Carcass and Meat Quality of Male and Female Water Buffaloes Finished Under An Intensive Production System

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dc.authorid0000-0003-1116-0934
dc.authorid0000-0001-7062-1521
dc.authorid0000-0001-6458-5747
dc.authorid0000-0003-0223-4444
dc.authorscopusid6508104896
dc.authorscopusid35319394600
dc.authorscopusid37048105000
dc.authorscopusid25227884800
dc.authorscopusid37045784900
dc.authorscopusid35491990300
dc.authorwosidYilmaz, Ismail/ABA-3044-2020
dc.authorwosidYalcintan, Hulya/D-4671-2019
dc.authorwosidYILMAZ, Alper/D-3978-2019
dc.authorwosidEkiz, Bulent/D-1711-2011
dc.contributor.authorEkiz, Bülent
dc.contributor.authorYılmaz, Alper
dc.contributor.authorYalçıntan, Hülya
dc.contributor.authorYakan, Akin
dc.contributor.authorYılmaz, İsmail
dc.contributor.authorSoysal, Mehmet İhsan
dc.date.accessioned2022-05-11T14:14:17Z
dc.date.available2022-05-11T14:14:17Z
dc.date.issued2018
dc.departmentFakülteler, Ziraat Fakültesi, Zootekni Bölümü
dc.departmentFakülteler, Ziraat Fakültesi, Gıda Mühendisliği Bölümü
dc.description.abstractCarcass and meat quality of male and female Anatolian water buffaloes were investigated using 10 carcasses from each gender. Gender had no influence on carcass characteristics, except warm carcass weight, which was 13% higher in males compared to females. Meat from male water buffaloes had higher ultimate pH and lightness (L*), but lower redness (a*) values than females. Meat samples aged for 21 days had lower values for expressed juice, cooking loss and Warner Bratzler shear force compared with those of 7-day aged ones. Meat samples aged for 21 days had higher L* value at 1 h and 24 h after cutting, a* value at 1 h after cutting compared with those of 7-day aged meat samples. Gender had no effect on meat sensory characteristics. Meat from male water buffaloes had higher proportions of C14:0, C18:3 n-3, C20:2 n-6, C20:3 n-3 and C20:4 n-6 and Sigma n-3 fatty acids and lower Sigma n-6/Sigma n-3 ratio compared with female water buffaloes.
dc.identifier.doi10.1515/aoas-2017-0036
dc.identifier.endpage574
dc.identifier.issn2300-8733
dc.identifier.issue2en_US
dc.identifier.scopus2-s2.0-85037821281
dc.identifier.scopusqualityQ2
dc.identifier.startpage557
dc.identifier.urihttps://doi.org/10.1515/aoas-2017-0036
dc.identifier.urihttps://hdl.handle.net/20.500.11776/5852
dc.identifier.volume18
dc.identifier.wosWOS:000431944100018
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorSoysal, Mehmet İhsan
dc.institutionauthorYılmaz, İsmail
dc.language.isoen
dc.publisherWalter De Gruyter Gmbh
dc.relation.ispartofAnnals of Animal Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectgender
dc.subjectageing
dc.subjecttenderness
dc.subjectmeat colour
dc.subjectfatty acids
dc.subjectFatty-Acid-Composition
dc.subjectKivircik Lambs
dc.subjectSimmental Bulls
dc.subjectAging Time
dc.subjectBeef
dc.subjectPerformance
dc.subjectGender
dc.subjectSlaughter
dc.subjectTraits
dc.subjectColor
dc.titleCarcass and Meat Quality of Male and Female Water Buffaloes Finished Under An Intensive Production System
dc.typeArticle

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