Effects of dietary Acremonium terricola culture supplementation on the quality, conventional characteristics, and flavor substances of Hortobágy goose meat
This study aimed to determine the effect of dietary supplementation with Acremonium terricola culture (ATC) on the quality, conventional characteristics, and flavor substances of Hortobágy goose meat. A total of 720 one-day-old goslings were divided into four dietary treatments, each consisting of s...
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Korean Society of Animal Sciences and Technology
2022-09-01
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| Series: | Journal of Animal Science and Technology |
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| Online Access: | http://www.ejast.org/archive/view_article?doi=10.5187/jast.2022.e59 |
| _version_ | 1811182407589560320 |
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| author | Yawen Guo Jinyuan Chen Shuyu Liu Yali Zhu Pengfei Gao Kaizhou Xie |
| author_facet | Yawen Guo Jinyuan Chen Shuyu Liu Yali Zhu Pengfei Gao Kaizhou Xie |
| author_sort | Yawen Guo |
| collection | DOAJ |
| description | This study aimed to determine the effect of dietary supplementation with Acremonium terricola culture (ATC) on the quality, conventional characteristics, and flavor substances of Hortobágy goose meat. A total of 720 one-day-old goslings were divided into four dietary treatments, each consisting of six cages of 30 goslings. The dietary conditions consisted of the control group and three treatment groups supplemented with 3, 5, or 7 g/kg ATC. In male geese, supplementation with 3 g/kg ATC elevated the crude ash (CA) content of the thigh muscle compared to the control group, and the CA content of the pectoralis major was significantly elevated when geese were supplemented with 5 g/kg ATC (p < 0.05). In females, compared with the control group, supplementation with 7 g/kg ATC enhanced the crude protein (CP) content of the pectoralis major. Supplementation with 7 g/kg ATC also increased the crude fat (CF) content of the pectoralis major in females as well as in both sexes; moreover, this supplementation dose increased the inosinic acid content of the thigh muscle in males and in both sexes. In contrast, supplementation with 5 g/kg ATC decreased the pH of the thigh muscle at 12 h postmortem (p < 0.01). No significant changes in meat color, water loss rate, shear force, moisture content or amino acid (AA) levels were observed after ATC supplementation (p > 0.05). Levels of saturated fatty acids (SFAs) and polyunsaturated FAs (PUFAs) in the pectoralis major and levels of SFAs, monounsaturated FAs (MUFAs), and PUFAs in the thigh muscle were not affected by the supplementation. Overall, ATC supplementation had positive effects on the pH, and CA, CP, CF, inosinic acid contents as well as on the FA composition of gosling meat. The optimal level of ATC supplementation was 7 g/kg in goslings from 1 to 70 days of age. |
| first_indexed | 2024-04-11T09:32:04Z |
| format | Article |
| id | doaj.art-3edff8ad4c5e497eada065f340110491 |
| institution | Directory Open Access Journal |
| issn | 2672-0191 2055-0391 |
| language | English |
| last_indexed | 2024-04-11T09:32:04Z |
| publishDate | 2022-09-01 |
| publisher | Korean Society of Animal Sciences and Technology |
| record_format | Article |
| series | Journal of Animal Science and Technology |
| spelling | doaj.art-3edff8ad4c5e497eada065f3401104912022-12-22T04:31:51ZengKorean Society of Animal Sciences and TechnologyJournal of Animal Science and Technology2672-01912055-03912022-09-0164595096910.5187/jast.2022.e59Effects of dietary Acremonium terricola culture supplementation on the quality, conventional characteristics, and flavor substances of Hortobágy goose meatYawen Guo0Jinyuan Chen1Shuyu Liu2Yali Zhu3Pengfei Gao4Kaizhou Xie5College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, ChinaCollege of Animal Science and Technology, Yangzhou University, Yangzhou 225009, ChinaCollege of Animal Science and Technology, Yangzhou University, Yangzhou 225009, ChinaCollege of Animal Science and Technology, Yangzhou University, Yangzhou 225009, ChinaCollege of Animal Science and Technology, Yangzhou University, Yangzhou 225009, ChinaCollege of Animal Science and Technology, Yangzhou University, Yangzhou 225009, ChinaThis study aimed to determine the effect of dietary supplementation with Acremonium terricola culture (ATC) on the quality, conventional characteristics, and flavor substances of Hortobágy goose meat. A total of 720 one-day-old goslings were divided into four dietary treatments, each consisting of six cages of 30 goslings. The dietary conditions consisted of the control group and three treatment groups supplemented with 3, 5, or 7 g/kg ATC. In male geese, supplementation with 3 g/kg ATC elevated the crude ash (CA) content of the thigh muscle compared to the control group, and the CA content of the pectoralis major was significantly elevated when geese were supplemented with 5 g/kg ATC (p < 0.05). In females, compared with the control group, supplementation with 7 g/kg ATC enhanced the crude protein (CP) content of the pectoralis major. Supplementation with 7 g/kg ATC also increased the crude fat (CF) content of the pectoralis major in females as well as in both sexes; moreover, this supplementation dose increased the inosinic acid content of the thigh muscle in males and in both sexes. In contrast, supplementation with 5 g/kg ATC decreased the pH of the thigh muscle at 12 h postmortem (p < 0.01). No significant changes in meat color, water loss rate, shear force, moisture content or amino acid (AA) levels were observed after ATC supplementation (p > 0.05). Levels of saturated fatty acids (SFAs) and polyunsaturated FAs (PUFAs) in the pectoralis major and levels of SFAs, monounsaturated FAs (MUFAs), and PUFAs in the thigh muscle were not affected by the supplementation. Overall, ATC supplementation had positive effects on the pH, and CA, CP, CF, inosinic acid contents as well as on the FA composition of gosling meat. The optimal level of ATC supplementation was 7 g/kg in goslings from 1 to 70 days of age. http://www.ejast.org/archive/view_article?doi=10.5187/jast.2022.e59Acremonium terricola cultureHortobágy geeseFlavor substancesConventional characteristicsMeat quality |
| spellingShingle | Yawen Guo Jinyuan Chen Shuyu Liu Yali Zhu Pengfei Gao Kaizhou Xie Effects of dietary Acremonium terricola culture supplementation on the quality, conventional characteristics, and flavor substances of Hortobágy goose meat Journal of Animal Science and Technology Acremonium terricola culture Hortobágy geese Flavor substances Conventional characteristics Meat quality |
| title | Effects of dietary Acremonium terricola culture supplementation on the quality, conventional characteristics, and flavor substances of Hortobágy goose meat |
| title_full | Effects of dietary Acremonium terricola culture supplementation on the quality, conventional characteristics, and flavor substances of Hortobágy goose meat |
| title_fullStr | Effects of dietary Acremonium terricola culture supplementation on the quality, conventional characteristics, and flavor substances of Hortobágy goose meat |
| title_full_unstemmed | Effects of dietary Acremonium terricola culture supplementation on the quality, conventional characteristics, and flavor substances of Hortobágy goose meat |
| title_short | Effects of dietary Acremonium terricola culture supplementation on the quality, conventional characteristics, and flavor substances of Hortobágy goose meat |
| title_sort | effects of dietary acremonium terricola culture supplementation on the quality conventional characteristics and flavor substances of hortobagy goose meat |
| topic | Acremonium terricola culture Hortobágy geese Flavor substances Conventional characteristics Meat quality |
| url | http://www.ejast.org/archive/view_article?doi=10.5187/jast.2022.e59 |
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