi.org/10.3382/ps/pex265.
• Yıldırım, A., (2009). Etlik beç tavuklarının beslenmesi. Hayvansal Üretim, 50(2), 60-65.
• Zaid, M., Hussain, J., Mahmud, A., Javed, K., Shaheen, M.S., Usman, M., Ghayas, A., & Ahmad, S. (2020). Carcass traits, meat quality, and sensory attributes of fast-growing broilers given outdoor access at different ages. Turkish Journal of Veterinary and Animal Science, 44, 1039-1046. DOI:10.3906/vet-2003-92.
• Zhou, L. J., Wu, H., Li, J. T., Wang, Z. Y., & Zhang, L. Y. (2012). Determination of fatty acids in broiler breast meat by near-infrared reflectance spectroscopy. Meat Science, 90, 658–664.