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dc.contributor.authorÇELİK, ROMEDİ
dc.contributor.authorYilmaz, Alper
dc.date.accessioned2021-03-03T17:43:48Z
dc.date.available2021-03-03T17:43:48Z
dc.date.issued2010
dc.identifier.citationÇELİK R., Yilmaz A., "Certain meat quality characteristics of Awassi and Turkish Merino x Awassi (F-1) lambs", TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.34, sa.4, ss.349-357, 2010
dc.identifier.issn1300-0128
dc.identifier.otherav_4b1e8ea2-f9eb-4aee-91ee-960cf482ee01
dc.identifier.othervv_1032021
dc.identifier.urihttp://hdl.handle.net/20.500.12627/53955
dc.identifier.urihttps://doi.org/10.3906/vet-0805-27
dc.description.abstractThis study aimed to determine the meat quality characteristics of 2-way crossbred lambs that were obtained by mating Turkish Merino (Karacabey Merino) as a sire line with Awassi ewes, as compared to those of purebred Awassi lambs. In all, 8 male and 8 female single born lambs from each genotype (forming 4 groups and 32 lambs) were investigated. In Awassi purebred and Turkish Merino x Awassi (F-1) crossbred lambs mean pH values at 24 h were 5.84 and 5.80, drip losses were 2.35% and 2.69%, cooking losses were 31.41% and 30.94%, Warner-Bratzler shear force values were 3.42 kg and 2.63 kg, P: S ratios were 0.14 and 0.16, and (n-6/ n-3) ratios were 3.70 and 4.66, respectively. The results of the present study show that meat of Turkish Merino x Awassi (F-1) lambs was more tender but less healthy than that of Awassi lambs, although the differences were probably not important enough to be significant at the market level.
dc.language.isoeng
dc.subjectTarım ve Çevre Bilimleri (AGE)
dc.subjectVeteriner Bilimleri
dc.subjectVETERİNERLİK BİLİMLERİ
dc.subjectBitki ve Hayvan Bilimleri
dc.subjectSağlık Bilimleri
dc.subjectTarımsal Bilimler
dc.titleCertain meat quality characteristics of Awassi and Turkish Merino x Awassi (F-1) lambs
dc.typeMakale
dc.relation.journalTURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
dc.contributor.departmentDicle Üniversitesi , ,
dc.identifier.volume34
dc.identifier.issue4
dc.identifier.startpage349
dc.identifier.endpage357
dc.contributor.firstauthorID194538


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