1 Ocak 2021 Dergi makalesi Açık Erişim

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

Dublin Core

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  <dc:creator>Aksoy, T.</dc:creator>
  <dc:creator>Narinc, D.</dc:creator>
  <dc:creator>Onenc, A.</dc:creator>
  <dc:creator>Curek, D. Ilaslan</dc:creator>
  <dc:date>2021-01-01</dc:date>
  <dc:description>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&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&lt;0.05) than that in spring, but lightness (L*) was similar. Thawing and cooking losses were higher (P&lt;0.05) in breast meat samples from the summer experiment. The season affected (P&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&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&lt;0.05) averages than fast-. Based on our results, the traditional grazing system has a positive impact on meat sensory features.</dc:description>
  <dc:identifier>https://aperta.ulakbim.gov.trrecord/234820</dc:identifier>
  <dc:identifier>oai:aperta.ulakbim.gov.tr:234820</dc:identifier>
  <dc:rights>info:eu-repo/semantics/openAccess</dc:rights>
  <dc:rights>http://www.opendefinition.org/licenses/cc-by</dc:rights>
  <dc:source>TROPICAL ANIMAL HEALTH AND PRODUCTION 53(3)</dc:source>
  <dc:title>Effects of season, genotype and rearing system on some meat quality traits for broilers raised in semi-intensive systems</dc:title>
  <dc:type>info:eu-repo/semantics/article</dc:type>
  <dc:type>publication-article</dc:type>
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