Melanistik sülün etlerinin bazı fiziko-kimyasal özelliklerinin araştırılması

Yıl 2022, Cilt: 7 Sayı: 1, 37 - 44, 30.04.2022

Yusuf Biçer Mustafa Çam Neffel Kürşat Akbulut Kemal Kırıkçı

https://doi.org/10.31797/vetbio.1002467

Öz

Bu çalışmanın amacı farklı yetiştirme koşullarında tutulan melanistik halkalı sülünlerden elde edilen etlerin fiziko-kimyasal özelliklerini belirlemektir. Bu amaçla üç farklı grup oluşturularak sülünler yetiştirilmiştir. Birinci gruptaki sülünler açık kümeste serbest olarak gezebilecek şekilde sürü halinde, II. gruptaki sülünler yarı açık tel ızgaralı altlıklı bir kümeste sürü halinde serbest gezinmeli ve III. grupta bulunan sülünler ise kapalı bir kümesteki 3 katlı geleneksel yumurtacı tavuk kafeslerinde her bir kafeste tek sülün olacak şekilde bireysel olarak büyütülmüşlerdir. Sülün etlerinden alınan numunelerden belirlenen protein oranları I., II. ve III. gruplarda erkek ve dişi olarak sırasıyla; %19.25; %17.08; %18.92 ve %17.10; %17.14; %16.87 olarak tespit edilmiş ve gruplar ve cinsiyetler arasında protein oranı bakımından önemli bir fark tespit edilmemiştir. Sülün etlerinin kül oranları I. ve III. gruplarda benzer, II. grupta ise farklı bulunmuştur (p<0.05). Kül oranı bakımından cinsiyetler ve numunelerin alındığı but ve göğüs bölgeleri benzer olarak tespit edilmiştir. But etlerinin pH değerlerinin göğüs etine göre önemli düzeyde yüksek (p<0,001) olduğu belirlenmiştir. Ancak pH değerleri bakımından gruplar ve cinsiyetler arasında önemli bir farklılık tespit edilmemiştir. L* ve b* renk parametreleri bakımından yetiştirme tipi ve cinsiyet grupları arasında önemli farklılık bulunmazken, göğüs eti değerlerinin but etlerine göre daha yüksek olduğu gözlemlenmektedir (p<0,01). a* parametresi bakımından analizin alındığı lokasyon arasındaki farklılık ve lokasyon x cinsiyet interaksiyonu önemli bulunmuştur (p<0,05).

Anahtar Kelimeler

Et kalitesi, fiziko-kimyasal özellik, melanistik sülün, sülün eti

Destekleyen Kurum

Selçuk Üniversitesi Bilimsel Araştırma Projeleri Koordinatörlüğü

Proje Numarası

19401092

Investigation of some physico-chemical properties of melanistic pheasant meats

Öz

The aim of this study was to determine the physico-chemical properties of meat obtained from melanistic ringed pheasants raised in different housing conditions. For this purpose, three different groups were formed and pheasants were bred. The pheasants in the first group were raised in open fenced pens, in the second group the pheasants were raised in closed and semi-open coops, and the 3rd group was raised individually in 3-storey traditional layer hen cages. The protein ratios of male and female pheasants in the 1st, 2nd and 3rd groups were determined as 19.25%; 17.08%; 18.92% and 17.10%; 17.14%; 16.87 respectively. There was no significant differences between groups and genders in terms of protein ratio. Ash ratios of pheasant meats were similar in the 1st and 3rd groups, but the 2nd group was found different (p<0.05). In terms of ash ratio, the gender and drumstick and breast regions from which the samples were taken were found to be similar. It was determined that the pH values of drumsticks were significantly higher (p<0.001) compared to breast meat. However, no significant difference was found between the groups and genders in terms of pH values. While there was no significant difference between rearing type and gender in terms of L* and b* color parameters, it was observed that breast meat values were higher than drumstick (p<0.01). In terms of a* parameter, the difference between the location where the analysis was taken and the location x gender interaction was found to be significant (p<0.05).

Anahtar Kelimeler

meat quality, physico-chemical properties, physico-chemical properties, melanistic pheasant

Proje Numarası

19401092

Kaynakça

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