Mehmet MENDEŞ, Ecmel DİNÇER, Sibel PARLAK ULUTAŞ, Yonca YÜCEER KARAGÜL, Burcu ENGİN

Effect of feed restriction on some chemical and sensory properties of chicken meat

Kanatlı eti üretiminin ilk evrelerinde yem kısıtlaması uygulanması bazı sağlık sorunlarının engellenmesi için yaygın olarak kullanılmaktadır. Ancak, yem kısıtlaması et kalitesini etkileyebilmektedir. Bu çalışmanın amacı yem kısıtlamasının tavuk etinin duyusal özellikleri üzerindeki etkisinin araştırılmasıdır. Toplam 60 Ross 308 etçi tavuk üç gruba ayrılmıştır. Birinci gruptaki tavuklar ad libitum (AD; kontrol grubu) yemlenirlerken ikinci ve üçüncü gruptaki tavuklara yem kısıtlaması uygulanmıştır. İkinci gruptaki tavuklara (FR) ad libitum yem tüketiminin % 20’si kadar yem kısıtlaması uygulanmıştır. Üçüncü gruptaki tavuklara (NF) ise sabah 9 öğleden sonra 3 saatleri arasında yemleme yapılmamıştır. Yem kısıtlaması piliçlere 7-21 gün arasındaki yaşta uygulanmıştır. Piliçler denemenin altıncı haftasında kesilmişlerdir. But ve göğüs parçalarının karakteristik tanımlayıcı terimlerinin belirlenmesi için tanımlayıcı duyusal değerlendirme yöntemi kullanılmıştır. Duyusal özelliklere ek olarak, et örneklerinde bazı kimyasal özellikler (titrasyon asitliği, kurumadde ve yağ içeriği) saptanmıştır. Kimyasal özelliklere ilişkin veriler tekrarlanan ölçümlü varyans analizi, duyusal değerlendirme verileri ise çok değişkenli varyans analizi (MANOVA) ve çok boyutlu ölçeklendirme (MDS), yöntemleri ile analiz edilmiştir. Bu çalışmanın bulguları tavuk etinin en karakteristik duyusal özelliklerinin sululuk, tavuk aroması ve umami olduğunu göstermiştir. Örneklerde kartonumsu, yem kokusu, okside ve organımsı gibi bazı istenmeyen aroma özellikleri de oldukça düşük yoğunluklarda belirlenmiştir. Genel olarak AD ve NF gruplarında göğüs etinin sululuk ve tavuk aroması skorları farklı bulunmamıştır. But etinin aroma yoğunluğu açısından da gruplar arasında bir farklılık belirlenmemiştir. Yem kısıtlamasının asitlik veya kuru madde üzerine önemli etkisinin olmadığı saptanmıştır. Ancak yem kısıtlaması but ve göğüs etlerinin yağ içeriğini etkilemiştir.

Yem kısıtlamasının Tavuk etinin bazı kimyasal ve duyusal özellikleri üzerine etkisi

Feed restriction application in the early stage of growth in broiler is common to prevent some health problems. However, feed restriction may affect the quality of meat. The objective of this study was to determine the effects of feed restriction on sensory properties of chicken meat. Total 60 Ross 308 broiler chickens were divided into three groups. The chickens in the first group were fed ad libitum (control group; AD), whereas the chickens in the second and the third group were exposed to two different feed restriction applications. The chickens in the second group (FR) were fed with 20% less food of ad libitum food intake, while the chickens in the third group (NF) were not fed between 9 am-3 pm. Feed restriction in both groups was applied when the chickens were between 7-21 days old. The chickens were slaughtered at week six of the trial and the carcasses were stored at -25 °C until chemical and sensory analyses. Descriptive sensory analysis was conducted to determine characteristic descriptive terms for breast and thigh body parts. In addition to sensory characteristics, some chemical properties including titratable acidity, dry matter and fat contents of the meat samples were determined. The data of chemical properties were analyzed by repeated measurement variance analysis, while the data of sensory evaluation were analyzed by multivariate analysis of variance (MANOVA) and multidimensional scaling (MDS). The finding of this study demonstrated that juicy, chicken flavor and umami were leading sensory characteristics of chicken meat. Some undesirable flavor attributes including cardboard, feed, oxidized and organy were also determined at very low intensities. Juiciness and chicken flavor scores of breast meat in AD and NF groups did not show any significant differences. No significant differences were detected between feed regimes in the flavor intensities of thigh meat. Feed restriction did not affect acidity or dry matter, whereas feed restriction affected fat contents of breast and thigh.

PDF

___

AOAC (1990). Official Methods of Analysis AOAC International. Washington, DC
Arafa A S, Bootwalla S M & Harms R H (1985). Influence of dietary energy restriction on yield and quality of broiler parts. Poultry Science 64: 1914-1920
Baspinar E, Mendes M & Çamdeviren H (2000). Multidimensional scaling analysis and its usage. Biyoteknoloji (KUKEM) Dergisi 24: 89-98
Beyni K & Habi H (1998). Effects of food restriction during the finishing period on the performance of broiler chickens. British Poultry Science 39: 423-425
Bogosavljevic-Boskovic S, Mitrovic S, Djokovic R, Doskovic V & Djermanovic V (2010). Chemical composition of chicken meat produced in extensive indoor and free range rearing systems. African Journal of Biotechnology 9069-9075
Bokkers E & Koene P (2003). Behavior of fast-growing and slow-growing broilers to 12 weeks of age and the physical consequences. Applied Animal Behavior. Science 81:59-72
Bronstein A M, Bronstein M M & Kimmel R (2006). Generalized multidimensional scaling: a framework for isometry-invariant partial surface matching. Proceedings of the National Academy of Sciences (PNAS) 103 (5): 1168-1172
Farmer L J, Perry G C, Lewis P D, Nute G R, Piggot J R & Paterson R L S (1997). Responses of two genotypes of chicken to the diets and stocking densities of conventional UK and Label Rogue production systems-II. Sensory attributes. Meat Science 47: 77- 93
Gonzales E, Junqueira O M, Macari M, Andreatti-Filho R L & Garcia E A (1998). Using quantitative feed restriction to decrease mortality of male broilers. Revista Brasileira de Zootecnia 27: 129-136
Kolsarıcı N, Candoğan K & Akoğlu İ T (2010). Effect of frozen storage on alterations in lipids of mechanically deboned chicken meats. Gıda 35: 403-410
Meilgaard M, Civille G V & Carr B T (1999a). The SpectrumÔ Descriptive analysis method. In Sensory Evaluation Techniques. CRC Pres, Inc., Boca Raton, Florida
Meilgaard M, Civille G V & Carr B T (1999b). Affective Tests: Consumer Tests and In- House Panel Acceptance Tests. In Sensory Evaluation Techniques. CRC Pres, Inc., Boca Raton, Florida
Meluzzi A, Sirri F, Castellini C, Roncarati A, Melotti P & Franchini A (2009). Influence of genotype and feeding on chemical composition of organic chicken meat. Italian Journal of Animal Science 8 (Suppl 2): 766-768
Mendeş M. (2008). Asymmetry measures and allometric growth parameter estimates for investigate effect of early feed restriction on deviation from bilateral symmetry in broiler chickens. Archiv Tierzucht 51 (6): 611-619
Moritz J S, Parson A S, Buchanan N P, Baker N J, Jaczynski J, Gekara O J & Bryan W B (2005). Synthetic methionine and feed restriction effects on performance and meat quality of organically reared broiler chickens. The Journal of Applied Poultry Research 14: 521-535
Nielsen B L, Thomsen M G, Sørensen P & Young J F (2003). Feed and strain effects on the use of outdoor areas by broilers. British Poultry Science 44: 161-169
Paneras E D & Bloukas JG (1984). A study of commercial fermented sausage production using natural fermentation, starter cultures and glucono- delta-lactone. Meat Res. Work., 30th Europe Meet. Bristol
Peter W, Danicke S & Jeroch H (1997). Einfluss der Ernahrungsintensitat auf den Wachstumsverlauf und die Mastleistung französischer. LABEL “Broiler. Archiv Tierzucht 40: 69-84
Ponte P I P, Mendes I, Quaresma M, Aguiar M N M, Lemos J P C, Ferreira L M A, Soares M A C, Alfaia C M, Prates J A M & Fontes C M G A (2004). Cholesterol levels and sensory characteristics of meat from broilers consuming moderate to high levels of alfalfa. Poultry Science Association Incorporated Research Note 83: 810-814
Poste L M (1990). A sensory perspective of effect of feeds on flavor in meats: poultry meats. Journal of Animal Science 68: 4414-4420
Ruiz J A, Guerrero L, Arnau J, Guardia M D & Esteve- Garcia E (2001). Descriptive sensory analysis of meat from broilers fed diets containing vitamin E or b-carotene as antioxidant and different supplemental fats. Poultry Science 80: 976-982
Savory C J. & Lariviere J M (2000). Effects of qualitative and quantitative food estriction treatments on feeding motivational state and general activity level of growing broiler breeders. Applied Animal Behaviour Science 69: 135-147
Schedle K, Haslinger M, Leitgeb R, Bauer F, Ettle T & Windisch W (2006). Carcass and meat quality of broiler chickens at different starving periods before slaughter. Veterinarija Ir Zootechnika T 35: 85-88
Soyer A, Kolsarici N & Candogan K (1999). Tavuk etlerinin bazı kalite özellikleri ve besin ögelerine geleneksel ve mikrodalga ile pişirme yöntemlerinin etkisi. Turkish Journal of Agriculture and Forestry 23: 289-296
Stadelman W J, Olson V M, Shemwell G A & Pasch S (1988). Nutritional Value of Poultry Meat, In: Egg and Poultry-Meat Processing. VCH Publishers, New York
Tumova E, Skrivan M, Skrivanova V & Kacerovska I. (2002). Effect of early feed restriction on growth in broiler chickens, turkeys and rabbits. Czech Journal of Animal Science 47, 418-428