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Comparison of the composition and sensory characteristics of goose fatty liver obtained by overfeeding and spontaneous fattening()

Spontaneous liver steatosis can be experimentally induced in domestic Greylag geese by combining a short photoperiod with a sequence of feed restriction followed by ad libitum corn feeding. This could offer an alternative to the conventional “foie gras” production system based on overfeeding. The pr...

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Autores principales: Fernandez, X, Lazzarotto, V, Bernadet, M-D, Manse, H
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Poultry Science Association, Inc. 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6771545/
https://www.ncbi.nlm.nih.gov/pubmed/31162617
http://dx.doi.org/10.3382/ps/pez289
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author Fernandez, X
Lazzarotto, V
Bernadet, M-D
Manse, H
author_facet Fernandez, X
Lazzarotto, V
Bernadet, M-D
Manse, H
author_sort Fernandez, X
collection PubMed
description Spontaneous liver steatosis can be experimentally induced in domestic Greylag geese by combining a short photoperiod with a sequence of feed restriction followed by ad libitum corn feeding. This could offer an alternative to the conventional “foie gras” production system based on overfeeding. The present work aimed at comparing the compositional characteristics, sensory profile, and acceptability by a consumer panel of fatty livers obtained by overfeeding and spontaneous fattening. In all, 210 male geese were used: 125 geese were raised over a 31-wk period to produce fatty liver without overfeeding (“alternative livers”) and 85 were raised using conventional methods with overfeeding (“conventional livers”). Mean liver weight was over 1 kg (1,102 g) in the conventional group and 445 g in the alternative group. The characteristics of the livers were studied in 2 subpopulations: 44 conventional livers representative of the experimental population (mean liver weight 1,064 g) and 42 alternative livers weighing more than 400 g (mean 702 g). Compared with the alternative livers, livers from the conventional group showed significantly (P < 0.05) higher dry matter and lipid contents, lighter color (L*), and lower yellowness (b*). The neutral lipids of alternative livers contained significantly less triglycerides and free fatty acids and significantly more cholesterol and cholesterol esters than those from conventional livers. Detailed analysis of the fatty acid composition of triglycerides showed that the proportion of mono- and polyunsaturated fatty acids was significantly higher in the alternative livers. However, covariance analysis suggested that these differences in lipid composition were mainly due to differences in lipid content between both types of livers. The evaluation of cooked livers by a trained expert panel revealed significant differences in the sensory profile between the conventional and alternative livers. The acceptability by a consumer panel was significantly lower in alternative compared to conventional livers. This difference was not related to weight and/or lipid content since livers of similar weight range (800 to 1,000 g) were compared and showed clear-cut differences for hedonic scores.
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spelling pubmed-67715452019-10-07 Comparison of the composition and sensory characteristics of goose fatty liver obtained by overfeeding and spontaneous fattening() Fernandez, X Lazzarotto, V Bernadet, M-D Manse, H Poult Sci Processing and Products Spontaneous liver steatosis can be experimentally induced in domestic Greylag geese by combining a short photoperiod with a sequence of feed restriction followed by ad libitum corn feeding. This could offer an alternative to the conventional “foie gras” production system based on overfeeding. The present work aimed at comparing the compositional characteristics, sensory profile, and acceptability by a consumer panel of fatty livers obtained by overfeeding and spontaneous fattening. In all, 210 male geese were used: 125 geese were raised over a 31-wk period to produce fatty liver without overfeeding (“alternative livers”) and 85 were raised using conventional methods with overfeeding (“conventional livers”). Mean liver weight was over 1 kg (1,102 g) in the conventional group and 445 g in the alternative group. The characteristics of the livers were studied in 2 subpopulations: 44 conventional livers representative of the experimental population (mean liver weight 1,064 g) and 42 alternative livers weighing more than 400 g (mean 702 g). Compared with the alternative livers, livers from the conventional group showed significantly (P < 0.05) higher dry matter and lipid contents, lighter color (L*), and lower yellowness (b*). The neutral lipids of alternative livers contained significantly less triglycerides and free fatty acids and significantly more cholesterol and cholesterol esters than those from conventional livers. Detailed analysis of the fatty acid composition of triglycerides showed that the proportion of mono- and polyunsaturated fatty acids was significantly higher in the alternative livers. However, covariance analysis suggested that these differences in lipid composition were mainly due to differences in lipid content between both types of livers. The evaluation of cooked livers by a trained expert panel revealed significant differences in the sensory profile between the conventional and alternative livers. The acceptability by a consumer panel was significantly lower in alternative compared to conventional livers. This difference was not related to weight and/or lipid content since livers of similar weight range (800 to 1,000 g) were compared and showed clear-cut differences for hedonic scores. Poultry Science Association, Inc. 2019-11 2019-06-04 /pmc/articles/PMC6771545/ /pubmed/31162617 http://dx.doi.org/10.3382/ps/pez289 Text en © The Author(s) 2019. Published by Oxford University Press on behalf of Poultry Science Association. http://creativecommons.org/licenses/by-nc/4.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/), which permits non-commercial re-use, distribution, and reproduction in any medium, provided the original work is properly cited. For commercial re-use, please contact journals.permissions@oup.com.
spellingShingle Processing and Products
Fernandez, X
Lazzarotto, V
Bernadet, M-D
Manse, H
Comparison of the composition and sensory characteristics of goose fatty liver obtained by overfeeding and spontaneous fattening()
title Comparison of the composition and sensory characteristics of goose fatty liver obtained by overfeeding and spontaneous fattening()
title_full Comparison of the composition and sensory characteristics of goose fatty liver obtained by overfeeding and spontaneous fattening()
title_fullStr Comparison of the composition and sensory characteristics of goose fatty liver obtained by overfeeding and spontaneous fattening()
title_full_unstemmed Comparison of the composition and sensory characteristics of goose fatty liver obtained by overfeeding and spontaneous fattening()
title_short Comparison of the composition and sensory characteristics of goose fatty liver obtained by overfeeding and spontaneous fattening()
title_sort comparison of the composition and sensory characteristics of goose fatty liver obtained by overfeeding and spontaneous fattening()
topic Processing and Products
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6771545/
https://www.ncbi.nlm.nih.gov/pubmed/31162617
http://dx.doi.org/10.3382/ps/pez289
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