Nemati Zabihollah, Alirezalu Kazem, Besharati Maghsoud, Holman Benjamin W B, Hajipour Mohammadreza, Bohrer Benjamin M
Department of Animal Science, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz 5166616471, Iran.
Department of Food Science and Technology, Ahar Faculty of Agriculture and Natural Resources, University of Tabriz, Tabriz 5166616471, Iran.
Animals (Basel). 2021 Jan 21;11(2):261. doi: 10.3390/ani11020261.
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 ( = 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 ( < 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 ( < 0.05) pH values, greater ( < 0.05) phenolic content, lower ( < 0.05) TBARS values, and lower ( < 0.05) TVB-N compared with geese not supplemented with additional selenium (CON).
96只雄性雏鹅采用完全随机设计进行分配并接受处理。日粮处理包括一种基础日粮，其由玉米、小麦和豆粕组成，分别添加无额外硒（对照组）、0.3毫克/千克无机硒（I-Se；亚硒酸钠）或0.3毫克/千克有机硒（O-Se；富硒酵母）。经过56天的饲养期后，在同一个结束日宰杀鹅，每栏选取两只鹅（共24只）用于本研究中的分析。收集肉（等量的胸肉和大腿肉）和肝脏，并在4℃下储存9天期间对其进行近似成分、脂肪酸谱、pH值、酚类含量、硫代巴比妥酸反应性物质（TBARS）和总挥发性碱性氮（TVB-N）的评估。与未添加额外硒的鹅相比，添加I-Se或O-Se 的鹅的肉和肝脏样本的脂质含量更高（P<0.01）。在9天储存期结束时，与未添加额外硒的鹅（对照组）相比，添加I-Se或O-Se 的鹅的肉和肝脏样本的pH值更低（P<0.05）、酚类含量更高（P<0.05）、TBARS值更低（P<0.05）、TVB-N更低（P<0.05）。
