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Fatty acid profile and sensory properties of lamb meat from males of five indigenous breeds
The objective of this study was to determine meat quality characteristics, fatty acid profiles, and sensory characteristics of 50 single-birth male lambs from five breeds: Artlı (n=10), Çepni (n=10), Hemşin (n=10), Karayaka (n=10), and Of (n=10). At the beginning of the experiment, the average age a...
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| Published in: | Archiv für Tierzucht 2022-09, Vol.65 (3), p.341-352 |
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| container_title | Archiv für Tierzucht |
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| creator | Mercan, Levent Cam, Mehmet A Olfaz, Mustafa Kirikci, Koray Tufekci, Hacer Kilic, Unal |
| description | The objective of this study was to determine meat quality
characteristics, fatty acid profiles, and sensory characteristics of 50
single-birth male lambs from five breeds: Artlı (n=10), Çepni (n=10), Hemşin (n=10), Karayaka (n=10), and Of (n=10). At the
beginning of the experiment, the average age and weight of the lambs were
120 ± 5 d and 30.7 ± 0.68 kg respectively. After 60 d
of intensive fattening, the average live weight before slaughter was 40.96 kg ± 0.76 kg. All evaluations were performed on samples from the longissimus thoracis et lumborum (LTL) muscle. There was no difference between breeds in terms of the pH values
of the hot carcasses, whereas the cold carcass pH values were higher (P |
| doi_str_mv | 10.5194/aab-65-341-2022 |
| format | article |
| fullrecord | <record><control><sourceid>gale_doaj_</sourceid><recordid>TN_cdi_doaj_primary_oai_doaj_org_article_ba2b5a1434bf41f4b519bf214ad4b1f7</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><galeid>A718809371</galeid><doaj_id>oai_doaj_org_article_ba2b5a1434bf41f4b519bf214ad4b1f7</doaj_id><sourcerecordid>A718809371</sourcerecordid><originalsourceid>FETCH-LOGICAL-c495t-f8c3dfba50d267a875cadfb958977c981575a3a1b80278b04bfac01f318cbfdb3</originalsourceid><addsrcrecordid>eNptkk2L1TAUhosoOIyzdhtwo4vONEnTJBthGBy9MCD4sXIRTr5qLm1zTdph7r839Q5qxZxFkpPnvCFvTlW9xM0lw7K9AtB1x2ra4po0hDypzgjtaC0FIU__Wj-vLnLeN2V0DcFte1Z9u4V5PiIwwaJDij4MDsFkUXZTjum45g4uzcFlFD0aYNRodDAjn-KIRhhOeR_uHQqTDb2b4pKRTs7Z_KJ65mHI7uJxPq--3r77cvOhvvv4fndzfVebVrK59sJQ6zWwxpKOg-DMQNlLJiTnRgrMOAMKWIuGcKGbVnswDfYUC6O91fS82p10bYS9OqQwQjqqCEH9SsTUKyhPMINTGohmgFtaRFrsW13c075YAbbV2POi9fakdVj06Kxx05xg2IhuT6bwXfXxXknWkU6IIvD6USDFH4vLsxpDNm4YYHLFGkU44R2VHWMFffUPuo9LmopVhcJMliD0D9UXt1WYfCz3mlVUXXMsRCMpx4W6_A9VwroxmDi59We3BW82BYWZ3cPcw5Kz2n3-tGWvTqxJMefk_G8_cKPW_lOl_1THVOk_tfYf_QnLI8z3</addsrcrecordid><sourcetype>Open Website</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2715959523</pqid></control><display><type>article</type><title>Fatty acid profile and sensory properties of lamb meat from males of five indigenous breeds</title><source>PubMed Central Free</source><source>Publicly Available Content (ProQuest)</source><creator>Mercan, Levent ; Cam, Mehmet A ; Olfaz, Mustafa ; Kirikci, Koray ; Tufekci, Hacer ; Kilic, Unal</creator><creatorcontrib>Mercan, Levent ; Cam, Mehmet A ; Olfaz, Mustafa ; Kirikci, Koray ; Tufekci, Hacer ; Kilic, Unal</creatorcontrib><description>The objective of this study was to determine meat quality
characteristics, fatty acid profiles, and sensory characteristics of 50
single-birth male lambs from five breeds: Artlı (n=10), Çepni (n=10), Hemşin (n=10), Karayaka (n=10), and Of (n=10). At the
beginning of the experiment, the average age and weight of the lambs were
120 ± 5 d and 30.7 ± 0.68 kg respectively. After 60 d
of intensive fattening, the average live weight before slaughter was 40.96 kg ± 0.76 kg. All evaluations were performed on samples from the longissimus thoracis et lumborum (LTL) muscle. There was no difference between breeds in terms of the pH values
of the hot carcasses, whereas the cold carcass pH values were higher (P<0.001) in
Hemşin animals than in the other breeds. Meat chemical properties (such as organic matter;
dry matter; and fat, measured as the ether extract), physical properties (such as cooking
loss; drip loss; and water-holding capacity, WHC), and instrumental values (such
as colour, L* and b* values, chewiness, hardness, and resilience) were
significantly affected by breed differences. Additionally, the differences
between breeds were found to be significant in terms of the fatty acid
composition and the evaluation of organoleptic properties, such as sensory
characteristics, flavour, and juiciness of cooked (boiled or roasted) meat.
The results show that lamb meat's physical, chemical, and sensory properties
vary by breed. The differences found in the composition and presence of meat
fatty acids between and within breeds can be used as a source of variation
for future genetic improvement strategies.</description><identifier>ISSN: 2363-9822</identifier><identifier>ISSN: 0003-9438</identifier><identifier>EISSN: 2363-9822</identifier><identifier>DOI: 10.5194/aab-65-341-2022</identifier><language>eng</language><publisher>Gottingen: Copernicus GmbH</publisher><subject>Adaptation ; Agricultural research ; Analysis ; Animals ; Carcasses ; Chemical properties ; Composition ; Consumers ; Cooking ; Dry matter ; Electrodes ; Evaluation ; Fatty acid composition ; Fatty acids ; Flavors ; Genetic diversity ; Genetic improvement ; Lamb ; Meat ; Meat quality ; Muscles ; Organic matter ; Organoleptic properties ; Original Study ; pH effects ; Physical properties ; Proteins ; Sensory evaluation ; Sensory properties ; Sheep ; Weight</subject><ispartof>Archiv für Tierzucht, 2022-09, Vol.65 (3), p.341-352</ispartof><rights>COPYRIGHT 2022 Copernicus GmbH</rights><rights>2022. This work is published under https://creativecommons.org/licenses/by/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><rights>Copyright: © 2022 Levent Mercan et al. 2022</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c495t-f8c3dfba50d267a875cadfb958977c981575a3a1b80278b04bfac01f318cbfdb3</citedby><cites>FETCH-LOGICAL-c495t-f8c3dfba50d267a875cadfb958977c981575a3a1b80278b04bfac01f318cbfdb3</cites><orcidid>0000-0003-3407-3913 ; 0000-0001-8087-141X ; 0000-0002-6790-1458</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.proquest.com/docview/2715959523/fulltextPDF?pq-origsite=primo$$EPDF$$P50$$Gproquest$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.proquest.com/docview/2715959523?pq-origsite=primo$$EHTML$$P50$$Gproquest$$Hfree_for_read</linktohtml><link.rule.ids>230,314,727,780,784,885,25753,27924,27925,37012,37013,44590,53791,53793,75126</link.rule.ids></links><search><creatorcontrib>Mercan, Levent</creatorcontrib><creatorcontrib>Cam, Mehmet A</creatorcontrib><creatorcontrib>Olfaz, Mustafa</creatorcontrib><creatorcontrib>Kirikci, Koray</creatorcontrib><creatorcontrib>Tufekci, Hacer</creatorcontrib><creatorcontrib>Kilic, Unal</creatorcontrib><title>Fatty acid profile and sensory properties of lamb meat from males of five indigenous breeds</title><title>Archiv für Tierzucht</title><description>The objective of this study was to determine meat quality
characteristics, fatty acid profiles, and sensory characteristics of 50
single-birth male lambs from five breeds: Artlı (n=10), Çepni (n=10), Hemşin (n=10), Karayaka (n=10), and Of (n=10). At the
beginning of the experiment, the average age and weight of the lambs were
120 ± 5 d and 30.7 ± 0.68 kg respectively. After 60 d
of intensive fattening, the average live weight before slaughter was 40.96 kg ± 0.76 kg. All evaluations were performed on samples from the longissimus thoracis et lumborum (LTL) muscle. There was no difference between breeds in terms of the pH values
of the hot carcasses, whereas the cold carcass pH values were higher (P<0.001) in
Hemşin animals than in the other breeds. Meat chemical properties (such as organic matter;
dry matter; and fat, measured as the ether extract), physical properties (such as cooking
loss; drip loss; and water-holding capacity, WHC), and instrumental values (such
as colour, L* and b* values, chewiness, hardness, and resilience) were
significantly affected by breed differences. Additionally, the differences
between breeds were found to be significant in terms of the fatty acid
composition and the evaluation of organoleptic properties, such as sensory
characteristics, flavour, and juiciness of cooked (boiled or roasted) meat.
The results show that lamb meat's physical, chemical, and sensory properties
vary by breed. The differences found in the composition and presence of meat
fatty acids between and within breeds can be used as a source of variation
for future genetic improvement strategies.</description><subject>Adaptation</subject><subject>Agricultural research</subject><subject>Analysis</subject><subject>Animals</subject><subject>Carcasses</subject><subject>Chemical properties</subject><subject>Composition</subject><subject>Consumers</subject><subject>Cooking</subject><subject>Dry matter</subject><subject>Electrodes</subject><subject>Evaluation</subject><subject>Fatty acid composition</subject><subject>Fatty acids</subject><subject>Flavors</subject><subject>Genetic diversity</subject><subject>Genetic improvement</subject><subject>Lamb</subject><subject>Meat</subject><subject>Meat quality</subject><subject>Muscles</subject><subject>Organic matter</subject><subject>Organoleptic properties</subject><subject>Original Study</subject><subject>pH effects</subject><subject>Physical properties</subject><subject>Proteins</subject><subject>Sensory evaluation</subject><subject>Sensory properties</subject><subject>Sheep</subject><subject>Weight</subject><issn>2363-9822</issn><issn>0003-9438</issn><issn>2363-9822</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>PIMPY</sourceid><sourceid>DOA</sourceid><recordid>eNptkk2L1TAUhosoOIyzdhtwo4vONEnTJBthGBy9MCD4sXIRTr5qLm1zTdph7r839Q5qxZxFkpPnvCFvTlW9xM0lw7K9AtB1x2ra4po0hDypzgjtaC0FIU__Wj-vLnLeN2V0DcFte1Z9u4V5PiIwwaJDij4MDsFkUXZTjum45g4uzcFlFD0aYNRodDAjn-KIRhhOeR_uHQqTDb2b4pKRTs7Z_KJ65mHI7uJxPq--3r77cvOhvvv4fndzfVebVrK59sJQ6zWwxpKOg-DMQNlLJiTnRgrMOAMKWIuGcKGbVnswDfYUC6O91fS82p10bYS9OqQwQjqqCEH9SsTUKyhPMINTGohmgFtaRFrsW13c075YAbbV2POi9fakdVj06Kxx05xg2IhuT6bwXfXxXknWkU6IIvD6USDFH4vLsxpDNm4YYHLFGkU44R2VHWMFffUPuo9LmopVhcJMliD0D9UXt1WYfCz3mlVUXXMsRCMpx4W6_A9VwroxmDi59We3BW82BYWZ3cPcw5Kz2n3-tGWvTqxJMefk_G8_cKPW_lOl_1THVOk_tfYf_QnLI8z3</recordid><startdate>20220921</startdate><enddate>20220921</enddate><creator>Mercan, Levent</creator><creator>Cam, Mehmet A</creator><creator>Olfaz, Mustafa</creator><creator>Kirikci, Koray</creator><creator>Tufekci, Hacer</creator><creator>Kilic, Unal</creator><general>Copernicus GmbH</general><general>Copernicus Publications</general><scope>AAYXX</scope><scope>CITATION</scope><scope>ISR</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FH</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>M0K</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>7X8</scope><scope>5PM</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0003-3407-3913</orcidid><orcidid>https://orcid.org/0000-0001-8087-141X</orcidid><orcidid>https://orcid.org/0000-0002-6790-1458</orcidid></search><sort><creationdate>20220921</creationdate><title>Fatty acid profile and sensory properties of lamb meat from males of five indigenous breeds</title><author>Mercan, Levent ; 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characteristics, fatty acid profiles, and sensory characteristics of 50
single-birth male lambs from five breeds: Artlı (n=10), Çepni (n=10), Hemşin (n=10), Karayaka (n=10), and Of (n=10). At the
beginning of the experiment, the average age and weight of the lambs were
120 ± 5 d and 30.7 ± 0.68 kg respectively. After 60 d
of intensive fattening, the average live weight before slaughter was 40.96 kg ± 0.76 kg. All evaluations were performed on samples from the longissimus thoracis et lumborum (LTL) muscle. There was no difference between breeds in terms of the pH values
of the hot carcasses, whereas the cold carcass pH values were higher (P<0.001) in
Hemşin animals than in the other breeds. Meat chemical properties (such as organic matter;
dry matter; and fat, measured as the ether extract), physical properties (such as cooking
loss; drip loss; and water-holding capacity, WHC), and instrumental values (such
as colour, L* and b* values, chewiness, hardness, and resilience) were
significantly affected by breed differences. Additionally, the differences
between breeds were found to be significant in terms of the fatty acid
composition and the evaluation of organoleptic properties, such as sensory
characteristics, flavour, and juiciness of cooked (boiled or roasted) meat.
The results show that lamb meat's physical, chemical, and sensory properties
vary by breed. The differences found in the composition and presence of meat
fatty acids between and within breeds can be used as a source of variation
for future genetic improvement strategies.</abstract><cop>Gottingen</cop><pub>Copernicus GmbH</pub><doi>10.5194/aab-65-341-2022</doi><tpages>12</tpages><orcidid>https://orcid.org/0000-0003-3407-3913</orcidid><orcidid>https://orcid.org/0000-0001-8087-141X</orcidid><orcidid>https://orcid.org/0000-0002-6790-1458</orcidid><oa>free_for_read</oa></addata></record> |
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| subjects | Adaptation Agricultural research Analysis Animals Carcasses Chemical properties Composition Consumers Cooking Dry matter Electrodes Evaluation Fatty acid composition Fatty acids Flavors Genetic diversity Genetic improvement Lamb Meat Meat quality Muscles Organic matter Organoleptic properties Original Study pH effects Physical properties Proteins Sensory evaluation Sensory properties Sheep Weight |
| title | Fatty acid profile and sensory properties of lamb meat from males of five indigenous breeds |
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