The Effect of Dietary Supplementation with Inorganic or Organic Selenium on the Nutritional Quality and Shelf Life of Goose Meat and Liver
Zabihollah Nemati | Kazem Alirezalu | Maghsoud Besharati | Benjamin W. B. Holman | Mohammadreza Hajipour | Benjamin M. Bohrer
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 (<i>n</i> = 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 (<i>p</i> < 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 (<i>p</i> < 0.05) pH values, greater (<i>p</i> < 0.05) phenolic content, lower (<i>p</i> < 0.05) TBARS values, and lower (<i>p</i> < 0.05) TVB-N compared with geese not supplemented with additional selenium (CON).
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