Fatty acid profilies and some meat quality traits at different slaughter weights of Brown Swiss bulls
Yazarlar (5)
Prof. Dr. Aziz ŞAHİN Kırşehir Ahi Evran Üniversitesi, Türkiye
Yüksel Aksoy Eskişehir Osmangazi Üniversitesi, Türkiye
Dr. Öğr. Üyesi Emre UĞURLUTEPE Kırşehir Ahi Evran Üniversitesi, Türkiye
Doç. Dr. Ertuğrul KUL Kırşehir Ahi Evran Üniversitesi, Türkiye
Zafer Ulutaş Ondokuz Mayıs Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Tropical Animal Health and Production (Q2) | ||
| Dergi ISSN | 0049-4747 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | Türkçe | Basım Tarihi | 01-2021 |
| Kabul Tarihi | 12-04-2026 | Yayınlanma Tarihi | – |
| Cilt / Sayı / Sayfa | 53 / 380 / 1–10 | DOI | 10.1007/s11250-021-02817-w |
| Makale Linki | http://dx.doi.org/10.1007/s11250-021-02817-w | ||
| Özet |
| This research was done to detect some meat quality traits and tissue fatty acid combination of the longissimus dorsi thoracis (LT) muscle of Brown Swiss bulls at the different slaughter weights (SW). The animal material of the study comprised 20 Brown Swiss bulls. In the study, Brown Swiss bulls were divided into two groups according to their SW as low (LSW (n = 10); 431–503 kg) and high (HSW (n = 10); 504–583 kg). In the study, the LSW group showed the lowest final pH value (pHF) (5.44) (P < 0.05). As the SW increase, the L* (lightness) value decreased in the LT muscle of Brown Swiss bulls (P > 0.05). In the research, the differences observed between the SW groups considering a* (redness) and C (chroma) values were found significant (P < 0.05). LT muscle water holding capacity (PL) decreased (P < 0.01) with increasing slaughter weight. In the study, the differences observed between SW … |
| Anahtar Kelimeler |
| Brown Swiss | Cholesterol | Fatty acids | Meat quality | Slaughter weights |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 14 |
| Scopus | 5 |
| Web of Science | 10 |