Effects of different fattening systems on technological properties and fatty acid composition of goose meat
Yazarlar (5)
Prof. Dr. Mehmet SARI Burdur Mehmet Akif Ersoy Üniversitesi, Türkiye
K. Onk Kafkas Üniversitesi, Türkiye
T. Sisman Ardahan Provincial Health Directorate, Türkiye
M. Tilki Kafkas Üniversitesi, Türkiye
A. Yakan
Mustafa Kemal Üniversitesi, Türkiye
Makale Türü Özgün Makale (SCOPUS dergilerinde yayınlanan tam makale)
Dergi Adı European Poultry Science
Dergi ISSN 1612-9199 Wos Dergi Scopus Dergi
Makale Dili İngilizce Basım Tarihi 03-2015
Cilt / Sayı / Sayfa 79 / 1 / – DOI 10.1399/eps.2015.79
Özet
The objective of this study was to investigate the effect of different fattening systems on the technological properties and fatty acid composition of goose meat. The geese were divided into four groups, with six geese in each group: 1) pasture grass, 2) pasture grass + barley, 3) pasture grass + commercial grower feed, and 4) commercial grower feed. During the first 4 weeks of the study, the goslings were fed with a concentrate diet. From 5th to 14th weeks the different feeding systems have been applied. All the geese were slaughtered when they were 14 weeks old to collect meat samples. The different fattening systems had a significant (P≤0.05) effect on the pH15 and drip loss of leg muscles, and on the cooking loss of breast muscles. The fatty acid compositions in the breast and leg muscle of the geese were not statistically different between the groups in the different fattening systems (P>0.05). However, the Σ − polyunsaturated fatty acid (ΣPUFA) content, Σ − monounsaturated fatty acid (ΣMUFA) content, and nutritive value index (NVI) were higher in the breast muscles than in the leg muscles in the pasture grass group (P≤0.05). The NVI of the leg muscles was higher than that of the breast muscles in the pasture grass + barley group (P≤0.05). The Σ − saturated fatty acid (ΣSFA) and the thrombogenic index (TI) were higher in the breast muscles than in the leg muscles in the pasture + grower group (P≤0.05). In conclusion, the different fattening systems affected some technological properties of the meat. Research is needed on the deposition and digestion of fatty acids and energy metabolism with different fattening systems in geese.
Anahtar Kelimeler
Fattening system | Fatty acid profile | Goose | Meat quality | Technological properties
BM Sürdürülebilir Kalkınma Amaçları
Atıf Sayıları
Scopus 2
Effects of different fattening systems on technological properties and fatty acid composition of goose meat

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İletişim
  • Kırşehir Ahi Evran Üniversitesi Bağbaşı Yerleşkesi, 40100, KIRŞEHİR \ TÜRKİYE
  • unis@ahievran.edu.tr
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