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Meat Quality and Fatty Acid Composition of Chios Male Lambs Fed Under Traditional and Intensive Conditions

Sibel Soycan ÖNENÇ, Mürsel Özdoğan, Abdurrahman Aktümsek, Turgay Taşkın.

Abstract
The 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, C18: 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.

Key words: Chios lambs, meat quality, fatty acid composition, traditional feeding, intensive feeding


 
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How to Cite this Article
Pubmed Style

ONENC SS, Ozdogan M, Aktumsek A, Taskin T. Meat Quality and Fatty Acid Composition of Chios Male Lambs Fed Under Traditional and Intensive Conditions. Emir. J. Food Agric. 2015; 27(8): 636-642. doi:10.9755/ejfa.2015.04.068



Web Style

ONENC SS, Ozdogan M, Aktumsek A, Taskin T. Meat Quality and Fatty Acid Composition of Chios Male Lambs Fed Under Traditional and Intensive Conditions. www.scopemed.org/?mno=184839 [Access: September 22, 2017]. doi:10.9755/ejfa.2015.04.068



AMA (American Medical Association) Style

ONENC SS, Ozdogan M, Aktumsek A, Taskin T. Meat Quality and Fatty Acid Composition of Chios Male Lambs Fed Under Traditional and Intensive Conditions. Emir. J. Food Agric. 2015; 27(8): 636-642. doi:10.9755/ejfa.2015.04.068



Vancouver/ICMJE Style

ONENC SS, Ozdogan M, Aktumsek A, Taskin T. Meat Quality and Fatty Acid Composition of Chios Male Lambs Fed Under Traditional and Intensive Conditions. Emir. J. Food Agric. (2015), [cited September 22, 2017]; 27(8): 636-642. doi:10.9755/ejfa.2015.04.068



Harvard Style

ONENC, S. S., Ozdogan, M., Aktumsek, A. & Taskin, T. (2015) Meat Quality and Fatty Acid Composition of Chios Male Lambs Fed Under Traditional and Intensive Conditions. Emir. J. Food Agric, 27 (8), 636-642. doi:10.9755/ejfa.2015.04.068



Turabian Style

ONENC, Sibel Soycan, Mursel Ozdogan, Abdurrahman Aktumsek, and Turgay Taskin. 2015. Meat Quality and Fatty Acid Composition of Chios Male Lambs Fed Under Traditional and Intensive Conditions. Emirates Journal of Food and Agriculture, 27 (8), 636-642. doi:10.9755/ejfa.2015.04.068



Chicago Style

ONENC, Sibel Soycan, Mursel Ozdogan, Abdurrahman Aktumsek, and Turgay Taskin. "Meat Quality and Fatty Acid Composition of Chios Male Lambs Fed Under Traditional and Intensive Conditions." Emirates Journal of Food and Agriculture 27 (2015), 636-642. doi:10.9755/ejfa.2015.04.068



MLA (The Modern Language Association) Style

ONENC, Sibel Soycan, Mursel Ozdogan, Abdurrahman Aktumsek, and Turgay Taskin. "Meat Quality and Fatty Acid Composition of Chios Male Lambs Fed Under Traditional and Intensive Conditions." Emirates Journal of Food and Agriculture 27.8 (2015), 636-642. Print. doi:10.9755/ejfa.2015.04.068



APA (American Psychological Association) Style

ONENC, S. S., Ozdogan, M., Aktumsek, A. & Taskin, T. (2015) Meat Quality and Fatty Acid Composition of Chios Male Lambs Fed Under Traditional and Intensive Conditions. Emirates Journal of Food and Agriculture, 27 (8), 636-642. doi:10.9755/ejfa.2015.04.068




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