Yusuf BİÇER, Mustafa ÇAM, Neffel Kürşat AKBULUT, Kemal KIRIKÇI

Melanistik sülün etlerinin bazı fiziko-kimyasal özelliklerinin araştırılması

Bu çalışmanın amacı farklı yetiştirme koşullarında tutulan melanistik halkalı sülünlerden elde edilen etlerin fiziko-kimyasal özelliklerini belirlemektir. Bu amaçla üç farklı grup oluşturularak sülünler yetiştirilmiştir. Birinci gruptaki sülünler açık kümeste serbest olarak gezebilecek şekilde sürü halinde, II. gruptaki sülünler yarı açık tel ızgaralı altlıklı bir kümeste sürü halinde serbest gezinmeli ve III. grupta bulunan sülünler ise kapalı bir kümesteki 3 katlı geleneksel yumurtacı tavuk kafeslerinde her bir kafeste tek sülün olacak şekilde bireysel olarak büyütülmüşlerdir. Sülün etlerinden alınan numunelerden belirlenen protein oranları I., II. ve III. gruplarda erkek ve dişi olarak sırasıyla; %19.25; %17.08; %18.92 ve %17.10; %17.14; %16.87 olarak tespit edilmiş ve gruplar ve cinsiyetler arasında protein oranı bakımından önemli bir fark tespit edilmemiştir. Sülün etlerinin kül oranları I. ve III. gruplarda benzer, II. grupta ise farklı bulunmuştur (p

Anahtar Kelimeler:

Et kalitesi, fiziko-kimyasal özellik, melanistik sülün, sülün eti

Investigation of some physico-chemical properties of melanistic pheasant meats

The aim of this study was to determine the physico-chemical properties of meat obtained from melanistic ringed pheasants raised in different housing conditions. For this purpose, three different groups were formed and pheasants were bred. The pheasants in the first group were raised in open fenced pens, in the second group the pheasants were raised in closed and semi-open coops, and the 3rd group was raised individually in 3-storey traditional layer hen cages. The protein ratios of male and female pheasants in the 1st, 2nd and 3rd groups were determined as 19.25%; 17.08%; 18.92% and 17.10%; 17.14%; 16.87 respectively. There was no significant differences between groups and genders in terms of protein ratio. Ash ratios of pheasant meats were similar in the 1st and 3rd groups, but the 2nd group was found different (p

Keywords:

meat quality, physico-chemical properties, physico-chemical properties, melanistic pheasant,

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