Carcass and meat quality of organic lambs compared with lambs reared under traditional and intensive production systems

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dc.authoridKOCAK, Omur/0000-0002-2827-4471
dc.authoridYILMAZ, ALPER/0000-0003-0223-4444
dc.contributor.authorKocak, Omur
dc.contributor.authorEkiz, Bulent
dc.contributor.authorYalcintan, Hulya
dc.contributor.authorYakan, Akin
dc.contributor.authorYilmaz, Alper
dc.date.accessioned2024-09-18T20:20:03Z
dc.date.available2024-09-18T20:20:03Z
dc.date.issued2016
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractThe aim of the study was to compare the meat quality characteristics of male lambs reared under organic (n = 9), intensive (n = 10) and traditional (n = 10) production systems. The average daily gain of organic lambs (121.4 g) was lower than lambs of intensive (161 g) and traditional (157.8 g) systems. Production system had no significant effect on carcass weight and dressing percentage. Differences among production systems for meat pH, drip loss, cooking loss, shear force value and colour characteristics were not significant. Traditional lambs had a higher percentage of total polyunsaturated fatty acids and polyunsaturated fatty acid : saturated fatty acid ratio, whereas organic lambs had the highest percentage of total n-3 polyunsaturated fatty acids and the lowest n-6 : n-3 ratio. In accordance with the meat fatty acid composition, meat from the organic and traditional systems used here was healthier than meat from intensive system. But the results of sensory assessment indicate that meat from traditional system was found more acceptable by panellists in terms of flavour intensity, flavour acceptability and overall acceptability when compared with that of organic meat.en_US
dc.description.sponsorshipResearch Fund of Istanbul University [2002, UDP-35870, ACIP-27519]en_US
dc.description.sponsorshipThe authors thank DVM Tarik Asim Ozdal for his assistance in the slaughtering process. The present study was supported by the Research Fund of Istanbul University (Project No: 2002, UDP-35870 and ACIP-27519).en_US
dc.identifier.doi10.1071/AN13555
dc.identifier.endpage47en_US
dc.identifier.issn1836-0939
dc.identifier.issn1836-5787
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-84949603849en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage38en_US
dc.identifier.urihttps://doi.org/10.1071/AN13555
dc.identifier.urihttps://hdl.handle.net/20.500.12483/10025
dc.identifier.volume56en_US
dc.identifier.wosWOS:000367083700005en_US
dc.identifier.wosqualityQ1en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherCsiro Publishingen_US
dc.relation.ispartofAnimal Production Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectfatty acidsen_US
dc.subjectinstrumental meat qualityen_US
dc.subjectsensory evaluationen_US
dc.titleCarcass and meat quality of organic lambs compared with lambs reared under traditional and intensive production systemsen_US
dc.typeArticleen_US

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