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Yayınlar
- MakaleYalnız künye2010Scopus SJRQ3The Biochemical Parameters Having Economic Importance in Sheep and Fish Meats
Kayim, M.
In this study, 10 meat samples from fish (Trachurus trachurus L. 1758) and sheep (Akkaraman) were used. In the experiment, the used fish meat was a total body meat. However, the sheep longissimus muscle (lean) from 6th rib cut was sampled for determination of chemical components. The concentrations of total fat were lower (p < 0.01) for fish than sheep. However, the concentrations of pH were also lower (p < 0.05) for sheep material. There were no effects of animal species on the moisture concentrations. The rates of ash were lower (p < 0.01) for sheep group. The pH concentrations close to neutral in meat from fish may be advantage for eating quality. However, this pH level is disadvantage for shelf life of product. However, the high amounts of fat in the sheep meats may have a negative effect upon consumer's preference and health.
- MakaleYalnız künye2010Scopus SJRQ3The Milk Biochemical Parameters Having Economic Importance in Machine Milked Cows
Tekelioglu, O.; Cimen, M.; Bayril, T.
This research was aimed to investigate the effect of machine milking on milk biochemical components having economic importance. In the experiment, 10 Machine Milked (MM) and 10 suckled + Hand Milked (HM) cows were used. The milk fat rates were lower for MM animals in 1st, 2nd and 4th weeks (p<0.05). Protein and total solid rates of milks were similar for both groups during study. There was found positive correlation between milk fat and total solids (r = 0.53; p<0.05), but there were no significant correlations among other milk parameters. Suckling treatment (in BM group) to increase production of milk with maximum levels of milk fat is essential for achieving the economic benefits. Producers, who utilize the MM system during lactation should expect commercial milk to be low in fat content, which may affect cheese processing characteristics.
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İncele - MakaleYalnız künye2010Scopus SJRQ2Machine Milked and Suckled Goats Differ in Some Biochemical Components of Their Milk in 1st and 2nd Weeks of Lactation
Cetin, Mustafa; Cimen, Murat; Goksoy, Ergun Omer; Kirkan, Sukru; Yildirim, Saadettin
This study was aimed at determination of biochemical components of machine milked and suckled goat milk associated with pecuniary profit in the 1(st) and 2(nd) weeks of early lactation period. For this purpose, 10 machine-milked and 10 suckled Turkish Saanen Goats were used. The milk fat rate was lower in machine milked goats than in suckled goats for both the periods. The protein levels were lower for 2(nd) week in machine milked goats compared with suckled goats. There was no difference (p>0.05) between the two groups of goats for total nitrogen. It was concluded that suckling improves fat in goat milk, which makes it more profitable. (C) 2010 Friends Science Publishers
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