Effect of dietary selenium and vitamin E on chemical and fatty acid composition of goose meat and liver*

The effect of dietary supplementation with organic selenium and vitamin E on chemical characteristics and fatty acid composition of goose meat (breast and leg muscles) and liver is described. Twohundred one-day-old White Koluda® goslings were randomly divided into two groups balanced by sex, with five replicates each. Up to week 13 of age the control group was fed basic feeds, while the experimental group was fed the basic feeds supplemented with 0.3 mg/kg organic selenium (Se) and 100 mg/kg vitamin E (Vit. E). For the fattening-finishing phase during weeks 14-16 both groups were fed identically with oat grain and ground cereals. Feed supplementation with 0.3 mg/kg Se and 100 mg/kg Vit. E resulted in the production of goose meat and liver with significantly higher selenium contents, 1.88-2.25-fold higher in meat and 1.68-fold greater in the liver. Other chemical traits of breast and leg muscles, as well as the fatty acid profile of intra-muscular fat were not affected by the applied supplements, although with some minor effects due to the sex of geese.