Investigating proximate composition and fatty acid profile of Longissimus dorsi from Anatolian Water Buffaloes (Bubalus bubalis) raised in similar conditions

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dc.authoridYilmaz, Ismail/0000-0003-1116-0934
dc.authoridGecgel, Umit/0000-0002-7092-5899
dc.authoridKÖK, SÜLEYMAN/0000-0002-9677-3571
dc.authoridSoysal, Mehmet İhsan/0000-0002-9992-8102
dc.authorwosidYilmaz, Ismail/ABA-3044-2020
dc.authorwosidGecgel, Umit/ABA-3486-2020
dc.authorwosidGURCAN, ESER KEMAL/ABA-4511-2020
dc.authorwosidKÖK, SÜLEYMAN/I-1376-2014
dc.authorwosidSoysal, Mehmet İhsan/ABA-4699-2020
dc.contributor.authorGecgel, Umit
dc.contributor.authorYilmaz, Ismail
dc.contributor.authorSoysal, Mehmet Ihsan
dc.contributor.authorGurcan, Eser Kemal
dc.contributor.authorKok, Suleyman
dc.date.accessioned2024-06-12T11:17:13Z
dc.date.available2024-06-12T11:17:13Z
dc.date.issued2019
dc.departmentTrakya Üniversitesien_US
dc.description.abstractThe aim of the present study was to compare the proximate analysis and fatty acid profile of water buffalo meats. Samples were taken from three different local meat suppliers in Baklali, Orcunlu, and Nakkas villages, Istanbul Province, Turkey. Animals were males 24 months old reaching final live weights of 420-440 kg. Significant differences were observed in pH, moisture, fat, color and fatty acid profile of water buffalo meats (p<0.05 and p<0.01). The results of proximate analysis demonstrated that the pH (5.03-5.46), moisture (48.60-59.73%), fat (18.90-30.02%), ash (2.48-3.56%), protein (15.12-17.65%), 'L' lightness (24.38-33.50), 'a' redness (9.88-13.81), and 'b' yellowness (5.66-8.53) were found in the samples. C14:0, C16:0, C18:0, C16:1, C18:1 and C18:2 content of the water buffalo meats were found to be 1.53-4.15%, 19.99-26.85%, 19.48-34.50%, 2.95-5.33%, 35.37-50.62%, and 1.02-3.56%, respectively. The total SFAs, total MUFAs, total PUFAs, and total UFAs contents of the samples ranged between 40.73 and 60.28%, 38.32 and 55.15%, 1.34 and 4.46%, and 39.72 and 59.27%, respectively.en_US
dc.identifier.doi10.1590/fst.08918
dc.identifier.endpage836en_US
dc.identifier.issn0101-2061
dc.identifier.issn1678-457X
dc.identifier.issue4en_US
dc.identifier.scopus2-s2.0-85076783306en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage830en_US
dc.identifier.urihttps://doi.org/10.1590/fst.08918
dc.identifier.urihttps://hdl.handle.net/20.500.14551/24606
dc.identifier.volume39en_US
dc.identifier.wosWOS:000499659400006en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSoc Brasileira Ciencia Tecnologia Alimentosen_US
dc.relation.ispartofFood Science And Technologyen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subjectWater Buffalo Meaten_US
dc.subjectMeat Qualityen_US
dc.subjectFatty Acid Profileen_US
dc.subjectConjugated Linoleic-Aciden_US
dc.subjectMeat Qualityen_US
dc.subjectLambsen_US
dc.subjectCarcassen_US
dc.subjectCholesterolen_US
dc.subjectWeighten_US
dc.subjectMuscleen_US
dc.subjectAgeen_US
dc.titleInvestigating proximate composition and fatty acid profile of Longissimus dorsi from Anatolian Water Buffaloes (Bubalus bubalis) raised in similar conditionsen_US
dc.typeArticleen_US

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