Microbiological properties and volatile compounds of salted-dried goose

Inoculation fermentation with Lactobacillus fermentum L28 and Staphylococcus epidermidis S24 for improving the protein degradation of air-dried goose

The inoculation fermentation technology was applied to the processing of dried cured goose to investigate the protein degradation. Lactobacillus fermentum (L), Staphylococcus epidermidis (S) and mixed strains (L + S) were individually inoculated into the whole goose before drying. We studied the degradation of protein in the air-dried period of goose. The results showed that compared with natural fermentation, inoculation fermentation significantly increased the content of non-protein nitrogen (14.85 mg/g NPN), proteolysis index (8.98% PI), myofibril fragmentation index (89.35 MFI) and total amount of free amino acids (1332.6 mg/g FAA) of dried cured goose. Electrophoresis revealed that the inoculation fermentation accelerated the degradation of macromolecular proteins and the accumulation of small molecular proteins. The degree of protein degradation in four groups of goose was in an order of L + S group > S group > L group > CK group. It suggested that inoculation fermentation could promote the degradation of myofibrillar proteins.

Effects of High-Frequency Electrical Stunning Current Intensities on Pre-Slaughter Stunning Stress and Meat Lipid Oxidation in Geese

Simple Summary

China produces the largest number of meat-producing geese in the world. However, few studies have investigated the effects of electrical stunning parameters on stunning stress or meat lipid oxidation in geese. We aimed to evaluate the stunning stress and meat lipid oxidation in geese stunned at a high electrical frequency level with different electrical current intensities in a water bath. Stunning the geese at 40 mA resulted in the minimum stunning stress based on the gene expression and hormones released in the hypothalamus–pituitary–adrenal axis. Stunning geese with 40 mA resulted in low stunning stress and lipid oxidation in breast meat (d 2), with moderate antioxidant capacity in the meat of the breast (d 2) and thigh (d 0) as compared with 100 mA. A combination of 40 mA, 500 Hz, 10 s per bird is suitable for the electrical stunning of geese and for the alleviation of stunning stress and meat lipid oxidation. This study may help to alleviate stunning stress and improve meat quality in the geese production industry.

Abstract

Intensive slaughtering with electrical stunning (ES) is replacing traditional manual slaughtering of geese in China. This study aimed to assess stunning stress and meat lipid oxidation in geese stunned by high-frequency current intensities. Forty male Yangzhou geese, 92 days old, were randomly allocated into five treatments with eight replicates per treatment. The geese in the control group were not stunned, while the other birds were stunned by alternating current (AC) in a water bath. Each bird received a current intensity of 20 mA (E20mA), 40 mA (E40mA), 70 mA (E70mA), or 100 mA (E100mA) for 10 s at 500 Hz. The gene expression of c-jun N-terminal kinase 1 tended to decrease in the E40mA birds (p = 0.08). Stunning with 40 mA resulted in the maximum serum uric acid and urea among the ES groups and decreased serum adrenocorticotropin and creatine kinase (p < 0.01) compared with 70 mA and 100 mA. Increasing the current intensity reduced the diphenylpicrylhydrazyl free radical elimination ability and total-superoxide dismutase linearly in goose breast meat at d 2 and in thigh meat at d 0 (all p < 0.01). Stunning geese with 40 mA at 500 Hz for 10 s could alleviate stunning stress and meat lipid oxidation.

The Effect of Dietary Supplementation with Inorganic or Organic Selenium on the Nutritional Quality and Shelf Life of Goose Meat and Liver

Simple Summary

Geese have a unique ability among aquatic poultry species to efficiently utilize high-fiber feedstuffs, however research investigating concentrate feeding strategies in the farm setting is limited. This experiment investigated the effect of dietary supplementation with inorganic or organic selenium on nutritional quality and shelf life of goose meat and liver samples. Differences between geese supplemented with I-Se and O-Se were detected for several parameters, yet these differences were less tangible than those between geese not supplemented with additional selenium (CON) and geese supplemented with additional selenium (I-Se and O-Se). Overall, it was concluded that supplementation with additional dietary selenium in both the inorganic and organic forms improved nutritional quality and shelf life of goose meat and liver samples.

Abstract

Ninety-six male goslings were allocated and assigned to treatment using a completely randomized design. Dietary treatments included a basal diet consisting of corn, wheat, and soybean meal with either no additional selenium (CON), 0.3 mg/kg of inorganic selenium (I-Se; sodium selenite), or 0.3 mg/kg of organic selenium (O-Se; selenium-enriched yeast). After a 56-day feeding period, geese were slaughtered on a common ending day and two geese per pen (n = 24) were used for the analyses conducted in this study. Meat (equal portions of the breast and thigh meat) and liver were collected and evaluated for proximate composition, fatty acid profile, pH, phenolic content, thiobarbituric acid reactive substances (TBARS), and total volatile basic nitrogen (TVB-N) over a 9-day storage period at 4 °C. The meat and liver samples from geese supplemented I-Se or O-Se had greater (p < 0.01) lipid content compared with geese not supplemented with additional selenium. At the conclusion of the 9-day storage period, meat and liver samples from geese supplemented I-Se or O-Se had lower (p < 0.05) pH values, greater (p < 0.05) phenolic content, lower (p < 0.05) TBARS values, and lower (p < 0.05) TVB-N compared with geese not supplemented with additional selenium (CON).