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

Ufuk Kaya; Erva Eser; Eren Kuter; Ahmet Gökhan Önol

TR EN

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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Ayrıntılar

Birincil Dil

İngilizce

Konular

Zootekni, Genetik ve Biyoistatistik

Bölüm

Araştırma Makalesi

Yazarlar

Ufuk Kaya
0000-0002-4805-0993
Türkiye

Erva Eser ^*
0000-0002-9827-6288
Türkiye

Eren Kuter
0000-0003-4536-9058
Türkiye

Ahmet Gökhan Önol
0000-0002-7520-7423
Türkiye

Yayımlanma Tarihi

31 Aralık 2025

Gönderilme Tarihi

10 Ekim 2025

Kabul Tarihi

5 Aralık 2025

Yayımlandığı Sayı

Yıl 2025 Cilt: 4 Sayı: 2

IZ

https://izlik.org/JA45EH38RN

APA

Kaya, U., Eser, E., Kuter, E., & Önol, A. G. (2025). Determination of White Striping Development in Broiler Chicken Breast Meats Using Some Meat Quality Parameters: ROC Analysis Approach. Antakya Veteriner Bilimleri Dergisi, 4(2), 1-9. https://izlik.org/JA45EH38RN

AMA

1.Kaya U, Eser E, Kuter E, Önol AG. Determination of White Striping Development in Broiler Chicken Breast Meats Using Some Meat Quality Parameters: ROC Analysis Approach. Antakya Veteriner Bilimleri Dergisi. 2025;4(2):1-9. https://izlik.org/JA45EH38RN

Chicago

Kaya, Ufuk, Erva Eser, Eren Kuter, ve Ahmet Gökhan Önol. 2025. “Determination of White Striping Development in Broiler Chicken Breast Meats Using Some Meat Quality Parameters: ROC Analysis Approach”. Antakya Veteriner Bilimleri Dergisi 4 (2): 1-9. https://izlik.org/JA45EH38RN.

EndNote

Kaya U, Eser E, Kuter E, Önol AG (01 Aralık 2025) Determination of White Striping Development in Broiler Chicken Breast Meats Using Some Meat Quality Parameters: ROC Analysis Approach. Antakya Veteriner Bilimleri Dergisi 4 2 1–9.

IEEE

[1]U. Kaya, E. Eser, E. Kuter, ve A. G. Önol, “Determination of White Striping Development in Broiler Chicken Breast Meats Using Some Meat Quality Parameters: ROC Analysis Approach”, Antakya Veteriner Bilimleri Dergisi, c. 4, sy 2, ss. 1–9, Ara. 2025, [çevrimiçi]. Erişim adresi: https://izlik.org/JA45EH38RN

ISNAD

Kaya, Ufuk - Eser, Erva - Kuter, Eren - Önol, Ahmet Gökhan. “Determination of White Striping Development in Broiler Chicken Breast Meats Using Some Meat Quality Parameters: ROC Analysis Approach”. Antakya Veteriner Bilimleri Dergisi 4/2 (01 Aralık 2025): 1-9. https://izlik.org/JA45EH38RN.

JAMA

1.Kaya U, Eser E, Kuter E, Önol AG. Determination of White Striping Development in Broiler Chicken Breast Meats Using Some Meat Quality Parameters: ROC Analysis Approach. Antakya Veteriner Bilimleri Dergisi. 2025;4:1–9.

MLA

Kaya, Ufuk, vd. “Determination of White Striping Development in Broiler Chicken Breast Meats Using Some Meat Quality Parameters: ROC Analysis Approach”. Antakya Veteriner Bilimleri Dergisi, c. 4, sy 2, Aralık 2025, ss. 1-9, https://izlik.org/JA45EH38RN.

Vancouver

1.Ufuk Kaya, Erva Eser, Eren Kuter, Ahmet Gökhan Önol. Determination of White Striping Development in Broiler Chicken Breast Meats Using Some Meat Quality Parameters: ROC Analysis Approach. Antakya Veteriner Bilimleri Dergisi [Internet]. 01 Aralık 2025;4(2):1-9. Erişim adresi: https://izlik.org/JA45EH38RN

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

Öz

Anahtar Kelimeler

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

Öz

Anahtar Kelimeler

Kaynakça

Ayrıntılar

Birincil Dil

Konular

Bölüm

Yazarlar

Yayımlanma Tarihi

Gönderilme Tarihi

Kabul Tarihi

Yayımlandığı Sayı

IZ

Kaynak Göster