Certain meat quality characteristics of Awassi and Turkish Merino x Awassi (F1) lambs

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dc.contributor.authorCelik, Romedi
dc.contributor.authorYilmaz, Alper
dc.date.accessioned2024-04-24T17:21:10Z
dc.date.available2024-04-24T17:21:10Z
dc.date.issued2010
dc.departmentDicle Üniversitesien_US
dc.description.abstractThis 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.en_US
dc.description.sponsorshipIstanbul University [T-385/08032004]en_US
dc.description.sponsorshipThis study was based on the PhD thesis of the first author and was supported by Istanbul University Research Fund, project no: T-385/08032004.en_US
dc.identifier.doi10.3906/vet-0805-27
dc.identifier.endpage357en_US
dc.identifier.issn1300-0128
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-77958521840
dc.identifier.scopusqualityQ3
dc.identifier.startpage349en_US
dc.identifier.urihttps://doi.org/10.3906/vet-0805-27
dc.identifier.urihttps://hdl.handle.net/11468/19394
dc.identifier.volume34en_US
dc.identifier.wosWOS:000281802600006
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoenen_US
dc.publisherTubitak Scientific & Technological Research Council Turkeyen_US
dc.relation.ispartofTurkish Journal of Veterinary & Animal Sciences
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectCrossbreedingen_US
dc.subjectFatty Aciden_US
dc.subjectDrip Lossen_US
dc.subjectPhen_US
dc.subjectCooking Lossen_US
dc.subjectTextureen_US
dc.titleCertain meat quality characteristics of Awassi and Turkish Merino x Awassi (F1) lambsen_US
dc.titleCertain meat quality characteristics of Awassi and Turkish Merino x Awassi (F1) lambs
dc.typeArticleen_US

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