Effects of Production System (Free-Range and Intensive) and Carcass Parts (Breast and Thigh) on Nutrient and Fatty Acid Composition of Guinea Fowl, Pheasant and Partridges

Year 2020, Volume: 17 Issue: 2, 102 - 106, 30.12.2020

Mehmet Akif Boz , Musa Sarıca , Ümit Sami Yamak Fatih Öz

https://doi.org/10.34233/jpr.851130

Cited By: 1

Abstract

This research was carried out to determine the composition of nutrients and fatty acids in the breast and thigh meat of guinea fowls, partridges and pheasants reared in free-range and intensive systems for 16 weeks, Partridge, pheasant and guinea fowls reared in free-range and intensive systems (male-female mixed) were slaughtered at 16 weeks of age and the skinless breast and thigh samples were analysed., Crude fat ratio, linoleic acid, linolenic acid and cis-11-eicosenoic acid in partridge, myristic acid in guinea fowl, cis-4,7,10,13,16,19-docosahexaenoic acid (DHA) in pheasant, stearic acid and erucic acid in pheasant and guinea fowl, and oleic acid was higher in partridge and pheasant meat, The effect of the production system on the content of nutrients and fatty acids was insignificant. While dry matter, crude protein, myristic acid, palmitic acid and stearic acid were higher in breast meat; oleic acid, linoleic acid, linolenic acid, erucic acid and cis-4,7,10,13,16,19-docosahexaenoic acid (DHA) ratios found higher in thigh meat, As a result, while the content of nutrients and fatty acids varied significantly depending on the species and the carcass parts, the effect of the production system was found insignificant.

Keywords

Partridge, Pheasant, Guinea fowl, Dry matter, Fatty acids

Beç Tavuğu, Sülün ve Kekliklerde Yetiştirme Sistemi (Kapalı ve Serbest Gezinmeli) ve Karkas Parçalarının (But ve Göğüs) Besin Madde ve Yağ Asitleri Kompozisyonuna Etkileri

Abstract

Bu araştırma, serbest sistem ve kapalı sistemlerde 16 hafta yetiştirilen beç tavuğu, keklik ve sülünlerin göğüs ile but etlerinde besin madde ve yağ asitleri kompozisyonun belirlenmesi amacıyla yürütülmüştür. Serbest ve kapalı sistemlerde 16 hafta süre ile yetiştirilen (erkek-dişi karışık) keklik, sülün ve beç tavuklarından kesim sonrası elde edilen derisiz göğüs ve but eti örnekleri analiz edilmiştir. Elde edilen verilerin değerlendirilmesi sonucunda, ham yağ oranı, linoleik asit, linolenik asit ve cis-11-eikosenoik asit keklik etinde, miristik asit beç tavuğu etinde, cis-4,7,10,13,16,19-dokosaheksaenoik asit (DHA) sülün etinde daha yüksek tespit edilmiştir. Stearik asit ve erüsik asit sülün ve Beç tavuğu etinde, oleik asit ise keklik ve sülün etinde daha yüksek bulunmuştur. Yetiştirme sisteminin besin madde ve yağ asitleri içeriği üzerine etkisi önemsiz olmuştur. Kuru madde, ham protein, miristik asit, palmitik asit ve stearik asit göğüs etinde daha yüksek belirlenmiştir. Oleik asit, linoleik asit, linolenik asit, erüsik asit ve cis-4,7,10,13,16,19-dokosaheksaenoik asit (DHA)ise but etinde daha yüksek bulunmuştur. Sonuç olarak, tür ve karkas parçasına bağlı olarak besin madde ve yağ asitleri kompozisyonu değişiklik gösterirken, yetiştirme sistemlerinin etkisinin önemsiz olduğu tespit edilmiştir.

Keywords

Keklik, Sülün, Beç tavuğu, Kuru madde, Yağ asitleri

References

• Aksoy, T., Önenç, A., Narinç, D., Cürek, D.İ., Yapıcı, N., Baylan, D., 2010. Farklı kesim ağırlığı, genotip ve cinsiyetin etlik piliçlerde göğüs eti duyusal özelliklerine etkisi. Journal of Agricultural Faculty of Uludag University 24(2): 103-113.
• Alva, V.I.A., Quintana, L.J.A., Gonzales-Rebeles, I.C., Gonzalez ,A.M., 2015. Effect of photoperiod on the production of chukar partridges (Alectoris chukar). International Journal of Poultry Science 14 (12), 657-663.
• Bogosavljevic-Boskovic, S., Rakonjac, A., Doskovıc, V., Petrovic M. D., 2012. Broiler rearing systems: a review of major fattening results and meat quality traits. World’s Poultry Science Journal 68: 217-228.
• Boz, M.A., Sarıca, M., Yamak, U.S., 2017. Production traits of artificially and naturally hatched geese in intensive and free-range systems – II: slaughter, carcass and meat quality traits. British Poultry Science 58(2):166–176.DOI: 10.1080/00071668.2016.1261998.
• Brown, S.N., Nute, G.R., Baker, A., Hughes, S.I., Warriss, P.D., 2008. Aspects of meat and eating quality of broiler chickens reared under standard, maize-fed, free-range or organic systems. British Poultry Science 49(2): 118-124.
• Castellini, C., Mugnai, C., Dal Bosco, A., 2002. Effect of organic production system on broiler carcass and meat quality. Meat Science 60: 219-225.
• Chernukha, I., 2011. Comparative study of meat composition from various animal species. Tehnologija Mesa 52(1): 167-171. Du, M., Ahn, D. U., 2002. Effect of dietary conjugated linoletic acid on the growth rate of live birds and on the abdominal fat content and quality of broiler meat. Poultry Science 81: 428-433.
• Enser, M., Hallett, K., Hewitt, B., Fursey, G.A.J., Wood, J.D. 1996. Fatty acid content and composition of English beef, lamb and pork at retail.Meat Science 42: 443–456.
• Geldenhuys, G., Hoffman, L.C., Muller, N., 2013. The effect of season, sex, and portion on the carcass characteristics, pH, color, and proximate composition of Egyptian Goose (Alopochen aegyptiacus) meat. Poultry Science 92: 3283–3291. DOI:10.3382/ps.2013-03443.
• Gökalp, H. Y., Kaya, M., Tülek, Y., Zorba, Ö., 2010. Et ve ürünlerinde kalite kontrolü ve laboratuvar uygulama kılavuzu. (V. Baskı), Atatürk Üniv. Yayınları, Yayın No: 751, Ziraat Fak. Yayın No: 318, Ders Kitapları Seri No:69, Atatürk Üniversitesi, Ofset Tesisi, Erzurum.
• Hascik, P., Gasparik J., Kulisek V., Vladorova D., 2006. Nutritional quality of black coot (Fulica atra) meat. Maso 17(5):16–18
• Irina, C., 2011. Comparative study of meat composition from various animal species. Tehnologija mesa 52 (1): 167–171.
• Kwiecien, M., Kasperek, K., Grela, E., Jeżewska-Witkowska, G., 2015. Effect of caponization on the production performance, slaughter yield and fatty acid profile of muscles of Greenleg Partridge cocks. J. Food Sci. Technol. 52(11): 7227–7235. DOI 10.1007/s13197-015-1856-6.
• Lisitsyn, A. B., Chernukha, I. M., Ivankin, A. N., 2013. Comparative study of fatty acid composition of meat material from various animal species. Scientific Journal of Animal Science 2(5): 124-131.
• Meluzzi, A., Sirri, F., Castellini, C., Roncarati, A., Melloti, P., Franchini, A., 2009. Influence of genotype and feeding on chemical composition of organic chicken meat. Italian Journal of Animal Science 8: 766-768.
• Nuernberg, K., Slamecka, J., Mojto, J., Gasparik, J., Nuernberg, G., 2011. Muscle fat composition of pheasants (Phasianus colchicus), wild ducks (Anas platyrhynchos) and black coots (Fulica atra). Eur. J. Wildl. Res. 57: 795–803. DOI 10.1007/s10344-010-0489-3.
• Özdamar, K. 2002. Paket programlar ile istatistiksel veri analizi I., 4. baskı, Kaan Kitabevi, Eskişehir.
• Quaresma, M.A.G., Pimentel, F.B., Ribeiro, A.P., Ferreira, J.D., Alves, S.P., Rocha, I., Bessa, R.J.B., Oliveira, M.B.P.P., 2016. Lipid and protein quality of common pheasant (Phasianus colchicus) reared in semi-extensive conditions. Journal of Food Composition and Analysis 46: 88–95.
• Sarıca, M., Karaçay, N., Camci, Ö., 1999. Slaughter age and carcass traits of pheasants. Arch. Geflügelk, 63(4): 182-184.
• Sarıca, M., Camcı, Ö., Selçuk, E., 2003. Bıldırcın, sülün, keklik, etçi güvercin, beç tavuğu ve devekuşu yetiştiriciliği. OMÜ Ziraat Fakültesi Baskı Ünitesi, 3. Baskı, Ders Kitabı No:4, Samsun.
• Satchithanandam, S., Fritsche, J., Rader, J. I., 2001. Extension of AOAC Official Method 996.01 to the Analysis of Standard Reference Material (SRM) 1846 and Infant Formulas. Journal of AOAC International 84: 805-813.
• Solokowicz, Z., Krawczyk, J., Swiatkiewicz, S., 2016. Quality of poultry meat from native chicken breeds – a review. Ann. Anim. Sci., 16(2): 347–368. DOI: 10.1515/aoas-2016-0004.
• Strakova, E., Suchy, P., Karaskova, K., Jambor, M., Navratil, P., 2011. Comparison of nutritional values of pheasant and broiler chicken meats. Acta Vet. Brno, 80: 373–377; DOI:10.2754/avb201180040373
• Tucak, Z., Skrivanko, M., Posavcevic, S., Periskic, M., Boskovic, I., Jumic, V., 2008. The influence of keeping pheasants in captivity vs. nature on the biological value of meat and its use in human nutrition. Coll. Antropol. 32(3): 959–962.
• Uçar, A., 2014. Sülünlerde yumurta verimi, yaş ve kuluçka özellikleri arasındaki ilişkiler. Yüksek Lisans Tezi, OMÜ, Fen Bilimleri Enstitüsü, SAMSUN.
• Vecerek, V., Suchy, P., Strakova, E., Vitula F., Mikundova, M., 2005. Variation in the chemical composition of muscles in young pheasants during their growth. Arch. Anim. Breed. 48(3): 290–298.
• Vitula, F., Suchy, P., Strakova, E., Karaskova, K., Zapletal, D., Kroupa, L., 2011. Energy value of meat in selected species of feathered game. Acta Vet. Brno. 80: 197–202. DOI:10.2754/avb201180020197
• Wood, J.D., Richardson, R.I., Nute, G.R., Fisher, A.V., Campo, M.M., Kasapidou, E., Sheard, P.R., Enser, M., 2003. Effects of fatty acids on meat quality: a review. Meat Science 66: 21–32.
• Wood, J. D., Enser, M., Fisher, A. V., Nute, G. R., Sheard, P. R., Richardson, R.I., Hughes, S. I., Whittington, F. M., 2008. Fat deposition, fatty acid composition and meat quality: A review. Meat Science 78: 343–358.
• Yamak, U. S., Sarıca, M., Boz, M. A., Uçar, A., 2016. The effect of production system (barn and free-range), slaughtering age and gender on carcass traits and meat quality of partridges (Alectoris chukar). British Poultry Science57(2):185-192.DOI: 10.1080/00071668.2016.1144920.
• Yetişir, R., Karakaya, M., İlhan, F., Yılmaz, F. T., Özalp, B., 2008. Tüketici tercihini etkileyen bazı piliç eti kalite özellikleri üzerine farklı aydınlatma programları ile cinsiyetin etkileri. Hayvansal Üretim 49(1): 20-28.
• Yıldırım, A., 2009. Etlik beç tavuklarının beslenmesi. Hayvansal Üretim 50(2): 60-65.