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

Abstract

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.

Keywords

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

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

Abstract

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. 

Keywords

• Chicken,meat quality,acceptability,broiler-chicken

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