Improving the Quality Characteristics and Shelf Life of Meat and Growth Performance in Goose Fed Diets Supplemented with Vitamin E

Abstract

The present study was carried out to investigate the effect of dietary vitamin E on growth performance, cellular immunity, carcass characteristics, and meat quality in geese. Sixty-four one-day-old male geese were selected from 1200 goose chicks with the same average body weight (92.5 ± 2.5 g) and subjected to two treatments (basal diet or control and basal diet plus 120 mg/kg vitamin E supplement) with 4 replicates (8 geese per replicate) for 8 weeks. After slaughter, goose meat was aerobically packed in polyethylene packages and stored at 4 °C for 9 days. The results showed that vitamin E supplementation improved the growth performance, carcass yield percentage, and immune response of goose (p < 0.05). The addition of vitamin E in the diet significantly increased the protein and fat content of goose meat but decreased the moisture and ash content with respect to those obtained from the control diet. During storage, meat from the vitamin E treatment showed higher phenolic content and lower thiobarbituric acid reactive substances (TBARSs) and total volatile nitrogen (TVB-N) values than those from the control treatment. Vitamin E supplementation increased the saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs) in goose meat. However, goose meat supplemented with vitamin E displayed a significantly (p < 0.05) higher PUFA/SFA ratio than those of the control group. Based on the results, it was concluded that vitamin E could be used to improve the growth performance of goose, the meat composition in terms of the protein and fat content, the nutritional value in terms of the fatty acid composition, and the shelf life.

Assessment of Dietary Selenium and Vitamin E on Laying Performance and Quality Parameters of Fresh and Stored Eggs in Japanese Quails

“…Vitamin E (VE) is the main antioxidant in egg yolk lipid terminating the lipid peroxidation chain by reacting with lipid peroxides and making them stable [2]. The use of excess dietary vitamin E in poultry' feed has been shown to increase the growth performance, the meat nutritional value in terms of the fatty acid composition, and the shelf life [13]. Łukaszewicz et al [14] determined the effect of feed supplementation with organic selenium and vitamin E on chemical composition and sensory characteristics of Japanese quail (coturnix japonica) eggs and reported that feeding Japanese quail with selenium and vitamin E reduces the concentration of fat in eggs and the concentration of cholesterol in yolk, while increasing the levels of selenium, protein, and antioxidant properties.…”

“…Treatments were including different levels of vitamin E (VE, 30 or 120 mg kg −1 ) and Se sources (SS, sodium selenite; SP, Sel-Plex); 2 gram/bird per day; 3 feed conversion ratio = feed intake/egg mass;4 Hen-day egg production = (total number of eggs/number of live layers) × 100; 5 average egg weight = total weight of collected eggs/total number of collected eggs;6 Egg mass = [egg production (%) × average egg weight (g)] × 100;7 Egg specific gravity = egg weight/[0.9680 × (egg weight -Shell weight) + (0.4921 × shell weight)];8 Albumen percentage = (albumen weight/egg weight) ×100; 9 Yolk percentage = (yolk weight/egg weight) × 100;10 Yolk Albumen ratio = yolk weight/albumen weight;11 Haugh unit = 100 log [albumen height (mm)-1.7 weight of the egg (g)0.37+ 7.57];12 Eggshell percentage = (dried shell weight/egg weight) × 100;13 Egg surface area (mm) = 3.9782 × egg weight (g);14 Egg shape index = (egg width/egg length) × 100. Values (means) within a row with uncommon letters are significantly (p < 0.05) different.…”

Efficacy of stinging nettle extract in combination with ε‐polylysine on the quality, safety, and shelf life of rainbow trout fillets

“…Oxidation reactions, particularly in lipids, can remarkably affect stability and decline the shelf life of meat and meat products (Nemati et al., 2020). TBARS values as an efficient indicator in evaluating lipid oxidation in meat products associated with the accumulation of secondary products from lipid peroxides and hydro‐peroxides (Lorenzo et al., 2018).…”

Genome-Wide Association Study-Based Identification of SNPs and Haplotypes Associated With Goose Reproductive Performance and Egg Quality

“…In birds, the body weight at birth, egg production and egg yolk color traits are quantitative traits, presumed to be controlled by numerous genes or loci in the genome with minor effects, and also influenced by multiple factors, including genetic factors, diet, housing, environment, management, disease, and other factors, such as environment, diet, housing practice (Dikmen et al, 2016;Mwaniki et al, 2018;Gou et al, 2020;Nemati et al, 2020;Zhao et al, 2020). Compared with other technologies, whole-genome resequencing technology is a high-throughput sequencing approach with efficient, accurate, full information characteristics (Fuentes-Pardo and Ruzzante, 2017).…”