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首页> 外文期刊>Turkish Journal of Veterinary and Animal Sciences >Certain meat quality characteristics of Awassi and Turkish Merino × Awassi (F_1) lambs
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Certain meat quality characteristics of Awassi and Turkish Merino × Awassi (F_1) lambs

机译：Awassi和土耳其美利奴羊×Awassi（F_1）羔羊的某些肉质特征

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摘要

This 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 × 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-6-3) ratios were 3.70 and 4.66, respectively. The results of the present study show that meat of Turkish Merino × 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.
机译：这项研究的目的是确定与纯种Awassi羔羊相比，将土耳其美利奴羊（Karacabey Merino）与Awassi母羊交配后获得的2种杂交羔羊的肉品质特性。总共调查了每种基因型的8只雄性和8只雌性单胎羔羊（形成4组和32只羔羊）。在Awassi纯种和土耳其美利奴羊×Awassi（F_1）杂交羔羊的24小时平均pH值分别为5.84和5.80，滴水损失为2.35％和2.69％，蒸煮损失为31.41％和30.94％，Warner-Bratzler剪切力值为3.42 kg和2.63 kg，P：S比分别为0.14和0.16，（n-6 / n-3）比分别为3.70和4.66。本研究结果表明，土耳其美利奴羊×Awassi（F_1）羔羊的肉比Awassi羔羊的肉更嫩，但健康程度较差，尽管差异可能并不重要，不足以在市场水平上具有重要意义。

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