The effect of different slaughter weights on some meat quality traits of musculus longissimus dorsi thoracis of male Anatolian buffaloes
Yazarlar (4)
Yüksel Aksoy Eskişehir Osmangazi Üniversitesi, Türkiye
Prof. Dr. Aziz ŞAHİN Kırşehir Ahi Evran Üniversitesi, Türkiye
Zafer Ulutaş Ondokuz Mayıs Üniversitesi, Türkiye
Dr. Öğr. Üyesi Emre UĞURLUTEPE Kırşehir Ahi Evran 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 | İngilizce | Basım Tarihi | 01-2021 |
| Kabul Tarihi | 12-04-2026 | Yayınlanma Tarihi | – |
| Cilt / Sayı / Sayfa | 53 / 137 / 1–9 | DOI | 10.1007/s11250-021-02571-z |
| Makale Linki | http://dx.doi.org/10.1007/s11250-021-02571-z | ||
| Özet |
| This research was performed to examine the effects of different slaughter weights (SWs) on some meat quality traits of Anatolian Buffaloes (n = 20). Weaned 5-month-old Anatolian Buffalo calves with an average live weight of 100 kg were used as the animal material of the study. Experimental calves were randomly divided into four different slaughter weight groups 200 kg (SW-1: n = 5), 250 kg (SW-2: n = 5), 300 kg (SW-3: n = 5), and 350 kg (SW-4: n = 5). Anatolian buffalo calves were fed with 30:70 roughage/concentrate feed ration. Meat quality attributes of musculus longissimus dorsi thoracis (LT) muscle of calves slaughtered at target slaughter weight were investigated. The quality traits included 45th minute pH (pH45min), 24th hour pH (pH24h), 1st and 24th hour color parameters (L* (lightness), a* (redness) and b* (yellowness), water holding capacity (WHC), drip loss (3rd day (DL-3) and 7th day (DL … |
| Anahtar Kelimeler |
| Anatolian buffalo | Cholesterol | Fatty acids | Meat quality | Slaughter weight |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 16 |
| Scopus | 4 |
| Web of Science | 7 |