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

Figures & data

Table 1. Ingredients (%) of commercial diets (starter and grower).

	Diets
Ingredients, %	Starter	Grower
Maize	51.00	60.00
Soy-bean meal	40.00	31.00
Fava bean	6.00	6.00
Vitamin-mineral premix	1.00	1.00
Dicalcium phosphate	1.00	1.00
Sodium bicarbonate	0.40	0.40
Calcium Carbonate	0.30	0.30
NaCl	0.20	0.20
L-lisine	0.05	0.05
Methionine	0.05	0.05

Table 2. Chemical composition and bioactive compounds content of diet (mean of starter and grower-finisher diets) and pasture.

	Diet	Pasture
Chemical composition
Dry matter, % DM	88.5	18.5
Crude protein, % DM	17.5	18.7
Ether extract, % DM	4.5	1.9
Crude fibre, % DM	4.8	18.6
NDF, % DM	11.5	53.2
ADF, % DM	6.2	28.5
ADL, % DM	1.5	7.2
DE, MJ kg DM	12.8	6.1
Bioactive compounds
α-Linolenic acid (ALA), mg/g DM	1.6	10.5
Linoleic acid (LA), mg/g DM	2.9	3.9
Σ Tocopherols, µg/g DM	40.5	190.7
Σ Carotenoids, µg/g DM	8.5	65.1

Figure 1. Estimated intake of crude protein (CP, g/d), digestible energy (DE, Mj/d) and the main bioactive molecules (mg/d) by geese. DE and CP were estimated by Lodhi et al. (1976). V: Vineyard group; C: Control group; ALA: α-Linolenic acid; LA: Linoleic acid.

Table 3. Performance and carcase characteristics of Romagnola geese.

	V^1	C^2	n/group	Pooled SE^3
Final weight, g	3980^a	4450^b	30	85
Growth rate, g/d	33	37	30	1.80
Feed consumption, g/d	147^a	198^b	30	10.20
Estimated grass intake, g DM/d	68.90	–	–	–
Total feed consumption, kg/goose	17.60^a	23.70^b	30	1.45
Feed:gain ratio	4.44	5.33	30	0.45
Mortality rate, %	12.00	8.40	–	2.60*
Refrigerated carcase, g	3264	3680	15	170
	(82.00)	(82.70)
Depot fat, %	31.0^a	39.8^b	15	0.90
	(0.90)	(1.10)
Breast weight, %	435^a	485^b	15	32.40
	(13.30)	(13.20)
Drumstick weight, %	202	206	15	18.40
	(6.20)	(5.60)
Meat/bone, %	1.60^b	1.20^a	15	0.10

V¹: vineyard group; C²: control group; SE³: standard error.

^a,b in the same row p ≤ .05.

Table 4. Physical-chemical characteristics of breast and drumstick muscle of Romagnola geese (n = 15/group).

	Breast			Drumstick
	V^1	C^2	Pooled SE^3	V^1	C^2	Pooled SE^3
pHu	5.84	5.81	0.10	6.15^a	6.36^b	0.20
L*	51.57	57.29	3.12	48.53	53.33	3.78
a*	14.53	18.59	1.65	14.68	14.12	1.35
b*	−0.61^a	3.76^b	1.07	−0.60^a	0.08^b	1.30
WHC, %	53.64	54.25	2.29	60.80	58.54	1.64
Cooking loss, %	30.66	31.95	0.94	33.86	31.96	5.46
Tenderness, kg/cm^2	4.90^b	4.19^a	0.30	4.81^b	4.22^a	0.36
Moisture, %	77.21^b	75.67^a	0.03	76.46	75.70	0.52
Protein, %	18.73	18.78	0.30	18.88	18.20	0.32
Lipids, %	2.29^a	4.20^b	0.01	3.04^a	4.93^b	0.06
Ash, %	1.23	1.22	0.02	1.10	1.10	0.02

V¹: vineyard group; C²: control group; SE³: standard error.

^a,b in the same row p ≤ .05.

Table 5. Oxidative status and main antioxidants of breast and drumstick muscle of Romagnola geese (n = 15/group).

	Breast			Drumstick
	V^1	C^2	Pooled SE^3	V^1	C^2	Pooled SE^3
TBARS, µg MDA^4/g	0.18^b	0.10^a	0.07	0.16^b	0.07^a	0.01
α-Tocotrienol, µg/g	0.44^b	<0.01^a	0.33	0.68^b	<0.01^a	0.18
γ-Tocotrienol, µg/g	0.03	0.03	0.02	0.02	0.09	0.03
δ-Tocopherol, µg/g	0.03	<0.01	0.03	<0.01	<0.01	0.00
γ-Tocopherol , µg/g	0.14^b	0.02^a	0.07	0.08^b	0.01^a	0.01
α-Tocopherol, µg/g	1.75^b	0.73^a	0.30	1.36^b	0.80^a	0.36
Σ vitamin E, µg/g	2.39	0.79	0.45	2.22	0.91	0.49
Retinol, µg/g	1.07^b	0.73^a	0.30	0.86^b	0.69^a	0.19

V¹: vineyard group; C²: control group; SE³: standard error; MDA⁴: malondialdehyde.

^a,b in the same row p ≤ .05.

Table 6. Main fatty acid of breast and drumstick muscles of Romagnola geese (n = 15/group).

	Breast			Drumstick
	V^1	C^2	Pooled SE^3	V^1	C^2	Pooled SE^3
C14:0	0.39	0.34	0.01	0.72	0.65	0.05
C16:0	23.34^b	21.40^a	0.47	25.12^b	23.06^a	0.55
C18:0	9.01^b	9.82^a	0.49	5.10	5.75	0.20
SFA^4	33.00	32.18	0.93	30.92	30.18	0.20
C16:1	2.25	2.49	0.03	4.81	4.76	0.33
C18:1n-9	43.16	44.75	0.10	45.52	46.25	0.75
C18:1n-7	2.49^b	1.98^a	0.01	2.21^b	1.69^a	0.01
MUFA^5	49.00	49.11	0.07	52.51	53.04	1.06
C18:2n-6 (LA^6)	11.24^a	14.05^b	0.15	8.70^a	11.30^b	0.41
C20:4n-6	4.21^b	3.49^a	0.01	3.15^b	2.57^a	0.28
n-6	14.69^a	17.18^b	0.15	11.85^a	13.97^b	0.57
C18:3n-3 (ALA^7)	1.26^b	0.32^a	0.08	2.49^b	1.43^a	0.01
C20:5n-3	0.13^b	0.01^a	0.05	0.17^b	0.06^a	0.07
C22:5n-3	0.49^b	0.20^a	0.01	0.67^b	0.37^a	0.11
C22:6n-3	0.51^b	0.32^a	0.05	0.54^b	0.34^a	0.10
n-3	2.41^b	0.96^a	0.08	3.87^b	2.22^a	0.05
LCP^8 n-3	1.08^b	0.52^a	0.23	1.38^b	0.77^a	0.26
n-6/n-3	6.06^a	17.91^b	0.05	3.06^a	6.29^b	0.36

V¹: vineyard group; C²: control group; SE³: standard error; SFA⁴: saturated fatty acids; MUFA⁵: monounsaturated fatty acids; LA⁶: linoleic acid; ALA⁷: α-linolenic acid; LCP⁸: long chain PUFA.

^a,b in the same row p ≤ .05.

Lodhi G, Singh D, Ichhponani JS. 1976. Variation in nutrient content of feeding stuffs rich in protein and reassessment of the chemical method for metabolizable energy estimation for poultry. J Agric Sci. 86:293–303.

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