Organik Sofralık Yumurtalarda Bazı Kalite Özellikleri ile Et ve Kan Lekesi Oluşumu Arasındaki İlişkiler

Year 2024, Volume: 65 Issue: 2, 172 - 185, 31.12.2024

Çiğdem Şeremet , Hüseyin Cem Güler

https://doi.org/10.29185/hayuretim.1579936

Abstract

Amaç: Bu çalışmanın amacı, organik tavuk yumurtalarında et ve kan lekesi görülme sıklığını belirlemek, multinomial lojistik regresyon analizi kullanarak bu lekelerin oluşumuna etki eden faktörleri incelemek ve çeşitli yumurta kalite özellikleri arasındaki fenotipik ilişkileri saptamaktır.
Materyal ve Metot: Deneme materyalini, Türkiye’nin farklı bölgelerinde üretilen organik yumurtalar oluşturmuştur. Bu amaçla, 9 farklı üreticiye ait toplam 188 adet kahverengi kabuklu yumurtada, kalite analizleri yapılmış ve et ve/veya kan lekeleri belirlenmiştir.
Bulgular: Çalışmada değerlendirilen yumurtaların önemli bir kısmında (%63.043) et ve kan lekesi bulunduğu ve leke yoğunluğunun çeşitlilik gösterdiği saptanmıştır. Regresyon analiz sonuçlarında, yumurta ağırlığı ve sivri uç kalınlığının et lekesi oluşumu üzerinde anlamlı bir etkisi olduğu görülmüş ve ağırlık arttıkça yoğun leke görülme olasılığının azaldığı belirlenmiştir. Kan lekeli yumurtalarda tek anlamlı farklılık yumurta ağırlığı için “az lekeli ve yoğun lekeli” grubunda saptanmıştır. Ayrıca, yumurta kalite özellikleri arasında önemli fenotipik ilişkiler belirlenmiştir.
Sonuç: Yumurta ağırlığı ve sivri uç kalınlığının leke yoğunluğunu etkileyebileceği, özellikle yumurta ağırlığındaki artışın et ve kan lekesi oluşumunu azaltma eğiliminde olduğu saptanmıştır.

Keywords

Organik yumurta, et ve/veya kan lekesi, kalite, regresyon, korelasyon

Relationships Between Some Quality Characteristics and Formation of Blood and Meat Spots in Organic Table Eggs

Abstract

Objective: The aim of this study is to determine the incidence of blood and meat spots in organic chicken eggs, to investigate the factors influencing the occurrence of these spots using multinomial logistic regression analysis, and to identify the phenotypic relationships among various egg quality traits.
Materials and Methods: The experimental material consisted of organic eggs produced in different regions of Turkey. For this purpose, quality analyses were performed on a total of 188 brown-shelled eggs from 9 different producers, and meat and/or blood spots were identified.
Results: It was found that a significant percentage of the evaluated eggs (63.043%) had meat and blood spots, with varying intensities of spotting. The results of the regression analysis indicated that egg weight and sharp end thickness had a significant effect on the formation of meat spots, with the likelihood of severe spotting decreasing as weight increased. In blood-spotted eggs, the only significant difference was found in the “slightly spotted and heavily spotted” group for egg weight. Additionally, significant phenotypic relationships among egg quality characteristics were identified.
Conclusion: It has been determined that egg weight and sharp end thickness may influence spot intensity, particularly with an observed tendency for increased egg weight to reduce the occurrence of blood and meat spots.

Keywords

Organic egg, meat and/or blood spot, quality, regression, correlation

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