The Effect of Various Protein Sources in Goose Diets on Meat Quality, Fatty Acid Composition, and Cholesterol and Collagen Content in Breast Muscles

ABSTRACT Goose meat is characterized by good quality and a good fatty acid composition. Geese do not need many compounds in their feed to ensure suitable growth. The main source of protein in most feed is soybean meal. New cultivars of yellow lupin with fewer anti-nutrients could be a substitute for soybean. The study’s aim was to compare the quality of the carcass and meat, as well as the fatty acid composition and the collagen and cholesterol content in the breast muscles from geese fed a diet based on yellow lupin as an replacement for soybean meal. In the study, geese were divided into two study groups. The first was a control group (Group 1), fed a feed based on soybean meal; the second one was an experimental group (Group 2), fed a feed based on yellow lupin ‘Mister’, potato protein, and brewer’s yeast. The rearing period was divided into 3 stages, and the last stage was oat fattening. Each group (105 birds in each group) was divided into 5 replications with 21 birds. After 16 weeks of rearing, 10 geese from each group were slaughtered. The carcasses were analysed for physicochemical traits (dissection, colour, water-holding capacity, and chemical composition of the breast and leg muscles, as well as pH level, drip loss, and fatty acid profile of the breast muscles). The drip loss from the breast muscles was higher (P