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Simple Summary: Several studies have reported the absolute weight and concentration of minerals in hen and turkey yolks during incubation. However, there is limited information about some minerals in goose egg yolks during the incubation period. The incubation period of goose chicks is 30 days, and the chicks emerge after this period. As a result of mineral transfer between the ovary, yolk, albumin and shell, egg yolk mineral content increases during incubation. We studied whether the mineral reserves of goose egg yolk changed, and whether mineral deficiency in goose embryos resulted in skeletal, cardiovascular and immune weakness. According to the present study, except for calcium, the content of all the examined minerals decreases during incubation. This study evaluated the changes in calcium (Ca), copper (Cu), iron (Fe), potassium (K), magnesium (Mg), manganese (Mn), sodium (Na), phosphorus (P), strontium (Sr) and zinc (Zn) values in goose egg yolk during the incubation period. This study was conducted on a completely random selection using 200 fertile eggs from a local flock of geese. A selection of 30 fertile eggs were randomly sampled on days 0, 9.5, 19.5, 25 and 30 of incubation (total: 150 eggs), and the yolks of 5 eggs in each replicate were mixed together and considered as one replicate (six replicates in each incubation period). The mineral content of the yolks was measured using the inductively coupled plasma (ICP) spectroscopy method. The results of this study show that, during the incubation of goose eggs from 0 to 30 days of embryo growth, except for Ca, the yolk content (absolute weight) of all the measured minerals, including Cu, Fe, K, Mg, Mn, Na, P, Sr and Zn, on day 30 of incubation were statistically significantly lower than on day 0 of incubation. Additionally, the yolk concentrations of Fe, K, Mg, Na, P and Zn declined, the yolk concentrations of Ca and Sr increased, and the yolk concentrations of Cu and Mn were unchanged on day 30 compared to the first day of incubation. The results of the current study demonstrate that goose egg yolks' mineral concentrations change in absolute value during the incubation period, which could be the basis for further studies on chick feeding during the embryonic and post-embryonic phases. [ABSTRACT FROM AUTHOR]

Higher long‐chain polyunsaturated fatty acids contents in roosters' sperm plasma membrane along with age‐related decrease in antioxidant defense make the spermatozoa very susceptible to lipid peroxidation. Ginger root contains abundant amounts of gingerol, shogaols, gingerdiol and other active compounds, which known as antioxidant compounds to enhance semen quality. The goal of the study was to evaluate the effect of dietary supplementation of ginger root on semen quality, blood chemistry, immune response, testicular histology and reproductive performance of Ross‐308 breeder roosters from 47 to 60 weeks of age. The feeding of ginger root resulted in an increase in parameters related to sperm forward motility and seminal total antioxidant capacity (TAC), and following there was a tendency to increase and decrease in seminal superoxide dismutase activity and malondialdehyde concentration, respectively; however, sperm concentration was not affected. There was an increase and tendency to increase in blood total protein and TAC in the supplemented group respectively. The roosters fed ginger supplemented diet had a higher spermiation index; and following there was tendency to increase seminal tubes spermatozoids number (p = 0.056) and repopulation index (p = 0.058). Despite the improved seminal antioxidant status and a tendency to lower embryonic mortality in the ginger‐received group, the fertility and hatchability rate of roosters were statistically insignificant. Supplementations of ginger root in ageing rooster's diet had a beneficial effect on sperm motility, seminal antioxidant status and testicular spermiation index. [ABSTRACT FROM AUTHOR]

The effects of incorporation of stinging nettle extract (3% and 6%) and ɛ‐polylysine (0.1% and 0.2%) on chemical, microbial properties, and stability of rainbow trout fish fillets wrapped in polyethylene bags (in atmosphere condition) and refrigerated for 12 days at 4°C were evaluated. No remarkable differences regarding the chemical composition of rainbow trout fish (protein, moisture, fat, and ash content) resulting from the treatments were noted. The lowest TBARS (thiobarbituric acid reactive substance) and the highest phenolic compounds were noted in samples treated with 6% SNE + 0.2% ɛ‐PL on day 12, while the highest inhibitory effects against the growth of TVC, psychrotrophic bacteria, coliform, yeast, and molds corresponded to samples treated with 6% SNE (T4 and T5) at day 12. During the storage, the samples' TVB‐N (total volatile base nitrogen) increased, whereas the total phenolic content of the rainbow trout samples declined. The rainbow trout samples treated with 6% SNE + 0.2% ɛ‐PL had the highest amount of redness and the lowest TVB‐N values. Therefore, these natural ingredients could be used to maintain rainbow trout meat quality and shelf life. [ABSTRACT FROM AUTHOR]

This study evaluated the effects of Lactobacillus buchneri (LAB) and orange pulp (OP) supplementation on chemical composition, in vitro and in situ degradability, dry matter (DM), pH and aerobic stability of alfalfa silage. Treatments were 1) alfalfa without any additive (control), 2) alfalfa + OP (70% alfalfa mixed with 30% fresh OP, LAB0), 3) treatment 2 with 1.5 g LAB/ton (LAB1), 4) treatment 2 with 3 g LAB/ton (LAB2) and 5) treatment 2 with 4.5 g LAB/ton (LAB3). Treatments were replicated three times in laboratory mini silos for 90 d in a closed barn with a ambient temperature (15 to 18 oC). As a result of this study, the experimental treatments did not affect on DM of silage at the end of the ensiling period. Control treatment had the highest pH (4.5) among the experimental treatments ( P<0.05). Supplementation alfalfa with OP resulted in significant increase in water soluble carbohydrate (WSC) and total volatile fatty acids (VFAs) ( P<0.05). Treating alfalfa silage with OP and LAB improved aerobic stabilities of treatments significantly, as compared to LAB0. Supplementation of silage with OP and bacterial inoculant increased DM digestibility. These findings indicated that LAB can improve the aerobic stability and quality of silage in laboratory silos and also, OP and LAB might improve silage quality and cause better silage management in the farm. [ABSTRACT FROM AUTHOR]

This study was conducted to document the effects of supplementation alfalfa silage with molasses, orange pulp and Lactobacillus buchneri on in vitro dry matter digestibility and gas production. The treatments included: 1) alfalfa hay (control); 2) alfalfa hay with bacterial additive 3×108 cfu/g; 3) alfalfa hay with orange pomace; 4) alfalfa hay with orange pomace and bacterial additive 3×108 cfu/g; 5) alfalfa hay with 5% molasses; 6) alfalfa hay with 5% molasses and bacterial additive 3×108 cfu/g. Alfalfa hay harvested at flowering stage and after 24 hours wilted and mixed orange pomace with a ratio of 2100 g and 760 g, respectively, and was ensiled for 90 days. The data were analyzed in a completely randomized design with three replications. After 24 h incubation, treatments AO (alfalfa + orange pulp) and CON (without additive) had the highest and lowest in vitro gas production (p<0.05) and adding orange pulp and molasses increased gas production. Adding inoculant decreased in vitro DM digestibility. Results showed that ensiling alfalfa with orange pulp and molasses can improve silage quality and increased gas production and in vitro DM digestibility. [ABSTRACT FROM AUTHOR]

The present study was conducted to assess the impact of chitosan coating (1%) containing Artemisia fragrans essential oil (500, 1000, and 1500 ppm) as antioxidant and antimicrobial agent on the quality properties and shelf life of chicken fillets during refrigerated storage. After packaging meat samples, physicochemical, microbiological, and organoleptic attributes were evaluated at 0, 3, 6, 9, and 12 days at 4 °C. The results revealed that applied chitosan (CH) coating in combination with Artemisia fragrans essential oils (AFEOs) had no significant (p < 0.05) effects on proximate composition among treatments. The results showed that the incorporation of AFEOs into CH coating significantly reduced (p < 0.05) pH, thiobarbituric acid reactive substances (TBARS), and total volatile base nitrogen (TVB-N), especially for 1% CH coating + 1500 ppm AFEOs, with values at the end of storage of 5.58, 1.61, and 2.53, respectively. The coated samples also displayed higher phenolic compounds than those obtained by uncoated samples. Coated chicken meat had, significantly (p < 0.05), the highest inhibitory effects against microbial growth. The counts of TVC (total viable counts), coliforms, molds, and yeasts were significantly lower (p < 0.05) in 1% CH coating + 1500 ppm AFEOs fillets (5.32, 3.87, and 4.27 Log CFU/g, respectively) at day 12. Organoleptic attributes of coated samples also showed the highest overall acceptability scores than uncoated ones. Therefore, the incorporation of AFEOs into CH coating could be effectively used for improving stability and shelf life of chicken fillets during refrigerated storage. [ABSTRACT FROM AUTHOR]

Simple Summary: Geese have a unique ability among aquatic poultry species to efficiently utilize high-fiber feedstuffs, however research investigating concentrate feeding strategies in the farm setting is limited. This experiment investigated the effect of dietary supplementation with inorganic or organic selenium on nutritional quality and shelf life of goose meat and liver samples. Differences between geese supplemented with I-Se and O-Se were detected for several parameters, yet these differences were less tangible than those between geese not supplemented with additional selenium (CON) and geese supplemented with additional selenium (I-Se and O-Se). Overall, it was concluded that supplementation with additional dietary selenium in both the inorganic and organic forms improved nutritional quality and shelf life of goose meat and liver samples. 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 (n = 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 (p < 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 (p < 0.05) pH values, greater (p < 0.05) phenolic content, lower (p < 0.05) TBARS values, and lower (p < 0.05) TVB-N compared with geese not supplemented with additional selenium (CON). [ABSTRACT FROM AUTHOR]

The effect of dietary supplementation with VE and Se on the laying productive performance, immunity, and the quality parameters of fresh and stored eggs was assessed. For this study, five treatments, namely control (basal diet), control plus 30 mg of VE and 0.4 mg kg−1 sodium selenite (VE30SS), control plus 30 mg of VE and 0.4 mg kg−1 of Sel-Plex® (VE30SP), control plus 120 mg VE and 0.4 mg kg−1 Sodium selenite (VE120SS), and control plus 120 mg VE and 0.4 mg kg−1 Sel-Plex (VE120SP), were examined. There was no huge impact of VE and Se on feed consumption, FCR and egg yield rate. Quality parameters of fresh egg including egg surface area, eggshell thickness, yolk selenium concentration, albumen height, and Haugh unit were significantly increased following VE and Se supplementation (p < 0.05). For stored eggs, VE and Se significantly increased egg yolk color intensity (p < 0.05). Regardless of storage temperature, eggs from birds fed with VE and Se had less weight loss during 30 days of storage. Albumen height was significantly higher in VE and Se fed birds in eggs stored at 5 °C for 15 and 30 days. The combination of Sel-Plex with either levels of VE had significantly higher blood total antioxidant capacity. Dietary VE and Selenium, notably Sel-Plex, improved the antioxidant potential of blood and egg quality of laying quails. [ABSTRACT FROM AUTHOR]

The present study was carried out to investigate the effect of dietary vitamin E on growth performance, cellular immunity, carcass characteristics, and meat quality in geese. Sixty-four one-day-old male geese were selected from 1200 goose chicks with the same average body weight (92.5 ± 2.5 g) and subjected to two treatments (basal diet or control and basal diet plus 120 mg/kg vitamin E supplement) with 4 replicates (8 geese per replicate) for 8 weeks. After slaughter, goose meat was aerobically packed in polyethylene packages and stored at 4 °C for 9 days. The results showed that vitamin E supplementation improved the growth performance, carcass yield percentage, and immune response of goose (p < 0.05). The addition of vitamin E in the diet significantly increased the protein and fat content of goose meat but decreased the moisture and ash content with respect to those obtained from the control diet. During storage, meat from the vitamin E treatment showed higher phenolic content and lower thiobarbituric acid reactive substances (TBARSs) and total volatile nitrogen (TVB-N) values than those from the control treatment. Vitamin E supplementation increased the saturated fatty acids (SFAs), monounsaturated fatty acids (MUFAs), and polyunsaturated fatty acids (PUFAs) in goose meat. However, goose meat supplemented with vitamin E displayed a significantly (p < 0.05) higher PUFA/SFA ratio than those of the control group. Based on the results, it was concluded that vitamin E could be used to improve the growth performance of goose, the meat composition in terms of the protein and fat content, the nutritional value in terms of the fatty acid composition, and the shelf life. [ABSTRACT FROM AUTHOR]

The effects of nisin (200 and 400 ppm), ε-polylysine (0.1 and 0.2%) and chitosan (0.5 and 1%) in combination with a Mixed Extract (green tea, stinging nettle and olive leaves extracts) on the physicochemical, microbiological characteristics, fatty acid composition and sensory attributes of the nitrite-free frankfurter-type sausages were assessed during 45 days of storage. The results revealed no significant differences on moisture, fat, protein, ash, salt and water activity (a w) among treatments. 1% Chitosan + Mixed Extract sausages displayed the lowest thiobarbituric acid reactive substances (TBARS) and total volatile nitrogen (TVN) values compared to Control after 45 days of refrigerated storage. Combinations of 0.2% ε-Polylysine or 1% Chitosan with Mixed Extract were effective to inhibit total viable count (TVC), yeasts and molds growth. 1% Chitosan preserved the luminosity of sausages during refrigerated storage. However, redness values of 1% Chitosan treatment was lower than those obtained from Control sausages and a significant increase was observed between days 30–45. Total amounts of saturated, monounsaturated and polyunsaturated fatty acids (SFA, MUFA, and PUFA) of frankfurter-type sausages were not largely influenced by the combination of natural antioxidants and antimicrobial compounds. Combinations of 0.2% ε-Polylysine and 1% Chitosan with Mixed Extract were effective to improve the shelf life of nitrite-free frankfurter-type sausages. Therefore, these combinations could be considered as promising nitrite replacer in frankfurter-type sausages. Unlabelled Image • 1% Chitosan and 0.2% ε-Polylysine + Mixed Extract inhibited microbial growth. • After 45 days 1% Chitosan sausages displayed the lowest TBARS values. • After 45 days 0.2% ε-Polylysine sausages had the lowest TVC, yeast and molds counts. • 1% Chitosan or 0.2% ε-Polylysine + Mixed Extract enhanced frankfurter shelf life. [ABSTRACT FROM AUTHOR]