Meat quality characteristics of Turkish indigenous Hair goat kids reared under traditional extensive production system: effects of slaughter age and gender

2013 ◽  
Vol 45 (6) ◽  
pp. 1297-1304 ◽  
Author(s):  
Hayriye Deger Oral Toplu ◽  
Ergun Omer Goksoy ◽  
Ahmet Nazligul ◽  
Tolga Kahraman
Keyword(s):  
Meat Quality ◽  
Production System ◽  
Quality Characteristics ◽  
Age And Gender ◽  
Slaughter Age ◽  
And Gender

scholarly journals Effects of slaughter age and gender on carcass characteristics of Turkish indigeneous Hair goat kids reared under an extensive production system

2013 ◽  
Vol 56 (1) ◽  
pp. 75-88 ◽  
Author(s):  
H. D. O. Toplu ◽  
E. O. Goksoy ◽  
A. Nazligul
Keyword(s):  
Production System ◽  
Carcass Characteristics ◽  
Carcass Weight ◽  
Meat Production ◽  
Age And Gender ◽  
Mesenteric Fat ◽  
Slaughter Age ◽  
Dressing Percentage ◽  
Total Fat ◽  
And Gender

Abstract. This study was conducted to investigate effects of slaughter age and gender on carcass characteristics of indigenous Hair goat kids reared under an extensive production system. A total of 60 Hair goat kids (30 females and 30 males) slaughtered at 3, 6, 9 and 12 months of age was used as the material of this study. In the study, the cold carcass weights of kids at 3–12 months of age were between 6.15 and 10.83 kg. The cold dressing percentage was determined as 47.04–52.65 %. The effect of slaughter age on these traits was statistically significant (P<0.001). The cold carcass weight and the cold dressing percentage increased with the slaughter age. The effect of kid gender on the cold carcass weight was statistically significant (P<0.001). The mean value of this trait in males was higher than the females. The percentages of omental-mesenteric fat (P<0.001) and kidney-knob and channel fat (P<0.01) significantly increased with slaughter age. Subcutan, intermuscular, total fat and muscle/ bone percentages of the left half carcass significantly increased with slaughter age (P<0.01). However, bone (P<0.05) and muscle/total fat (P<0.01) percentages significantly decreased with slaughter age. The female kids had significantly higher values than males in terms of omental-mesenteric fat, kidney-knob and channel fat, subcutaneous, intermuscular and total carcass fat percentages (P<0.001). In conclusion, it is recommended that Hair goat kids should be slaughtered at 9 months of age under extensive management system to result in more edible meat production.

scholarly journals Effect of Production System (Intensive and Free-Range), Slaughter Age and Gender on Nutrient and Fatty Acid Composition of Meat in Partridges (Alectoris chukar)

2021 ◽  
Vol 9 (4) ◽  
pp. 745-754
Author(s):  
Mehmet Akif Boz ◽  
Fatih Öz ◽  
Musa Sarıca ◽  
Umut Sami Yamak
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Production System ◽  
Unsaturated Fatty Acids ◽  
Breast Meat ◽  
Age And Gender ◽  
Free Range ◽  
Slaughter Age ◽  
And Gender ◽  
Intensive System

This study was conducted to determine the effect of production system, slaughter age, and gender on the nutrient composition, fatty acids profile, and index values of breast and thigh meat in Alectoris chukar partridges. Partridges were slaughtered at 14, 16, and 18 weeks of age and skinless breast and thigh meat of male and female were used in the study (a total of 96 samples in 2 replicates). The production system affected only the crude fat level of the thigh meat in terms of nutrient composition and it was found higher in the intensive system compared to the free-range system. Age and gender did not significantly affect the composition of breast and thigh meat. In terms of fatty acid profile, erucic acid (C22:1n9) level in breast meat was higher in intensive system, while it was higher in thigh meat in free-range. While the percentage of docosahexaenoic acid (C22:6n3) increased with age in breast meat, it decreased in thigh meat with age. While eicosenoic acid (C20:1) percentage was higher in breast meat of male birds compared to females, only stearic acid (C18:0) was found to be higher in thigh meat. Saturated fatty acids (SFA), linolenic acid (n3), thrombogenic index (TI) and atherogenic index (AI) values were higher in thigh meat produced in free-range system, while polyunsaturated fatty acids (PUFA), total unsaturated fatty acids (UFA), linoleic acid (n6) and hypocholesterolaemic / hypercholesterolaemic ratio (h/H) were significantly higher in intensive system. While SFA and TI levels in thigh meat decreased with age, monounsaturated fatty acids (MUFA), UFA and oleic acid (n9) percentages increased. MUFA / SFA in thigh meat of females was higher than males, other indexes were found insignificant. The results shows that partridges had desirable fatty acid composition. Especially, the increase in MUFA and UFA values with age in thigh meat compared to breast indicates that thigh meat is enriched in terms of unsaturated fatty acids. However, the higher SFA and AI values obtained in the free-range system could be considered a negative outcome for alternative production systems that prioritize bird welfare and consumer demands.

Carcass Traits and Meat Quality Characteristics of Malabari Male Kids Reared under Different Production System

2020 ◽  
Author(s):  
Chikkagoudara Kotresh Prasad ◽  
John Abraham ◽  
Balusami Chinnappan ◽  
Roshin Anie Jose ◽  
Senthil Murugan ◽  
...  
Keyword(s):  
Body Weight ◽  
Meat Quality ◽  
Production System ◽  
Carcass Traits ◽  
Live Weight ◽  
Quality Characteristics ◽  
Cooking Loss ◽  
Body Parts ◽  
Final Body Weight ◽  
The Impact

Background: The intensive rearing systems of goats needs dietary formulations that will meet animal requirements, mainly the protein and energy to allow optimum growth rate. Alternative systems to attain 15-20 kg body weight by three months of age with better meat quality is need of the hour. Broiler goat production system is most suitable system of rearing for meat goat production. The current study was conducted to examine the impact of broiler goat production system on the carcass traits and meat quality characteristics of Malabari male kids. Methods: Fourteen pre-weaned kids were randomly allotted to two treatments. Treatment-I (T1) kids were allowed to suckle thrice a day during four weeks and twice in a day during consequent weeks. Whereas in Treatment-II (T2), kids were reared intensively by providing finely ground concentrate feed mixed with equal quantity of rice gruel from a feeding bottle after 7 days of colostrum feeding from the mother. The animals were slaughtered at an age of three months and the final body weight, carcass traits like dressing percentage, weight of different body parts and meat quality parameters like pH, color, cooking loss and shear force were analysed. The proximate composition and sensory evaluation was performed. Result: Broiler goat production system could produce significantly (P less than 0.01) higher final average body weight compared to natural system. All the carcass traits were significantly (P less than 0.01) higher in T2. The broiler goat production system could double the net live weight during the same period compared to natural suckling system with higher dressing % and the chevon produced was tender with less cooking loss. Hence, this system can be recommended for chevon production in shorter period with higher dressing % and lesser cooking loss in Malabari male kids.

scholarly journals Effects of floor type, stocking density, slaughter age and gender on productive and qualitative traits of rabbits reared in collective pens

animal ◽  
2015 ◽  
Vol 9 (5) ◽  
pp. 855-861 ◽  
Author(s):  
A. Trocino ◽  
E. Filiou ◽  
M. Tazzoli ◽  
M. Birolo ◽  
A. Zuffellato ◽  
...  
Keyword(s):  
Stocking Density ◽  
Age And Gender ◽  
Qualitative Traits ◽  
Slaughter Age ◽  
And Gender

scholarly journals The Effect of Production System and Finish Weight on Carcass and Meat Quality of Kivircik Lambs

2019 ◽  
Vol 19 (2) ◽  
pp. 517-538
Author(s):  
Bulent Ekiz ◽  
Alper Yilmaz ◽  
Hulya Yalcintan ◽  
Akin Yakan ◽  
Omur Kocak ◽  
...  
Keyword(s):  
Meat Quality ◽  
Production System ◽  
Production Systems ◽  
Experimental Period ◽  
Quality Characteristics ◽  
Target Weight ◽  
L Value ◽  
Dressing Percentage ◽  
Kg Medium

AbstractFifty-two male Kivircik lambs were used to investigate the influences of finish weight (LOW: 25–26 kg, MEDIUM: 30–31 kg and HIGH: 35–36 kg) and production system (CON: concentrate-based system, PAS: pasture-based system) on carcass and meat quality characteristics. CON lambs (n=27) were weaned at 76 d of age and then finished on concentrate feed and alfalfa hay until slaughter. PAS lambs (n=25) grazed on native pasture in the day-time and sucked their dams until slaughter. CON group grew 30% faster during the experimental period; therefore significantly fewer days were required to reach the target weight. CON lambs had higher cold carcass weight, cold dressing percentage, and produced fattier carcasses compared with those of PAS system. PAS lambs had lower meat lightness values than CON ones. CON system produced more tender meat than PAS system in terms of shear force and sensory evaluation results. Intramuscular fat of the PAS lambs had higher percentage of ∑PUFA and ∑n-3 PUFA, and lower n-6/n-3 ratio than that of CON ones. Finish weight had no influence on dressing percentage and carcass fatness. Meat of HIGH lambs had lower L* value than other groups. Panellists gave lower scores to meat of MEDIUM lambs for tenderness when compared with other groups. In conclusion, CON system might be considered to obtain higher carcass dressing, lighter meat colour and more tender meat, while PAS system had an advantage of lower n-6/n-3 ratio and of higher ∑n-3 PUFA percentage. PAS lambs had lower fatness level than CON ones. Therefore, if priority is given to fatty acid composition and carcass with lower fat, PAS system might be considered. Finish weight of 35–36 kg might be preferred to increase lamb production, without any adverse effect on carcass and meat quality in both of the production systems.

scholarly journals Effects of slaughter age and muscle type on meat quality characteristics of Eastern Anatolian Red bulls

2018 ◽  
Vol 61 (4) ◽  
pp. 497-504 ◽  
Author(s):  
Sinan Kopuzlu ◽  
Nurinisa Esenbuga ◽  
Alper Onenc ◽  
Muhlis Macit ◽  
Mete Yanar ◽  
...  
Keyword(s):  
Meat Quality ◽  
Gluteus Medius ◽  
Quality Characteristics ◽  
Eating Quality ◽  
Muscle Type ◽  
Quality Properties ◽  
Color Parameters ◽  
Flavor Intensity ◽  
Slaughter Age ◽  
Cooking Yield

Abstract. The effects of slaughter age and muscle type on meat quality properties of Eastern Anatolian Red (EAR) bulls (n=46) were investigated in the present study. Forty-six EAR bulls were slaughtered at 15, 17, 19, 25 and 27 months. Meat samples were taken from longissimus dorsi (LD) and gluteus medius (GM) muscles obtained from the carcasses at 24 h post-mortem. Meat color parameters were significantly affected by slaughter age. Older animals (19, 25 and 27 months of age) possessed higher L*, a* and H values than those of younger animals (15 and 17 months of age). LD muscle had higher L* and a* values than those of GM muscles. The influences of slaughter age and muscle type on the proportions of dry matter, ether extract, crude ash and crude protein were not significant in the present study. The influence of slaughter age on the tenderness, acceptability, juiciness, number of chews and Warner–Bratzler shear (WBS) values were found to be significant. Tenderness, juiciness, flavor intensity and acceptability increased until 19 months of age, and then increase in age resulted in lower tenderness, flavor intensity and acceptability scores. Cooking yield significantly increased depending on the increase of age. WBS and cooking yield values from the LD were higher than that of the GM muscle. Textural characteristics such as hardness, springiness, cohesiveness, gumminess, chewiness and resilience were not affected by slaughter age, but muscles had a significant influence on hardness, gumminess, chewiness and resilience. In conclusion, most eating quality characteristics and color parameters were positively influenced by slaughter age.

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