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The aim of this study was to investigate the effect of breeder age on growth performance, gait and breast meat characterictics of broilers. The study was carried out with a total of 288 chicks randomly selected from 32-week-old, young (YB) and 60-week-old, older (OB) broiler breeder flocks of Ross 308 genotypes. In the experiment, weekly growth performance of broilers, gait scores at 38 days of age and some breast meat and leg bone characteristics of broiler chickens slaughtered at 42 days of age were determined. The results of the study showed that the chicks in OB group were heavier than those in the YB group at the 0, 7, 14, 21 and 28 days of age, but the difference between the live weights of the broilers in the groups was not significant at the 35 and 42 days of age. Breeder age affected the feed intake and feed conversion ratio of chicks at the period of 0-21 days of age. The effect of breeder age on gait scores of broilers was found to be insignificant. However, it was determined that the rate of normal-fluent gait was higher in the OB group. In the present study, it was revealed results the values of pH and colour of breast meat were within normal ranges, and the size and breaking strength of leg bones were not affected by breeder age. As a result, it was observed that broiler chicks obtained from young breeders were able to compensate for the body weight difference occurred at the beginning of the rearing period compared to older breeders until slaughter age. [ABSTRACT FROM AUTHOR]

Copyright of Kocatepe Veterinary Journal / Kocatepe Veteriner Dergisi is the property of Afyon Kocatepe University, Faculty of Veterinary Medicine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The safety and quality of meat and its products are very important regarding people's nutrition, health, and quality of life. In recent years, the rapid growth of the meat industry and the increasing interest in nutrition and food safety revealed the necessity of analyzing foods quickly during processing and storage. Traditional analysis techniques have some disadvantages, including time-consuming, expensive, damage to samples, and the need for professional operators. Nowadays, Raman spectroscopy (RS) is drawing more and more attention in the analysis of meat and its products due to its potential in fingerprint, specificity, speed, non-destructive, and portable. This review summarizes the principle and development history of the RS technique, the characteristics of the various RS techniques, and an overview of the recent advances and applications of RS in meat quality and safety analysis. It also provides insight into the current challenges and future trends of RS in the meat industry. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Animal Science & Economics is the property of Ataturk University Coordinatorship of Scientific Journals and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Animal Production / Hayvansal Üretim is the property of Hayvansal Uretim (Journal of Animal Production) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study was aimed to determine the effect of hatching system (house and machine) and egg weight (heavy and light) on growth performance and meat quality traits in geese. The study was carried out for 12 weeks with a total of 220 Turkish native geese. The geese were individually weighed every 2 weeks during the study, on these same weeks feed conversion ratio (FCR) was measured. Hot and cold dressed, blood, head, foot, edible internal organs (heart, liver, gizzard), abdominal fat, neck, back, breast, thigh and wing percentages were determined. Also cooking loss, drip loss, color and pH were determined as meat quality traits. There was no significant difference between the egg weight groups in terms of BW. However, the geese produced in the house hatching system showed more BW from 6 to 12 weeks of age onwards compared to the machine system. There was no significant difference between the groups in terms of FCR by 8 weeks. Both 10 and 12 weeks FCR were determined as the worst house heavy, while the best house light groups. Hot and cold carcass percentages in geese hatched from heavy were higher rates than light eggs. The percentage of wings differed significantly among geese produced from different egg weight groups. Breast meat cooking loss was found higher rates in heavy eggs than light eggs, while thigh meat cooking loss was found higher rates in the house than machine system. The results of this study show that geese hatched in the house system had more BW at the slaughter age compared to machine system geese. In addition, geese produced from heavy eggs showed a higher hot and cold dressed percentages than geese produced from light eggs.

Copyright of Ege Üniversitesi Ziraat Fakültesi Dergisi is the property of Ege Universitesi, Ziraat Fakultesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Some meat quality and sensory characteristics were determined of Kıvırcık (n=10), Eşme Kıvırcık (n=10), Karya (n=8) and Çine Çaparı (n=9) lambs in this research. Carcass divided into two parts along the spine and the three different type of muscle samples were taken from the between 8th and 9th vertebrae, 12th and 13th vertebrae and leg part of the left side of the carcasses. Drip loss, cooking loss and shear force values of these muscles were identified. Additionally, pH0, pH24, color, fatty acid composition and sensory properties were determined in M. Longissimus dorsi samples. When muscle types are evaluated separately were a statistically significant factor in terms of dripping and cooking loss and shear force. While the highest dripping loss were reported in M. Longissimus dorsi (3.72%), the highest cooking loss were reported in M. Longissimus thoracis (22.67%) and the highest shear force were reported in M. semitendinosus (4.38 kg). Genotype and muscle interaction were found to be highly significant for only cooking loss. The analysis results for fatty acids indicated that there was an important difference between Kıvırcık, Eşme Kıvırcık, Karya and Çine Çaparı on C10:0, C12:0, C14:0, C15:0, C16:0, tC18:1, CLA, tC18:3, C20:1, C22:0 fatty acids in the study. Genotypes showed no effect to SFA (Saturated fatty acids), MUFA (Monounsaturated fatty acids), PUFA (Polyunsaturated fatty acids) and P/S ratio parameters. Karya lambs performed higher for odor and tenderness, and Kıvırcık lambs showed a higher score for juiciness, flavor and total acceptability in sensory evaluation.

The aim of the study is to examine the studies on the use of honey bee venom (Apis mellifera} in broiler chickens in the form of a systematic review. Apitherapy can be defined as an alternative treatment method using bee products. Bee venom (apitoxin) is used in apitherapy as well as commonly known and consumed products such as honey, pollen, propolis and royal jelly. Thanks to the peptides, enzymes and active amines it contains, bee venom is a substance that is frequently studied in cancer research and a product that has important effects on the immune system. Several studies have been conducted on the antimicrobial and antioxidant effects of bee venom, as well as its effects on developmental performance. In the studies, honey bee venom was used as a water and feed additive or by spraying in the hive. Honey bee venom added to drinking water was reported to significantly affect growth performance, its use as a feed additive had beneficial effects on immune system and liver functions, and its diluted form was effective against Salmonella gallinorum when sprayed into the pen by aerosol. Administration of honey bee venom extract to day-old chicks has a positive effect on growth, development and immune system. Studies on the use of honey bee venom as a feed additive in different animal species are also continuing. In this study, the effects of adding honey bee venom at different ages, in different ratios and in different ways in broiler production were investigated. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Animal Production / Hayvansal Üretim is the property of Hayvansal Uretim (Journal of Animal Production) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Harran University Journal of the Faculty of Veterinary Medicine / Harran Üniversitesi Veteriner Fakültesi Dergisi is the property of Harran University, Faculty of Veterinary Medicine and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The aim of this study was to examine the effects of aging time and breed on some meat quality parameters in Morkaraman and Awassi male rams. The study was carried out in Sheep Breeding Branch, Food and Livestock Application and Research Center, Atatürk University, Erzurum. Meat quality characteristics were determined from m. longissimus dorsi (MLD) muscles taken from ten Morkaraman and Awassi lambs sent to slaughter at an average age of 7.5 months. Meat quality such as color (L*, a*, b*, C, and H), pH, drip loss and TBA was determined on the MLD muscle. The MLD muscles were maintained at 4 °C for up to 12 days. While there was no effect of breed on meat quality parameters except L, pH and drip loss, it was observed that there were changes in all meat quality parameters examined depending on the aging time. Due to the structural deterioration of the muscle by proteolytic enzymes during aging, significant improvements have occurred in the properties of meat such as color, pH, juiciness and TBA. However, it was observed that a* value decreased, drip loss and TBA value increased depending on the progress of aging time. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Animal Production / Hayvansal Üretim is the property of Hayvansal Uretim (Journal of Animal Production) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Bu çalışmanın amacı, etlik piliç yemlerine monosodyum glutamat (MSG) ilavesinin etlik piliçlerde et kalitesi üzerindeki olası etkilerinin 8 hafta boyunca değerlendirmektir. Toplamda 300 adet günlük karışık cinsiyetteki Abor-acre civcivleri, rastgele olarak 6 muamele ve her muamelede 10 civciv olacak şekilde 5 tekerrürlü olarak deneme dizaynı kurulmuştur. Hem başlangıç hem de son dönem yemlerinde tat arttırıcı katkı maddesi olarak 6 farklı miktarda monosodyum glutamat (0,0; 0,25; 0,50; 0,75; 1,00 ve 1,25g/kg) eklendi. Et kalitesi değerlendirmesi için deneme süresi sonunda her tekerrürden dört civciv (cinsiyeti bilinmeyen) kesildi. Sonuçlar etin yağ ve ham protein içeriği ile uyluk kasının lezzetinin MSG' den önemli ölçüde etkilendiğini ortaya çıkardı, ancak oksidatif stabilite, nem, çözülme ve pişirme kaybı yemlerdeki uygulamadan etkilenmedi. Özetle, etlik piliç yemlerine MSG’nin 0,75 g/kg’a kadar eklenmesiyle piliç etlerinin lezzeti arttırılmış ve MSG içeren diyetle birlikte etin yağ içeriği azaltılmıştır.

The study aimed to compare the effects of dietary supplementation of probiotic and olive leaf-, grape seed- and pomegranate peel extracts as natural antimicrobial on lipid oxidation, microbiological content and quality of raw broiler meat. Chickens were fed the control diet (CONT) and diets supplemented with probiotic (P), oleuropein (olive leaf extract, OLE100 and OLE200), proanthocyanidin (grape seed extract, GSE100 and GSE200) and proanthocyanidin (pomegranate peel extract, PPE100 and PPE200) at 100 and 200 mg/kg levels to the CONT diet. All dietary treatments significantly reduced MDA value of breast meat at 9th day, total aerobe bacteria and coliform bacteria contents of breast meat at 14th day. The P, OLE200, PPE100 and PPE200 diets significantly decreased lactic acid bacteria content of breast meat at 14th day. The pH value of raw breast meat at 24 h was significantly reduced by dietary treatments compared to the CONT diet. Feeding the P, PPE100 and PPE200 diets significantly increased water holding capacity of breast meat compared to those of broilers fed the CONT, GSE100 and GSE200 diets. The P, OLE200, PPE100 and PPE200 diets significantly reduced drip loss of breast meat at 7th day compared to the CONT, OLE100, GSE100 and GSE200 diets. Cooking loss of breast meat was significantly decreased by all dietary treatments except GSE diet compared to the CONT diet. It was concluded that probiotic, olive leaf- and pomegranate peel- extracts have potential to be used as natural antimicrobial feed additives in terms of the lipid oxidation, microbial content and quality of broiler meat.

Meat is a food that has an important role in human nutrition, as it contains sufficient amount of nutrients with high biological value like essential aminoacids, which are necessary for taking into the body in daily life. Efforts to increase the quality of meat, which is one of the most essential nutrients in order to sustain a healthy and balanced life, have been one of the important fields of study of scientists for many years. The studies carried out to investigate the factors affecting the quality characteristics of the meat before and after slaughtering to increase the taste and quality of the meat are still up to date. One of the most common methods applied to increase the tenderness of carcasses after slaughter and to obtain soft meat is the aging of meat. There are two types of aging methods, which are widely used in European countries and USA, dry and wet aging, and in recent years, method of dry aging in the vacuum bags has become widespread. In this study, it is aimed to examine the subject in detail by evaluating the general principles of dry and wet aging, application methods, physicochemical changes in aged meats, and the effects of aging on quality characteristics and microbial development of meat. [ABSTRACT FROM AUTHOR]

Pulsed electric field (PEF) is a novel non-thermal technique that meets the increasing demand of consumers for both safe and nutritional foods. Meat and meat products have been preserved by traditional methods for a very long time, however in order to maintain the nature of these products, PEF is offered as an alternative method. PEF has already been suggested as effective as traditional methods on hardness, water binding capacity, color and microbial quality of meat and meat products. Thus, this review summarized the current applications of PEF in meat technology. [ABSTRACT FROM AUTHOR]

This study assessed the effects of electrical water bath stunning process on the meat quality of broilers processed in a commercial slaughterhouse in Turkey. Twenty-five live broilers were electrically stunned while twenty-five live broilers were not. Electrical stunning (30 V, 30 mA, 220 Hz alternative current) was applied for 17 seconds (s) in a water bath. The percentage of the blood loss was determined at 150 s after slaughter. The electrical stunning significantly decreased the percentage of the blood loss in broilers. conversely, higher pH values were observed at 15 min and 24 h post-mortem (PM) in muscle samples from broilers slaughtered following stunning compared to un-stunned controls. Electrical stunning had no significant effect on L* a* and b*colour values. The Water Holding Capacity (WHC) of meat taken from stunned broilers was significantly higher than those of the control birds. Texture analysis revealed greater toughness and firmness values in the meat of stunned broilers.

Yumurta ve tavuk etinin kalitesi yetiştirme sistemleri ve karma yemi oluşturan yemler, özellikle yem katkı maddelerinden etkilenebilmektedir. Son yıllarda tüketicilerin talebinde, kanatlı ürünlerinin rengi, aroması, lezzeti, doymamış yağ asitleri, vitaminler, mineraller, kolesterol ve diğer biyolojik aktif bileşikler gibi özelliklerinin yanı sıra, sağlıklı ve güvenli olması da gittikçe ön plana çıkmaktadır. Tüketiciler kanatlıların hızlı performans artışının nedenlerini ve ürün kalitesini, güncel bakım ve besleme uygulamalarından olumsuz etkilendiği spekülasyonlarıyla, bilimsel olmayan bir şekilde sorgulamaktadır. Dolayısıyla, bu derlemede yumurta ve tavuk etinin bileşimini etkileyebilecek faktörler özetlenerek, yem hammaddeleri ve özellikle yem katkı maddelerinin yumurta ve tavuk etinin içeriği ve kalitesine etkileri bilimsel verilerle açıklanmaya çalışılmıştır. Sonuçta, hayvan refahını ön planda tutan yetiştirme sistemleri ile, yem katkı maddelerinin kanatlı ürünlerinin kalitesini olumlu etkilediği, buna karşın çevre kirliliğinin olumsuz etkileyebildiği söylenebilir.

Drying is a complex process based on simultaneous removal of water from food by heat and mass transfer. Dried meat products are produced in various ways by using different meat sources such as cattle, pig, poultry and fish; functional additives such as spices, antioxidants and stabilizers; and production methods such as curing, smoking and drying. Past'rma, ham, jerky, pemmican, biltong, kaddid and cecina can be exemplified dried meat products obtained by these methods. However, some negative changes such as browning reactions, discoloration, lipid oxidation, intense and hard structure, reduction in dimension and lower rehydration ability may occur in meat products when drying process isn't carried out under optimum conditions for factors, such as temperature and time. Furthermore, storage conditions also have a significant impact on quality of dried meat products. In this article, quality characteristics of dried meat products and effects of storage process on product quality have been compiled. [ABSTRACT FROM AUTHOR]

Farm animals are always transported for various reasons such as sales, breeding and slaughter; and lairage is applied on the beef cattle with various durations after transportation. Transportation is stressful even if it is carried out under proper conditions. Several factors which damage for meat quality and bring about stress affect beef cattle during the transportation. Transportation and lairage duration are important for meat quality. Increased transport duration and short lairage duration causes decreases in muscle glycogen level and the failure in decrease in meat pH value. Therefore, DFD (dark, firm, dry) meat and economic losses occur. Thus, transport time and lairage time should be applied as short as possible to prevent the adverse effects on meat quality. The aim of the review was to inform the related about the effect of transport and lairage time on meat quality in beef cattle. [ABSTRACT FROM AUTHOR]

Nowadays, the quality of nutrition level is regarded as one of the most important criteria showing social development level. Therefore, it is important to increase the safety and quality of meat and meat products in order to provide healthy and balanced nutrition. Thus, heat treatment applications have been commonly used for preservation of meat and meat products, and this process provides improved shelf life and microbial safety. However, this technology causes changes in physical and chemical structure, organoleptic characteristics, and natural components of meat and meat products. Therefore, many research about non-thermal technologies has been conducted on muscle foods. This review aims to describe the basic principles, applications and effects of non-thermal technologies including irradiation, ultraviolet light, pulsed electric fields, pulsed light, high hydrostatic pressure and ultrasound used for microbial decontamination of meat and meat products. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Animal Production / Hayvansal Üretim is the property of Hayvansal Uretim (Journal of Animal Production) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Animal Production / Hayvansal Üretim is the property of Hayvansal Uretim (Journal of Animal Production) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Beside the physical and natural conditions of countries or regions, cultural structure of the societies have also effects on reared animal species. Camel can be reared in the regions in which main livestock species cannot be reared and the world camel population increased about 2.69- fold from 1961 to 2017, increase in Africa is 3.49-fold. Proportionately, camel meat production is the most increased meat in the world, after the poultry, ass and goat meat production. Slaughtering rate, as varies countries, in the camel population in the world is 11.3%, the number of slaughtered camel is 2.84 m heads and camel meat production is 630,210 tons. Camel carcass weight, depending on the slaughtering weight, varies between 125 and 400 kg, and dressing percentage varies from 47.5% to 61.5%. The quality characteristics of camel meat, with low cholesterol content, are similar to beef quality characteristics, especially if they were slaughtered at a younger age. [ABSTRACT FROM AUTHOR]

Çalışmada klasik, serbest gezinmeli ve organik etlik piliçler ile etlik piliç anaçları ve köy tavuğundan elde edilen but ve göğüs etlerinin fiziksel ve duyusal özellikleri karşılaştırılmıştır. Bu amaçla, etlerin su tutma kapasitesi, pişirme kaybı ve renk parametreleri(L*, a*, b* Hu, Ch ve ΔE) belirlenmiştir. Duyusal analizler, but ve göğüs etleri konveksiyonel fırında 180°C de 40 dakika pişirme işleminden sonra gerçekleştirilmiştir. Farklı yetiştirme sistemlerinden elde edilen tavukların göğüs ve but etlerinin su tutma kapasiteleri arasında önemli bir farklılık olmadığı görülmüştür (P>0.05). Buna karşılık göğüs ve but etlerinin pişirme kayıpları arasındaki farklılığın önemli olduğu bulunmuştur (P

Bu çalışma ile Türkiye’de ticari bir kesimhanede üretilen etlik piliçlerin et kalitesi üzerine su banyosunda bayıltma işleminin etkileri belirlenmiştir. 25 adet broylere su banyosunda elektrik ile bayıltma işlemi uygulanırken, 25 adet etlik piliçlere bayıltma işlemi uygulanmamıştır. Bayıltma işlemi, su banyosunda (30 V, 30 mA, 220 Hz AA) 17 saniye (sn) ‘de gerçekleştirilmiştir. Kan kaybı yüzdesi kesimden sonra 150. sn’ de ölçülmüştür. Elektrikle bayıltma işlemi kan kaybını önemli derecede düşürmüştür (P≤0.01). Postmortem (PM) zamanının 15. dk ile 24. saatinde bayıltmayı müteakip kesim işlemi yapılan broylerlerden elde edile kas örneklerinde, bayıltmadan kesilen kontrol örneklerine göre, daha yüksek pH değerleri gözlemlenmiştir (P≤0.01). Elektrikle bayıltma işleminin L* a* ve b* renk değerlerine önemli derecede etkisi bulunmamıştır (P≥0.05). Bayıltılarak kesilen broylerlerden elde edilen örneklerin su tutma kapasitesi, kontrol örneklerine göre daha yüksek bulunmuştur (P≤0.01). Bayıltılarak kesilen broylerlerden elde edilen et örneklerinde daha yüksek sertlik (Toughness (Kg.s)) ve sıkılık (Firmness (Kg)) değerleri elde edilmiştir(P≥0.05)

This paper is a review of current knowledge about environmental and genetic effects on beef colour. In order for beef production industries to consistently produce preferred meat with respect to colour parameters, there must be an understanding of the mechanisms through environmental factors, as well as the contribution of genetics. Thus, a brief overview of beef colour is presented to understand how genotype and environment may interact to influence this trait. Essentially, colour of beef can have significant effects on consumer's choice and thus it can determine the economical value of the product. The current methods for evaluating meat colour, the influence of postmortem process and environmental factors, as well as the candidate genes including LEP, CAPN, CAST, AKR1B1, GHR, MYOD, DNAH2, USP43, ANK1, on beef colour are presented. In addition, specific examples of interactions between the processing environment and genetics in cattle breeding are summarized. Consequently, achieving optimal beef colour will entirely depend not only on the quality of the pre- and post-slaughter process but also on the molecular mechanisms. [ABSTRACT FROM AUTHOR]

Copyright of Firat Universitesi Saglik Bilimleri Veteriner Dergisi is the property of Firat Universitesiu, Saglik Bilimleri Enstitusu and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this study, the effects of kefir, added in different amounts to the drinking water of broilers on some microbiological and physico-chemical properties of poultry meat were investigated. Male Ross-308 broiler chicks were fed on the basal ration for 45 days. Broilers were separated into three groups including K (control), K5 ( 5 mL kefir / liter of water), K10 (10 mL kefir / liter of water). Between 35 and 45 days of study water with added in different amount of kefir ad libitum was given to K5 and K10 groups. After the feeding period the breast and drumstick meats derived from slaughtered broilers were packed and stored 24 h at 2 °C. After end of period the count of total mesophilic aerobic bacteria (TMAB), total psychrotrophic aerobic bacteria (TPAB), coliform bacteria, Lactobacillus spp. and Staphylococcus/ Micrococcus spp., and pH, water activity (aw) and colour parameters (L*, a*, b*) were investigated. The count of Lactobacillus spp. of breast meat samples were found statistically important differences between the groups (p<0.001). Furthermore the count of TMAB, TPAB, coliform bacteria, Lactobacillus spp. and Staphylococcus/Micrococcus spp. of breast and drumstick meat samples were found statistically important differences between the groups (p<0.05). Ten percentage of kefir addition to the drinking water reduced the bacterial count of broiler meat compared to the 5% and control groups. It was observed that kefir applications had a limited effect on the color parameters among the other physicochemical properties. [ABSTRACT FROM AUTHOR]

This study was performed to determine the fattening performance, carcass and meat quality characteristics of Alpine x Hair goat (F1), Saanen x Hair goat (F1) and Hair goat male kids. A total of 20 kids at about 5 months of age were fattened for 70 days. Average values for daily food intake of Alpine x Hair goat (F1) (n=7), Saanen x Hair goat (F1) (n=6) and Hair goat (n=7) kids during the fattening were calculated 0.820, 0.795 and 0.936 kg (P<0.01), and average concentrate consumption per 1 kg live weight gain were 7.92, 7.51 and 7.71 kg (P<0.01) kg, respectively. The dressing percentage was found as 46.83%, 47.23 and 46.06, respectively. Percentages of long leg, back-loin and fore-arm were 19.29%, 16.02 and 19.64 (P<0.05) and 19.74%, 21.27 and 20.54 (P<0.05), respectively. Meat quality characteristics were determined in the Longissimus dorsi (LD). Average values of pH, L*(lightness), drip loss (72 h) and cooking loss of meat samples were found as 6.26, 5.83 and 5.59 (P<0.01), 43.65, 44.87 and 51.75 (P<0.05), 2.26%, 2.82%and 3.51% (P<0.05) and 16.08%, 23.06% and 25.19% (P<0.01), respectively. [ABSTRACT FROM AUTHOR]

In farm animals (bovine, ovine, poultry and rabbit), muscle fiber characteristics play a key role in meat quality. The ratio of muscle fiber types in muscle mass can affect meat quality. For this reason, muscle fiber types and proportions in muscle tissue are important for determination of meat quality. There are different classification methods for muscle fibers. To determine the type of muscle fibers which have different morphological, physiological and histochemical characteristics, histochemical and immunohistochemical staining techniques are used. The most reliable and widely used method is histochemical staining technique. Basically the muscle fibers are classified as metabolic (oxidative or glycolytic) and physical (fast or slow contraction) activities. Succinatedehidrogenaz (SDH) or Nicotinanide adenine dinucleotide-Tetrazolium reductase (NADH-TR) staining methods are also used to determine metabolic activities. Adenozin trifosfataz (ATPase) or Amylophosphorylase (AP) staining methods are used to determine physiological activities. Classification based on this method result in different muscle fiber groups such as; Red, white and intermediate; Type A, B and C; Type I, IIA and IIB; α-Red, β-Red and α-White; slow-twitch oxidative (SO), fast-twitch oxido-glycolytic (FOG) and fast twitch glycolytic (FG) muscle fibers. In conclusion the characteristics of muscle fiber that may have effect on tenderness and flavor of meat are important to determine meat quality. Therefore the purpose of this review is to explain classification methods by various techniques such as histochemical staining of muscle fibers to reveal the classified system. [ABSTRACT FROM AUTHOR]

In this study, Principal Component Analysis (PCA) was used to evaluate some of the variables measured in order to describe meat quality characteristics of Bafra lambs. Data on meat quality parameters used in this study were provided in,Gökhöyük Agricultural State Farm (in Amasya/ Turkey). Twenty four Bafra lambs were used in this study. The PCA was performed to study the relationship between different meat quality measures (n=24). The measurements used to evaluate the meat quality were pH, water holding capacity at 24th hour, cooking loss at 24th hour , shear force value, moisture, dry matter, crude ash, crude protein, crude fat and the colour (L*, a*, b*) on longissimus dorsi muscles. PCA applied to the various variables in order to describe meat quality to evaluate results visually and on more a wide angle. The PCA has shown meat quality traits are grouped in independent sets. Twelve variables which are responsible on meat quality, were examined the analysis showed that 79.68% of the meat quality was explained by the first five principal components. Colour data (a*, b*), crude protein and shear force values had the highest share in the total variation. [ABSTRACT FROM AUTHOR]

The present study in Japanese quail was aimed to develop multi-trait genetic selection program for meat type dam line utilizing the mixed-model methodology. In total, 2000 pedigreed quail were formed the basis of the research where a multi-trait animal model was performed for the first time in a selection study of quail in Turkey. A flock consisting of a total of 160 families (160 male- 480 female) was developed from the initial flock (AHBS: initial flock of dam line), so as to obtain a selection flock dam line (AHSS-1). Body weight at 5 weeks of age (CA) was chosen asa primary selection criterion in flock. The total egg number (YV) from the day of first lay to the 20 weeks of age, relative growth rate (BBH) at 5 weeks of age derived from Gompertz equation, and fertility rate (DO) were used as selection criteria in AHSS. Multi-trait BLUP methodology was carried out for genetic improvement of birds. In flock, 25 percent of males and females with highest breeding value were selected to produce next generations (AHSS-2). Genetic parameter estimates, realized genetic parameters, selection responses, and genetic trends were obtained. Significant (P<0.01) selection responses for CA, BBH and YV traits on generations were observed. The results of the study revealed that the negative genetic relationships exhibited between some studied traits had overcame by modern poultry breeding methods such as selection via multi-trait BLUP. [ABSTRACT FROM AUTHOR]

In this study microbiological quality of chicken liver and meats marketed in Erzurum was investigated. For this purpose, 30 chicken meat samples (equal numbers of baguette, liver and breast samples) obtained from different retail stores were counted for total mesophilic aerobic bacteria (TAMB), total psychrotrofic bacteria, yeasts-moulds, coliform and enterococci bacteria. In chicken liver and breast samples, the counts of TAMB were 7.69 and 7.01 log cfu/g, psychrotrophic bacteria 6.04 and 6.35 log cfu/g, coliform bacteria 3.26 and 3.19 log cfu/g, yeast-mold 6.23 and 6.43 log cfu/g, respectively. The results of rinsing water (100 mL) for chicken baguettes indicated that the logarithmic counts of TAMB, psychrotrophic bacteria, coliform and yeast-mold were 9.70, 8.47, 5.67 and 7.50 cfu/g, respectively. Enterococci bacteria were isolated in 13 (43%) of the chicken meat samples. Enterococci bacteria were determined in the 3 (30%) chicken liver samples, 4 (40%) chicken breasts and 6 (60%) chicken baguettes as positive. In this study, high level microorganisms were determined in poultry samples. The results also indicated that good manufacturing practices (GMP) were inadequate in the production of chicken liver and meats in Erzurum. [ABSTRACT FROM AUTHOR]

In the last few years animal welfare has become an important issue in many countries and the European Union. All meat animals will experience some level of stress prior to slaughter and this in turn, may have detrimental effects to meat quality. Pre-slaughter conditions and continued environmental stressors such as duration of transportation, waiting time in slaughterhouse pens, the models of vehicles used for transportation, extra handling procedures, adverse seasonal conditions can potentially stress animals and consequently, alter behavioural or immune responses. As a consequence of the improper pre-slaughter conditions, muscle glycogen reserves are depleted before slaughter, which may result in carcass and meat quality characteristics (e.g., higher ultimate meat pH, greater waterholding capacity, darker meat colour and tougher meat) and therefore may cause economic loss. Animal welfare practices should be performed carefully in pre-slaughter period to avoid the quality problems and production losses [ABSTRACT FROM AUTHOR]

Sous vide technology is a pasteurization of vacuum packaged foods in the temperature controlled water bath. With this technology, foods are cooked for a long time while they are pasteurized at low temperatures. During cooking of meat and meat products with traditional methods, water present in the structure of meat evaporates, some of the flavor components remove with this vapor and eating quality is adversely affected by the reduction of tenderness. On the other hand, meat and meat products do not lose their moisture and flavor components during sous vide cooking since they are cooked in vacuum package. As a result of sous vide cooking, juicier, delicious and tender products can be produced. In addition, food can be processed without burning, in desirable time- temperature conditions and cooking degree (rare-medium-well done). This study summarizes the advantages and disadvantages of sous vide technology and its potential use in meat and meat products. [ABSTRACT FROM AUTHOR]

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The experiment was conducted to study the effect of deep litter system, free-range with fixed housing system and free-range with portable housing system in wheat stubble on carcass characteristics and meat quality of slow-growing broiler chickens. The number of 270 slow-growing Hubbard Isa Red-JA chicks was used in experiment. Number of 12 slow-growing broilers from each production system and totally 36 slow-growing broilers was selected for detection of carcass and meat quality characteristics. Results showed that production system has a significant effect on carcass yield, leg and wing ratios (P<0.05), but has not any effect on breast, back and neck ratios (P>0.05). Production system was also not effected in terms of pH, color, protein content, fat, ash, dry matter and water holding capacity of breast meat (P>0.05), but has a significant effect in terms of polyunsaturated fatty acids of breast meat (P<0.01). While there was a significant difference between production systems in terms of monounsaturated fatty acid miristoleik acit (P<0.5), there were any significant difference in terms of other fatty acids (P>0.05). Free-range with fixed housing system has an advantage than other systems in terms of nutrient content, polyunsaturated fatty acids and monounsaturated fatty acid miristoleik acit of breast meat. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

Changes in nutrition habits has increased the tendency towards healthy and alternative foods. Ostrich meat is a healthy product for human nutrition since it contains less fat and cholesterol in addition to its high level of protein. It possess similar appearance, texture and tastes to red meat. Its high carcass yield, high ratio of feed efficiency and high economic value of its by-products indicate that ostrich farming may be an important alternative to cattle farming. This paper reviews ostrich meat and its important characteristics. [ABSTRACT FROM AUTHOR]