Etlik piliçlerde sıcak stresinin et rengi ve pH' ı üzerine etkileri
Küçük Resim Yok
Tarih
2001
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışma sıcak stresinin iki ticari etlik piliç genotipinde (R ve C) et rengi ve pH'ı üzerine etkilerinin saptanması amacıyla yürütülmüştür. Her genotipten 25'er adefpiliç rasgele 2 gruba ayrılmıştır. Bir grup kontrol (muamele edilmemiş) grubu olarak değerlendirilmiş 2. grubun piliçleri 35 ve 36. gün yaşlarında 3 saat süreyle 38±1 °C'lik sıcaklığa maruz bırakılmıştır. Derili ve derişiz but ve göğüs eti örneklerinde renk koordinatları parlaklık (L*), kırmızı renk koordinatı (a*), sarı renk koordinatı (b*) değerleri ile but ve göğüs kaslarında pH ölçülmüştür. Çalışma sonuçları sıcak stresine pH ve renk yanıtlarında genotip farklılıklarının olduğunu göstermiştir. R genotipinde sıcak stresi göğüs eti L* ve pH değerlerini etkilememiştir. Fakat C genotipinde göğüs eti ve pH'mda azalmaya, L* değerinde artışa neden olmuştur. Sıcak stresine maruz kalan C genotipinde but derisinde a* ve b* değerleri düşmüştür.
This study was conducted to determine the effect of heat stress on meat colour and pH of two commercial broiler strains (Rose and Cobb). Twenty-five birds from each strain were assigned to 2 groups at random. Group 1 was control (unexposed) group. Group 2 birds were exposed to 38±1 °C for 3h at ages of 35 and 36d. Colour lightness (L*), red colour coordinate (a*), yellow colour coordinate (b*) of each skin and skinless breast and thigh samples and pH was determined on breast and thigh muscles. Results obtained in the present study indicated that there were significant strain differences in response to heat stress for meat colour and pH. In strain 2, heat stress did not affect pH and L* value of breast meat. However heat stress resulted in significant increase in L* value of breast meat in C strain. Redness (a*) and yellowness (b*) values of thigh skin decreased in C strain exposed to heat stress.
This study was conducted to determine the effect of heat stress on meat colour and pH of two commercial broiler strains (Rose and Cobb). Twenty-five birds from each strain were assigned to 2 groups at random. Group 1 was control (unexposed) group. Group 2 birds were exposed to 38±1 °C for 3h at ages of 35 and 36d. Colour lightness (L*), red colour coordinate (a*), yellow colour coordinate (b*) of each skin and skinless breast and thigh samples and pH was determined on breast and thigh muscles. Results obtained in the present study indicated that there were significant strain differences in response to heat stress for meat colour and pH. In strain 2, heat stress did not affect pH and L* value of breast meat. However heat stress resulted in significant increase in L* value of breast meat in C strain. Redness (a*) and yellowness (b*) values of thigh skin decreased in C strain exposed to heat stress.
Açıklama
Anahtar Kelimeler
Ziraat, Sütçülük ve Hayvan Bilimleri
Kaynak
Hayvansal Üretim
WoS Q Değeri
Scopus Q Değeri
Cilt
42
Sayı
2
