IntroductionSheep production has a significant share in the animal protein market and there are various factors affecting meat quality (1-3). Although lamb is considered fattier than other meats by a lot of consumers, its fat content is not regarded as a problem as it gives tenderness and more flavor to the meat. However, improper rearing and/ or feeding conditions might cause excessive fattening, which reduces demand from customers. In recent years, the production of lamb, which is preferred by the majority of consumers in Turkey and Mediterranean countries, has declined in Turkey due to a numerical decrease in the sheep population.In the western Anatolian region of Turkey (particularly in the Aegean and Marmara regions) there is a high demand for the meat of Kıvırcık and Kıvırcık crossbred lambs, which is one of the thin-tailed lamb genotypes. Eşme District in Uşak Province is a large market for lamb production in western Anatolia. Due to this demand, there is intensive lamb shipment from Eşme to many city and district centers in the Aegean Region, particularly to İzmir, for slaughter purposes between April and June. Apart from this period, large numbers are shipped to neighboring cities as sacrificial lambs.Rearing systems and feeding conditions have a significant role in carcass formation and meat quality. Important factors in terms of carcass and meat quality include ratio of valuable carcass components, pH, color, water loss, cooking loss, tenderness, and fatty acid composition (4,5). Lamb meat quality involves parameters such as carcass quality characteristics (proportion and distribution of carcass components), meat quality characteristics (chemical composition, microbial characteristics), and eating quality evaluated by panelists (tenderness, juiciness, flavor, total acceptability). Although consumers and retailers desire high eating quality in meat, it is difficult to develop these characteristics due to the technological, financial, and biological limitations for animal farmers (6-8). Desirable traits in meat are high sensory characteristics such as tenderness, juiciness, color, flavor, and a high content of polyunsaturated fatty acids. Kıvırcık lamb is considered to have good meat quality compared to other breeds (6).The present study aimed to determine meat quality of Kıvırcık lambs reared in Eşme, which has a large number of sheep. pH, color, tenderness, water loss, cooking loss, shear force properties, and fatty acid composition were determined from muscle samples collected from different sections of the carcass.

In this study, the effects of diet including different levels of olive cake were investigated on the fattening performance, blood parameters, certain slaughtering traits, and carcass quality of lambs. Thirty-six male lambs were used in the experiment. The lambs were randomly assigned to three groups with 12 lambs each. Groups included control, 12.5 and 25% olive cake (OC). The mixed feeds were offered ad libitum. All lambs were also allowed to consume alfalfa hay (83.8 g DM/animal/day). The experiment lasted for a period of 56 days. The effect of different levels of olive cake was not found different in fattening performance values of lambs in 0-56 days (P > 0.05). Carcass weight, pH, and yield were not different (P > 0.05). While the values of color parameters, cooking loss, tenderness, and ether extract level of longissimus dorsi muscle (MLD) was not found different (P > 0.05), it was determined that the levels of olive cake increased the water-holding capacity of meat (P < 0.05). Furthermore, although the levels of olive cake were shown to decrease total n-3 and total saturated fatty acids (Σ SFA), they also increased total n-6, n-6/n-3 ratio, total monounsaturated fatty acids (Σ MUFA), and total polyunsaturated fatty acids (Σ PUFA) were not different (P > 0.05).

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This work is licensed under a Creative Commons Attribution-Non Commercial 4.0 International License. ÖZ İzlenebilirlik; üretim, işleme ve dağıtımın tüm aşamaları boyunca bitkisel ve hayvansal ürünlerin, gıda ve yemin, gıdanın elde edildiği hayvanın veya bitkinin, gıda ve yemde bulunması amaçlanan veya beklenen bir maddenin izinin sürülebilmesi ve takip edilebilmesidir. İzlenebilirlik üretim ve dağıtım aşamaları, ithalat da dâhil olmak üzere birincil üretimden nihai tüketiciye satışa kadar olan aşamaların tümünü kapsar ve ilgili gıdada insan sağlığını en yüksek düzeyde korumayı amaçlar. İzlenebilirlik sistemi tüm ürün ve girdilerin, birim veya partilerinin tanımlanmasını; bunların nereden, ne zaman ve nereye hareket ettiklerine ilişkin bilginin toplanması ve saklanmasını ve bu iki veriyi birbiri ile ilişkilendirecek bir sistemin kurulması aşamalarını içermektedir. İzlenebilirlik resmi kontroller açısından olduğu kadar, uluslararası gıda ticaretinin de yönlendirici Gıda Güvenliği Yönetim Standartları olan BRC ve IFS gibi uluslararası belgelendirme faaliyetleri ve ülkemizdeki gıda ticaretinin sağlıklı işlemesi açısından da kritik öneme sahiptir. Gıda güvenliği ve kalitesini önemli ölçüde garanti altına alan izlenebilirlik sistemleri, son yıllarda işletmeler ve düzenleyiciler için önemli yer tutmaktadır. İzlenebilirlik sistemleri, hammaddenin türüne, ürün yelpazesine, şartnameye ve işletmenin teknolojik olanaklarına göre değişmektedir.