Fatty acid profile and sensory properties of lamb meat from males of five indigenous breeds.

The objective of this study was to determine meat quality characteristics, fatty acid profiles, and sensory characteristics of 50 single-birth male lambs from five breeds: Artlı ( ), Çepni ( ), Hemşin ( ), Karayaka ( ), and Of ( ). At the beginning of the experiment, the average age and weight of the lambs were 120   5 d and 30.7   0.

Quality traits and fatty acid composition in meat of Hair Goat and Saanen × Hair Goat (G) crossbred kids fattened in different systems.

In this study, meat quality traits and fatty acid compositions of Hair Goat and Saanen   Hair Goat ( ) crossbred kids fattened under intensive, semi-intensive and extensive conditions were determined. For meat quality traits, differences in , , drip loss, water holding capacity, cooking loss and Warner-Bratzler peak shear force values of the experimental groups were not found to be significant. According to colour measurements at the 0th and 45th minute, the extensive fattening group of Hair Goat kids had greater lightness ( ) values and the intensive fattening group of Hair Goat kids had greater redness ( ) values.

Determining Potential Feed Value and Silage Quality of Guar Bean () Silages.

This study was carried out to determine the effects of some additives on the potential nutritional value and silage quality of guar bean (Cluster bean = ) silages. It was hypothesized that the use of cereal grains, molasses and ecomass will reduce silage fermentation pH by increasing lactic acid production and positively improve CP content and silage quality. Four different silage groups were established; (control, grain (5%), molasses (10%) and ecomass+molasses (10%+5%)).

Determination of the Gas Production and Potential Feed Value of Olive, Mulberry and Sour Orange Tree Leaves.

This study was conducted to determine the potential nutritive value and gas production (IVGP) parameters of . (Olive = OL, . (Mulberry = ML) and .