Certain meat quality characteristics of Awassi and Turkish Merino x Awassi (F1) lambs
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Tarih
2010
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Tubitak Scientific & Technological Research Council Turkey
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
This study aimed to determine the meat quality characteristics of 2-way crossbred lambs that were obtained by mating Turkish Merino (Karacabey Merino) as a sire line with Awassi ewes, as compared to those of purebred Awassi lambs. In all, 8 male and 8 female single born lambs from each genotype (forming 4 groups and 32 lambs) were investigated. In Awassi purebred and Turkish Merino x Awassi (F-1) crossbred lambs mean pH values at 24 h were 5.84 and 5.80, drip losses were 2.35% and 2.69%, cooking losses were 31.41% and 30.94%, Warner-Bratzler shear force values were 3.42 kg and 2.63 kg, P: S ratios were 0.14 and 0.16, and (n-6/ n-3) ratios were 3.70 and 4.66, respectively. The results of the present study show that meat of Turkish Merino x Awassi (F-1) lambs was more tender but less healthy than that of Awassi lambs, although the differences were probably not important enough to be significant at the market level.
Açıklama
Anahtar Kelimeler
Crossbreeding, Fatty Acid, Drip Loss, Ph, Cooking Loss, Texture
Kaynak
Turkish Journal of Veterinary & Animal Sciences
WoS Q Değeri
Q4
Scopus Q Değeri
Q3
Cilt
34
Sayı
4
