Meat quality and fatty acid composition of chios male lambs fed under traditional and intensive conditions

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dc.contributor.authorÖnenç, Sibel Soycan
dc.contributor.authorÖzdoğan, Mürsel
dc.contributor.authorAktümsek, Abdurrahman
dc.contributor.authorTaşkın, Turgay
dc.date.accessioned2020-03-26T19:06:19Z
dc.date.available2020-03-26T19:06:19Z
dc.date.issued2015
dc.departmentSelçuk Üniversitesien_US
dc.description.abstractThe study was conducted to compare the chemical composition, physicochemical characteristics, texture profile analysis (TPA) parameters and fatty acid composition of the meat of Chios male lambs fed under traditional and intensive conditions. A total of 34 lambs at the age of 3 months were used. The animals were randomly separated into traditional (T) and intensive (I) groups in equal numbers. The lambs in group T were fed on ration prepared in local style and grazed in olive grove for 8 h/day, while those in group I received 255 g alfalfa hay per animal and ad libitum mixed feed. The animals were slaughtered at 5 months of age. Significant differences were not found for chemical composition, physicochemical characteristics, and TPA parameters. Fatty acids such as C17: 0, 018: 0, C18: 1 Cc11, C18: 1 c9, C18: 2 c9c12, C18: 2 c9t11 and the total conjugated linoleic fatty acids in muscle differed significantly between the two groups. As a results of the study, it was found that Chios lambs fed intensively had particularly tender, vivid and bright meat however the contents of C18 fatty acid group and CLA were higher in lambs fed under traditional conditions.en_US
dc.description.sponsorshipEge University Research FundEge University [2008-ZRF-036]en_US
dc.description.sponsorshipThis study was financed under a project supported by the Ege University Research Fund (project no: 2008-ZRF-036).en_US
dc.identifier.doi10.9755/ejfa.2015.04.068en_US
dc.identifier.endpage642en_US
dc.identifier.issn2079-052Xen_US
dc.identifier.issn2079-0538en_US
dc.identifier.issue8en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.startpage636en_US
dc.identifier.urihttps://dx.doi.org/10.9755/ejfa.2015.04.068
dc.identifier.urihttps://hdl.handle.net/20.500.12395/32318
dc.identifier.volume27en_US
dc.identifier.wosWOS:000361500700006en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherUNITED ARAB EMIRATES UNIVen_US
dc.relation.ispartofEMIRATES JOURNAL OF FOOD AND AGRICULTUREen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.selcuk20240510_oaigen_US
dc.subjectChios lambsen_US
dc.subjectMeat qualityen_US
dc.subjectFatty acid compositionen_US
dc.subjectTraditional feedingen_US
dc.subjectIntensive feedingen_US
dc.titleMeat quality and fatty acid composition of chios male lambs fed under traditional and intensive conditionsen_US
dc.typeArticleen_US

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