Effects of dietary yeast culture supplementation on the meat quality and antioxidant capacity of geese1
Summary: This study aimed to evaluate the effects of dietary yeast culture (YC) supplementation on the meat quality and antioxidant capacity of geese. Three hundred geese (live weight: 95.57 ± 2.42 g) were fed a basal diet (control), or diets supplemented with 0.5, 1.0, 2.0, or 4.0% YC for 70 d. Com...
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| Format: | Article |
| Language: | English |
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Elsevier
2021-03-01
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| Series: | Journal of Applied Poultry Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1056617120301227 |
| _version_ | 1818580386329919488 |
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| author | J. Zhang K. Wan Z.B. Xiong H. Luo Q.F. Zhou A.F. Liu T.T. Cao H. He |
| author_facet | J. Zhang K. Wan Z.B. Xiong H. Luo Q.F. Zhou A.F. Liu T.T. Cao H. He |
| author_sort | J. Zhang |
| collection | DOAJ |
| description | Summary: This study aimed to evaluate the effects of dietary yeast culture (YC) supplementation on the meat quality and antioxidant capacity of geese. Three hundred geese (live weight: 95.57 ± 2.42 g) were fed a basal diet (control), or diets supplemented with 0.5, 1.0, 2.0, or 4.0% YC for 70 d. Compared with the control, dietary YC supplementation increased (P < 0.05) the lightness and redness (a∗) readings and catalase and glutathione reductase activities in the goose meat but decreased (P < 0.05) the shear force, myofiber diameter, and drip loss. The effects of YC supplementation on the moisture, crude fat, CP, glutathione, and malondialdehyde contents of the meat varied for the different supplementation levels. Meat from the 2.0% YC group had the highest a∗ readings and lowest shear force, myofiber diameter, and drip loss values; meat from the 0.5% YC group had the highest crude fat and CP contents and lowest moisture content; and meat from the 1.0% and 2.0% YC groups had the highest glutathione, catalase, and glutathione reductase activities. Supplementing YC had beneficial effects on the meat quality and antioxidant capacity of geese, with different supplementation levels having different effects. |
| first_indexed | 2024-12-16T07:16:46Z |
| format | Article |
| id | doaj.art-0628a212be0949879a06311bd648cbbb |
| institution | Directory Open Access Journal |
| issn | 1056-6171 |
| language | English |
| last_indexed | 2024-12-16T07:16:46Z |
| publishDate | 2021-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Applied Poultry Research |
| spelling | doaj.art-0628a212be0949879a06311bd648cbbb2022-12-21T22:39:45ZengElsevierJournal of Applied Poultry Research1056-61712021-03-01301100116Effects of dietary yeast culture supplementation on the meat quality and antioxidant capacity of geese1J. Zhang0K. Wan1Z.B. Xiong2H. Luo3Q.F. Zhou4A.F. Liu5T.T. Cao6H. He7College of Animal Science, Southwest University, Chongqing 402460, ChinaCollege of Animal Science, Southwest University, Chongqing 402460, ChinaCollege of Animal Science, Southwest University, Chongqing 402460, ChinaCollege of Animal Science, Southwest University, Chongqing 402460, ChinaCollege of Animal Science, Southwest University, Chongqing 402460, ChinaCollege of Animal Science, Southwest University, Chongqing 402460, ChinaCollege of Animal Science and Technology, Chongqing Three Gorges Vocational College, Chongqing 404155, ChinaCollege of Animal Science and Technology, Chongqing Three Gorges Vocational College, Chongqing 404155, China; Corresponding author:Summary: This study aimed to evaluate the effects of dietary yeast culture (YC) supplementation on the meat quality and antioxidant capacity of geese. Three hundred geese (live weight: 95.57 ± 2.42 g) were fed a basal diet (control), or diets supplemented with 0.5, 1.0, 2.0, or 4.0% YC for 70 d. Compared with the control, dietary YC supplementation increased (P < 0.05) the lightness and redness (a∗) readings and catalase and glutathione reductase activities in the goose meat but decreased (P < 0.05) the shear force, myofiber diameter, and drip loss. The effects of YC supplementation on the moisture, crude fat, CP, glutathione, and malondialdehyde contents of the meat varied for the different supplementation levels. Meat from the 2.0% YC group had the highest a∗ readings and lowest shear force, myofiber diameter, and drip loss values; meat from the 0.5% YC group had the highest crude fat and CP contents and lowest moisture content; and meat from the 1.0% and 2.0% YC groups had the highest glutathione, catalase, and glutathione reductase activities. Supplementing YC had beneficial effects on the meat quality and antioxidant capacity of geese, with different supplementation levels having different effects.http://www.sciencedirect.com/science/article/pii/S1056617120301227yeast culturegeesemeat qualityantioxidant |
| spellingShingle | J. Zhang K. Wan Z.B. Xiong H. Luo Q.F. Zhou A.F. Liu T.T. Cao H. He Effects of dietary yeast culture supplementation on the meat quality and antioxidant capacity of geese1 Journal of Applied Poultry Research yeast culture geese meat quality antioxidant |
| title | Effects of dietary yeast culture supplementation on the meat quality and antioxidant capacity of geese1 |
| title_full | Effects of dietary yeast culture supplementation on the meat quality and antioxidant capacity of geese1 |
| title_fullStr | Effects of dietary yeast culture supplementation on the meat quality and antioxidant capacity of geese1 |
| title_full_unstemmed | Effects of dietary yeast culture supplementation on the meat quality and antioxidant capacity of geese1 |
| title_short | Effects of dietary yeast culture supplementation on the meat quality and antioxidant capacity of geese1 |
| title_sort | effects of dietary yeast culture supplementation on the meat quality and antioxidant capacity of geese1 |
| topic | yeast culture geese meat quality antioxidant |
| url | http://www.sciencedirect.com/science/article/pii/S1056617120301227 |
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