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    Effects of different fattening systems on technological properties and fatty acid composition of goose meat
    (Eugen Ulmer Gmbh Co, 2015) Sari, M.; Onk, K.; Sisman, T.; Tilki, M.; Yakan, A.
    The objective of this study was to investigate the effect of different fattening systems on the technological properties and fatty acid composition of goose meat. The geese were divided into four groups, with six geese in each group: 1) pasture grass, 2) pasture grass + barley, 3) pasture grass + commercial grower feed, and 4) commercial grower feed. During the first 4 weeks of the study, the goslings were fed with a concentrate diet. From 5th to 14th weeks the different feeding systems have been applied. All the geese were slaughtered when they were 14 weeks old to collect meat samples. The different fattening systems had a significant (P <= 0.05) effect on the pH(15) and drip loss of leg muscles, and on the cooking loss of breast muscles. The fatty acid compositions in the breast and leg muscle of the geese were not statistically different between the groups in the different fattening systems (P>0.05). However, the Sigma - polyunsaturated fatty acid (Sigma PUFA) content, Sigma - monounsaturated fatty acid (Sigma MUFA) content, and nutritive value index (NVI) were higher in the breast muscles than in the leg muscles in the pasture grass group (P <= 0.05). The NVI of the leg muscles was higher than that of the breast muscles in the pasture grass + barley group (P <= 0.05). The Sigma - saturated fatty acid (Sigma SFA) and the thrombogenic index (TI) were higher in the breast muscles than in the leg muscles in the pasture + grower group (P <= 0.05). In conclusion, the different fattening systems affected some technological properties of the meat. Research is needed on the deposition and digestion of fatty acids and energy metabolism with different fattening systems in geese.
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    Effects of plant extracts and (essential) oil mixture on breast meat quality of Japanese quails (Coturnix coturnix japonica)
    (Ecole Nationale Veterinaire Toulouse, 2014) Elmali, D. Aksu; Yakan, A.; Kaya, O.; Elmali, M.; Onk, K.; Sahin, T.; Durna, O.
    The objective of this study is to determine the effects of vegetable extracts and oil mixture, which is based on adding peppermint, thyme and anise to drinking waters, on the quality of breast meat in quails. Three groups of 14 quails (one-day old) with 7 males and 7 females were defined. The quails were fed ad libitum during 35 days with a 22% of crude protein and 12.9 Mj/kg of metabolizable energy diet. Two groups received fresh drinking water supplemented with 1 ml/5 l and 1.5 ml/5 l of plant extracts and oil mixture, respectively. The control group received non-supplemented drinking water. Several quality characteristics including pH, water-holding capacity, cooking loss, color, malondialdehyde, dry matter, crude ash, ether extract, crude protein, and fatty acids were defined in the breast meats of the quails slaughtered after the trial. No differences among the groups or sexes were defined for pH, water-holding capacity, cooking loss, color, dry matter, crude ash, ether extract, crude protein, and total and index values of fatty acids in the breast meat. At 24 hour the groups that were supplemented in oil mixture had a meat malondialdehyde level lower (P<0.05) than the control group. As a result, adding vegetable extracts and oil mixture to the drinking waters did not affect the breast meat qualities but increased significantly the antioxidant characteristics of the meat. Accordingly, it was concluded that addition of 1ml/5 l and 1.5 ml/5 l vegetable extract and oil mixture to the drinking waters of quails improve the quality of meat.