Bıldırcınlarda Karkas Parça Randımanı ve Et Kalite Özellikleri arası Fenotopik Korelasyonlar

Year 2022, Volume: 63 Issue: 1, 7 - 14, 01.07.2022

Hüseyin Cem Güler

https://doi.org/10.29185/hayuretim.1011729

Cited By: 2

Abstract

Amaç: Bu çalışmanın amacı japon bıldırcınlarında karkas parça randımanları (göğüs ve but kası randımanı) ve et kalite özellikleri (pHu, parlaklık, kırmızılık, sarılık, chroma, hue, çözdürme kaybı, pişirme kaybı, su tutma kapasitesi ve sertlik) arası fenotipik korelasyonları saptamaktır.
Materyal ve Metot: Çalışma toplam 130 adet karışık eşeye sahip japon bıldırcını üzerinde yürütülmüştür. Kesimden 24 saat sonra, et kalite özelliklerini saptamak amacıyla, sağ göğüs kasında pHu ve renk ölçümleri gerçekleştirilmiştir.
Bulgular: Ortalama göğüs ve but kası randımanları sırası ile %24.19 ve %14.41 olarak saptanmıştır. Bıldırcın göğüs etinde karkas parça randımanları ve et kalite özellikleri için önemli fenotipik korelasyonlar belirlenmiştir. pHu ile parlaklık (-0.193), sarılık (-0.288), chroma (-0.266) ve çözdürme kaybı (-0.248) için önemli (p<0.05) negatif fenotipik korelasyonlar belirlenirken; pHu’nun kırmızılık, hue, su tutma kapasitesi ve sertlik ile arasındaki ilişkilerin önemsiz olduğu saptanmıştır.
Sonuç: Çalışmada, pHu ile parlaklık arasında belirlenen önemli negatif fenotipik korelasyon, bıldırcınlarda göğüs eti parlaklığı yönünde yapılacak seleksiyonun son pH’yı etkileyerek kalite özelliklerinde iyileşmeye neden olabileceğini ve bu sonuçların et kalite kusurlarının azaltılmasında kullanılabileceğini göstermektedir.

Keywords

japon bıldırcını, et kalite özellikleri, ph, et rengi, fenotipik korelasyon

Phenotypic Correlations between Carcass Part Yields and Meat Quality Characteristics in Quails

Abstract

Objective: This study aimed to determine phenotypic correlations between carcass part yields (breast and thigh yield) and meat quality characteristics (pHu, lightness, redness, yellowness, chroma, hue, thawing loss, cooking loss, water holding capacity, and texture) in Japanese quails.
Material and Methods: This study was carried out on a total of 130 Japanese quails with mixed sexes. Twenty-four hours after slaughter, pHu and color measurements were performed in the right breast muscle to determine meat quality characteristics.
Results: Mean breast and thigh muscle yields were determined as 24.19% and 14.41%, respectively. Significant phenotypic correlations were found for carcass part yields and meat quality characteristics in quail meat. While determined negative significant (p<0.05) phenotypic correlations for pHu and lightness (-0.193), yellowness (-0.288), chroma (-0.266), and thawing loss (-0.248); pHu’s relationships with redness, hue, water holding capacity and, texture were insignificant.
Conclusion: In this study, the significant negative phenotypic correlation determined between pHu and lightness shows that selection for breast meat lightness in quails can affect the ultimate pH and lead to an improvement in quality characteristics, and this situation can be used to reduce meat quality defects.

Keywords

japanese quail, meat quality characteristics, pH, meat color, phenotypic correlation

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