Effects of rosemary extract and its residues on meat quality, nutritional composition, antioxidant properties and storage performance of goose

To explore the feasibility of adding rosemary to goose feed, we compared the effects of basal diet (CON), 0.02 % rosemary extract (RE) and 15 % rosemary residue (RR) feed on goose meat quality, nutritional composition, antioxidant capacity and storage performance. Compared with CON, the RR and RE significantly increased levels of muscle glutathione peroxidase (GSH-Px), essential amino acid (EAA) and polyunsaturated fatty acid (PUFA) ( P < 0.05), while shear force, crude fat, malondialdehyde, and saturated fatty acid levels were significantly reduced ( P < 0.05). Addition-ally, the RR group had lower a * value of muscle, total antioxidant capacity, GSH-Px, EAA and PUFA levels than RE group ( P < 0.05). Notably, the total viable count in RE group was significantly reduced ( P < 0.05). Overall, dietary RE at 0.02 % simultaneously upgrades goose meat quality, nutritional value and storage stability, whereas 15 % RR gives moderate but still favourable changes. Consequently, RE is recommended for high-quality goose production, whereas RR can be utilized as an economical, partial substitute for conventional feed ingredients.