TURGUT KIRMIZIBAYRAK, KADİR ÖNK, BÜLENT EKİZ, HÜLYA YALÇINTAN, ALPER YILMAZ, KEMAL YAZICI, Ahmet ALTINEL

Effects of Age and Sex on Meat Quality of Turkish Native Geese Raised Under A Free-Range System

Bu çalışma, serbest çiftlik koşullarında yetiştirilen kazların et kalitesi üzerine cinsiyet ve yaşın etkisini belirlemek amacıyla yapılmıştır. Et kalite özelliklerinden final pH, su tutma kapasitesi (WHC), pasif su kaybı (DL), pişirme kayıbı (CL) ve kesme gücü (SF) için minimum kareler ortalamaları farklı cinsiyet ve yaş alt gruplarında 5.74-5.88, %8.99-9.69, %3.36-3.63, %27.67-29.97 ve 3.15-3.38 kg/cm2 düzeyinde belirlenmiştir. Göğüs derisi için renk özellikleri parlaklık (L*), kırmızılık koordinatı (a*) ve sarı koordinatı (b*) ortalamaları ise sırasıyla 61.97-62.60, 5.11-5.84 ve 11.18-12.26 olarak belirlenmiştir. Göğüs eti için L* parametresi 40.15-40.59, a* parametresi 12.30-13.61 ve b* parametresi 0.83-1.16 olarak belirlenmiştir. Göğüs etinin incelenen kalite özellikleri üzerine yaşın etkisi önemsiz bulunurken, cinsiyetin sadece pH ve a* üzerine etkisi önemli (P

Anahtar Kelimeler:

kaz eti, kaz, yaş, yaş farklılıkları, açık hava yetiştiriciliği, cinsiyet farklılıkları, kümes hayvanları, yerli çiftlik hayvanları, et kalitesi

Serbest Çiftlik Koşullarında Yetiştirilen Türk Yerli Kazlarında Cinsiyet ve Yaşın Et Kalitesi Üzerine Etkisi

This study was conducted to determine the effects of sex and age on meat quality characteristics of Turkish native geese raised under a free-range system. The range of least squares means for age and sex subgroups in terms of ultimate pH, water holding capacity (WHC), drip loss (DL), cooking loss (CL) and Warner-Bratzler shear force (SF) were 5.74-5.88, 8.99-9.69%, 3.36-3.63%, 27.67-29.97% and 3.15-3.38 kg/cm2, respectively. Least squares means for colour characteristics of breast skin were 61.97-62.60 for lightness (L*), 5.11-5.84 for redness (a*) and 11.18-12.26 for yellowness (b*) according to age and sex groups. Colour variables of breast meat were 40.15-40.59 for L*, 12.30-13.61 for a* and 0.83-1.16 for b* parameters. While the effect of age on breast meat quality characteristics were not significant (P>0.05), sex affected on ultimate pH and a* parameter significantly (P<0.05). Least squares means for age and sex subgroups in terms of ultimate pH, WHC and DL of thigh meat were 5.96-6.04, 5.97-6.90% and 2.51-2.68%, respectively. L*, a* and b* values for thigh skin were 62.57-63.16, 4.25-4.83 and 7.67-9.43, and also were 43.72-44.20, 9.79-10.38 and 0.84-1.23 for thigh meat. The effect of sex on yellowness of thigh skin was significant (P<0.05), but both sex and age did not affect on meat quality characteristics of thigh meat (P>0.05).

Keywords:

goose meat, geese, age, age differences, free range husbandry, sex differences, poultry, native livestock, meat quality,

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