Bazı Et Kalitesi Parametrelerini Kullanarak Broiler Tavuk Göğüs Etlerinde Beyaz Şeritlenme Gelişiminin Belirlenmesi: ROC Analizi Yaklaşımı

Öz

Broiler tavuk göğüs etlerinde görülen beyaz şeritlenme (White Striping, WS), endüstride önemli ekonomik kayıplara yol açan ciddi bir et kalitesi sorunudur. Göğüs etinin kimyasal bileşiminin WS şiddetine göre değiştiği bilinmekle birlikte, bu değişimlerin Alıcı Çalışma Karakteristiği (Receiver Operating Characteristic, ROC) analizi gibi istatistiksel tanı yaklaşımlarıyla güvenilir biçimde tespit edilip edilemeyeceği yeterince açıklığa kavuşmamıştır. Bu çalışma, yağ, kuru madde, kül ve protein gibi bazı biyokimyasal parametrelerin ROC analizi aracılığıyla WS oluşumunu tahmin etme potansiyelini değerlendirmeyi amaçlamıştır. Araştırmada, 15 normal (skor 0) ve 15 orta düzeyde etkilenmiş (skor 1) olmak üzere toplam 30 erkek Ross 308 broiler örneği değerlendirilmiştir. Her bir parametrenin tanısal performansı ROC eğrileri yardımıyla analiz edilmiş ve doğru sınıflandırma oranları hesaplanmıştır. ROC sonuçları, yağ (P <0,001), kuru madde (P = 0,021), kül (P = 0,003) ve protein (P <0,001) içeriklerinin WS durumunu anlamlı düzeyde ayırt edebildiğini göstermiştir. Bu parametreler arasında yağ (AUC = 0,933) ve protein (AUC = 0,787) en yüksek sınıflandırma gücünü sergilemiştir. Optimum kesim noktaları yağ> %5,81 ve protein <%86,63 olarak belirlenmiştir. Modelin doğrulama ölçütleri, Gini indeksi (0,724) ve model kalitesi (0,77) değerleri ile güçlü bir ayırt edici performans ortaya koymuştur. Sonuç olarak, broiler göğüs etinin besin bileşiminin, WS’nin tespiti ve sınıflandırılması için güvenilir bir tahmin aracı olarak kullanılabileceği belirlenmiştir. Gelecekte yapılacak çalışmalarda örneklem büyüklüğünün artırılması ve ek biyokimyasal veya moleküler belirteçlerin dahil edilmesi, ROC tabanlı modellerin hassasiyetini ve uygulanabilirliğini daha da güçlendirebilir.

Anahtar Kelimeler

• Broiler tavuklar
• doğru sınıflandırma oranı
• ROC analizi
• besin madde bileşimi

Determination of White Striping Development in Broiler Chicken Breast Meats Using Some Meat Quality Parameters: ROC Analysis Approach

Öz

White striping (WS) in broiler chicken breast meat is an important quality problem that causes significant economic losses. The nutrient composition of breast meat varies according to the severity of WS, but it is not clearly known whether this condition can be identified using the Receiver Operating Characteristic (ROC) analysis, a statistical diagnostic approach. This study aimed to determine whether biochemical parameters such as fat, dry matter, ash, and protein could predict WS occurrence through ROC analysis. Thirty male Ross 308 broilers were evaluated, including 15 normal (score 0) and 15 moderately affected (score 1) fillets. The diagnostic performance of each parameter was assessed using ROC curves, and correct classification rates were calculated. ROC analysis revealed that fat (P < 0.001), dry matter (P = 0.021), ash (P = 0.003), and protein (P < 0.001) contents could successfully discriminate WS status. Among these parameters, fat (AUC = 0.933) and protein (AUC = 0.787) showed the highest classification power. The optimal cut-off points were identified as fat > 5.81% and protein < 86.63%. Validation metrics supported these findings, with a Gini index of 0.724 and model quality of 0.77, indicating strong discriminatory performance. In conclusion, the results demonstrate that the nutrient composition of broiler breast meat can serve as a reliable predictive tool for WS detection. Increasing the sample size and incorporating additional biochemical or molecular markers in future studies may enhance the precision and applicability of ROC-based models.

Anahtar Kelimeler

• Broiler chickens
• correct classification rate
• nutrient composition
• ROC analysis

Kaynakça

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