Carcass and meat quality of lambs from thin-tailed and fat-tailed breeds at five different slaughter weights

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dc.authoridOzturk, Nursen/0000-0002-0091-5812
dc.authoridKOCAK, Omur/0000-0002-2827-4471
dc.authoridYILMAZ, ALPER/0000-0003-0223-4444
dc.authoridKECICI, PEMBE DILARA/0000-0003-1151-179X
dc.contributor.authorEkiz, Bulent
dc.contributor.authorKecici, P. Dilara
dc.contributor.authorOgrak, Y. Ziya
dc.contributor.authorYalcintan, Hulya
dc.contributor.authorOzturk, Nursen
dc.contributor.authorYakan, Akin
dc.contributor.authorDemirel, Gulcan
dc.date.accessioned2024-09-18T20:57:05Z
dc.date.available2024-09-18T20:57:05Z
dc.date.issued2022
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractIn lamb production, deciding the optimal slaughter weight (SW) has great importance on product quality. Aim of the study was to determine the optimum SW for lambs from a thin-tailed breed (Kivircik) and a fat-tailed breed (Kangal Akkaraman) in order to get high-quality meat and carcass. Kivircik (n=60) and Kangal Akkaraman (n=59) lambs were allotted to five SW groups (20, 28, 36, 44 and 52 kg). In Kivircik lambs, backfat thickness and fatness score gradually increased in parallel with the increase in SW, while the increase in the tail fat and kidney knob and channel fat (KKCF) proportions were observed by up to 36 kg. In Kangal Akkaraman lambs, evident increases in fatness parameters, except tail fat proportion, were observed when the SW increased from 44 kg to 52 kg. Meat pH, Warner Bratzler shear force (WBSF) and cooking loss values were not influenced by SW in lambs of both breeds. As SW increased in Kivircik lambs, there was a significant decrease in meat lightness and an increase in yellowness. In Kangal Akkaraman breed, lambs slaughtered at 20 kg and 28 kg had higher L* values, and lower a* and C* values than those of other SW groups. In Kivircik lambs, the total PUFA proportion and the sigma PUFA/sigma SFA ratio were lower in SW-44 and SW-52 groups than those of SW-20 and SW-28 groups. Decreases of these parameters were in SW-52 group in Kangal Akkaraman lambs. In meat samples of both breeds, SW-52 groups had a lower sigma n-3 proportion and a higher sigma n-6 / sigma n-3 ratio than other SW groups. In Kivircik lambs, the panellists evaluated the meat of SW-20 and SW-28 groups as tender than those in SW-44 and SW-52 groups. In Kangal Akkaraman breed, flavour intensity in the meat of SW-52 lambs was higher than those of SW-20 and SW-28 groups. Results of the study indicate that slaughtering of lambs at 20 kg and 28 kg in both breeds provided better meat quality but caused lower carcass weight. Therefore, slaughtering Kivircik and Kangal Akkaraman lambs at 20 kg and 28 kg live weight might be recommended especially to farmers, who aimed to obtain high-quality lamb meat. In this case, it should not be ignored that the amount of meat produced will be less. On the other hand, slaughtering lambs at about 44 kg weight could be recommended to farmers, who aimed to obtain as much quality lamb carcasses as possible without any negative influence on meat quality.en_US
dc.description.sponsorshipScientific Research Projects Coordination Unit of Istanbul University-Cerrahpasa [ONAP-39573]en_US
dc.description.sponsorshipScientific Research Projects Coordination Unit of Istanbul University-Cerrahpasa (ONAP-39573).en_US
dc.identifier.doi10.2478/aoas-2021-0004
dc.identifier.endpage418en_US
dc.identifier.issn2300-8733
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85104400212en_US
dc.identifier.scopusqualityQ1en_US
dc.identifier.startpage397en_US
dc.identifier.urihttps://doi.org/10.2478/aoas-2021-0004
dc.identifier.urihttps://hdl.handle.net/20.500.12483/12277
dc.identifier.volume22en_US
dc.identifier.wosWOS:000733950100002en_US
dc.identifier.wosqualityQ2en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWalter De Gruyter Gmbhen_US
dc.relation.ispartofAnnals of Animal Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectslaughter weighten_US
dc.subjecttail typeen_US
dc.subjectmeat qualityen_US
dc.subjectfatty acidsen_US
dc.subjectcarcass qualityen_US
dc.titleCarcass and meat quality of lambs from thin-tailed and fat-tailed breeds at five different slaughter weightsen_US
dc.typeArticleen_US

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