Chapter 7. Optimization of goose meat quality through oat and alfalfa-based feed additives
Keywords:
geese, meat, alfalfa, oats, antioxidants, fatty acids, amino acids, vitamins, lipid peroxidation, meat quality
Synopsis
Innovative approaches in food processing and sustainability
This article presents the results of a study dedicated to examining the effects of incorporating vegetative parts of oats (Avena sativa L.) and alfalfa (Medicago sativa L.) into the diet of Legard Danish breed geese on the physico-chemical, biochemical, and nutritional properties of the meat, particularly its oxidative stability, fatty acid, and amino acid composition. Two groups of geese were formed for the experiment. The control group received a standard diet consisting of compound feed and green mass dominated by knotweed (Polygonum aviculare L.). In the experimental group, 50% of the green mass was replaced with a mixture of vegetative parts of oats and alfalfa in equal proportions. Goose meat was stored for 90 days at a temperature of –18°C.
The research findings indicate that feeding oats and alfalfa had a positive impact on the technological properties of the meat. In particular, the experimental group showed improved water-holding capacity and reduced weight loss during thawing, directly related to better water retention in muscle fibers. These indicators are important for both consumer attributes and industrial meat processing. Special attention was given to evaluating the intensity of lipid peroxidation. It was found that the meat of the experimental group had a lower level of primary lipid peroxidation products on the 45th day of storage. This trend indicates the inhibition of oxidative processes under the influence of phytonutrients, particularly avenanthramides, oxylipins, and polyphenols present in oats and alfalfa. An increase in vitamin E and β-carotene content was observed throughout the storage period, suggesting the ability of bioactive feed components to be deposited in poultry tissues and preserved even during long-term low-temperature storage. The fatty acid composition of the goose meat from the experimental group was enriched with mono- and polyunsaturated fatty acids. An increase in oleic acid content was noted in the experimental group on the 90th day. Optimization of the ω-6/ω-3 polyunsaturated fatty acid ratio was also established, which is a positive trait in terms of food safety and product functionality. The amino acid profile of the meat from the experimental group showed an increase in essential amino acids such as leucine, isoleucine, and phenylalanine. These changes indicate an increase in the biological value of muscle protein, which is significant for rational human nutrition.
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Copyright (c) 2025 Daniil Maiboroda, Olena Danchenko, Viktoriya Gryshchenko ________________________________________ How to Cite: Maiboroda, D., Danchenko, O., Gryshchenko, V.; Priss, O. (Ed.) (2025). Optimization of goose meat quality through oat and alfalfa-based feed additives. Innovative approaches in food processing and sustainability. Tallinn: Scientific Route OÜ. doi: https://doi.org/10.21303/978-9908-9706-2-2.ch7
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