EFFECT OF BIOLOGICALLY ACTIVE SUBSTANCES OF OATS AND ALFALFA ON THE FATTY ACID COMPOSITION OF GOOSE MEAT DURING STORAGE
Abstract
The article unveils the results of a study on the influence of biologically active substances of oats and alfalfa on the fatty acid composition of meat from "Legart Danish" geese during its storage. The relevance of the study is driven both by the constantly growing popularity of poultry meat in the global market and the need to adapt to the EU "Farm to Fork" strategy, which emphasizes balanced, sustainable, and environmentally clean food production. A literature review confirmed that biologically active plant substances can enhance the quality of meat and aid in its preservation during technological processing. The primary aim of this research is to determine the impact of using biologically active substances from common oats (Avena Sativa) and alfalfa (Medicago sativa) in the diet of geese on the process of lipid peroxidation and the fatty acid composition of the obtained meat during low-temperature storage. The subject of the study is the selected Legart Danish breed of geese. The meat of these geese is dietary, as fat accumulates primarily in the subcutaneous layer. Their fast maturity and high feed conversion rate make these geese suitable for early slaughter. Due to the mentioned characteristics, Legart Danish geese are promising for industrial production. As a result of the study, it was determined that adding a mixture of oats and alfalfa to the geese's diet leads to an improvement in the fatty acid composition of the produced meat, specifically increasing the content of ω3-fatty acids. By the 90th day of low-temperature storage, an increase in the content of these acids was also observed in the in the meat of test groups. With the action of biologically active substances of oats and alfalfa, an elongation of the pro-oxidant-antioxidant balance state was observed in the meat samples. The results of the study can have practical application in the field of meat and meat product production and storage, contributing to the improvement of meat quality and its nutritional properties.
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