همبستگی‌های فنوتیپی در کیفیت گوشت سینه و برخی از معیارهای آسایش: ملاحظات مدت و شدت روشنایی

Subject Areas : Camel

ای. درلی فیدان ¹ ( Department of Animal Science, Faculty of Veterinary Medicine, Adnan Menderes University, 09016, Aydin, Turkey )
آ. نازلیگول ² ( Department of Animal Science, Faculty of Veterinary Medicine, Adnan Menderes University, 09016, Aydin, Turkey )
م.ک. تورکییلماز ³ ( Department of Biochemistry, Faculty of Veterinary Medicine, Adnan Menderes University, 09016, Aydin, Turkey )
اس. آنوپول آیپک ⁴ ( Department of Biochemistry, Faculty of Veterinary Medicine, Adnan Menderes University, 09016, Aydin, Turkey )
ف. سویل کیلیمسی ⁵ ( Department of Anatomy, Faculty of Veterinary Medicine, Adnan Menderes University, 09016, Aydin, Turkey )
اس. کاراارسلان ⁶ ( Department of Animal Science, Faculty of Veterinary Medicine, Adnan Menderes University, 09016, Aydin, Turkey )
م. کایا ⁷ ( Department of Animal Science, Faculty of Veterinary Medicine, Adnan Menderes University, 09016, Aydin, Turkey )

Received: 2017-12-12 Accepted : 2018-01-31 Published : 2018-09-01

Keywords: همبستگی, فاکتورهای خونی, کیفیت گوشت, لاشه, سلامتی چشم,

Abstract :

هدف از این پژوهش برآورد همبستگی­های فنوتیپی بین صفات مختلف کیفیت گوشت، وزن بخش­های مختلف لاشه، برخی از پارامترهای خونی و ابعاد چشم در یک لاین گوشتی نر و با هدف توضیح رابطه بین این متغیرها بوده است. دو گروه مدت روشنایی و دو گروه شدت روشنایی جوجه­های گوشتی تجاری به عنوان تیمار به کار گرفته شدند. 272 جوجه گوشتی نر یکروزه (راس 308) به صورت تصادفی به چهار گروه تیماری (بر مبنای مدت و شدت روشنایی) با چهار تکرار تخصیص داده شدند. هشت جوجه از هر گروه برای سنجش رنگ (CIE L*a*b)، pH، کاهش در پخت و ظرفیت نگهداری آب در سن 42 روزگی به کار گرفته شدند. pH در 24 ساعت پس از کشتار (pHu) می­توانست مستقیماً با خصوصیات گوشت در ارتباط باشد. زیرا این صفت به طور معکوس با a*، قابلیت نگهداری آب و pH در 15 دقیقه بعد از کشتار (pH15) در تاریکی، گروه کاهشی (DRLI) رابطه داشته و نشان‌دهنده اثر کاهش pHu در طی 24 ساعت پس از کشتار روی دناتوراسیون پروتئین است. این مطالعه نشان داد که متغیرهای کیفیت گوشت مرغ مرتبط بوده و بین مقدار a*، ظرفیت نگهداری آب (WHC) و سایر خصوصیات گوشت رابطه فنوتیپی وجود دارد. pHu، مقدار a* و WHC می­توانند شاخص­های کارآمد کیفیت گوشت در لاین­های گوشتی باشند. سطح کورتیکوسترون (CORT) همبستگی مثبت معنی­داری (323/0=r، 05/0>P) با سطح گلوکز در گروه نور روشن (BLI) دارد. وزن چشم همبستگی مثبتی با همه ابعاد چشم در گروه افزایشی مدت روشنایی داشت.

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