The present study aimed to investigate the effect of psyllium husk powder, as a dietary fiber and carbohydrate substitute, on the physicochemical, colorimetric, structural quality, and consumer preference of sausages during storage. The potato starch was replaced by psyllium husk powder in 20%–40%–60%–80%–100% to improve the technological and sensory properties of the new product. Physicochemical analyses revealed that fiber substitution did not affect protein or fat values but reduced carbohydrate and moisture values. Carbohydrate decrease in psyllium husk samples varied between 39.29% and 71.42% and was detected the most in T5 sample. Moisture reduction varied between 2.46% and 6.01% and decreased as the addition rate increased. Cooking loss and total expressible fluid (TEF) during storage increased with the addition of psyllium husk (especially T2). Cooking loss increased the most in the control sample (4.8%) at the end of storage, while the least loss was in the T3 (3.4%) and T1 (3.5%) samples. Furthermore, during storage, there was a slight decrease in brightness in parallel with the psyllium husk replacement rate, but yellowing indexes increased. Instrumental textural analyses showed that 20%–40% of substituted samples (T1, T2) had similar properties to the control. Changes generally occurred in springiness, stickiness, and chewiness properties when substituting up to 60% psyllium husk. In psyllium husk–substituted samples, adhesiveness, resilience, and hardness decreased during storage, while chewiness increased. Consumer acceptance tests showed that panelists preferred sausages produced from white meat more than others, and sensory acceptability was rated above general liking on a hedonic scale of 6–8. When the technological and sensory properties of the products were evaluated together, it was determined that the acceptability of the 40% substituted (T2) sausage sample showed similar characteristics to the control sample, while the 100% substituted (T5) sample had low acceptance. Overall, the findings indicate that psyllium husk substitution has provided functional properties such as low carbohydrate and fibrousness to chicken sausages without affecting the sensory and textural properties. Psyllium husk powder–contained sausage has the potential to be an alternative meat product for individuals who need particular nutritional purposes.

In this study, fertility properties and growth traits of Kivircik sheep breed have investigated in Manisa province of Turkey. Fertility properties such as lambing rate, single birth rate, twins rate, litter size, vital rate and growth traits like birth weight, 30 days, 60 days, 120 days weights have calculated and distribution of growth traits according to sex and birth type has analyzed. In the first year of the trial; pregnancy rate, one birth rate, twin rate, litter size, survival rate has determined respectively 92.2%, 69.4%, 30.6%, 1.32 and 85.1%. In the same year, average birth weights of Kivircik male and female lambs are 4.08±0.74 kg and 3.93±0.69 kg, 30. day weights are 10.57±2.83 kg and 9.83±2.73 kg, 60. day weights are 21.32±10.36 kg and 19.66±5.46 kg, 120. day weights are 31.36±7.73 kg and 28.49±6.44 kg. In the second year of the trial; pregnancy rate, one birth rate, twin rate, litter size, survival rate has determined respectively 94.9%, 95.8%, 4.02%, 1.04 and 88.8%. In the same year, average birth weights of Kivircik male and female lambs are 4.22±0.91 kg and 4.00±0.73 kg, 30. day weights are 11.37±2.25 kg and 10.69±2.09 kg, 60. day weights are 22.75±4.49 kg and 21.37±4.18 kg, 120. day weights are 38.40±9.13 kg and 34.37±7.56 kg. At the end of the trial, fertility traits except twin birth rate and litter size has determined higher in II. year than I. year. This is likely due to higher live weight before mating and better herd management. Both two years, there were significant differences between growth traits (birth weight, 30 days weight, 60 days weight and 120 days weight) and sex or birth type.

The synthesis of fatty acids plays a critical role in shaping milk production characteristics in dairy cattle. Thus, identifying effective haplotypes within the fatty acid metabolism pathway will provide novel and robust insights into the genetics of dairy cattle. This study aimed to comprehensively examine the individual and combined impacts of fundamental genes within the fatty acid metabolic process pathway in Jersey cows. A comprehensive phenotypic dataset was compiled, considering milk production traits, to summarize a cow's productivity across three lactations. Genotyping was conducted through PCR-RFLP and Sanger sequencing, while the association between genotype and phenotype was quantified using linear mixed models. Moderate biodiversity and abundant variation suitable for haplotype analysis were observed across all examined markers. The individual effects of the FABP3, LTF and ANXA9 genes significantly influenced both milk yield and milk fat production. Additionally, this study reveals novel two-way interactions between genes in the fatty acid metabolism pathway that directly affect milk fat properties. Notably, we identified that the GGAAGG haplotype in FABP3×LTF×ANXA9 interaction may be a robust genetic marker concerning both milk fat yield and percentage. Consequently, the genotype combinations highlighted in this study serve as novel and efficient markers for assessing the fat content in cow's milk.

This study evaluated the effects of partially replacing tallow with cold‐pressed avocado, macadamia, and sea buckthorn oils on the nutritional lipid quality, technological properties, and sensory characteristics of semifermented buffalo sucuk. Four formulations were produced (control: 100% tallow; treatments: 50% tallow + 50% plant‐based oil) and stored at 4 ± 1°C for 30 days. Plant‐based oil substitution significantly reduced total saturated fatty acids and increased unsaturated fatty acids ( p < 0.01). Macadamia (MN) and avocado oils (AV) enhanced total monounsaturated fatty acids (∑MUFA), while sea buckthorn oil (SB) increased the total polyunsaturated fatty acid (∑PUFA) content. Health‐related lipid indices improved markedly, with lower atherogenicity (AI) and thrombogenicity indices (TI) and higher UFA/SFA ratios compared to the control. Reformulation of lipids had no significant effect on pH on the initial day, but the macadamia and avocado oil–added samples showed significant differences during storage. Water activity and cooking loss were significantly affected by oil type, with decreasing values throughout storage. Plant‐based oil substitution led to notable stability in L ^∗ and a ^∗ values during storage time. Textural analysis indicated that substituting macadamia, avocado, and sea buckthorn oils resulted in softer products with lower hardness, gumminess, and chewiness than the control. High sensory acceptability was observed among samples, particularly in the avocado oil treatment. Overall, partial replacement of tallow with essential fatty acid–based plant oils improved lipid quality while maintaining technological and sensory properties, offering a feasible strategy for healthier sucuk production for different consumer groups.

This study evaluated the association of stearoyl-CoA desaturase (SCD) and fatty acid-binding protein 3 (FABP3) gene polymorphisms with carcass and meat quality traits in Aberdeen Angus bulls. Two hundred seventy-four Angus bulls were genotyped using PCR-RFLP and Sanger sequencing. Next, the association of SCD and FABP3 genetic variants with traits such as live weight, average daily weight gain, carcass weight (both hot and cold), dressing percentage, carcass length, back fat thickness, carcass color score, pH, and marbling score was [...] ABSTRACT This study evaluated the association of stearoyl-CoA desaturase (SCD) and fatty acid-binding protein 3 (FABP3) gene polymorphisms with carcass and meat quality traits in Aberdeen Angus bulls. Two hundred seventy-four Angus bulls were genotyped using PCR-RFLP and Sanger sequencing. Next, the association of SCD and FABP3 genetic variants with traits such as live weight, average daily weight gain, carcass weight (both hot and cold), dressing percentage, carcass length, back fat thickness, carcass color score, pH, and marbling score was