Effects of dietary Acremonium terricola culture supplementation on the quality, conventional characteristics, and flavor substances of Hortobágy goose meat
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This study aimed to determine the effect of dietary supplementation with Acremonium terricolaculture (ATC) on the quality, conventional characteristics, and flavor substances of Hortobágygoose meat. A total of 720 one-day-old goslings were divided into four dietary treatments, eachconsisting of six cages of 30 goslings. The dietary conditions consisted of the control group andthree treatment groups supplemented with 3, 5, or 7 g/kg ATC. In male geese, supplementationwith 3 g/kg ATC elevated the crude ash (CA) content of the thigh muscle compared to the controlgroup, and the CA content of the pectoralis major was significantly elevated when geesewere 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 pectoralismajor. Supplementation with 7 g/kg ATC also increased the crude fat (CF) content of the pectoralismajor in females as well as in both sexes; moreover, this supplementation dose increasedthe inosinic acid content of the thigh muscle in males and in both sexes. In contrast, supplementationwith 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 aminoacid (AA) levels were observed after ATC supplementation (p > 0.05). Levels of saturated fattyacids (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 ofATC supplementation was 7 g/kg in goslings from 1 to 70 days of age.
Abstract
This study aimed to determine the effect of dietary supplementation with Acremonium terricolaculture (ATC) on the quality, conventional characteristics, and flavor substances of Hortobágygoose meat. A total of 720 one-day-old goslings were divided into four dietary treatments, eachconsisting of six cages of 30 goslings. The dietary conditions consisted of the control group andthree treatment groups supplemented with 3, 5, or 7 g/kg ATC. In male geese, supplementationwith 3 g/kg ATC elevated the crude ash (CA) content of the thigh muscle compared to the controlgroup, and the CA content of the pectoralis major was significantly elevated when geesewere 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 pectoralismajor. Supplementation with 7 g/kg ATC also increased the crude fat (CF) content of the pectoralismajor in females as well as in both sexes; moreover, this supplementation dose increasedthe inosinic acid content of the thigh muscle in males and in both sexes. In contrast, supplementationwith 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 aminoacid (AA) levels were observed after ATC supplementation (p > 0.05). Levels of saturated fattyacids (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 ofATC supplementation was 7 g/kg in goslings from 1 to 70 days of age.
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