Abstract
Simple SummaryThis research explains how yellow lupin, potato protein, and brewer’s yeast in diets affect goose carcass and meat quality. The study showed no negative effect of yellow lupin on most traits, excluding leg muscle weight and content in carcass. Meat from geese fed with yellow lupin was characterized by better suitability for further technological processing, which was confirmed by the analysis of the ability to keep water in meat (drip loss). The results obtained show that the use of yellow lupin in diets for geese can be an alternative to soybean meal. Soybean is mainly a genetically modified material. Consumers expect non-genetically modified products. Yellow lupin as a protein source in geese diets gives wider possibilities and choices for the market, and it can support further studies. It has been shown that the use of yellow lupin in geese diets allows fattening by oats to continue, especially in small-scale family farms where feed produced from their own agricultural crops is often used.The aim of the study was to compare the carcass and meat quality of geese fed with soybean meal or yellow lupin. In total, 210 White Kołuda® geese were divided into 2 groups (1, soybean meal (SBM); 2, yellow lupin (YL), potato protein, and brewer’s yeast) of 5 replications (21 birds per each). After 16 weeks, 10 geese (5 females, 5 males) from each group were slaughtered. Carcass dissection was done, and major physicochemical traits were analysed (pH, water holding capacity, drip loss, color, and chemical composition of muscles). Weight of leg muscles and their proportion in the carcass were higher (p < 0.05) in SBM. Breast muscles from SBM were characterized by increased (p < 0.05) drip loss, enhanced (p < 0.05) content of protein, water, collagen and connective tissue, and lower (p < 0.05) fat content. Leg muscles from SBM were characterized by higher (p < 0.05) protein and water content but decreased (p < 0.05) salt and fat content compared to YL. The addition of YL (approx. 28%), potato protein, and brewer’s yeast had no negative effect on most meat traits and could partly replace SBM as a protein source in geese feeding. Hence, yellow lupin, potato protein and brewer’s yeast can be used in geese rearing followed by fattening with oats. Some producers do not have the option of using soybean meal. Small-scale farms use their own crop resources, so lupins can be an alternative source of protein for soybean meal.
Highlights
Carcass and meat quality in broiler poultry depends on many parameters, including genotype, sex, age, and diet
The aim of this study was to compare the productivity parameters and quality of carcass and meat from geese receiving balanced feed containing protein sourced from yellow lupin, potato protein, and brewer’s yeast, as an alternative to soybean meal
The birds were not assigned to groups based on male and female sex because differences due to sexual dimorphism are not noticed in the rearing period of broiler geese
Summary
Carcass and meat quality in broiler poultry depends on many parameters, including genotype, sex, age, and diet. Animals 2020, 10, 200; doi:10.3390/ani10020200 www.mdpi.com/journal/animals (White Kołuda® geese) and they make up over 95% of the local population. These birds are reared for 13 weeks with a normal feed mixture and for the 3 weeks before slaughter (week 16), according to the traditional method of production technology, they are fattened only on oat grains [2,3]. Because of the need to secure the supply of protein to animals and people, as well as the existing ban on the distribution of feed from genetically modified plants in Poland, the use of legumes as an alternative to soybean has been attracting growing interest [5,6]. Among alternative plants are lupin species that contain 35–40% of protein and 8–12% fat
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