Araştırma Makalesi
BibTex RIS Kaynak Göster

Yıl 2021, Cilt: 27 Sayı: 1, 56 - 61, 04.03.2021

Musa Sarıca , Umut Sami Yamak , Mehmet Akif Boz Ahmet Uçar

https://doi.org/10.15832/ankutbd.596678

Öz

Kaynakça

  • Adamski M, Kuzniacka J & Milczewska N (2017).Preferences of consumers for choosing poultry meat. Polish Journal of Naturel Science 32: 261–271.
  • Allen C D, Fletcher D L, Northcutt J K & Russell S M (2001). The relationship of broiler breast color to meat quality and shelf-life. Poultry Science 77: 361–366.
  • Barbut S (2001). Basic anatomy and muscle biology. Poultry Products Processing: An Industry Guide. CRC Press, pp. 31-60.
  • Bartlet J, Liles K M & Beckford R C (2015). Comparing the effects of conventional and pastured poultry production systems on broiler performance and meat quality. Journal of Agriculture and Life Sciences 2: 29-36.
  • Bianchi M, Petracci M, Sirri F, Folegatti E, Franchini A & Meluzzi A (2007). The influence of the season and market class of broiler chickens on breast meat quality traits. Poultry Science 86: 959-963.
  • Bodnar K, Benak A & Bodnarne Skobrak E (2010). Analyses of consumer preferences and attitudes on Hungarian game meat market (preliminary report). Seria Agronomie 53: 9-12.
  • Castellini C, Mugnai C & Dal Bosco A (2002). Effect of organic production system on broiler carcass and meat quality. Meat Science 60: 219-225.
  • Cheng Q & Sun D W (2008). Factors affecting the water holding capacity of red meat products: a review of recent research advances. Critical reviews in food science and nutrition 48(2): 137-159.Culioli J, Touraille C, Bordes P & Girard J P (1990). Inventory of quality problems currently faced chicken fillets in French slaughterhouses. Archiv fur Geflugelkunde 53: 237-245.
  • Debut M, Berri C, Baeza E, Sellier N, Arnould C, Guemene D & Le Bihan-Duval E (2003). Variation of chicken technological meat quality in relation to genotype and preslaughter stress conditions. Poultry Science 82(12): 1829-1838.
  • Dvořák P, Kunová J & Vodňanský M (2007). Change of colour and pH-value in pheasant meat after exposure to ionizing radiation. Acta Veterinaria Brno 76(8): 67-71.
  • Fanatico A C, Pillai P B, Emmert J L & Owens C M (2007). Meat quality of slow-and fast-growing chicken genotypes fed low-nutrient or standard diets and raised indoors or with outdoor access. Poultry Science 86(10): 2245-2255.
  • Faostat: http://www.fao.org/faostat/en/#data/EMN, Last access: December 2018.
  • Fernye C, Erdélyi M, Ancsin Z, Bócsai A & Mézes M (2017). Some chemical and physical characteristics of farmed pheasant hens (Phasianus cholchicus) breast meat. Columella: Journal of Agricultural and Environmental Sciences 4(1): 7-13.
  • Fletcher D (1999). Broiler breast meat colour variation, pH, and texture. Poultry Science 78: 1323-1327.
  • Franco D & Lorenzo J M (2013). Meat quality and nutritional composition of pheasants (Phasianus colchicus) reared in an extensive system. British Poultry Science 54(5): 594-602.Gille U, Salomon F V & Rönnert J (1999). Growth of digestive organs in ducks with considerations on their growth in birds in general. British Poultry Science 40: 194-202.
  • Golze M (2010). Fasanenproduktion zur fleischgewinnung und zum Auswildern. Rundschau für Fleischhygiene und Lebensmittelüberwachung 62: 9–12.
  • Hofbauer P, Smulders F J M, Vodnansky M, Paulsen P & El-Ghareeb W R A (2010). note on meat quality traits of pheasant (Phasianus colchicus). European Journal of Wildlife Research 56: 809–813.Honikel K O (1998). Reference methods for the assessment of physical attributes of meat. Meat Science 49: 447-457.
  • Kokoszynski D, Bernacki Z & Duszynski L (2012). Body conformation, carcass composition and physicochemical and sensory properties of meat from pheasants of different origin. Czech Journal of Animal Science 57: 115–124.
  • Kokoszynski D, Bernacki Z & Pieczewski W (2014). Carcass composition and quality of meat from game pheasants (P. colchicus) depending on age and sex. European Poultry Science 78 Doi: 10.1399/eps.2014.XX.
  • Kotowicz M, Lachowicz K, Lisiecki S, Szczygielski M & Zych A (2012). Characteristics of common pheasant (Phasianus colchicus) meat. Archiv fur Geflügelkunde 76: 270–276.
  • Lilja C A (1983). Comparative study of postnatal growth and organ development in some species of birds. Growth 47: 317-339.
  • Mohamed B & Mohamed I (2012). The Effects of residual blood of carcasses on poultry technological quality. Food and Nutrition Sciences 3: 1382-1386.
  • Papadakis S E, Abdul-Malek S, Kamdem R E & Yam K L (2010). A versatile and inexpensive technique for measuring colour of foods. Food Technology 5: 48-51.
  • Sarica M, Ocak N, Turhan S, Kop C & Yamak U S (2011). Evaluation of meat quality from 3 turkey genotypes reared with or without outdoor access. Poultry Science 90: 1313–1323.
  • Tlhong T M (2008). Meat quality of raw and processed guinea fowl (Numeda meleagris), Master thesis. Stellenbosch University, South Africa, 138 p.
  • Warris P D (2000). Meat Science, An introductory text. Bristol: UK Biddles Ltd., CABI.
  • Wasilewski R, Kokoszynski D, Mieczkowska A, Bernacki Z & Gorska A (2015). Structure of the digestive system of ducks depending on sex and genetic background, Acta Veterinaria Brno 84: 153–158.
  • Wideman N, O’Bryan C A & Crandall P G (2016). Factors affecting poultry meat colour and consumer preferences- A review. World’s Poultry Science Journal 72: 353-366.
  • Yamak U S, Sarica M, Boz M A & Ucar A (2018). Effect of production system (barn and free-range) and slaughter age on some production traits of guinea fowl. Poultry Science 97: 47-53.
  • Yovchev D, Dimitrov R, Kostov D & Vladova D (2012). Age morphometry of some internal organs in common pheasant (phasıanus colchıcus colchıcus). Trakia Journal of Sciences 10: 48-52.

Effect of Production System and Slaughter age on Some Meat Quality and Digestive Tract Traits of Pheasants (Phasianus colchicus)

Yıl 2021, Cilt: 27 Sayı: 1, 56 - 61, 04.03.2021

Musa Sarıca , Umut Sami Yamak , Mehmet Akif Boz Ahmet Uçar

https://doi.org/10.15832/ankutbd.596678

Öz

Male and female mixed 200 pheasants were reared in intensive and outdoor conditions to assess the meat quality and some digestive tract traits. Color, pH, cooking loss, water holding capacity and drip loss were determined as meat quality traits. Production system did not have significant effect on most of meat quality traits. Conversely, most of these traits were affected by slaughter age. Water holding capacity significantly decreased but cooking loss increased by slaughter age. Total digestive system weight rate to body weight was decreased by slaughter age but did not differ between production systems. Small and large intestine lengths were significantly longer in indoor system and significantly decreased by slaughter age.

Anahtar Kelimeler

Pheasant meat quality digestive system water holding capacity pH

Kaynakça

  • Adamski M, Kuzniacka J & Milczewska N (2017).Preferences of consumers for choosing poultry meat. Polish Journal of Naturel Science 32: 261–271.
  • Allen C D, Fletcher D L, Northcutt J K & Russell S M (2001). The relationship of broiler breast color to meat quality and shelf-life. Poultry Science 77: 361–366.
  • Barbut S (2001). Basic anatomy and muscle biology. Poultry Products Processing: An Industry Guide. CRC Press, pp. 31-60.
  • Bartlet J, Liles K M & Beckford R C (2015). Comparing the effects of conventional and pastured poultry production systems on broiler performance and meat quality. Journal of Agriculture and Life Sciences 2: 29-36.
  • Bianchi M, Petracci M, Sirri F, Folegatti E, Franchini A & Meluzzi A (2007). The influence of the season and market class of broiler chickens on breast meat quality traits. Poultry Science 86: 959-963.
  • Bodnar K, Benak A & Bodnarne Skobrak E (2010). Analyses of consumer preferences and attitudes on Hungarian game meat market (preliminary report). Seria Agronomie 53: 9-12.
  • Castellini C, Mugnai C & Dal Bosco A (2002). Effect of organic production system on broiler carcass and meat quality. Meat Science 60: 219-225.
  • Cheng Q & Sun D W (2008). Factors affecting the water holding capacity of red meat products: a review of recent research advances. Critical reviews in food science and nutrition 48(2): 137-159.Culioli J, Touraille C, Bordes P & Girard J P (1990). Inventory of quality problems currently faced chicken fillets in French slaughterhouses. Archiv fur Geflugelkunde 53: 237-245.
  • Debut M, Berri C, Baeza E, Sellier N, Arnould C, Guemene D & Le Bihan-Duval E (2003). Variation of chicken technological meat quality in relation to genotype and preslaughter stress conditions. Poultry Science 82(12): 1829-1838.
  • Dvořák P, Kunová J & Vodňanský M (2007). Change of colour and pH-value in pheasant meat after exposure to ionizing radiation. Acta Veterinaria Brno 76(8): 67-71.
  • Fanatico A C, Pillai P B, Emmert J L & Owens C M (2007). Meat quality of slow-and fast-growing chicken genotypes fed low-nutrient or standard diets and raised indoors or with outdoor access. Poultry Science 86(10): 2245-2255.
  • Faostat: http://www.fao.org/faostat/en/#data/EMN, Last access: December 2018.
  • Fernye C, Erdélyi M, Ancsin Z, Bócsai A & Mézes M (2017). Some chemical and physical characteristics of farmed pheasant hens (Phasianus cholchicus) breast meat. Columella: Journal of Agricultural and Environmental Sciences 4(1): 7-13.
  • Fletcher D (1999). Broiler breast meat colour variation, pH, and texture. Poultry Science 78: 1323-1327.
  • Franco D & Lorenzo J M (2013). Meat quality and nutritional composition of pheasants (Phasianus colchicus) reared in an extensive system. British Poultry Science 54(5): 594-602.Gille U, Salomon F V & Rönnert J (1999). Growth of digestive organs in ducks with considerations on their growth in birds in general. British Poultry Science 40: 194-202.
  • Golze M (2010). Fasanenproduktion zur fleischgewinnung und zum Auswildern. Rundschau für Fleischhygiene und Lebensmittelüberwachung 62: 9–12.
  • Hofbauer P, Smulders F J M, Vodnansky M, Paulsen P & El-Ghareeb W R A (2010). note on meat quality traits of pheasant (Phasianus colchicus). European Journal of Wildlife Research 56: 809–813.Honikel K O (1998). Reference methods for the assessment of physical attributes of meat. Meat Science 49: 447-457.
  • Kokoszynski D, Bernacki Z & Duszynski L (2012). Body conformation, carcass composition and physicochemical and sensory properties of meat from pheasants of different origin. Czech Journal of Animal Science 57: 115–124.
  • Kokoszynski D, Bernacki Z & Pieczewski W (2014). Carcass composition and quality of meat from game pheasants (P. colchicus) depending on age and sex. European Poultry Science 78 Doi: 10.1399/eps.2014.XX.
  • Kotowicz M, Lachowicz K, Lisiecki S, Szczygielski M & Zych A (2012). Characteristics of common pheasant (Phasianus colchicus) meat. Archiv fur Geflügelkunde 76: 270–276.
  • Lilja C A (1983). Comparative study of postnatal growth and organ development in some species of birds. Growth 47: 317-339.
  • Mohamed B & Mohamed I (2012). The Effects of residual blood of carcasses on poultry technological quality. Food and Nutrition Sciences 3: 1382-1386.
  • Papadakis S E, Abdul-Malek S, Kamdem R E & Yam K L (2010). A versatile and inexpensive technique for measuring colour of foods. Food Technology 5: 48-51.
  • Sarica M, Ocak N, Turhan S, Kop C & Yamak U S (2011). Evaluation of meat quality from 3 turkey genotypes reared with or without outdoor access. Poultry Science 90: 1313–1323.
  • Tlhong T M (2008). Meat quality of raw and processed guinea fowl (Numeda meleagris), Master thesis. Stellenbosch University, South Africa, 138 p.
  • Warris P D (2000). Meat Science, An introductory text. Bristol: UK Biddles Ltd., CABI.
  • Wasilewski R, Kokoszynski D, Mieczkowska A, Bernacki Z & Gorska A (2015). Structure of the digestive system of ducks depending on sex and genetic background, Acta Veterinaria Brno 84: 153–158.
  • Wideman N, O’Bryan C A & Crandall P G (2016). Factors affecting poultry meat colour and consumer preferences- A review. World’s Poultry Science Journal 72: 353-366.
  • Yamak U S, Sarica M, Boz M A & Ucar A (2018). Effect of production system (barn and free-range) and slaughter age on some production traits of guinea fowl. Poultry Science 97: 47-53.
  • Yovchev D, Dimitrov R, Kostov D & Vladova D (2012). Age morphometry of some internal organs in common pheasant (phasıanus colchıcus colchıcus). Trakia Journal of Sciences 10: 48-52.
Toplam 30 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Bölüm Makaleler
Yazarlar

Musa Sarıca

Umut Sami Yamak 0000-0002-6435-4866

Mehmet Akif Boz

Ahmet Uçar 0000-0002-0640-3965

Yayımlanma Tarihi 4 Mart 2021
Gönderilme Tarihi 25 Temmuz 2019
Kabul Tarihi 30 Eylül 2019
Yayımlandığı Sayı Yıl 2021 Cilt: 27 Sayı: 1

Kaynak Göster

APA Sarıca, M., Yamak, U. S., Boz, M. A., Uçar, A. (2021). Effect of Production System and Slaughter age on Some Meat Quality and Digestive Tract Traits of Pheasants (Phasianus colchicus). Journal of Agricultural Sciences, 27(1), 56-61. https://doi.org/10.15832/ankutbd.596678
AMA Sarıca M, Yamak US, Boz MA, Uçar A. Effect of Production System and Slaughter age on Some Meat Quality and Digestive Tract Traits of Pheasants (Phasianus colchicus). J Agr Sci-Tarim Bili. Mart 2021;27(1):56-61. doi:10.15832/ankutbd.596678
Chicago Sarıca, Musa, Umut Sami Yamak, Mehmet Akif Boz, ve Ahmet Uçar. “Effect of Production System and Slaughter Age on Some Meat Quality and Digestive Tract Traits of Pheasants (Phasianus Colchicus)”. Journal of Agricultural Sciences 27, sy. 1 (Mart 2021): 56-61. https://doi.org/10.15832/ankutbd.596678.
EndNote Sarıca M, Yamak US, Boz MA, Uçar A (01 Mart 2021) Effect of Production System and Slaughter age on Some Meat Quality and Digestive Tract Traits of Pheasants (Phasianus colchicus). Journal of Agricultural Sciences 27 1 56–61.
IEEE M. Sarıca, U. S. Yamak, M. A. Boz, ve A. Uçar, “Effect of Production System and Slaughter age on Some Meat Quality and Digestive Tract Traits of Pheasants (Phasianus colchicus)”, J Agr Sci-Tarim Bili, c. 27, sy. 1, ss. 56–61, 2021, doi: 10.15832/ankutbd.596678.
ISNAD Sarıca, Musa vd. “Effect of Production System and Slaughter Age on Some Meat Quality and Digestive Tract Traits of Pheasants (Phasianus Colchicus)”. Journal of Agricultural Sciences 27/1 (Mart 2021), 56-61. https://doi.org/10.15832/ankutbd.596678.
JAMA Sarıca M, Yamak US, Boz MA, Uçar A. Effect of Production System and Slaughter age on Some Meat Quality and Digestive Tract Traits of Pheasants (Phasianus colchicus). J Agr Sci-Tarim Bili. 2021;27:56–61.
MLA Sarıca, Musa vd. “Effect of Production System and Slaughter Age on Some Meat Quality and Digestive Tract Traits of Pheasants (Phasianus Colchicus)”. Journal of Agricultural Sciences, c. 27, sy. 1, 2021, ss. 56-61, doi:10.15832/ankutbd.596678.
Vancouver Sarıca M, Yamak US, Boz MA, Uçar A. Effect of Production System and Slaughter age on Some Meat Quality and Digestive Tract Traits of Pheasants (Phasianus colchicus). J Agr Sci-Tarim Bili. 2021;27(1):56-61.
 Kapak Resmi İndir

Journal of Agricultural Sciences is published as open access journal. All articles are published under the terms of the Creative Commons Attribution License (CC BY).