Yazar "Ekiz, Bülent" seçeneğine göre listele

Listeleniyor 1 - 4 / 4
  • [ X ]
    Öğe
    Effect of production system on meat, bone and fat percentages of different carcass parts in gökçeada goat kids
    (Istanbul University, 2016) Özcan, Mustafa; Yalçintan, Hülya; Ekiz, Bülent; Tölü, Cemil; Savaş, Türker
    This study was performed to determine meat, bone and fat percentages in different parts of carcasses of Gökçeada Goat kids grown in different production systems. Totally, 27 male kids in three different groups were used as material. Group I-Suckling Kids (n:7): Grower concentrate and Alfalfa hay were given to the goat kids in addition to their mother's milk until 80-90 days of age; Group II-Intensive System Kids (n:10): Kids stayed with their mothers whole day during 7 days after birth and then mothers were separated from their kids in the mornings. After the evening milking the dams and kids were put together until morning. The kids were weaned when they reached the average age of 47 days. Starting from the second weeks of age, the kids were fed ad libitum with Alfalfa hay and pelleted concentrated feed. Group III- Extensive System Kids (n:10): Kids stayed with their mothers on Gökçeada Island until 4 months of age. In the suckling period the dams were not milked and the kids grazed freely in the pasture and suckled their mother. Group I kids were slaughtered at approximately 80-90 days of age, other kids from Group II and Group III slaughtered at approximately 4 months of age. Carcass compositions were determined by dissection. Each carcass part was dissected into muscle, bone, subcutaneous fat, intermuscular fat and other tissues. Other tissues included blood vessels, tendons, nerves and lymph nodes. When goat kids carcasses compared in terms of muscle rate; the differences between groups were not found significant (P>0.05) for neck, shoulder, leg, flank and tail carcass parts. However, Group I (P<0.001) showed higher values for loin and rib. Bone rates were found significant for all carcass parts in all production systems. Bone rates showed lowest values in group III among other carcass parts. It was determined that Group III showed highest value in terms of total fat rate of carcass parts (P<0.01). In conclusion, when different carcass components evaluated, it was found that suckling goat kids and intensive reared goat kids produced less fatty carcass. On the other hand suckling goat kids showed higher values in terms of rib and loin meat percentage.
  • [ X ]
    Öğe
    Gökçeada Keçisi Oğlaklarının Farklı Karkas Parçalarındaki Et, Kemik, Yağ Oranları Üzerine Üretim Sisteminin Etkisi
    (2016) Özcan, Mustafa; Yalçıntan, Hülya; Ekiz, Bülent; Tölü, Cemil; Savaş, Türker
    Bu çalışma, farklı üretim sistemlerinde yetiştirilen Gökçeada keçisi erkek oğlakların karkas parçalarındaki et, kemik ve yağ oranlarının belirlenmesi amacıyla yapılmıştır. Materyal olarak, üç gruptan toplam 27 baş erkek oğlağın karkasları kullanılmıştır. Grup I-Süt Oğlakları (n:7): 80-90 günlük yaşa kadar anne sütü ve süte ilave olarak oğlak büyütme yemi ve yonca kuru otu ile beslenen ve tüm gün ağılda tutulan erkek oğlaklar; Grup II-Entansif Sistem Oğlakları (n:10): Doğum sonrası ilk yedi gün anneleri ile birlikte ağılda kalan, bir hafta sonunda annelerinden sabah mera öncesi ayrılan, akşam sağımı sonrasında gece boyunca anneleri ile kalan, ortalama 47 günlük yaşta sütten kesilen, ikinci haftadan itibaren adlibitum olarak yonca kuru otu ve oğlak büyütme yemi ile beslenen, araştırma boyunca ağılda tutulan erkek oğlaklar; Grup III-Ekstansif Sistem Oğlakları (n:10): Doğumlarını takiben dört ay boyunca anneleri ile birlikte Gökçeada'nın doğal ortamında serbest bir biçimde yaşayan erkek oğlaklar. III. Gruptaki oğlakların anneleri sağılmamış, ilave yemleme yapılmamış ve kesime kadar olan sürede anne ve oğlakları birlikte Gökçeada'nın doğal koşulları altında yaşamlarını sürdürmüşlerdir. Grup I'deki oğlaklar ortalama 90 günlük yaşta sütten kesimlerini takiben; Grup II ve III'deki oğlaklar ise ortalama 120 günlük yaşta kesime sevk edilmişlerdir. Oğlakların karkas kompozisyonları diseksiyon ile belirlenmiştir. Her karkas parçası et, kemik, deri altı yağ, kaslar arası yağ ve diğer dokular (damar, tendo, sinir ve lenf yumrusu) olarak beş kısma ayrılmış, buharlaşma kaybı da ayrıca hesaplanmıştır. Oğlak karkasları et oranı yönü ile değerlendirildiğinde; boyun, etek, kol, uzun but ve kuyrukta gruplar arasında istatistiki bir farklılık bulunmaz iken (P>0,05), sırt (P<0,001) ve bel (P<0,01) bölgelerinde ise Grup I lehinde farklılıklar tespit edilmiştir. Karkastaki kemik ve toplam yağ oranları tüm üretim sistemleri ve karkas bölümleri için istatistiki bakımdan önemli farklılıklar oluşturmuştur. Grup III'teki oğlakların karkas parçalarında kemik oranlarının en düşük, total yağ oranlarının ise en yüksek yüzdelik seviyede olduğu tespit edilmiştir (P<0,01). Sonuç olarak, değişik karkas parçaları genel olarak değerlendirildiğinde, süt oğlakları ile entansif sistem oğlaklarının daha az yağlı karkas ürettiği, sırt ve bel bölgelerindeki et oranları bakımından da süt oğlaklarının daha yüksek orana sahip olduğu belirlenmiştir.
  • Küçük Resim
    Öğe
    The Perceptions of Turkish Consumers Regarding In Vitro Meat and the Relationship Between These Perceptions and Willingness to Try and Consume In Vitro Meat
    (Wiley, 2025) Eser, Ayşe Gülin; Keçici, P. Dilara; Yılmaz Eker, Funda; Ekiz, Bülent
    This study aims to determine Turkish consumers' perceptions and attitudes toward in vitro meat and to investigate the relationship between their perceptions and their willingness to try and consume it. The questionnaire was distributed to potential participants via social media, and the responses of 989 participants were evaluated. The responses regarding the extent to which participants agreed with 32 opinions about in vitro meat were analysed using principal component analysis (PCA). As a result of PCA, four components were obtained explaining 63.3% of the total variance: i) benefits for the environment, and human and animal welfare; ii) safety and reliability; iii) social and ethical concerns; and iv) concerns about being unnatural. Regression equations developed with these components were able to moderately explain (R2 ranged between 0.547 and 0.583) the variance observed in consumers' willingness to try, regularly consume, replace conventional meat with and try in vitro meat when recommended by a friend.
  • [ X ]
    Öğe
    The willingness of Turkish consumers in different sociodemographic groups to try and consume in-vitro meat
    (Ankara Üniversitesi, 2025) Eser, Ayşe Gülin; Keçici, Pembe Dilara; Eker, Funda Yılmaz; Ekiz, Bülent
    This study was conducted to determine the willingness of Turkish consumers in various socio-demographic groups to try, consume, and pay for in-vitro meat. The study was applied to potential participants through social media via Google Forms in the form of a questionnaire, and 989 responses were collected. Males were more willing than females to try in-vitro meat, consume it regularly, and try it when recommended. People who have master's and doctoral degrees are more willing to try in-vitro meat compared to those with other education levels. Related professionals, students, and health workers are more willing to try in-vitro meat directly and even more willing to try it, if recommended, than other occupational groups. The willingness to try, to consume regularly, and to try on recommendations were higher in the Mediterranean, Aegean, and Central Anatolia regions compared to others. Compared to individuals with one or two children, those without children and those with three or more children were found to be more willing to try in-vitro meat and to try if recommended. In-vitro meat is not yet commercially marketed in TürkiyeTurkey, and this study addresses the perceptions and opinions of consumer groups in different socio-economic statuses about in-vitro meat.