Umut Sami YAMAK, Musa SARICA, Mehmet Akif BOZ, Kadir ERENSOY

Yetiştirme sisteminin Pekin ördeklerinde bazı et kalitesi özellikleri üzerine etkisi

Toplam 240 adet günlük yaşta Pekin ördeği, yetiştirme ssteminin bazı et kalitesi özelliklerine etkisini belirlemek için entansif ve gezintili sistemde yetiştirilmiştir. 14 haftalık yaşta, 18 saatlik aç bırakma periyodundan sonar 16 hayvan (her bölmeden 1 dişi, 1 erkek) kesilmiş ve karkas özellikleri belirlenmiştir. Ördekler 2600 ve 2800 gram arasında değişen canlı ağırlıklara ulaşmışlardır. Yetiştirme sisteminin karkas parça ve yenilebilir iç organ oranları üzerindeki etkisi önemsiz bulunmuştur. Et rengi ve pH’sı but ve göğüs etinde, 4°C’de 12 saat bekletildikten sonar ölçülmüştür. Yetiştirme sistemleri arasında, but ve göğüs etinde et rengi (L*, a* ve b*) bakımından farklılıklar önemli bulunmamıştır.

Anahtar Kelimeler:

Pekin Ördeği, Yetiştirme sistemi, et rengi, pH, karkas

Effect of production system on some meat quality traits of Pekin Ducks

A total of 240 day old Pekin ducks were reared in indoor and free-range systems to determine the effect of production system on some meat quality traits. At 14 weeks of age, 16 birds (1 male, 1 female per pen) were slaughtered and carcass traits were determined after an 8-hr fasting period. Ducks achieved a live weight between 2600 and 2800 grams. Production system did not significantly affect the carcass part ratios and edible inner organ ratios. Meat pH and color was measured on breast and thigh meat after 12 hours at 4°C. There were not significant differences between the meat color (L*, a* and b*) of breast and thigh meat among production systems.

Keywords:

Pekin duck, production system, meat color, pH, carcass,

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