Effects of sourdough powder on carcass characteristics, edible internal organ weights and meat color quality in broiler chickens

Year 2025, Volume: 14 Issue: 1, 12 - 17, 19.06.2025

Metin Petek , Melike Küçük

https://doi.org/10.31196/huvfd.1579019

Abstract

This study assessed the impact of dietary supplementation of sourdough on carcass, edible internal organs and meat colour characteristics of broiler meat. In total, 60 RossPM3 genotype broiler chickens were used in the study. The chickens in the experimental groups were fed commercial broiler chicken feed containing 1% sourdough powder throughout the trial, except for the last week of the growing period while the chickens in the control group were fed standard broiler feed throughout the trial. All animals in both groups were slaughtered at 7 weeks of age under standard conditions. Whole carcass weight and edible internal organ weights were determined after pre-cooling of the carcasses. The weight of the whole carcass, breast meat, legs and wings were determined. Meat color quality characteristics of breast and leg meat were measured. It was found that the effects of sourdough powder on carcass and carcass yield and edible internal organ weights were found to be not significant. There were significant differences in brightness (L*), chrome (C*) and ΔE values of breast meat with or without skin between the control and treatment groups. In conclusion; feeding sourdough powder did not have a negative effect on broiler meat carcass characteristics and meat quality color characteristics. It would be beneficial to plan new studies on the nutritional properties of chicken meat by determining the optimum ratio of sourdough that can be added to the ration.

Keywords

Broiler meat , Carcass , Meat quality , Sourdough powder.

Project Number

TÜBİTAK 2209 A, 2022, 1919B022201002

Ekşi Mayalı Hamur Tozunun Piliç Eti Karkas Özellikleri, Yenilebilir İç Organlar ve Et Kalitesi Renk Özellikleri Üzerine Etkisi

Abstract

Bu çalışma ticari etlik piliç yemlerine ilave edilen ekşi mayalı hamur tozunun piliç eti karkas özellikleri, yenilebilir iç organlar ve et kalitesi renk özellikleri üzerine olan etkisini incelemek amacı ile yapılmıştır. Çalışmada 60 adet RossPM3 genotipi etlik civciv kullanılmış, deneme grubunda yer alan hayvanlar büyütme döneminin son bir haftası hariç deneme süresince %1 oranında ekşi mayalı hamur tozu içeren ticari etlik civciv/piliç yemleri ile, kontrol grubunda yer alan hayvanlar deneme süresince standart etlik civciv/piliç yemleri ile beslenmişlerdir. Her iki grupta yer alan hayvanlar 7 haftalık yaşta standart koşullarda kesilmiş, ön soğutma işleminden sonra bütün karkas ağırlığı ve yenilebilir iç organ ağırlıkları belirlenmiştir. Bütün karkaslar; kemikli göğüs eti, but ve kanat olarak parçalanmış, karkas parçalarının canlı ağırlık ve karkas ağırlığı içindeki payları bulunmuş, göğüs ve but eti renk kalite özellikleri belirlenmiştir. Ekşi mayalı hamur tozu içeren yem ile beslemenin karkas randımanı, karkas parçalarının canlı ağırlık ve karkas ağırlığı içindeki payları üzerine etkisi önemsiz bulunmuş, göğüs etinin derili ya da derisiz olması göğüs eti renk özelliklerinden parlaklık (L*), canlılık/doygunluk (C*) ve ΔE değerleri üzerine önemli bir etki göstermiştir. Sonuç olarak; ekşi mayalı hamur tozu içeren yem ile besleme piliç eti karkas özellikleri ve et kalitesi renk özellikleri üzerine olumsuz bir etki göstermemiştir. Ekşi mayalı hamur tozunun yeme katılabilecek en uygun karışım oranının belirlenmesi ile piliç etinin besleyici özellikleri üzerine yeni çalışmaların planlanması faydalı olacaktır.

Keywords

Ekşi mayalı hamur tozu , et kalitesi , karkas , piliç eti

Ethical Statement

Bu çalışma için Bursa Uludağ Üniversitesi Hayvan Deneyleri Yerel Etik Kurulu’ndan 21.11.2022 tarih ve 2022-16/02 karar no ile araştırma onayı alınmıştır.

Supporting Institution

TÜBİTAK

Project Number

TÜBİTAK 2209 A, 2022, 1919B022201002

Thanks

Bu çalışma Bursa Uludağ Üniversitesi Veteriner Fakültesi Hayvan Sağlığı ve Hayvansal Üretim Araştırma ve Uygulama Merkezi Tavukçuluk ünitesinde gerçekleştirilmiş olup, Veteriner Fakültesi Dekanlığı ve Tavukçuluk Ünitesi çalışanlarına teşekkür ederiz.

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