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Hayvan beslemede kullanılan bazı vitamin, mineral ve uçucu yağların et kalitesine etkileri

Year 2021, Volume: 62 Issue: 1, 77 - 83, 30.06.2021

Abstract

ÖZ:
Endüstriyel hayvancılığın artmasıyla birlikte hayvansal verim (örneğin, et verimi) en önemli gösterge kabul edilmiştir. Ürün kalitesi ise geri planda kalmıştır. Son yıllarda, bilinçli tüketicilerin artmasıyla et kalitesi gibi, hayvansal ürünlerin kalitesi sorgulanmaya başlanmıştır. Bununla birlikte hayvan beslemeciler hem hayvansal ürün miktarını hem de kalitesini iyileştirmeye yönelik araştırmalara ağırlık vermişlerdir. Hayvansal ürün miktar ve kalitesini iyileştirmek için, kanatlı ve ruminant beslemede yem katkı maddeleri kullanılmaktadır. Günümüzde, probiyotikler, prebiyotikler, organik asitler, vitamin-mineral premiksleri ve uçucu yağlarhayvan beslemede sıklıkla kullanılan yem katkı maddeleridir. Bunların kanatlı ve ruminant etlerinin kalitesini de olumlu yönde etkilediği yapılan çalışmalarla ortaya konmuştur. Bu derlemede, hayvan beslede kullanılan bazı vitamin, mineral ve uçucu yağların et kalitesi üzerine etkileri üzerinde durulmuştur.

Project Number

yok

References

  • Aleson-Carbonell L, Fernández-López J, Pérez-Alvarez JA, Kuri V. Characteristics of beef burger as influenced by various types of lemon albedo. Innovative Food Science and Emerging Technologies 2005; 6 (2): 247-255.
  • An BK, Kim JY, Oh ST, Kang CW, Cho S, Kim SK. Effects of onion extracts on growth performance, carcass characteristics and blood profiles of white mini broilers. Asian-Australasian Journal of Animal Sciences 2015; 28 (2): 247-251.
  • Apple JK, Roberts WJ, Maxwell Jr, CV, Rakes LK, Friesen KG, Fakler TM.Influence of dietary inclusion level of manganese on pork quality during retail display. Meat Science 2007; 75: 640-647.
  • Arnold RN, Arp SC, SchellerKK, Williams SN, Schaefer DM. Tissue equilibration and subcellular distribution of vitamin E relative to myoglobin and lipid oxidation in displayed beef. Journal of Animal Science 1993; 71: 105-118.
  • Atay O, Gökdal Ö, Eren V, Çetiner Ş, Yıkılmaz H. Effects of dietary vitamin E supplementation on fattening performance, carcass characteristics and meat quality traits of Karya male lambs. Archives Animal Breeding 2009; 52 (6): 618-626.
  • Boleman CT, McKenna DR, Ramsey WS, Peel JW, Savell JW. Influence of feding vitamin D3 and aging on the tenderness of four lamb muscles. Meat Science 2004; 67: 185-190.
  • Buckley DJ, Morissey PA, Gray JI. Influence of dietary vitamin E on the oxidative stability and quality of pig meat. Journal of Animal Science 1995; 73: 3122-3130.
  • Cortinas L, Villaverde C, Baucells M D, Guardiola F, Barroeta A C. 2003. Interaction between dietary unsaturation and α-tocopherol levels: Vitamin E content in thigh meat. XVI Eur. Symp. Qual. Poult. Meat, St. Brieuc, France.
  • Dagdas B, Yıldız AO. Effects of adding organic selenium and vitamin E to broiler rations on performance, carcass characteristics and some tissues selenium concentrations of broilers. Suleyman Demirel University Journal of Agricultural Faculty J 2004; 18 (34): 94-100.
  • Dalke BS, Roeder RA, Kasser TR, Veenhuizen JJ, Hunt CW, Hinman DD, Schelling GT. Dose-response effects of recombinant bovine somatotropin implants on feedlot performance in steers. Journal of Animal Science 1992; 70: 2130-2137.
  • De la Fuente J, Diaz MT, Àlvarez I, Oliver MA, Furnols MF, Sanudo C, Campo MM, Montossi F, Nute GR, Caneque V. 2009. Fatty acid and vitamin E composition of intramuscular fat in cattle reared in different production systems. Meat Science 82: 331-337.
  • Dikeman ME. Effects of metabolic modifiers on carcass traits and meat quality. Meat Science 2007; 77 (1): 121-135.
  • Fausstman C, Chan WKM, Schaefer DM, Havens A. Beef color update: the role of vitamin E. Journal of Animal Science 1998; 76: 1019-1026.
  • Fausstman C, Sun Q, Mancini R, Suman SP. Myoglobin and lipid oxidation interactions:mechanistic bases and control. Meat Science 2010; 86: 86-94.
  • González-Calvo L, Joy M, Alberti C, Ripoll G, Molino F, Serrano M and Calvo JH. 2014. Effect of finishing period length with alpha-tocopherol supplementation on the expression of vitamin E-related genes in the muscle and subcutaneous fat of light lambs. Gene 552:225-233.
  • Guidera J, Kerry JP, Buckley DC, Lynch PB, Morrissey PA. The effect of dietary vitamin E supplementation on the quality of fresh and frozen lamb meat. Meat Science 1997; 45 (1): 33-43.
  • Hansen S, Frylinck L, Strydom PE. The effect of vitamin D3 supplementation on texture and oxidative stability of beef Ioins from steers treated with zilpaterol hydrochloride. Meat Science 2012; 90 (1): 145-151.
  • Hernandez-Calva LM, Ramirez-Bribiesca JE, Guerrero-Legaretta I, Hernandez-Cruz L, Avendano-Reyes L. Dominguez-Vara I, McDowell L. Influence of dietary magnesium and selenium level on growthperformance and carcass-meat quality in finishing diets for feedlot Pelibuey lambs. Archiv für Tierzucht 2013; 56 (30): 303-314.
  • Hill G, Williams SE. Improwing shelf life of steaks throgh antioxidant content. Feed mix 2001; 9 (3): 17-20.
  • Hoffman LC, Wiklund E. 2006. Game and venison-meat for the modern consumers. Meat Science 74:197–208.
  • Imik H, Atasaver AM, Koç M, Atasever M, Özturan K. Effect of vitamin E, C and lipoic acid addition on quail ration under heat stress on fattening performance and meat quality. In: V. National Animal Nutrition Congress; Tekirdağ, Turkey; 2009. pp. 364-368.
  • Jiang J, Xiong YL. Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review. Meat Science 2016; 120: 107-117.
  • Jin Q, Cheng H, Wan F, Bi Y, Liu G, Liu X, Zhao H, You W, Liu Y,Tan X. 2015. Effects of feeding β-carotene on levels of β-carotene and vitamin A in blood and tissues of beef cattle and the effects on beef quality. Meat Science 110:293-301.
  • Juárez M, Dugan MER, Aldai N, Basarab JA, Baron VS, McAllister TA, Aalhus JL. Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids. Meat Science 2012; 90: 764-769.
  • Karabagias I, Badeka A, Kontominas MG. Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging. Meat Science 2011; 88 (1): 109-116.
  • Lawrence RW, Doyle J, Elliott R, Loxton I, McMeniman JP, Norton BW, Reid DJ, Tume RW. The efficacy of a vitamin D3 metabolite for improving the myofibrillar tenderness of meat from Bos indicus cattle. Meat Science 2006; 72 (1): 69-78.
  • Liu Q, Scheller KK, Arp SC, Schaefer DM, Frigg M. Color coordinates for assessment of dietary vitamin E effects on beef color stability. Journal of Animal Science 1996; 74: 106-116.
  • Luciano G, Monahan FJ, Vasta V, Biondi L, Lanza M, Priolo A. Dietary tannins improve lamb meat colour stability. Meat Science 2009; 81: 120-125.
  • Macit M, Aksakal V, Emsen E, Aksu MI, Karaoglu M, Esenbuga N. Effects of vitamin E supplementation on performance and meat quality traits of Morkaraman male lambs. Meat Science 2003; 63 (1): 51-55.
  • Mendel M, Chłopecka M, Dziekan N, Karlik W. 2017. Phytogenic feed additives as potential gut contractilitymodifiers-A review. Animal Feed Science and Technology 230:30-46.
  • Mert S. 2018.Etlik piliç karma yemlerine ilave edilen karotenoidlerin performans, bazı kan parametreleri ve et kalitesi üzerine etkileri. EÜ Fen Bilimleri Enstitüsü.
  • Montgomery JL, Carr MA, Kerth CR, Hilton GG, Price BP, Galyean ML, Horst RL, Miller MF. Effect of vitamin D3 suplementation level on the postmortem tenderization of beef from steers. Journal of Animal Science 2002; 80 (4): 971-981.
  • Muramoto T, Higashiyama M, Kondo T. Effect of pasture finishing on beef pasture finishing on beef quality of Japanese shorthorn steers. Asian-Australasian Journal of Animal Science 2005; 18 (3): 420-426.
  • Muramoto T, Nakanishi N, Shibata M, Aikawa K. Effect of dietary β-carotene supplementation on beef color stability during display of two muscles from Japanese black steers. Meat Science 2003; 63: 39-42.
  • Nieto G, Díaz P, Bañón S, Garrido MD. Effect on lamb meat quality of including thyme (Thymus zygis ssp. gracilis) leaves in ewe’s diet. Meat Science 2010; 85 (1): 82-88.
  • Nowacka-Woszuk J. 2020. Nutrigenomics in livestock-recent advances. Journal of Applied Genetics 61:93–103.
  • Oka A, Maruo Y, Miki T, Yamasaki T, Saito T. Influence of vitamin A on the quality of beef from the tajima strain of Japaneseblack cattle. Meat Science 1998; 48 (1-2): 159-167.
  • Otten W, Berrer A, Hartmann S, Bergerhoff T, Eichinger HM. Effects of magnesium fumarate supplementation on meat quality in pigs. In: 38th International Congress of Meat Science and Technology; Clermont-Ferrand, France; 1992. pp. 117-120.
  • Ozdogan M, Soycan Onenc S, Onenc A. Fattening performance, blood parameters and slaughter traits of Karya lambs consuming blend of essential oil compounds. African Journal of Biotechnology 2011; 10 (34): 6663-6669.
  • Pethick DW, Cummins L, Gardner GE, Jacob RH, Knee BW, McDowell M, McIntyre BL, Tudor G, Walker PY, Warner RD. The regulation of glikojen level in the muscle of ruminants by nutrition. Proceedings of the New Zealand Society and Animal Production 2000; 60: 94-101.
  • Realini CE, Bianchi G, Bentancur O, Garibotto G. Effect of supplementation with linseed or a blend of aromatic spices and time on feed on fatty acid composition, meat quality and consumer liking of meat from lambs fed dehydrated alfalfa or corn. Meat Science 2017; 127: 21-29.
  • Ripoll G, Joy M, Munoz F. Use of dietary vitamin E and selenium (Se) to increase the shelf life of modified atmosphere packaged light lamb meat. Meat Science 2011; 87 (1): 88-93.
  • Sante VS, Lacourt A. The effect of dietary α-tocopherol supplementation and antioxidant spraying on colour stability and lipid oxidation of turkey meat. Journal of the Science of Food and Agriculture 1994; 65 (4): 503-507.
  • Schaefer AL, Murray AC, Tong AKW, Jones SD, Sather AP. 1993.The effect of antemortem electrolyte therapy onanimal physiology and meat quality in pigs segregating at the halothane gene. Canadian Journal of Animal Science 73 (2): 231-240.
  • Scollan N, Hocquette JF, Nuernberg K, Dannenberger D, Richardson I, Moloney A. 2016. Innovation in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. Meat Science 74: 17-33.
  • Siebert B D, Kruk Z A, Davis J, Pitchford WS, Harper G S, Bottema C D K. 2006. Effect of low vitamin A status on fat deposition and fatty acid desaturation in beef cattle. Lipids 41(4):365-370.
  • Simitzis PE, Deligeorgis SG, Bizelis JA, Dardamani A, Theodosiou I, Fegeros K. Effect of dietary oregano oil supplementation on lamb meat characteristics. Meat Science 2008; 79 (2): 217-223.
  • Simsek ÜG, Çiftçi M, Dalkılıç B, Güler T, Ertaş ON. Effects of antibiotic and anise oil added to broiler chicken rations on live weight, carcass characteristics and sensory properties of meat. In: IV National Animal Nutrition Congress; Bursa; 2007. pp. 228-232.
  • Soycan Önenç S, Açıkgöz Z. Antioxidant effects of aromatic plants on animal products. Journal of Animal Production 2005; 46 (1): 50-55.
  • Strickland VJ, Fisher JS, Williams HG, Potts WT, Hepworth GW. Sensory quality of meat from lambs fed garlic. Meat Science 2011; 88 (3): 590-593.
  • Taşkın T, Özdoğan, Önenç SS. Goat Husbandry and nutrition. 1st ed. İstanbul, Turkey: Hasad Publisher; 2010. pp. 17-23.
  • Valero MV, Zawadzki F, Françozo MC, Farias MS, Rotta PP, Prado IN Visatainer JV, Zeoula LM. Sodium monensin or propolis extract in the diet of crossmed (½ Red Angus vs. ½ Nellore) bulls finised in feedlot: chemical composition and fatty acid profile of the longissimun muscle. Semina: Ciências Agrárias 2011; 32 (4): 1617-1626.
  • Wang WJ, Wang SP, Gong YS, Wang JQ, Tan ZL. Effects of vitamin A supplementation on growth performance, carcass characteristics and meat quality in Limosin×Luxi crossbreed steers fed a wheat straw-based diet. Meat Science 2007; 77 (4): 450-458.
  • Wang B, Yang Q, Harris CL, Nelson ML, Busboom JR, Zhu MJ and Du M 2016. Nutrigenomic regulation of adipose tissue development -role of retinoic acid: a review. Meat Science 120;100-106.
  • Yeşilbağ D, Eren M, Ağel HE, Kovanlıkaya A. Use of rosemary (Rosmarinus officinalis) aromatic plant and its essential oil in broiler rations. In: V. National Animal Nutrition Congress; Tekirdağ, Turkey; 2009. pp. 169-175.
  • Yeşilbağ D, Gezen Ş, Biricik H, Bülbül T. Effects of myrtle (Myrtus communis L.) Essential oil on growth performance, meat quality and meat oxidative stability. In: 2. International Poultry Meat Congress; Antalya, Turkey; 2013. pp. 501-509.
  • Wyness L, Weichselbaum E, O’Connor A, Williams E B, Benelam B, Riley H, Stanner S. 2011. Red meat in the diet: An update. Nutrition Bulletin, 36(1):34-77.
Year 2021, Volume: 62 Issue: 1, 77 - 83, 30.06.2021

Abstract

Supporting Institution

yok

Project Number

yok

Thanks

---

References

  • Aleson-Carbonell L, Fernández-López J, Pérez-Alvarez JA, Kuri V. Characteristics of beef burger as influenced by various types of lemon albedo. Innovative Food Science and Emerging Technologies 2005; 6 (2): 247-255.
  • An BK, Kim JY, Oh ST, Kang CW, Cho S, Kim SK. Effects of onion extracts on growth performance, carcass characteristics and blood profiles of white mini broilers. Asian-Australasian Journal of Animal Sciences 2015; 28 (2): 247-251.
  • Apple JK, Roberts WJ, Maxwell Jr, CV, Rakes LK, Friesen KG, Fakler TM.Influence of dietary inclusion level of manganese on pork quality during retail display. Meat Science 2007; 75: 640-647.
  • Arnold RN, Arp SC, SchellerKK, Williams SN, Schaefer DM. Tissue equilibration and subcellular distribution of vitamin E relative to myoglobin and lipid oxidation in displayed beef. Journal of Animal Science 1993; 71: 105-118.
  • Atay O, Gökdal Ö, Eren V, Çetiner Ş, Yıkılmaz H. Effects of dietary vitamin E supplementation on fattening performance, carcass characteristics and meat quality traits of Karya male lambs. Archives Animal Breeding 2009; 52 (6): 618-626.
  • Boleman CT, McKenna DR, Ramsey WS, Peel JW, Savell JW. Influence of feding vitamin D3 and aging on the tenderness of four lamb muscles. Meat Science 2004; 67: 185-190.
  • Buckley DJ, Morissey PA, Gray JI. Influence of dietary vitamin E on the oxidative stability and quality of pig meat. Journal of Animal Science 1995; 73: 3122-3130.
  • Cortinas L, Villaverde C, Baucells M D, Guardiola F, Barroeta A C. 2003. Interaction between dietary unsaturation and α-tocopherol levels: Vitamin E content in thigh meat. XVI Eur. Symp. Qual. Poult. Meat, St. Brieuc, France.
  • Dagdas B, Yıldız AO. Effects of adding organic selenium and vitamin E to broiler rations on performance, carcass characteristics and some tissues selenium concentrations of broilers. Suleyman Demirel University Journal of Agricultural Faculty J 2004; 18 (34): 94-100.
  • Dalke BS, Roeder RA, Kasser TR, Veenhuizen JJ, Hunt CW, Hinman DD, Schelling GT. Dose-response effects of recombinant bovine somatotropin implants on feedlot performance in steers. Journal of Animal Science 1992; 70: 2130-2137.
  • De la Fuente J, Diaz MT, Àlvarez I, Oliver MA, Furnols MF, Sanudo C, Campo MM, Montossi F, Nute GR, Caneque V. 2009. Fatty acid and vitamin E composition of intramuscular fat in cattle reared in different production systems. Meat Science 82: 331-337.
  • Dikeman ME. Effects of metabolic modifiers on carcass traits and meat quality. Meat Science 2007; 77 (1): 121-135.
  • Fausstman C, Chan WKM, Schaefer DM, Havens A. Beef color update: the role of vitamin E. Journal of Animal Science 1998; 76: 1019-1026.
  • Fausstman C, Sun Q, Mancini R, Suman SP. Myoglobin and lipid oxidation interactions:mechanistic bases and control. Meat Science 2010; 86: 86-94.
  • González-Calvo L, Joy M, Alberti C, Ripoll G, Molino F, Serrano M and Calvo JH. 2014. Effect of finishing period length with alpha-tocopherol supplementation on the expression of vitamin E-related genes in the muscle and subcutaneous fat of light lambs. Gene 552:225-233.
  • Guidera J, Kerry JP, Buckley DC, Lynch PB, Morrissey PA. The effect of dietary vitamin E supplementation on the quality of fresh and frozen lamb meat. Meat Science 1997; 45 (1): 33-43.
  • Hansen S, Frylinck L, Strydom PE. The effect of vitamin D3 supplementation on texture and oxidative stability of beef Ioins from steers treated with zilpaterol hydrochloride. Meat Science 2012; 90 (1): 145-151.
  • Hernandez-Calva LM, Ramirez-Bribiesca JE, Guerrero-Legaretta I, Hernandez-Cruz L, Avendano-Reyes L. Dominguez-Vara I, McDowell L. Influence of dietary magnesium and selenium level on growthperformance and carcass-meat quality in finishing diets for feedlot Pelibuey lambs. Archiv für Tierzucht 2013; 56 (30): 303-314.
  • Hill G, Williams SE. Improwing shelf life of steaks throgh antioxidant content. Feed mix 2001; 9 (3): 17-20.
  • Hoffman LC, Wiklund E. 2006. Game and venison-meat for the modern consumers. Meat Science 74:197–208.
  • Imik H, Atasaver AM, Koç M, Atasever M, Özturan K. Effect of vitamin E, C and lipoic acid addition on quail ration under heat stress on fattening performance and meat quality. In: V. National Animal Nutrition Congress; Tekirdağ, Turkey; 2009. pp. 364-368.
  • Jiang J, Xiong YL. Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review. Meat Science 2016; 120: 107-117.
  • Jin Q, Cheng H, Wan F, Bi Y, Liu G, Liu X, Zhao H, You W, Liu Y,Tan X. 2015. Effects of feeding β-carotene on levels of β-carotene and vitamin A in blood and tissues of beef cattle and the effects on beef quality. Meat Science 110:293-301.
  • Juárez M, Dugan MER, Aldai N, Basarab JA, Baron VS, McAllister TA, Aalhus JL. Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids. Meat Science 2012; 90: 764-769.
  • Karabagias I, Badeka A, Kontominas MG. Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging. Meat Science 2011; 88 (1): 109-116.
  • Lawrence RW, Doyle J, Elliott R, Loxton I, McMeniman JP, Norton BW, Reid DJ, Tume RW. The efficacy of a vitamin D3 metabolite for improving the myofibrillar tenderness of meat from Bos indicus cattle. Meat Science 2006; 72 (1): 69-78.
  • Liu Q, Scheller KK, Arp SC, Schaefer DM, Frigg M. Color coordinates for assessment of dietary vitamin E effects on beef color stability. Journal of Animal Science 1996; 74: 106-116.
  • Luciano G, Monahan FJ, Vasta V, Biondi L, Lanza M, Priolo A. Dietary tannins improve lamb meat colour stability. Meat Science 2009; 81: 120-125.
  • Macit M, Aksakal V, Emsen E, Aksu MI, Karaoglu M, Esenbuga N. Effects of vitamin E supplementation on performance and meat quality traits of Morkaraman male lambs. Meat Science 2003; 63 (1): 51-55.
  • Mendel M, Chłopecka M, Dziekan N, Karlik W. 2017. Phytogenic feed additives as potential gut contractilitymodifiers-A review. Animal Feed Science and Technology 230:30-46.
  • Mert S. 2018.Etlik piliç karma yemlerine ilave edilen karotenoidlerin performans, bazı kan parametreleri ve et kalitesi üzerine etkileri. EÜ Fen Bilimleri Enstitüsü.
  • Montgomery JL, Carr MA, Kerth CR, Hilton GG, Price BP, Galyean ML, Horst RL, Miller MF. Effect of vitamin D3 suplementation level on the postmortem tenderization of beef from steers. Journal of Animal Science 2002; 80 (4): 971-981.
  • Muramoto T, Higashiyama M, Kondo T. Effect of pasture finishing on beef pasture finishing on beef quality of Japanese shorthorn steers. Asian-Australasian Journal of Animal Science 2005; 18 (3): 420-426.
  • Muramoto T, Nakanishi N, Shibata M, Aikawa K. Effect of dietary β-carotene supplementation on beef color stability during display of two muscles from Japanese black steers. Meat Science 2003; 63: 39-42.
  • Nieto G, Díaz P, Bañón S, Garrido MD. Effect on lamb meat quality of including thyme (Thymus zygis ssp. gracilis) leaves in ewe’s diet. Meat Science 2010; 85 (1): 82-88.
  • Nowacka-Woszuk J. 2020. Nutrigenomics in livestock-recent advances. Journal of Applied Genetics 61:93–103.
  • Oka A, Maruo Y, Miki T, Yamasaki T, Saito T. Influence of vitamin A on the quality of beef from the tajima strain of Japaneseblack cattle. Meat Science 1998; 48 (1-2): 159-167.
  • Otten W, Berrer A, Hartmann S, Bergerhoff T, Eichinger HM. Effects of magnesium fumarate supplementation on meat quality in pigs. In: 38th International Congress of Meat Science and Technology; Clermont-Ferrand, France; 1992. pp. 117-120.
  • Ozdogan M, Soycan Onenc S, Onenc A. Fattening performance, blood parameters and slaughter traits of Karya lambs consuming blend of essential oil compounds. African Journal of Biotechnology 2011; 10 (34): 6663-6669.
  • Pethick DW, Cummins L, Gardner GE, Jacob RH, Knee BW, McDowell M, McIntyre BL, Tudor G, Walker PY, Warner RD. The regulation of glikojen level in the muscle of ruminants by nutrition. Proceedings of the New Zealand Society and Animal Production 2000; 60: 94-101.
  • Realini CE, Bianchi G, Bentancur O, Garibotto G. Effect of supplementation with linseed or a blend of aromatic spices and time on feed on fatty acid composition, meat quality and consumer liking of meat from lambs fed dehydrated alfalfa or corn. Meat Science 2017; 127: 21-29.
  • Ripoll G, Joy M, Munoz F. Use of dietary vitamin E and selenium (Se) to increase the shelf life of modified atmosphere packaged light lamb meat. Meat Science 2011; 87 (1): 88-93.
  • Sante VS, Lacourt A. The effect of dietary α-tocopherol supplementation and antioxidant spraying on colour stability and lipid oxidation of turkey meat. Journal of the Science of Food and Agriculture 1994; 65 (4): 503-507.
  • Schaefer AL, Murray AC, Tong AKW, Jones SD, Sather AP. 1993.The effect of antemortem electrolyte therapy onanimal physiology and meat quality in pigs segregating at the halothane gene. Canadian Journal of Animal Science 73 (2): 231-240.
  • Scollan N, Hocquette JF, Nuernberg K, Dannenberger D, Richardson I, Moloney A. 2016. Innovation in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality. Meat Science 74: 17-33.
  • Siebert B D, Kruk Z A, Davis J, Pitchford WS, Harper G S, Bottema C D K. 2006. Effect of low vitamin A status on fat deposition and fatty acid desaturation in beef cattle. Lipids 41(4):365-370.
  • Simitzis PE, Deligeorgis SG, Bizelis JA, Dardamani A, Theodosiou I, Fegeros K. Effect of dietary oregano oil supplementation on lamb meat characteristics. Meat Science 2008; 79 (2): 217-223.
  • Simsek ÜG, Çiftçi M, Dalkılıç B, Güler T, Ertaş ON. Effects of antibiotic and anise oil added to broiler chicken rations on live weight, carcass characteristics and sensory properties of meat. In: IV National Animal Nutrition Congress; Bursa; 2007. pp. 228-232.
  • Soycan Önenç S, Açıkgöz Z. Antioxidant effects of aromatic plants on animal products. Journal of Animal Production 2005; 46 (1): 50-55.
  • Strickland VJ, Fisher JS, Williams HG, Potts WT, Hepworth GW. Sensory quality of meat from lambs fed garlic. Meat Science 2011; 88 (3): 590-593.
  • Taşkın T, Özdoğan, Önenç SS. Goat Husbandry and nutrition. 1st ed. İstanbul, Turkey: Hasad Publisher; 2010. pp. 17-23.
  • Valero MV, Zawadzki F, Françozo MC, Farias MS, Rotta PP, Prado IN Visatainer JV, Zeoula LM. Sodium monensin or propolis extract in the diet of crossmed (½ Red Angus vs. ½ Nellore) bulls finised in feedlot: chemical composition and fatty acid profile of the longissimun muscle. Semina: Ciências Agrárias 2011; 32 (4): 1617-1626.
  • Wang WJ, Wang SP, Gong YS, Wang JQ, Tan ZL. Effects of vitamin A supplementation on growth performance, carcass characteristics and meat quality in Limosin×Luxi crossbreed steers fed a wheat straw-based diet. Meat Science 2007; 77 (4): 450-458.
  • Wang B, Yang Q, Harris CL, Nelson ML, Busboom JR, Zhu MJ and Du M 2016. Nutrigenomic regulation of adipose tissue development -role of retinoic acid: a review. Meat Science 120;100-106.
  • Yeşilbağ D, Eren M, Ağel HE, Kovanlıkaya A. Use of rosemary (Rosmarinus officinalis) aromatic plant and its essential oil in broiler rations. In: V. National Animal Nutrition Congress; Tekirdağ, Turkey; 2009. pp. 169-175.
  • Yeşilbağ D, Gezen Ş, Biricik H, Bülbül T. Effects of myrtle (Myrtus communis L.) Essential oil on growth performance, meat quality and meat oxidative stability. In: 2. International Poultry Meat Congress; Antalya, Turkey; 2013. pp. 501-509.
  • Wyness L, Weichselbaum E, O’Connor A, Williams E B, Benelam B, Riley H, Stanner S. 2011. Red meat in the diet: An update. Nutrition Bulletin, 36(1):34-77.
There are 57 citations in total.

Details

Primary Language English
Journal Section Reviews
Authors

Sibel Soycan Önenç 0000-0001-9452-4435

Mürsel Özdoğan 0000-0002-5981-9155

Project Number yok
Publication Date June 30, 2021
Submission Date August 5, 2020
Published in Issue Year 2021 Volume: 62 Issue: 1

Cite

APA Soycan Önenç, S., & Özdoğan, M. (2021). Hayvan beslemede kullanılan bazı vitamin, mineral ve uçucu yağların et kalitesine etkileri. Hayvansal Üretim, 62(1), 77-83.


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