1. Tavukçuluk Araştırma Dergisi
  2. Arşiv
  3. Cilt 16, Sayı 1
Yıl 2019, Cilt 16, Sayı 1, Sayfalar 1 - 6 2019-07-26

Meat quality and consumer acceptability of broiler chickens fed different levels of monosodium glutamate (MSG)
Etlik Piliç Yemine Farklı Düzeylerde Monosodium Glutamate (MSG) İlavesinin Et Kalitesi ve Tüketici Beğenisi Üzerine Etkileri

Adedeji O. Adetunji [1] , Olumuyiwa J. Olarotimi [2] , Olufemi A. Adu [3] , Imoleayo S. Oladeji [4] , Gbenga E. Onibi [5]

0 15

https://doi.org/10.34233/jpr.483081

Öz

The objective of this study was to evaluate the effect of monosodium glutamate (MSG) inclusion in broiler diet on meat quality of broiler chickens for 8 weeks. A total of 300 day old mixed sexed Abor-acre chicks were randomly allocated to six treatments with five replicates per treatment and ten birds per replicate in a completely randomized experimental design. Six administration levels of monosodium glutamate (0.00, 0.25, 0.50, 0.75, 1.00 and 1.25 g MSG/kg diet) were added as taste enhancing additive in the diet at both starter and finisher phases. Four birds (unsexed) per replicate were slaughtered at the end of the trial period for meat quality evaluation. The result revealed fat and crude protein contents of the meat and palatability of the thigh muscle were significantly influenced by MSG, but the oxidative stability, moisture, thawing and cooking loss were not significantly influenced by the dietary treatments. In summary, the palatability of chicken meat from broilers fed diet with MSG inclusion up to 0.75 g MSG/kg diet was enhanced, and fat content was reduced with dietary inclusion of MSG.

Bu çalışmanın amacı, etlik piliç yemlerine monosodyum glutamat (MSG) ilavesinin etlik piliçlerde et kalitesi üzerindeki olası etkilerinin 8 hafta boyunca değerlendirmektir. Toplamda 300 adet günlük karışık cinsiyetteki Abor-acre civcivleri, rastgele olarak 6 muamele ve her muamelede 10 civciv olacak şekilde 5 tekerrürlü olarak deneme dizaynı kurulmuştur. Hem başlangıç hem de son dönem yemlerinde tat arttırıcı katkı maddesi olarak 6 farklı miktarda monosodyum glutamat (0,0; 0,25; 0,50; 0,75; 1,00 ve 1,25g/kg) eklendi. Et kalitesi değerlendirmesi için deneme süresi sonunda her tekerrürden dört civciv (cinsiyeti bilinmeyen) kesildi. Sonuçlar etin yağ ve ham protein içeriği ile uyluk kasının lezzetinin MSG' den önemli ölçüde etkilendiğini ortaya çıkardı, ancak oksidatif stabilite, nem, çözülme ve pişirme kaybı yemlerdeki uygulamadan etkilenmedi. Özetle, etlik piliç yemlerine MSG’nin 0,75 g/kg’a kadar eklenmesiyle piliç etlerinin lezzeti arttırılmış ve MSG içeren diyetle birlikte etin yağ içeriği azaltılmıştır.

Kaynakça

  • Adesua, A., Onibi, G.E. 2014. Growth performance, haematology and meat quality of broiler chickens fed rumen liquor- fermented wheat bran-based diets. Jordan J Agric. Sci. 10(4):725-736.
  • Aduku, A.O., Olokosi, J.O., 2002. Animal products processing and handling in the tropics. Living Book Series. Pp121-126
  • Ali, F.H., Zahran, D.A., 2010. Effect of growth enhancers on quality of chicken meat during cold storage. Adv. J Food Sci &Tech. 2:219-222.
  • Baeza, E., Dessay, C., Wacrenier, N., Marche, G., Listrat, A., 2002. Effect of selection for improved body weight and composition on muscle and meat characteristics in Muscovy duck. Brit. Poult. Sci. 43:560-568.
  • Biodun, D., Biodun, A. 1993. A Spice or Poison? Is Monosodium Glutamate Safe for Human Consumption? National Concord Newspaper, 4:5. Chaudari, N., Roper, S.D., 1998. Molecular and physiological evidence for glutamate (umami) taste transduction via a G-protein-coupled receptor. Ann. NY Acad. Sci.; 855: 398-405. Diniz, Y.S., Fernandes, A.A., Campos, K.E., Mani, F., Ribas, B.O., Novelli, E.L. 2004. Toxicity of hypercaloric diet and monosodium glutamate: oxidative stress and metabolic shifting in hepatic tissue. J Food Chem. & Toxicol. 42: 319-325
  • Eweka, A.O., Om'iniabohs, F.A.E. 2011. Histological studies of the effects of monosodium glutamate on the ovaries of adult wistar rats. Ann. Med. & Health Sci. Res. 1(1): 37-44.
  • Fletcher, D.L. 1997. Quality of Poultry Meat: Texture and Colour. In: Proceedings of Georgia International Poultry Course, Athens, GA.
  • Fletcher, D.L. 2000. Poultry meat quality. W. Poul. Sci. J. 58:131-145
  • Groom, G.M., 1990. Factors affecting poultry meat quality. In : Sauveur B. (ed.). L'aviculture en Méditerranée. Montpellier : CIHEAM, Pp. 205-210
  • Lee, S.H., Park, E.W., Cho, Y.M., Kim, S.K., Lee, J.H., Jeon, J.T., Yoon, D. 2007. Identification of differentially expressed genes related to intramuscular fat development in the early and late fattening stages of hanwoo steers. J biochem. & mol. Biol. 40(5): 757-764.
  • Leygoine, C., Britz, C.J., Hoffman, L.C. 2012. Impact of freezing and thawing on the quality of meat: A Review. Meat Sci. 91: 93-98.
  • Liu, Y., Lyon, B.G., Winddham, W.R., Lyon, C.E., Savage, E.M. 2004. Principal component analysis of physical colour and sensory characteristics of chicken breasts deboned at two, four, six and twenty four hours postmortem. Poult. Sci. 83(1): 101-108.
  • Moore, K.L. 2003. Congenital malformations due to environmental factors. In: Saunders WB, editor. Developing Humans. 2nd ed. Philadephia: Saunders. Pp 173-183.
  • Mustafa, A. 2014. The effect of dietary Glutamine supplementation on performance and blood parameter, carcass characteristics, quality and characteristics meat of broiler chickens under continuous heat stress condition. Int’l. J Farming & Allied Sci. 3 (12): 1234-1242.
  • Onibi, G.E. 2006. Dietary oil quantity and vitamin E supplementation II: effect on carcass and meat quality of broiler chickens. Bowen J. Agric.3: 106-115.
  • Onibi, G.E., Babadoye, A.O., Folorunsho, O.R. 2011. Haematological indices, serum cholesterol and meat quality of broiler chickens fed diets with palm oil sludge substituting maize. Agric. & Biol. J N America. 2(3), 552-558.
  • Onibi, G.E., Scaife, J.R., Murray, I., Fowler, V.R. 2000. Supplementary α-tocopherol acetate in full-fat rapeseed diets for pigs: influence on tissue α-tocopherol content, fatty acid profiles and lipid oxidation. J. Sci. Food & Agric. 80:1625-1635.
  • Pikul, J., Leszcynsk, D.E., Kummerow, F.A. 1989. Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat. J Agric. & Food Chem. 37:1309-1313.
  • Prada, P.O., Hirabara, S.M., de Souza, C.T., Schenka, A.A., Zecchin, H.G., Vassallo, J., Velloso, L.A., Carneiro, E., Carvalheira, J.B., Curi, R., Saad, M.J. 2007. L-glutamine supplementation induces insulin resistance in adipose tissue and improves insulin signalling in liver and muscle with diet-induced obesity. Diabetologia. 50 (9): 149-159
  • Xia, X., Kong, B., Liu, Q., Liu, J. 2009. Physiochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze-thaw cycles. Meat Sci. 83: 239-245.
  • Zhu, B., Xu, Q.Y., Xu, H., Wang, C.A., Sun, D.J. 2011. Dietary glutamine supplementation improves tissue antioxidant status and serumnon- specific immunity of juvenile hybrid sturgeon (acipenser schrenck and husodauricus ). J Appl. Ichthyology. 27: 715-720

Ayrıntılar

Birincil Dil en
Konular Mühendislik, Ziraat
Bölüm Araştırma Makalesi
Yazarlar

Yazar: Adedeji O. Adetunji (Sorumlu Yazar)
Kurum: The Federal University of Technology, Akure
Ülke: Nigeria

Yazar: Olumuyiwa J. Olarotimi (Sorumlu Yazar)
Kurum: The Federal University of Technology, Akure
Ülke: Nigeria

Yazar: Olufemi A. Adu
Kurum: The Federal University of Technology, Akure
Ülke: Nigeria

Yazar: Imoleayo S. Oladeji
Kurum: The Federal University of Technology, Akure
Ülke: Nigeria

Yazar: Gbenga E. Onibi
Kurum: The Federal University of Technology, Akureg
Ülke: Nigeria
Tarihler

Yayımlanma Tarihi: 26 Temmuz 2019

Kaynak Göster

Bibtex @araştırma makalesi { jpr483081, journal = {Journal of Poultry Research}, issn = {1302-3209}, eissn = {2147-9003}, address = {Tavukçuluk Araştırma Enstitüsü Müdürlüğü}, year = {2019}, volume = {16}, pages = {1 - 6}, doi = {10.34233/jpr.483081}, title = {Meat quality and consumer acceptability of broiler chickens fed different levels of monosodium glutamate (MSG)}, key = {cite}, author = {Adetunji, Adedeji O. and Olarotimi, Olumuyiwa J. and Adu, Olufemi A. and Oladeji, Imoleayo S. and Onibi, Gbenga E.} }
APA Adetunji, A , Olarotimi, O , Adu, O , Oladeji, I , Onibi, G . (2019). Meat quality and consumer acceptability of broiler chickens fed different levels of monosodium glutamate (MSG). Journal of Poultry Research, 16 (1), 1-6. DOI: 10.34233/jpr.483081
MLA Adetunji, A , Olarotimi, O , Adu, O , Oladeji, I , Onibi, G . "Meat quality and consumer acceptability of broiler chickens fed different levels of monosodium glutamate (MSG)". Journal of Poultry Research 16 (2019): 1-6 <https://www.turkishpoultryscience.com/issue/47333/483081>
Chicago Adetunji, A , Olarotimi, O , Adu, O , Oladeji, I , Onibi, G . "Meat quality and consumer acceptability of broiler chickens fed different levels of monosodium glutamate (MSG)". Journal of Poultry Research 16 (2019): 1-6
RIS TY - JOUR T1 - Meat quality and consumer acceptability of broiler chickens fed different levels of monosodium glutamate (MSG) AU - Adedeji O. Adetunji , Olumuyiwa J. Olarotimi , Olufemi A. Adu , Imoleayo S. Oladeji , Gbenga E. Onibi Y1 - 2019 PY - 2019 N1 - doi: 10.34233/jpr.483081 DO - 10.34233/jpr.483081 T2 - Journal of Poultry Research JF - Journal JO - JOR SP - 1 EP - 6 VL - 16 IS - 1 SN - 1302-3209-2147-9003 M3 - doi: 10.34233/jpr.483081 UR - https://doi.org/10.34233/jpr.483081 Y2 - 2019 ER -
EndNote %0 Tavukçuluk Araştırma Dergisi Meat quality and consumer acceptability of broiler chickens fed different levels of monosodium glutamate (MSG) %A Adedeji O. Adetunji , Olumuyiwa J. Olarotimi , Olufemi A. Adu , Imoleayo S. Oladeji , Gbenga E. Onibi %T Meat quality and consumer acceptability of broiler chickens fed different levels of monosodium glutamate (MSG) %D 2019 %J Journal of Poultry Research %P 1302-3209-2147-9003 %V 16 %N 1 %R doi: 10.34233/jpr.483081 %U 10.34233/jpr.483081
ISNAD Adetunji, Adedeji O. , Olarotimi, Olumuyiwa J. , Adu, Olufemi A. , Oladeji, Imoleayo S. , Onibi, Gbenga E. . "Meat quality and consumer acceptability of broiler chickens fed different levels of monosodium glutamate (MSG)". Journal of Poultry Research 16 / 1 (Temmuz 2019): 1-6. https://doi.org/10.34233/jpr.483081
AMA Adetunji A , Olarotimi O , Adu O , Oladeji I , Onibi G . Meat quality and consumer acceptability of broiler chickens fed different levels of monosodium glutamate (MSG). JPS. 2019; 16(1): 1-6.
Vancouver Adetunji A , Olarotimi O , Adu O , Oladeji I , Onibi G . Meat quality and consumer acceptability of broiler chickens fed different levels of monosodium glutamate (MSG). Journal of Poultry Research. 2019; 16(1): 6-1.
Makale Gönder
Arşiv
Editör Kurulu
İletişim
Duyurular
TR Dizin
TR Dizin

Creative Commons License
Bu ürün Creative Commons Attribution 4.0 tarafından lisanslanmıştır.


Basılı ISSN:1302-3209 - Çevrimiçi ISSN:2147-9003

  1. https://elk-mountain.com/
  2. DATA HK
  3. TOGEL SDY
  4. TOGEL HONGKONG
  5. TOGEL HONGKONG
  6. HK HARI INI
  7. PENGELUARAN HK
  8. TOGEL
  9. DATA HK
  10. HK LOTTO
  11. PENGELUARAN SGP
  12. DATA SGP
  13. DATA HK
  14. TOGEL SGP
  15. DATA SGP
  16. TOGEL HK
  17. DATA HK
  18. LIVE HK
  19. HK LOTTO
  20. SLOT BET 200
  21. Live Draw HK
  22. Live Draw SGP
  23. LIVE DRAW HK
  24. Result Sdy
  25. Togel Sdy
  26. Togel SDY
  27. Togel SDY
  28. Live Draw SDY
  29. Slot Pulsa
  30. Slot Deposit Indosat
  31. Keluaran SDY
  32. SLOT BET KECIL
  33. Slot Deposit Pulsa
  34. Slot Pulsa
  35. Slot Indosat
  36. Slot Pulsa
  37. Latte4D