Effects of Dietary Rapeseed and Camelina Seed Cakes on Physical–Technological Properties of Goose Meat
The objective of the present study was to investigate the effects of commercial diet supplemented with rapeseed and camelina seed cakes on the physical and technological attributes of goose meat quality. The breast and thigh muscles from thirty geese of both sexes of the Lithuanian native breed Višt...
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| Format: | Article |
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MDPI AG
2022-03-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/12/5/632 |
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| author | Violeta Razmaitė Artūras Šiukščius Giedrius Šarauskas |
| author_facet | Violeta Razmaitė Artūras Šiukščius Giedrius Šarauskas |
| author_sort | Violeta Razmaitė |
| collection | DOAJ |
| description | The objective of the present study was to investigate the effects of commercial diet supplemented with rapeseed and camelina seed cakes on the physical and technological attributes of goose meat quality. The breast and thigh muscles from thirty geese of both sexes of the Lithuanian native breed Vištinės fed the diet containing either rapeseed cake (group 1) or camelina cake (group 2) at the age of 13 weeks were used for the evaluation of physical and technological attributes. The diet did not affect the colour of goose meat; however, females showed higher (<i>p</i> < 0.05) values of breast yellowness (b*) and hue angle (h). The camelina group demonstrated higher (<i>p</i> < 0.001) cooking losses of breast and thigh muscles and also higher (<i>p</i> < 0.05) EZ drip loss and thawing loss of thigh muscles compared with the rapeseed group. Females had higher (<i>p</i> < 0.05) cooking loss of the breast, whereas males had higher (<i>p</i> < 0.05) cooking loss of the thigh. The growth rate of geese and their slaughter time showed an effect (<i>p</i> < 0.05 and <i>p</i> < 0.01, respectively) on pH of thigh muscles. Higher (<i>p</i> < 0.01) hardness of the breast muscle in the camelina group compared with the rapeseed group was detected by the texture profile analysis (TPA) as well as other parameters such as cohesiveness and gumminess, chewiness. Despite some differences in technological meat quality attributes, the quality of goose meat produced with diet supplementation of 10% of rapeseed cake and camelina seed cake can be considered as suitable. |
| first_indexed | 2024-03-09T20:49:48Z |
| format | Article |
| id | doaj.art-ac1f27ba3150480bbc8a3ad2e899d405 |
| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-09T20:49:48Z |
| publishDate | 2022-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Animals |
| spelling | doaj.art-ac1f27ba3150480bbc8a3ad2e899d4052023-11-23T22:37:31ZengMDPI AGAnimals2076-26152022-03-0112563210.3390/ani12050632Effects of Dietary Rapeseed and Camelina Seed Cakes on Physical–Technological Properties of Goose MeatVioleta Razmaitė0Artūras Šiukščius1Giedrius Šarauskas2Animal Science Institute, Lithuanian University of Health Sciences, R. Žebenkos 12, LT-82317 Baisogala, LithuaniaAnimal Science Institute, Lithuanian University of Health Sciences, R. Žebenkos 12, LT-82317 Baisogala, LithuaniaAnimal Science Institute, Lithuanian University of Health Sciences, R. Žebenkos 12, LT-82317 Baisogala, LithuaniaThe objective of the present study was to investigate the effects of commercial diet supplemented with rapeseed and camelina seed cakes on the physical and technological attributes of goose meat quality. The breast and thigh muscles from thirty geese of both sexes of the Lithuanian native breed Vištinės fed the diet containing either rapeseed cake (group 1) or camelina cake (group 2) at the age of 13 weeks were used for the evaluation of physical and technological attributes. The diet did not affect the colour of goose meat; however, females showed higher (<i>p</i> < 0.05) values of breast yellowness (b*) and hue angle (h). The camelina group demonstrated higher (<i>p</i> < 0.001) cooking losses of breast and thigh muscles and also higher (<i>p</i> < 0.05) EZ drip loss and thawing loss of thigh muscles compared with the rapeseed group. Females had higher (<i>p</i> < 0.05) cooking loss of the breast, whereas males had higher (<i>p</i> < 0.05) cooking loss of the thigh. The growth rate of geese and their slaughter time showed an effect (<i>p</i> < 0.05 and <i>p</i> < 0.01, respectively) on pH of thigh muscles. Higher (<i>p</i> < 0.01) hardness of the breast muscle in the camelina group compared with the rapeseed group was detected by the texture profile analysis (TPA) as well as other parameters such as cohesiveness and gumminess, chewiness. Despite some differences in technological meat quality attributes, the quality of goose meat produced with diet supplementation of 10% of rapeseed cake and camelina seed cake can be considered as suitable.https://www.mdpi.com/2076-2615/12/5/632goosemeatquality propertiescolourmoisturetexture |
| spellingShingle | Violeta Razmaitė Artūras Šiukščius Giedrius Šarauskas Effects of Dietary Rapeseed and Camelina Seed Cakes on Physical–Technological Properties of Goose Meat Animals goose meat quality properties colour moisture texture |
| title | Effects of Dietary Rapeseed and Camelina Seed Cakes on Physical–Technological Properties of Goose Meat |
| title_full | Effects of Dietary Rapeseed and Camelina Seed Cakes on Physical–Technological Properties of Goose Meat |
| title_fullStr | Effects of Dietary Rapeseed and Camelina Seed Cakes on Physical–Technological Properties of Goose Meat |
| title_full_unstemmed | Effects of Dietary Rapeseed and Camelina Seed Cakes on Physical–Technological Properties of Goose Meat |
| title_short | Effects of Dietary Rapeseed and Camelina Seed Cakes on Physical–Technological Properties of Goose Meat |
| title_sort | effects of dietary rapeseed and camelina seed cakes on physical technological properties of goose meat |
| topic | goose meat quality properties colour moisture texture |
| url | https://www.mdpi.com/2076-2615/12/5/632 |
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