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The Effects of Different Slaughter Ages and Gender on Some Meat Quality Characteristics, Texture and Sensory Evaluation Values in Japanese Quails

Yıl 2023, Cilt: 16 Sayı: 3, 287 - 292, 30.09.2023

Özlem Varol Avcılar Ebrunur Yılmaz

https://doi.org/10.30607/kvj.1318367

Öz

The aim of this study to determine the effects of different slaughter age and gender on some meat quality characteristics, texture and sensory analysis values in quails. For this purpose, carcasses of Japanese quails of different sexes and different slaughter ages (4 and 8 wks ) were obtained from a private enterprise. These carcasses were brought to the laboratory under the cold chain. Analyzes were performed 24 hours after slaughter. Colour, cooking loss, and texture analysis were performed on the left side of skinless breast meat in carcasses. pH and electrical conductivity were determined in the right part of breast meat. Leg meats were used for sensory analysis. While the gender factor created a significant difference in the pH value (p<0.05) and flavor score (p<0.05) of quail meat the slaughter age had a significant difference both in the pH value (p<0.001) and the color values (a* and b* values; p <0.05). The difference between the groups in the texture values of breast meat was not statistically significant. In the sensory analysis evaluation, it was determined that only the difference between the groups in the flavor score of the gender factor was significant (p<0.05).

Anahtar Kelimeler

Gender Japanese quails meat quality sensory evaluation slaughter age

Destekleyen Kurum

-

Proje Numarası

-

Teşekkür

-

Kaynakça

  • Abou-Kassem, D. E., El-Kholy, M. S., Alagawany, M., Laudadio, V., & Tufarelli, V. (2019). Age and sex-related differences in performance, carcass traits, hemato–biochemical parameters, and meat quality in Japanese quails. Poultry Science, 98, 1684–1691. http://dx.doi.org/10.3382/ps/pey543.
  • Abreu, L. R. A., Boari, C. A., Pıres, A. V., Pınheiro, S. R. F., Oliveria, R. G., Oliveria, K. M., Gonçalves, F. M, & Oliveria, F. R. (2014). Carcass evaluation and meat quality of slaughtered meat quails at different ages. Revista Brasileira de Saúde e Produção Animal, 15(1), 131-140. http://www.rbspa.ufba.br ISSN 1519 9940.
  • Awan, F. N., Shah, A. H., Soomro, A. H., Barahm, G. S., & Tunio, S. G. (2017). Carcass yield and physico-chemical characteristics of Japanese quaıl meat. Pakistan Journal of Agriculture, Agricultural Engineering and Veterinary Sciences, 33(1), 111-120.
  • Barroeta, A. C. (2007). Nutritive value of poultry meat: relationship between vitamin E and PUFA. World's Poultry Science Journal, 63(2), 277-284. http://doi.org/10.1017/ S0043933907001468.
  • Boni, I., Nurul, H., & Noryati, I. (2010). Comparison of meat quality characteristics between young and spent quails. International Food Research Journal, 17, 661-666.
  • Farag, M. M., Abd-El-Aziz, N. A., & Ali, A. M. (2021). Preparing and evaluation of new nutritious products from quail meat. Food and Nutrition Science, 12, 889-898. https://doi.org/10.4236/fns.2021.129066.
  • Faul, F., Erdfelder, E., Lang, A. G., & Buchner, A. (2007). G*Power 3: a flexible statistical power analysis program for the social, behavioral, and biomedical sciences. Behav. Res. Methods, 39(2), 175-191.
  • Fletcher, D. L. (2002). Poultry meat quality. World's Poultry Science Journal, 58, 131-145. Genchev, A., Mihaylova, G., Ribarski, S., Pavlov, A., & Kabakchiev, M. (2008). Meat quality and composition in Japanese quails. Trakia Journal of Sciences, 6, 72-82.
  • Honikel, K. O. (1998). Reference methods for the assessment of physical characteristics of meat. Meat Science, 49(4), 447-457. https://doi.org/10.1016/S0309-1740(98)00034-5.
  • Hrncar, C., Hanusova, E., Hanus, A., & Bujko, J. (2014). Effect of genotype on egg qualıty characterıstıcs of Japanese Quaıl (Coturnıx Japonıca). Slovak Journal of Animal Science, 47(1), 6-11.
  • Lopez, K. P., Schilling, M. W., & Corzo, A. (2011).Broiler genetic strain and sex effects on meat characteristics. Poultry Science, 90, 1105–1111 https://doi.org/10.3382/ps.2010-01154.
  • Lukanov, H., Pavlova, I., & Genchev, A. (2021). Effect of different fattening period duration on meat productivity of domestic quails. Agriculturel Scıence and Technology, 13(4), 370-377. https://doi.org/ 10.15547/ast.2021.04.060.
  • Masoumi, B., Abbasi, A., Mazloomi, S. M., & Shaghaghian, S. (2022). Investigating the Effect of Probiotics as Natural Preservatives on the Microbial and Physicochemical Properties of Yogurt-Marinated Chicken Fillets. Journal of Food Quality, Article ID 5625114.
  • Minvielle, F. (2004). The Future of Japanese quail for research and production. World's Poultry Science Journal, 60, 500-507. https://doi.org/10.1079/WPS200433.
  • Nusairat, B., Tellez-Isaias, G., & Qudsieh, R. (2022). An overview of poultry meat quality and myopathies. Ed.Guillermo Tellez-Isaias. Broiler Industry Intechopen. 10.5772/intechopen.98143
  • Petek, M., Abdourhamane, I. M., & Ardıçlı, S. (2022). Comparison of physical meat quality properties of young and spent female quail of different genetic stock. Eurasian Journal of Veterinary Sciences, 38:2, 108-114. https://doi.org/10.15312/EurasianJVetSci.2022.371.
  • Poltowicz, K., & Doctor, J. (2012). Effect of slaughter age on performance and meat quality of slow-growing broiler chickens. Annals of Animal Science, 12(4 ), 621–631. https://doi.org/ 10.2478/v10220-012-0052-0.
  • Qiao, M., Fletcher, D. L., Smith, D. P., & Northcutt, J. K. (2001). The effect of broiler breast meat color on ph, moisture, water-holding capacity, and emulsification capacity. Poultry Science, 80, 676-680.
  • Reddy, N. A., Reddy, K. K., Kumar, M. S., Krishnaiah, N., & Rao, V. K. (2017). Studies on Effect of Sex and Age on Physico-Chemical and Organoleptic Qualities of Rajasri Chicken. International Journal of Current Microbiology and Applied Sciences, 6, 406–415. http://dx.doi.org/10.20546/ijcmas.2017.604.046.
  • Ritchie, H., Rosado, P., & Roser, M. (2019). Meat and dairly production. https://ourworldindata.org/meat-production
  • Vargas-Sanchez, R. D., Ibarra-Arias, F. J., Martinez, B. M. T., Sanchez-Escalante, A., & Torrescano-Urrutia, G. M. (2019). Use of natural ingredients in Japanese quail diet and their effect on carcass and meat quality A-rewiev. Asian-Australasian Journal of Animal Science, 232, 1641-1656. https://doi.org/10.5713%2Fajas.18.0800.
  • Wılkanowska, A., & Kokoszyńskı, D. (2011). Comparıson of slaughter value ın pharaoh quaıl of dıfferent ages. Journal of Central European Agriculture, 12(1), 145-154. https://doi.org/10.5513/JCEA01/12.1.891.

Japon Bıldırcınlarında Farklı Kesim Yaşı ve Cinsiyetin Bazı Et Kalite Özellikleri, Tekstür ve Duyusal Değerlendirme Değerlerine Etkisi

Yıl 2023, Cilt: 16 Sayı: 3, 287 - 292, 30.09.2023

Özlem Varol Avcılar Ebrunur Yılmaz

https://doi.org/10.30607/kvj.1318367

Öz

Bu çalışmanın amacı, farklı kesim yaşı ve cinsiyetin bıldırcınlarda bazı et kalite özellikleri, tekstür ve duyusal analiz değerleri üzerindeki etkilerini belirlemektir. Bu amaçla özel bir işletmeden farklı cinsiyette ve farklı kesim yaşlarında (4 ve 8 haftalık) Japon bıldırcınlarının karkasları temin edilmiştir. Bu karkaslar soğuk zincir altında laboratuvara getirildi. Analizler kesimden 24 saat sonra yapılmıştır. Karkasta derisiz göğüs etinin sol tarafında renk, pişme kaybı ve tekstür analizleri yapıldı. Göğüs etinin sağ kısmında pH ve elektrik iletkenliği belirlendi. Duyusal analiz için bacak etleri kullanıldı. Cinsiyet faktörü bıldırcın etinin pH değerinde (p<0,05) ve lezzet skorunda (p<0,05) anlamlı bir fark yaratırken, kesim yaşı hem pH değerinde (p<0,001) hem de renk değerlerinde (a* ve b* değerleri; p<0,05) önemli bir fark oluşturmuştur. Göğüs etinin tekstür değerlerinde gruplar arasındaki fark istatistiksel olarak anlamlı değildir. Duyusal analiz değerlendirmesinde sadece cinsiyet faktörünün lezzet puanında gruplar arasındaki farkın anlamlı olduğu belirlendi (p<0,05).

Anahtar Kelimeler

Cinsiyet duyusal değerlendirme et kalitesi kesim yaşı Japon bıldırcınları.

Proje Numarası

-

Kaynakça

  • Abou-Kassem, D. E., El-Kholy, M. S., Alagawany, M., Laudadio, V., & Tufarelli, V. (2019). Age and sex-related differences in performance, carcass traits, hemato–biochemical parameters, and meat quality in Japanese quails. Poultry Science, 98, 1684–1691. http://dx.doi.org/10.3382/ps/pey543.
  • Abreu, L. R. A., Boari, C. A., Pıres, A. V., Pınheiro, S. R. F., Oliveria, R. G., Oliveria, K. M., Gonçalves, F. M, & Oliveria, F. R. (2014). Carcass evaluation and meat quality of slaughtered meat quails at different ages. Revista Brasileira de Saúde e Produção Animal, 15(1), 131-140. http://www.rbspa.ufba.br ISSN 1519 9940.
  • Awan, F. N., Shah, A. H., Soomro, A. H., Barahm, G. S., & Tunio, S. G. (2017). Carcass yield and physico-chemical characteristics of Japanese quaıl meat. Pakistan Journal of Agriculture, Agricultural Engineering and Veterinary Sciences, 33(1), 111-120.
  • Barroeta, A. C. (2007). Nutritive value of poultry meat: relationship between vitamin E and PUFA. World's Poultry Science Journal, 63(2), 277-284. http://doi.org/10.1017/ S0043933907001468.
  • Boni, I., Nurul, H., & Noryati, I. (2010). Comparison of meat quality characteristics between young and spent quails. International Food Research Journal, 17, 661-666.
  • Farag, M. M., Abd-El-Aziz, N. A., & Ali, A. M. (2021). Preparing and evaluation of new nutritious products from quail meat. Food and Nutrition Science, 12, 889-898. https://doi.org/10.4236/fns.2021.129066.
  • Faul, F., Erdfelder, E., Lang, A. G., & Buchner, A. (2007). G*Power 3: a flexible statistical power analysis program for the social, behavioral, and biomedical sciences. Behav. Res. Methods, 39(2), 175-191.
  • Fletcher, D. L. (2002). Poultry meat quality. World's Poultry Science Journal, 58, 131-145. Genchev, A., Mihaylova, G., Ribarski, S., Pavlov, A., & Kabakchiev, M. (2008). Meat quality and composition in Japanese quails. Trakia Journal of Sciences, 6, 72-82.
  • Honikel, K. O. (1998). Reference methods for the assessment of physical characteristics of meat. Meat Science, 49(4), 447-457. https://doi.org/10.1016/S0309-1740(98)00034-5.
  • Hrncar, C., Hanusova, E., Hanus, A., & Bujko, J. (2014). Effect of genotype on egg qualıty characterıstıcs of Japanese Quaıl (Coturnıx Japonıca). Slovak Journal of Animal Science, 47(1), 6-11.
  • Lopez, K. P., Schilling, M. W., & Corzo, A. (2011).Broiler genetic strain and sex effects on meat characteristics. Poultry Science, 90, 1105–1111 https://doi.org/10.3382/ps.2010-01154.
  • Lukanov, H., Pavlova, I., & Genchev, A. (2021). Effect of different fattening period duration on meat productivity of domestic quails. Agriculturel Scıence and Technology, 13(4), 370-377. https://doi.org/ 10.15547/ast.2021.04.060.
  • Masoumi, B., Abbasi, A., Mazloomi, S. M., & Shaghaghian, S. (2022). Investigating the Effect of Probiotics as Natural Preservatives on the Microbial and Physicochemical Properties of Yogurt-Marinated Chicken Fillets. Journal of Food Quality, Article ID 5625114.
  • Minvielle, F. (2004). The Future of Japanese quail for research and production. World's Poultry Science Journal, 60, 500-507. https://doi.org/10.1079/WPS200433.
  • Nusairat, B., Tellez-Isaias, G., & Qudsieh, R. (2022). An overview of poultry meat quality and myopathies. Ed.Guillermo Tellez-Isaias. Broiler Industry Intechopen. 10.5772/intechopen.98143
  • Petek, M., Abdourhamane, I. M., & Ardıçlı, S. (2022). Comparison of physical meat quality properties of young and spent female quail of different genetic stock. Eurasian Journal of Veterinary Sciences, 38:2, 108-114. https://doi.org/10.15312/EurasianJVetSci.2022.371.
  • Poltowicz, K., & Doctor, J. (2012). Effect of slaughter age on performance and meat quality of slow-growing broiler chickens. Annals of Animal Science, 12(4 ), 621–631. https://doi.org/ 10.2478/v10220-012-0052-0.
  • Qiao, M., Fletcher, D. L., Smith, D. P., & Northcutt, J. K. (2001). The effect of broiler breast meat color on ph, moisture, water-holding capacity, and emulsification capacity. Poultry Science, 80, 676-680.
  • Reddy, N. A., Reddy, K. K., Kumar, M. S., Krishnaiah, N., & Rao, V. K. (2017). Studies on Effect of Sex and Age on Physico-Chemical and Organoleptic Qualities of Rajasri Chicken. International Journal of Current Microbiology and Applied Sciences, 6, 406–415. http://dx.doi.org/10.20546/ijcmas.2017.604.046.
  • Ritchie, H., Rosado, P., & Roser, M. (2019). Meat and dairly production. https://ourworldindata.org/meat-production
  • Vargas-Sanchez, R. D., Ibarra-Arias, F. J., Martinez, B. M. T., Sanchez-Escalante, A., & Torrescano-Urrutia, G. M. (2019). Use of natural ingredients in Japanese quail diet and their effect on carcass and meat quality A-rewiev. Asian-Australasian Journal of Animal Science, 232, 1641-1656. https://doi.org/10.5713%2Fajas.18.0800.
  • Wılkanowska, A., & Kokoszyńskı, D. (2011). Comparıson of slaughter value ın pharaoh quaıl of dıfferent ages. Journal of Central European Agriculture, 12(1), 145-154. https://doi.org/10.5513/JCEA01/12.1.891.
Toplam 22 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Zootekni, Genetik ve Biyoistatistik
Bölüm ARAŞTIRMA MAKALESİ
Yazarlar

Özlem Varol Avcılar 0000-0001-5999-9750

Ebrunur Yılmaz 0000-0001-7683-961X

Proje Numarası -
Yayımlanma Tarihi 30 Eylül 2023
Kabul Tarihi 23 Ağustos 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 16 Sayı: 3

Kaynak Göster

APA Varol Avcılar, Ö., & Yılmaz, E. (2023). The Effects of Different Slaughter Ages and Gender on Some Meat Quality Characteristics, Texture and Sensory Evaluation Values in Japanese Quails. Kocatepe Veterinary Journal, 16(3), 287-292. https://doi.org/10.30607/kvj.1318367
AMA Varol Avcılar Ö, Yılmaz E. The Effects of Different Slaughter Ages and Gender on Some Meat Quality Characteristics, Texture and Sensory Evaluation Values in Japanese Quails. kvj. Eylül 2023;16(3):287-292. doi:10.30607/kvj.1318367
Chicago Varol Avcılar, Özlem, ve Ebrunur Yılmaz. “The Effects of Different Slaughter Ages and Gender on Some Meat Quality Characteristics, Texture and Sensory Evaluation Values in Japanese Quails”. Kocatepe Veterinary Journal 16, sy. 3 (Eylül 2023): 287-92. https://doi.org/10.30607/kvj.1318367.
EndNote Varol Avcılar Ö, Yılmaz E (01 Eylül 2023) The Effects of Different Slaughter Ages and Gender on Some Meat Quality Characteristics, Texture and Sensory Evaluation Values in Japanese Quails. Kocatepe Veterinary Journal 16 3 287–292.
IEEE Ö. Varol Avcılar ve E. Yılmaz, “The Effects of Different Slaughter Ages and Gender on Some Meat Quality Characteristics, Texture and Sensory Evaluation Values in Japanese Quails”, kvj, c. 16, sy. 3, ss. 287–292, 2023, doi: 10.30607/kvj.1318367.
ISNAD Varol Avcılar, Özlem - Yılmaz, Ebrunur. “The Effects of Different Slaughter Ages and Gender on Some Meat Quality Characteristics, Texture and Sensory Evaluation Values in Japanese Quails”. Kocatepe Veterinary Journal 16/3 (Eylül 2023), 287-292. https://doi.org/10.30607/kvj.1318367.
JAMA Varol Avcılar Ö, Yılmaz E. The Effects of Different Slaughter Ages and Gender on Some Meat Quality Characteristics, Texture and Sensory Evaluation Values in Japanese Quails. kvj. 2023;16:287–292.
MLA Varol Avcılar, Özlem ve Ebrunur Yılmaz. “The Effects of Different Slaughter Ages and Gender on Some Meat Quality Characteristics, Texture and Sensory Evaluation Values in Japanese Quails”. Kocatepe Veterinary Journal, c. 16, sy. 3, 2023, ss. 287-92, doi:10.30607/kvj.1318367.
Vancouver Varol Avcılar Ö, Yılmaz E. The Effects of Different Slaughter Ages and Gender on Some Meat Quality Characteristics, Texture and Sensory Evaluation Values in Japanese Quails. kvj. 2023;16(3):287-92.
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