Tahira BATOOL, Salman FAROOQ, Nabila ROOHI, Athar MAHMUD, Muhammad USMAN, Abdul GHAYAS, Sohail AHMAD

Effect of Different Dietary Lysine Regimens on Meat Quality Attributes in Varieties of Indigenous Aseel Chicken

This study was planned to evaluate the effect of different dietary lysine regimens on sensory attributes and meat quality in Lakha, Mianwali, Mushki and Peshawari varieties of indigenous Aseel. A total of 240 day-old chicks, 60 per each variety were casually selected and sub-divided equally into A, B and C groups. Three lysine regimens namely L1, L2 and L3 were offered to these birds, L1 comprising of 1.3% lysine was served from 0-6th week to birds of group A, and L2 constituting1.4 and 1.2% lysine, where 1.4% lysine from 0-3rd week and 1.2% lysine from 4-6th week was offered to group B. L3 having 1.5, 1.3 and 1.1% lysine was offered as 1.5 from 0-2nd, 1.3 from 3-4th and 1.1% lysine from 5-6th week, respectively to group C. For evaluation of organoleptic and meat quality traits, 72 birds counting 18 per each variety were randomly selected and slaughtered. The breast and thigh meat pieces were separated and their pH was determined at various intervals. The cooked meat color, taste, flavor, tenderness and juiciness were checked to calculate overall acceptability of panelists on nine hedonic scale points between extreme liking and disliking. The findings of this study revealed L3 lysine regimen to be the best for nourishing the birds having good quality meat with respect to color, taste, flavor tenderness, juiciness and overall acceptability towards its consumers.

Yerel Aseel Tavuklarında Farklı Miktarlarda Diyetsel Lizin Uygulamalarının Et Kalite Özelliklerine Etkisi

Bu çalışma Lakha, Mianwali, Mushki ve Peshawari yerel Aseel tavuklarında farklı miktarlarda diyetsel lizin uygulamalarının duyusal özellikler ve et kalitesi üzerine etkisini araştırmak amacıyla gerçekleştirildi. Toplam 240 adet bir günlük civciv her deneysel uygulamada 60 adet olacak şekilde seçildi ve A, B ve C olmak üzere gruplara ayrıldı. Üç farlı lizin rejimi oluşturuldu; L1: Grup A’daki civcivlere 0-6. haftalar arasında %1.3 lizin verildi, L2: Grup B’deki civcivlere 0-3. haftalar arasında %1.4 ve 4-6. haftalar arasında %1.2 lizin verildi, L3: Grup C’deki civcivlere 0-2. haftalar arasında %1.5, 3-4. haftalar arasında %1.3 ve 5-6. haftalar arasında %1.1 lizin verildi. Organoleptik ve et kalite özelliklerini değerlendirmek amacıyla her bir varyantta 18 adet olacak şekilde 72 civciv rastgele seçildi ve kesime sevk edildi. Göğüs ve but etlerinin pH değerleri farklı aralıklarla ölçüldü. Pişmiş et rengi, tadı, lezzeti, pişkinliği ve suyu 9 hedonik skala puanlaması kullanılarak panelistlerin sevme ve sevmemeleri değerlendirildi. Çalışma sonuçları L3 lizin uygulamasının et rengi, tadı, lezzeti, pişkinliği, suyu ve genel olarak tüketicilerin memnuniyeti bakımından en iyi uygulama olduğunu gösterdi.

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