Nutritional Properties of Kars Goose Meat under Local Breeder Conditions

Year 2022, Volume: 12 Issue: 2, 122 - 130, 26.12.2022

Mitat Şahin , Tarkan Şahin , Mükremin Ölmez , Mustafa Reha Coşkun

https://doi.org/10.53518/mjavl.1126848

Abstract

This study was carried out to determine the nutrient, fatty acid profile and meat color densities of Kars goose meat under local breeder conditions. 12 salted-dried goose thigh meat samples collected from different regions of Kars province were used in the study. Dry matter, energy, protein, fat, ash, mineral levels, fatty acid profile and color density were investigated in the study. Also, the number of total aerobic mesophilic bacteria in goose meat was determined. Dry matter (DM) amount of goose thigh meat was found as average 36.03±2.76 g/100 g, and protein content as 25.57±1.44 g/100 g. The order of mineral substances in dried goose thigh meat was determined as Na (13128,50 mg/kg, K (3004,44 mg/kg), P (1443,03 mg/kg) and Mg (269,62 mg/kg) , respectively. The fatty acid profile of the thigh meat was established to be average ∑SFA 54.20±7.49%, ∑MUFA of 30.47±10.98%, and ∑PUFA of 14.73±4.09%. The meat color density of L, a, b values are determined as 35.32±1.11, 17.46±1.03, 5.81±0.55, respectively. As a result; It has been revealed that dried salted Kars Goose meat is an important alternative animal protein source in terms of its nutritional properties, dry matter, protein and mineral substance levels.

Keywords

fatty acid, goose, kars, meat color, nutrient

Halk Elinde Yetiştirilen Kars Kaz Etinin Besinsel Özellikleri

Abstract

Bu çalışma halk elinde yetiştirilen Kars kaz etinin besin madde, yağ asidi profili ve et renk yoğunluklarının tespit edilmesi amacıyla yapılmıştır. Araştırmada Kars ili farklı bölgelerinden toplanan 12 adet tuzlanmış-kurutulmuş kaz but eti numuneleri kullanılmıştır. Çalışmada kuru madde, enerji, protein, yağ, kül, mineral madde düzeyleri ile yağ asidi profili ve renk yoğunlukları incelenmiştir. Kaz etinin toplam aerobik mezofilik bakteri sayısı da belirlenmiştir. Denemede elde edilen kazlarda kuru madde (KM) miktarı ortalama 36,03±2,76 g/100 g, protein miktarı 25,57±1,44 g/ 100 g olarak tespit edilmiştir. Kurutulmuş kaz but etinde mineral madde sıralamasını sırasıyla Na (13128,50 mg/kg), K (3004,44 mg/kg), P (1443,03 mg/kg) ve Mg (269,62 mg/kg) olarak belirlenmiştir. But eti yağ asidi profili ortalama ∑DYA %54,20±7,49, ∑TDYA %30,47±10,98, ∑ÇDYA %14,73±4,09 olarak bulunmuştur. Et renk yoğunlukları incelendiğinde L, a, b değerleri sırasıyla; 35,32±1,11, 17,46±1,03, 5,81±0,55 şeklinde belirlenmiştir. Sonuç olarak; kurutulmuş tuzlanmış Kars kaz etinin besinsel özellikleri açısından kuru madde, protein ve mineral madde düzeyleri açısından önemli bir alternatif hayvansal protein kaynağı olduğu ortaya konmuştur.

Keywords

besin maddesi, Kars, kaz eti, renk, yağ asidi

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