1 Ocak 2021 Dergi makalesi Açık Erişim

Aksoy, T.; Narinc, D.; Onenc, A.; Curek, D. Ilaslan

DataCite XML

<?xml version='1.0' encoding='utf-8'?>
<resource xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xmlns="http://datacite.org/schema/kernel-4" xsi:schemaLocation="http://datacite.org/schema/kernel-4 http://schema.datacite.org/meta/kernel-4.1/metadata.xsd">
  <identifier identifierType="URL">https://aperta.ulakbim.gov.tr/record/234820</identifier>
  <creators>
    <creator>
      <creatorName>Aksoy, T.</creatorName>
      <givenName>T.</givenName>
      <familyName>Aksoy</familyName>
      <affiliation>Akdeniz Univ, Fac Agr, Dept Anim Sci, TR-07058 Antalya, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Narinc, D.</creatorName>
      <givenName>D.</givenName>
      <familyName>Narinc</familyName>
      <affiliation>Akdeniz Univ, Fac Agr, Dept Anim Sci, TR-07058 Antalya, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Onenc, A.</creatorName>
      <givenName>A.</givenName>
      <familyName>Onenc</familyName>
      <affiliation>Namik Kemal Univ, Fac Agr, Dept Anim Sci, TR-59030 Tekirdag, Turkey</affiliation>
    </creator>
    <creator>
      <creatorName>Curek, D. Ilaslan</creatorName>
      <givenName>D. Ilaslan</givenName>
      <familyName>Curek</familyName>
      <affiliation>Res &amp; Dev Project Branch Off, Antalya Metropolitan Municipal, Antalya, Turkey</affiliation>
    </creator>
  </creators>
  <titles>
    <title>Effects Of Season, Genotype And Rearing System On Some Meat Quality Traits For Broilers Raised In Semi-Intensive Systems</title>
  </titles>
  <publisher>Aperta</publisher>
  <publicationYear>2021</publicationYear>
  <dates>
    <date dateType="Issued">2021-01-01</date>
  </dates>
  <resourceType resourceTypeGeneral="Text">Journal article</resourceType>
  <alternateIdentifiers>
    <alternateIdentifier alternateIdentifierType="url">https://aperta.ulakbim.gov.tr/record/234820</alternateIdentifier>
  </alternateIdentifiers>
  <relatedIdentifiers>
    <relatedIdentifier relatedIdentifierType="DOI" relationType="IsIdenticalTo">10.1007/s11250-021-02791-3</relatedIdentifier>
  </relatedIdentifiers>
  <rightsList>
    <rights rightsURI="http://www.opendefinition.org/licenses/cc-by">Creative Commons Attribution</rights>
    <rights rightsURI="info:eu-repo/semantics/openAccess">Open Access</rights>
  </rightsList>
  <descriptions>
    <description descriptionType="Abstract">We compared fast-growing and slow-growing broilers raised in extensive indoor, free-range, and traditional free-range systems in terms of meat quality in spring and summer. Five different semi-intensive broiler production applications (fast- in extensive indoor, slow- in extensive indoor, fast- in free-range, slow- in free-range and slow- in traditional free-range) were used according to EU standards. Extensive indoor and free-range birds were slaughtered at 57 days of age and traditional free-range chickens at 82 days. The higher (P&amp;lt;0.05) skin yellowness (b*) values found in spring compared to summer may have been due to better pasture conditions in spring. The pH(24) value of breast meat during the summer period was higher (P&amp;lt;0.05) than that in spring, but lightness (L*) was similar. Thawing and cooking losses were higher (P&amp;lt;0.05) in breast meat samples from the summer experiment. The season affected (P&amp;lt;0.05) all sensory attributes of breast meat; spring samples were appreciated more in terms of all the features discussed. Regarding the skin b* value, the highest average value was detected for slow chickens in the slow- in free-range and traditional free-range groups, most likely because slow chickens spent more time grazing. Fast- showed higher pH(24) values than slow- (P&amp;lt;0.05) in extensive indoor and free-range groups. We did not observe differences in pH(24) due to grazing in fast-, but grazing slow- showed lower pH(24) values than their indoor counterparts. Further, in the extensive indoor system, both genotypes were similar in terms of breast meat L* and b*, whereas slow- in the free-range system showed higher (P&amp;lt;0.05) averages than fast-. Based on our results, the traditional grazing system has a positive impact on meat sensory features.</description>
  </descriptions>
</resource>