Fatty acid and conjugated linoleic acid content of Anatolian buffaloes at different muscle types and slaughter weight.

This research was performed to detect tissue fatty acid (FA) composition and conjugated linoleic acid (CLA) content in Anatolian buffaloes at different muscle types (MTs) and slaughter weights (SWs). The research was carried out on a private commercial livestock farm in Tokat. The research's animal material comprised 20 Anatolian buffalo calves with approximately 100 kg body weights, weaned at about 150 days of age. Before the experiment started, the calves were randomly divided into two slaughter groups (SW) as low weight (LW=225 kg) and high weight (HW=325 kg). Ten calves from each of the two experimental groups, which were intensively fed, were slaughtered in two different weights. After the slaughtering, FA composition and CLA content of the Semimembranosus (SM), Semitendinosus (ST), and Triceps brachii (TB) muscle tissues of the animals were examined. The study determined that palmitoleic acid (C16:1) and stearic acid (C18:0) were affected by MTs and oleic acid (C18:1) and α-linolenic acid (C18:3 n-3) were affected by SW (P < 0.05). The highest CLA was in the ST muscle type (0.298) and the LW group (0.289) of the SW groups (P > 0.05). With the increase of SW (in LW and HW groups), n-6/n3 (SM: 7.783 and 6.533; ST: 8.115 and 7.859; TB: 8.416 and 8.215) (P > 0.05) and PUFA ratio decreased (P < 0.05). The SW increase raised the SFA ratio in the SM muscle (P < 0.05) while lowering it in the TB muscle (P > 0.05). Again, with the increase in SW, AI and TI values increased in SM and ST muscles, while the same index values decreased in TB muscle (P > 0.05). In conclusion, when considering the PUFA/SFA ratio and the beneficial effects of CLAs on human health, ST in the MT and LW groups in SW, and thus ST and LW in MT and SW were prominent in Anatolian buffaloes.

Effects of genotype and fattening system on the quality of male lamb meat - Part 1: Technological properties and carcass measurements.

This study was conducted to determine the effect of genotype and fattening system on carcass measurements of lambs and technological properties of the male lamb meat (Musculus longissimus dorsi, MLD). The animal material in the study included 39 Hemsin (H) and 39 Tuj (T) male lambs. Extensive (E), semi-intensive (SI) and intensive (I) fattening systems were applied in the study, which was completed within 90 d. In the E, SI and I fattening groups, a total of 48 lambs, including 16 lambs in each group, were slaughtered. The results of the study indicated that the effect of genotype on the first-hour yellowness ( b * ), being one of the colour parameters of the MLD, and the effect of the fattening system on 1 h hour redness ( a * ) and chroma ( C * ), being among the colour parameters, were statistically significant ( P < 0.05 ). The effect of genotype and fattening system on MLD pH at 45 min (pH 45 min ) and 24 h (pH 24 h ) after the slaughtering and on the third and seventh hour drip loss (DL %) was statistically nonsignificant ( P > 0.05 ). The effect of genotype and fattening system on DL, cooking loss (CL %) and texture (TT) was nonsignificant ( P > 0.05 ), whereas the effect of these factors on water-holding capacity (WHC %) was significant ( P < 0.05 ). The effect of genotype on external carcass length (ECL), internal carcass length (ICL), internal hindquarter length (IHL), and carcass and leg conformation was statistically significant ( P < 0.05 ). The effect of the fattening system on all the carcass measurements except for carcass conformation, carcass depth (CD) and external chest width (ECW) was statistically significant ( P < 0.05 ). Genotype and fattening system affected the colour and some quality traits of meat and carcass measurements of lambs.

Different sized wheat bran fibers as fat mimetic in biscuits: its effects on dough rheology and biscuit quality.

The aim of this study is to investigate the effects of various particle sized and different amount of plant fibers as fat mimetic for biscuit formulations instead of biscuit fat. The fibers with different particle sizes were obtained from wheat bran and used instead of fat in biscuit formulations. The texture, rheology and quality analyses of low-fat biscuit (30, 20 and 10% fat) were performed and compared with those of the full-fat control sample (40% fat). Results showed that wheat bran fiber with bigger particle size (Long Fiber, LF) were more favorable in terms of textural properties of the dough and the quality parameters of biscuits while the fibers with smaller particle size (Medium Fiber, MF and Small Fiber, SF) improved viscoelastic properties of dough similar to the control. Although the use of these fibers in the production of low-fat biscuits were suitable in terms of workability of dough increasing fiber content and/or reducing fiber size resulted in harder biscuits with lower spread ratio. This study showed that the texture of biscuits was greatly dependent on the texture of the dough.