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

Yıl 2019, Cilt: 16 Sayı: 1, 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

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

• Adesua, A., Onibi, G.E. 2014. Growth performance, haematology and meat quality of broiler chickens fed rumen liquor- fermented wheat bran-based diets. Jordan J Agric. Sci. 10(4):725-736.
• Aduku, A.O., Olokosi, J.O., 2002. Animal products processing and handling in the tropics. Living Book Series. Pp121-126
• Ali, F.H., Zahran, D.A., 2010. Effect of growth enhancers on quality of chicken meat during cold storage. Adv. J Food Sci &Tech. 2:219-222.
• Baeza, E., Dessay, C., Wacrenier, N., Marche, G., Listrat, A., 2002. Effect of selection for improved body weight and composition on muscle and meat characteristics in Muscovy duck. Brit. Poult. Sci. 43:560-568.
• Biodun, D., Biodun, A. 1993. A Spice or Poison? Is Monosodium Glutamate Safe for Human Consumption? National Concord Newspaper, 4:5. Chaudari, N., Roper, S.D., 1998. Molecular and physiological evidence for glutamate (umami) taste transduction via a G-protein-coupled receptor. Ann. NY Acad. Sci.; 855: 398-405. Diniz, Y.S., Fernandes, A.A., Campos, K.E., Mani, F., Ribas, B.O., Novelli, E.L. 2004. Toxicity of hypercaloric diet and monosodium glutamate: oxidative stress and metabolic shifting in hepatic tissue. J Food Chem. & Toxicol. 42: 319-325
• Eweka, A.O., Om'iniabohs, F.A.E. 2011. Histological studies of the effects of monosodium glutamate on the ovaries of adult wistar rats. Ann. Med. & Health Sci. Res. 1(1): 37-44.
• Fletcher, D.L. 1997. Quality of Poultry Meat: Texture and Colour. In: Proceedings of Georgia International Poultry Course, Athens, GA.
• Fletcher, D.L. 2000. Poultry meat quality. W. Poul. Sci. J. 58:131-145
• Groom, G.M., 1990. Factors affecting poultry meat quality. In : Sauveur B. (ed.). L'aviculture en Méditerranée. Montpellier : CIHEAM, Pp. 205-210
• Lee, S.H., Park, E.W., Cho, Y.M., Kim, S.K., Lee, J.H., Jeon, J.T., Yoon, D. 2007. Identification of differentially expressed genes related to intramuscular fat development in the early and late fattening stages of hanwoo steers. J biochem. & mol. Biol. 40(5): 757-764.
• Leygoine, C., Britz, C.J., Hoffman, L.C. 2012. Impact of freezing and thawing on the quality of meat: A Review. Meat Sci. 91: 93-98.
• Liu, Y., Lyon, B.G., Winddham, W.R., Lyon, C.E., Savage, E.M. 2004. Principal component analysis of physical colour and sensory characteristics of chicken breasts deboned at two, four, six and twenty four hours postmortem. Poult. Sci. 83(1): 101-108.
• Moore, K.L. 2003. Congenital malformations due to environmental factors. In: Saunders WB, editor. Developing Humans. 2nd ed. Philadephia: Saunders. Pp 173-183.
• Mustafa, A. 2014. The effect of dietary Glutamine supplementation on performance and blood parameter, carcass characteristics, quality and characteristics meat of broiler chickens under continuous heat stress condition. Int’l. J Farming & Allied Sci. 3 (12): 1234-1242.
• Onibi, G.E. 2006. Dietary oil quantity and vitamin E supplementation II: effect on carcass and meat quality of broiler chickens. Bowen J. Agric.3: 106-115.
• Onibi, G.E., Babadoye, A.O., Folorunsho, O.R. 2011. Haematological indices, serum cholesterol and meat quality of broiler chickens fed diets with palm oil sludge substituting maize. Agric. & Biol. J N America. 2(3), 552-558.
• Onibi, G.E., Scaife, J.R., Murray, I., Fowler, V.R. 2000. Supplementary α-tocopherol acetate in full-fat rapeseed diets for pigs: influence on tissue α-tocopherol content, fatty acid profiles and lipid oxidation. J. Sci. Food & Agric. 80:1625-1635.
• Pikul, J., Leszcynsk, D.E., Kummerow, F.A. 1989. Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat. J Agric. & Food Chem. 37:1309-1313.
• Prada, P.O., Hirabara, S.M., de Souza, C.T., Schenka, A.A., Zecchin, H.G., Vassallo, J., Velloso, L.A., Carneiro, E., Carvalheira, J.B., Curi, R., Saad, M.J. 2007. L-glutamine supplementation induces insulin resistance in adipose tissue and improves insulin signalling in liver and muscle with diet-induced obesity. Diabetologia. 50 (9): 149-159
• Xia, X., Kong, B., Liu, Q., Liu, J. 2009. Physiochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles. Meat Sci. 83: 239-245.
• Zhu, B., Xu, Q.Y., Xu, H., Wang, C.A., Sun, D.J. 2011. Dietary glutamine supplementation improves tissue antioxidant status and serumnon- specific immunity of juvenile hybrid sturgeon (acipenser schrenck and husodauricus ). J Appl. Ichthyology. 27: 715-720