Effects of different fattening systems on technological properties and fatty acid composition of goose meat
Yükleniyor...
Dosyalar
Tarih
2015
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Eugen Ulmer Gmbh Co
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The objective of this study was to investigate the effect of different fattening systems on the technological properties and fatty acid composition of goose meat. The geese were divided into four groups, with six geese in each group: 1) pasture grass, 2) pasture grass + barley, 3) pasture grass + commercial grower feed, and 4) commercial grower feed. During the first 4 weeks of the study, the goslings were fed with a concentrate diet. From 5th to 14th weeks the different feeding systems have been applied. All the geese were slaughtered when they were 14 weeks old to collect meat samples. The different fattening systems had a significant (P <= 0.05) effect on the pH(15) and drip loss of leg muscles, and on the cooking loss of breast muscles. The fatty acid compositions in the breast and leg muscle of the geese were not statistically different between the groups in the different fattening systems (P>0.05). However, the Sigma - polyunsaturated fatty acid (Sigma PUFA) content, Sigma - monounsaturated fatty acid (Sigma MUFA) content, and nutritive value index (NVI) were higher in the breast muscles than in the leg muscles in the pasture grass group (P <= 0.05). The NVI of the leg muscles was higher than that of the breast muscles in the pasture grass + barley group (P <= 0.05). The Sigma - saturated fatty acid (Sigma SFA) and the thrombogenic index (TI) were higher in the breast muscles than in the leg muscles in the pasture + grower group (P <= 0.05). In conclusion, the different fattening systems affected some technological properties of the meat. Research is needed on the deposition and digestion of fatty acids and energy metabolism with different fattening systems in geese.
Açıklama
Anahtar Kelimeler
Goose, fattening system, meat quality, fatty acid profile, technological properties
Kaynak
European Poultry Science
WoS Q DeÄŸeri
Q4
Scopus Q DeÄŸeri
Q3
Cilt
79
