Meat quality and fatty acid composition of chios male lambs fed under traditional and intensive conditions

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dc.authorid0000-0001-8528-9760
dc.authorscopusid48761910600
dc.authorscopusid7003494808
dc.authorscopusid55821816000
dc.authorscopusid6701425402
dc.authorwosidTASKIN, TURGAY/AAI-6710-2021
dc.authorwosidÖnenç, Sibel Soycan/ABA-3503-2020
dc.contributor.authorÖnenç, Sibel Soycan
dc.contributor.authorÖzdoğan, Mursel
dc.contributor.authorAktumsek, Abdurrahman
dc.contributor.authorTaşkın, Turgay
dc.date.accessioned2022-05-11T14:46:33Z
dc.date.available2022-05-11T14:46:33Z
dc.date.issued2015
dc.departmentFakülteler, Ziraat Fakültesi, Zootekni Bölümü
dc.description.abstractThe study was conducted to compare the chemical composition, physicochemical characteristics, texture profile analysis (TPA) parameters and fatty acid composition of the meat of Chios male lambs fed under traditional and intensive conditions. A total of 34 lambs at the age of 3 months were used. The animals were randomly separated into traditional (T) and intensive (I) groups in equal numbers. The lambs in group T were fed on ration prepared in local style and grazed in olive grove for 8 h/day, while those in group I received 255 g alfalfa hay per animal and ad libitum mixed feed. The animals were slaughtered at 5 months of age. Significant differences were not found for chemical composition, physicochemical characteristics, and TPA parameters. Fatty acids such as C17: 0, 018: 0, C18: 1 Cc11, C18: 1 c9, C18: 2 c9c12, C18: 2 c9t11 and the total conjugated linoleic fatty acids in muscle differed significantly between the two groups. As a results of the study, it was found that Chios lambs fed intensively had particularly tender, vivid and bright meat however the contents of C18 fatty acid group and CLA were higher in lambs fed under traditional conditions.
dc.description.sponsorshipEge University Research FundEge University [2008-ZRF-036]
dc.description.sponsorshipThis study was financed under a project supported by the Ege University Research Fund (project no: 2008-ZRF-036).
dc.identifier.doi10.9755/ejfa.2015.04.068
dc.identifier.endpage642
dc.identifier.issn2079-052X
dc.identifier.issn2079-0538
dc.identifier.issue8en_US
dc.identifier.scopus2-s2.0-84958167406
dc.identifier.scopusqualityQ3
dc.identifier.startpage636
dc.identifier.urihttps://doi.org/10.9755/ejfa.2015.04.068
dc.identifier.urihttps://hdl.handle.net/20.500.11776/10321
dc.identifier.volume27
dc.identifier.wosWOS:000361500700006
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.institutionauthorÖnenç, Sibel Soycan
dc.language.isoen
dc.publisherUnited Arab Emirates Univ
dc.relation.ispartofEmirates Journal of Food and Agriculture
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectChios lambs
dc.subjectMeat quality
dc.subjectFatty acid composition
dc.subjectTraditional feeding
dc.subjectIntensive feeding
dc.subjectFeeding Systems
dc.subjectCarcass Characteristics
dc.subjectSlaughter Weight
dc.subjectColor
dc.subjectPerformance
dc.subjectConcentrate
dc.subjectGrowth
dc.subjectHydroxyproline
dc.subjectGlycogen
dc.subjectGrass
dc.titleMeat quality and fatty acid composition of chios male lambs fed under traditional and intensive conditions
dc.typeArticle

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