Analysis of the effect of biologically active compounds of oats and alfalfa in the diet of geese on the nutritional value of goose meat

Authors

DOI:

https://doi.org/10.15587/2706-5448.2023.289711

Keywords:

goose meat, biologically active compounds, seed oats, alfalfa, low-temperature storage, antioxidants, lipid peroxidation products

Abstract

The feasibility of introducing a mixture of oats (Avena Sativa) and alfalfa (Medicago sativa) into the diet of Legart geese was studied in order to improve the quality of the obtained meat of this bird both after slaughter and after long-term low-temperature storage by increasing its antioxidant activity. The paper analyzes and substantiates the use of oat and alfalfa admixtures in the diet of geese. As a result of the study, it was established that the addition of oats (experimental group I) and a mixture of oats and alfalfa (experimental group II) to the diet of geese contributed to a decrease in the content of the end products of lipid peroxidation (LPO) in breast meat after slaughter and during its long-term low-temperature storage (90 days). In the goose meat of both research groups, the prooxidant-antioxidant balance period was prolonged up to the 23rd day. The biggest difference in the LPO content products in the meat of the control and both experimental groups was recorded on the 45th day of meat storage. For the meat of the I research group, this difference was 29.2 %, for the II research group – 41.2 %. The LPO maximum intensity processes in the meat of geese of both experimental groups was established from the 45th to the 67th day of storage. During this time, the content of LPO products increased by 62.5 % in the meat of the geese of the I research group, and by 88.7 % in the II. By the 67th day, the content of LPO products in the meat of the control group significantly exceeded the corresponding indicators of the experimental groups. At the end of the experiment, the content of LPO products in the meat of geese of the control and experimental groups did not reliably differ. Analysis of the fatty acid composition of goose breast meat showed that the most positive changes occurred in the goose meat of the II research group. At the beginning of the storage period, the meat of this group showed an increased content of essential fatty acids: linoleic (18:2) by 11.4 %, linolenic (18:3) by 25.8 %, and arachidonic (20:4) by 12.4 %. The total content of ω6-fatty acids in the meat of this group was 10.9 % higher than that of the control group. However, on the 90th day of storage, there was no significant difference in the content of essential fatty acids in the meat of geese of II experimental and control groups of geese.

Author Biographies

Daniil Maiboroda, Dmytro Motornyi Tavria State Agrotechnological University

Postgraduate Student

Department of Food Technologies for Hotel and Restaurant Affairs

Olena Danchenko, Dmytro Motornyi Tavria State Agrotechnological University

Doctor of Agricultural Sciences, Professor

Department of Food Technologies for Hotel and Restaurant Affairs

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Analysis of the effect of biologically active compounds of oats and alfalfa in the diet of geese on the nutritional value of goose meat

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Published

2023-10-26

How to Cite

Maiboroda, D., & Danchenko, O. (2023). Analysis of the effect of biologically active compounds of oats and alfalfa in the diet of geese on the nutritional value of goose meat. Technology Audit and Production Reserves, 5(3(73), 41–45. https://doi.org/10.15587/2706-5448.2023.289711

Issue

Vol. 5 No. 3(73) (2023): Chemical engineering

Section

Food Production Technology

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Copyright (c) 2023 Daniil Maiboroda, Olena Danchenko

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