The Effect of Corn and Wheat Glutens Fed to Lambs on Some Microbial and Chemical Properties of Musculus Longismus Dorsi and Determination of Intramuscular and Tail Fatty Acid Profile

URÇAR GELEN S., Imik A., KARA K., CAN M.

Anais da Academia Brasileira de Ciencias, cilt.96, 2024 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 96
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1590/0001-3765202420231255
  • Dergi Adı: Anais da Academia Brasileira de Ciencias
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Aerospace Database, Animal Behavior Abstracts, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Communication Abstracts, EMBASE, INSPEC, Metadex, Veterinary Science Database, zbMATH, Directory of Open Access Journals, Civil Engineering Abstracts
  • Atatürk Üniversitesi Adresli: Evet

Özet

This study examined the effects of wheat and corn gluten added to lamb diets as a unilateral protein source on some microbial and chemical properties of Musculus Longismus dorsi (LD), determination of intramuscular and tail fat profile. It was found that TBARS levels in LD muscle on the days of storage were highest in the wheat gluten-treated groups (p<0.01). It was found that the changes in pH values in LD muscle were different on days (p<0.05). It was found that the change of L*, a ve b values on days differed between groups during the storage period (p<0.05). It was found that the numbers of TMAB, Enterobacteriaceae, Lactobacillus spp., Pseudomonas spp. and TPAB changed significantly (p<0.05) during the storage process. While a significant difference was found between the MUFA levels of dorsal muscle intramuscular adipose tissue of the groups (p<0.05). As a result, it was determined that the metabolic differences of the one-way protein sources fed to the lambs in the digestive system and other organs had an effect on the meat quality, intramuscular fat and fatty acid profile of the tail.