Effects of Dietary Rapeseed and Camelina Seed Cakes on Physical–Technological Properties of Goose Meat

SIMPLE SUMMARY: The diets fed to geese traditionally contain more forages and less concentrates, but there are many reasons, including veterinarian and environmental restrictions when intensive rearing should be adopted. It is also important to use different cheaper feed resources for geese, and one of these could be by-products of oil production such as rapeseed and camelina cakes. The present study was aimed at assessing the effects of rapeseed cake and camelina seed cake supplements on the physical and technological attributes of goose meat quality. The oil seed cake-supplemented diets did not reveal any differences in goose meat colour; however, it demonstrated the effects on moisture loss and on texture parameters determined by the texture profile analysis. ABSTRACT: The objective of the present study was to investigate the effects of commercial diet supplemented with rapeseed and camelina seed cakes on the physical and technological attributes of goose meat quality. The breast and thigh muscles from thirty geese of both sexes of the Lithuanian native breed Vištinės fed the diet containing either rapeseed cake (group 1) or camelina cake (group 2) at the age of 13 weeks were used for the evaluation of physical and technological attributes. The diet did not affect the colour of goose meat; however, females showed higher (p < 0.05) values of breast yellowness (b*) and hue angle (h). The camelina group demonstrated higher (p < 0.001) cooking losses of breast and thigh muscles and also higher (p < 0.05) EZ drip loss and thawing loss of thigh muscles compared with the rapeseed group. Females had higher (p < 0.05) cooking loss of the breast, whereas males had higher (p < 0.05) cooking loss of the thigh. The growth rate of geese and their slaughter time showed an effect (p < 0.05 and p < 0.01, respectively) on pH of thigh muscles. Higher (p < 0.01) hardness of the breast muscle in the camelina group compared with the rapeseed group was detected by the texture profile analysis (TPA) as well as other parameters such as cohesiveness and gumminess, chewiness. Despite some differences in technological meat quality attributes, the quality of goose meat produced with diet supplementation of 10% of rapeseed cake and camelina seed cake can be considered as suitable.