This study aimed to evaluate the effects of dietary yeast culture (YC) supplementation on the meat quality and antioxidant capacity of geese. Three hundred geese (live weight: 95.57 ± 2.42 g) were fed a basal diet (control), or diets supplemented with 0.5, 1.0, 2.0, or 4.0% YC for 70 d. Compared with the control, dietary YC supplementation increased (P < 0.05) the lightness and redness (a∗) readings and catalase and glutathione reductase activities in the goose meat but decreased (P < 0.05) the shear force, myofiber diameter, and drip loss. The effects of YC supplementation on the moisture, crude fat, CP, glutathione, and malondialdehyde contents of the meat varied for the different supplementation levels. Meat from the 2.0% YC group had the highest a∗ readings and lowest shear force, myofiber diameter, and drip loss values; meat from the 0.5% YC group had the highest crude fat and CP contents and lowest moisture content; and meat from the 1.0% and 2.0% YC groups had the highest glutathione, catalase, and glutathione reductase activities. Supplementing YC had beneficial effects on the meat quality and antioxidant capacity of geese, with different supplementation levels having different effects.

这项研究旨在评估饮食酵母培养（YC）补充对鹅肉品质和抗氧化能力的影响。给300只鹅（活重：95.57±2.42 g）喂基础饮食（对照），或补充0.5％，1.0、2.0或4.0％YC的饮食70 d。与对照组相比，日粮中添加YC可使鹅肉 的亮度和红度（a ∗）读数增加，过氧化氢酶和谷胱甘肽还原酶的活性增加（P <0.05），但下降（P <0.05）剪切力，肌纤维直径和滴水损失。YC补充剂对肉中水分，粗脂肪，CP，谷胱甘肽和丙二醛含量的影响随添加量的不同而变化。YC 2.0％组的肉具有最高的*读数和最低的剪切力，肌纤维直径和滴水损失值；0.5％YC组的肉中粗脂肪和CP含量最高，水分含量最低；分别来自1.0％和2.0％YC组的肉类具有最高的谷胱甘肽，过氧化氢酶和谷胱甘肽还原酶活性。补充YC对鹅的肉质和抗氧化能力具有有益的影响，不同的添加水平具有不同的作用。