Etlik Piliç Yemine Farklı Düzeylerde Monosodium Glutamate (MSG) İlavesinin Et Kalitesi ve Tüketici Beğenisi Üzerine Etkileri

Yıl 2019, , 1 - 6, 26.07.2019

Adedeji O. Adetunji Olumuyiwa J. Olarotimi , Olufemi A. Adu İmoleayo S. Oladeji Gbenga E. Onibi

https://doi.org/10.34233/jpr.483081

Cited By: 1

Öz

Bu çalışmanın amacı, etlik piliç yemlerine
monosodyum glutamat (MSG) ilavesinin etlik piliçlerde et kalitesi üzerindeki
olası etkilerinin 8 hafta boyunca değerlendirmektir. Toplamda 300 adet günlük
karışık cinsiyetteki Abor-acre civcivleri, rastgele olarak 6 muamele ve her muamelede
10 civciv olacak şekilde 5 tekerrürlü olarak deneme dizaynı kurulmuştur. Hem
başlangıç hem de son dönem yemlerinde tat arttırıcı katkı maddesi olarak 6
farklı miktarda monosodyum glutamat (0,0; 0,25; 0,50; 0,75; 1,00 ve 1,25g/kg)
eklendi. Et kalitesi değerlendirmesi için deneme süresi sonunda her tekerrürden
dört civciv (cinsiyeti bilinmeyen) kesildi. Sonuçlar etin yağ ve ham protein
içeriği ile uyluk kasının lezzetinin MSG' den önemli ölçüde etkilendiğini
ortaya çıkardı, ancak oksidatif stabilite, nem, çözülme ve pişirme kaybı
yemlerdeki uygulamadan etkilenmedi. Özetle, etlik piliç yemlerine MSG’nin 0,75
g/kg’a kadar eklenmesiyle piliç etlerinin lezzeti arttırılmış ve MSG içeren
diyetle birlikte etin yağ içeriği azaltılmıştır.

Anahtar Kelimeler

Tavuk, Et kalitesi, Kabul edilebilirlik, Etlik piliç, Monosodyum glutamat

Meat quality and consumer acceptability of broiler chickens fed different levels of monosodium glutamate (MSG)

Öz

The objective of this study was to evaluate the
effect of monosodium glutamate (MSG) inclusion in broiler diet on meat quality
of broiler chickens for 8 weeks. A total of 300 day old mixed sexed Abor-acre
chicks were randomly allocated to six treatments with five replicates per treatment
and ten birds per replicate in a completely randomized experimental design. Six
administration levels of monosodium glutamate (0.00, 0.25, 0.50, 0.75, 1.00 and
1.25 g MSG/kg diet) were added as taste enhancing additive in the diet at both
starter and finisher phases. Four birds (unsexed) per replicate were
slaughtered at the end of the trial period for meat quality evaluation. The
result revealed fat and crude protein contents of the meat and palatability of
the thigh muscle were significantly influenced by MSG, but the oxidative
stability, moisture, thawing and cooking loss were not significantly influenced
by the dietary treatments. In summary, the palatability of chicken meat from
broilers fed diet with MSG inclusion up to 0.75 g MSG/kg diet was enhanced, and
fat content was reduced with dietary inclusion of MSG. 

Anahtar Kelimeler

Chicken, meat quality, acceptability, broiler-chicken

Kaynakça

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