Rearing Romagnola geese in vineyard: pasture and antioxidant intake, performance, carcass and meat quality

Abstract

This study aimed to assess the effect of rearing system (intensive vs. free-range under vineyard) on the qualitative characteristics of goose meat. In particular, the integration of a goose raising system with an organic grape production was evaluated. Six hundred Romagnola geese of both sexes were divided into two groups at 21 d of age: Vineyard group (V) – 480 geese (120 geese/ha) pasturing in 4 ha of vineyard, and Control Group (C) – 120 geese of the same genotype in the experimental farm of Perugia, without any access to the pasture. Live weight, feed consumption and other performance were registered weekly on 30 selected and marked animals/group. At 160 days of age, 15 geese/group were slaughtered and characteristics of carcase, breast and drumstick (physical, chemical, oxidative status, fatty acids profile) were evaluated. The chemical analysis of diet and pasture and the ingestion of crude protein, digestible energy and bioactive compounds were also estimated. Vineyard geese, showed lower productive performance than the C ones (live and carcase weight), however, due to pasture availability, the intake of bioactive compounds (vitamin E, retinol, n-3 long-chain fatty acids) was higher and positively affected the antioxidant content of breast and drumstick. The higher kinetic activity of V geese reduced the fat amount of carcase and meat, whereas increased the development of drumstick muscle (higher meat/bone ratio) and worsened the oxidative status of meat. Concluding, the free-range vineyard geese resulted in a positive payoff on the geese meat quality viewpoint.

Highlights

• Pasture enhance the amount of VIT E in goose muscle.

• Pasture reduce the amount of lipid in goose carcass and meat.

• Pasture enhance the amount of n-3 PUFA in goose meat.

Keywords:

• Goose
• vineyard
• agroforestry
• meat quality
• pasture

Acknowledgements

Authors deeply thank the winemaker farm Di Filippo for providing data.

Disclosure statement

No potential conflict of interest was reported by the authors.

Additional information

Funding

The research was partly funded by Fondazione Cassa di Risparmio di Perugia Project n. 2016.051.021 ‘Tipicità delle produzioni locali: l’oca in vigna’.