Doğan NARİNÇ, TÜLİN AKSOY, ALPER ÖNENÇ, Deniz ÇÜREK İLASLAN

The Influence of Body Weight on Carcass and Carcass Part Yields, and Some Meat Quality Traits in Fast- and Slow-Growing Broiler Chickens

Bu çalışma farklı kesim ağırlığına [1.5, 2.0 ve 2.5 kg, sırasıyla hafif (H), orta (O) ve ağır (A)] sahip hızlı- ve yavaş-gelişen (HG ve YG) etçi piliç genotiplerinde karkas ve et kalitesini karşılaştırmayı amaçlamıştır. Genotiplerden toplam 460 civciv yetiştirilmiş ve hedeflenen ağırlıklara ulaştıklarında her bir genotipte yer alan ağırlık grubundan 30ar piliç (15 dişi, 15 erkek) kesilmiştir (toplam 180 adet). Karkas ve parçalrın oranı, göğüs eti pHUsı, ayrıca göğüs derisi ile etinin renk parametreleri (L*, a* ve b*) belirlenmiştir. Araştırma sonunda YGler H, O ve A ağırlıklarına 20-24 gün daha geç ulaşmışlardır. Kesim yaşı arttıkça karkas ve karın yağı oranı artmış, ancak kanat ve sakatat oranı azalmıştır. Tüm ağırlık gruplarında HGlerde daha yüksek karkas ve göğüs oranı ile daha düşük kanat ve karın yağı oranı saptanmıştır. A grubun derilerinde, H grubuna göre daha yüksek L* ve a* değeri ölçülmüştür ve HGlerin derileri daha yüksek a* değeri göstermiştir. Ölçülen tüm pHU ve L* değerleri normal kabul edilebilir olmakla beraber; YGlerin göğüs etleri, hafifçe yüksek L* ve düşük pHU değerleri nedeniyle, daha düşük kaliteye sahip gibi görünmektedir. YGlerin aynı ağırlıkta kesilmiş HGler ile karşılaştırıldıklarında, karkas ve et kalitesi bakımlarından bazı dezavantajlara sahip olduğu sonucuna varılmıştır. Ancak, YGlerin göğüs etlerinin daha kırmızımsı ve sarımsı (daha yüksek a* ve b*) görünümleri tüketicinin ilgisini çekebilir.

Hızlı ve Yavaş Gelişen Etlik Piliçlerde Canlı Ağırlığın Karkas ve Karkas Kısım Verimleri ve Bazı Et Kalite Özelliklerine Olan Etkisi

This study aimed to compare the carcass and meat quality of fast- and slow-growing (FG and SG) broiler chicken genotypes in different slaughter weight as 1.5, 2.0, and 2.5 kg [light (L), medium (M), and heavy (H), resp.]. Totally 460 chicks from genotypes were raised, and 30 chicks (15 female, 15 male) from each genotype slaughtered when they reached each slaughter weight category (in total, 180 chicks). Carcass and part yields, and breast meat pHU, in addition color parameters (L*, a*, and b*) of breast skin and also meat were determined.As a result of, SGs reached the L, M, and H weight 20-24 days later. The slaughter weight increase, carcass and fat pad yields increase but wing and giblets yields decreased. In all weight categories, higher carcass and breast, but lower wing and fat pad yields were determined for FGs. H group showed higher L* and a* values than L one for skin, and FGs skin had higher a*. Nevertheless all pHU and breast meat L* values were accepted normal, the breast meat of SGs seems to be having lower meat quality because of slightly higher L* and lower pHU. We can conclude that, SG broilers have also some disadvantages for carcass and meat qualities, even they compared with FGs slaughtered in same slaughter weights. However, SGs breast meat may be more attractive for consumer because of their reddish and yellowness (higher a* and b*) appearance.

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