International Journal of Agriculture, Environment and Food Sciences
Yazarlar (4)
Mehmetcan Aşık
Ali Kaan Yetik
Burak Nazmi Candoğan
Hayrettin Kuşçu
| Makale Türü | Özgün Makale (Uluslararası alan indekslerindeki dergilerde yayınlanan tam makale) | ||
| Dergi Adı | Int J Agric Environ Food Sci | ||
| Dergi Tarandığı Indeksler | |||
| Makale Dili | İngilizce | Basım Tarihi | 01-2021 |
| Cilt / Sayı / Sayfa | 5 / 3 / 260–270 | DOI | – |
| Makale Linki | https://www.researchgate.net/profile/Emmanuel-Anaso/publication/399084721_Dietary_Inclusion_of_Ginger_Zingiber_Officinale_Essential_Oil_as_a_Sustainable_Feeding_Strategy_Effects_on_Carcass_Characteristics_Meat_Fatty_Acid_Composition_and_Quality_Attri | ||
| UAK Araştırma Alanları |
Eğitim Bilimleri
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| Özet |
| This study evaluated the effects of dietary supplementation with ginger (Zingiber officinale) essential oil (GEO) on carcass characteristics, organ weights, sensory attributes, and fatty acid composition of bulls. Fifteen bull calves were randomly assigned to three dietary treatments (five animals per group) in a completely randomized design, with comparable initial body weights (95.21 kg) at approximately 10 months of age (postweaning). The feeding trial lasted for 280 days. Data were confirmed to meet assumptions of normality and homogeneity of variance (Shapiro–Wilk and Levene’s tests), justifying the use of parametric analysis. Carcass weight at slaughter, hot carcass yield, and dressing percentage exhibited a consistent and significant increase (P< 0.05) with GEO supplementation (T2 and T3), with the highest values recorded in bulls fed 20 mL GEO/kg diet (T3). Conversely, organ weights (head, limbs, heart, kidneys, lungs, trachea) and ribeye area showed no significant variation among treatments. Primal cuts including the chuck, rib, loin, round, brisket, short plate, flank, and shank were significantly heavier in bulls supplemented with GEO, particularly in T3. Cooking loss was highest in the control group but markedly reduced in GEO-supplemented groups, while water-holding capacity (WHC) improved significantly in T3. However, shear force and meat pH at 0, 1, and 24 hours postmortem, as well as meat colour, were not significantly affected. The meat colour, tenderness, texture, juiciness, and overall acceptability were significantly improved in GEO-supplemented bulls, indicating enhanced beef quality without adverse sensory effects. In … |
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