Akın YAKAN, Dilek ELMALI AKSU, MEHMET ELMALI, TARKAN ŞAHİN, Sedat MOTOR, Yeşim CAN

Halk elinde yetiştirilen beyaz ve alaca kazlarda karkas ve et kalitesi özellikleri

Bu çalışma halk elinde yetiştirilen Beyaz ve Alaca kazlarda karkas ve et kalitesi özelliklerinin tespit edilmesi amacıyla yapılmıştır. Beyaz ve Alaca kazlarda karkas randımanları ve iç organların oranları bakımından farklılıklar önemli olmazken, karkas parçalarından göğüs, sırt ve kanat oranları bakımından önemli farklılıklar bulunmuştur. Varyeteler arasındaki fenotipte görülen renk farklılığının hem göğüs etine hem de deriye (kırmızılık indeksi hariç) yansıdığı tespit edilmiştir. Göğüs etinde doymuş yağ asidi ve tekli doymamış yağ asidi değerleri Beyaz kazlarda daha iyi iken aşırı doymamış yağ asidi değerleri Alaca kazlarda daha iyi olarak belirlenmiştir. Göğüs eti, deri ve abdominal yağda Besleyici Değer İndeksi’nin Beyaz kazlarda Alaca kazlara göre daha yüksek olduğu saptanmıştır.

Anahtar Kelimeler:

doymuş yağ asitleri, karın yağı, karkas kalitesi, karkas, kaz, kaz eti, et kalitesi, monoenoik yağ asitleri, yerli çiftlik hayvanları, besin değeri, sakatat, fenotip, polinoik yağ asitleri, kümes hayvanları, deri

Carcass and meat quality characteristics of white and multicolor geese under local breeder conditions

The purpose of this study was to define the meat quality characteristics of White and Multicolor geese under local breeder conditions. While carcass and edible offal percentages were similar breast, back and wing ratios were statistically different between White and Multicolor geese. Phenotypic color differentiation between geese varieties was reflected on both breast meat and skin (except a* value). While White geese had better values than Multicolor geese for saturated fatty acid and monounsaturated fatty acid, Multicolor geese were higher than White geese for polyunsaturated fatty acid. Nutritive value of White variety was higher than Multicolor variety in breast meat, skin and abdominal fat.

Keywords:

saturated fatty acids, abdominal fat, carcass quality, carcasses, geese, goose meat, meat quality, monoenoic fatty acids, native livestock, nutritive value, offal, phenotypes, polyenoic fatty acids, poultry, skin,

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