Comparison of Meat Quality Characteristics between Wugang Bronze Geese and Other Three Types of Geese

QU Xiangyong; HE Jun; HE Changqing; JIN Hong; YANG Dandan; ZHU Litao; FAN Zhiyong; DA Daiyou; LIN Lidong

doi:10.3969/j.issn.1006-267x.2013.10.011

Chinese Journal of Animal Nutrition >

2013 , Vol. 25 >Issue 10: 2277 - 2285

DOI: https://doi.org/10.3969/j.issn.1006-267x.2013.10.011

Poultry Nutrition

Comparison of Meat Quality Characteristics between Wugang Bronze Geese and Other Three Types of Geese

QU Xiangyong ,
HE Jun ,
HE Changqing ,
JIN Hong ,
YANG Dandan ,
ZHU Litao ,
FAN Zhiyong ,
DA Daiyou ,
LIN Lidong

Expand

1. College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China;
2. Office of Wugang Features Industry, Wugang 422400, China

Received date: 2013-04-03

Online published: 2013-09-16

Fold

Abstract

This experiment was conducted to determine and compare the common meat quality, microelement content, amino acid content, fatty acid content, inosine monophosphate content, muscle fiber density and diameter in muscle of Wugang bronze geese, Sichuan white geese, Wuchuan geese and Tianfu meat geese. Thirty one-day-old healthy geese of each breed (half male and half female) were divided into 4 groups with 5 replicates per group and 6 geese per replicate. Each group fed the same diet. The experiment lasted for 70 days. The results showed as follows: 1) the breast muscle crude protein content of Wugang bronze geese was significantly higher than that of other three types of geese (P<0.05), and the breast muscle crude fat content was significantly higher than that of Sichuan white geese (P<0.05); there was no significant difference in thigh muscle crude fat content between Wugang bronze geese and other three types of geese (P>0.05), while the keeping loss in thigh muscle of Wugang bronze geese was significantly lower than that of other three types of geese (P<0.05). 2) The contents of Fe, Mg and K in muscle of Wugang bronze geese were significantly higher than those of Sichuan white geese and Tianfu meat geese (P<0.05). 3) The contents of Asp, Glu, Ala, Val and Lys in muscle of Wugang bronze geese were significantly higher than those of Sichuan white geese and Wuchuan geese (P<0.01), the contents of Cys and Phe in muscle of Wugang bronze geese were significantly higher than those of other three types of geese (P<0.01), and there were no significant differences in the contents of Cys and Phe in muscle among the 4 types of geese (P>0.05). 4) The muscle myristic acid content of Wugang bronze geese was significantly higher than that of other three types of geese (P<0.01), the hypogaeic acid content was significantly higher than that of Wuchuan geese (P<0.01), the linolenic acid content was significantly higher than that of Wuchuan geese(P<0.05), and the eicosenoic acid content was significantly higher than that of Tianfu meat geese (P<0.01). 5) The muscle fiber density of Wugang bronze geese was significantly higher than that of Sichuan white geese and Wuchuan geese (P<0.05), but there was no significant difference in muscle fiber diameter among the 4 types of geese (P>0.05). Based on the results of the experiment, it is concluded that the flavor and meat quality of Wugang bronze geese are better than those of Wuchuan geese, Sichuan white geese and Tianfu meat geese.

Key words： Wugang bronze geese; meat quality; amino acid; fatty acid; inosine monophosphate; muscle fiber

Cite this article

QU Xiangyong , HE Jun , HE Changqing , JIN Hong , YANG Dandan , ZHU Litao , FAN Zhiyong , DA Daiyou , LIN Lidong . Comparison of Meat Quality Characteristics between Wugang Bronze Geese and Other Three Types of Geese[J]. Chinese Journal of Animal Nutrition, 2013 , 25(10) : 2277 -2285 . DOI: 10.3969/j.issn.1006-267x.2013.10.011

References

[1] SCANE C G.The global importance of poultry[J].Poultry Science,2007,86(6):1057-1058.
[2] 曲湘勇,达代又,唐结果,等.武冈铜鹅种质特性的研究[C]//中国家禽科学研究进展——第十四次全国家禽科学学术讨论会论文集.北京:中国畜牧兽医学会,2009:347-350.
[3] ROSIŃSKI A.The analysis of direct and correlated selection effects in two goose strains[D].Ph.D Thesis.Poland:Agricultural University Poznań,2000.
[4] WEŻYK S,ROSIŃSKI A,BIELIŃSKA H,et al.A note on the meat quality of W11 and W33 white Kouda geese strains[J].Animal Science Papers and Reports,2003,21(3):191-199.
[5] 潘迎丽.籽鹅与莱茵鹅肌肉组织学、屠宰及肉品质性状的研究[D].硕士学位论文.大庆:黑龙江八一农垦大学,2007.
[6] ZHAO G P,CUI H X,LIU R R,et al.Comparison of breast muscle meat quality in 2 broiler breeds[J].Poultry Science,2011,90(10):2355-2359.

[7] CISNEROS F,ELLIS M,MCKEITH F K,et al.Influence of slaughter weight on growth and carcass characteristics,commercial cutting and curing yields,and meat quality of barrows and gilts from two genotypes[J].Journal of Animal Science,1996,74(5):925-933.
[8] LIU B Y,WANG Z Y,YANG H M,et al.Influence of rearing system on growth performance,carcass traits,and meat quality of Yangzhou geese[J].Poultry Science,2011,90(3):653-659.

[9] WANG B W,HUANG G Q,WANG Q L.Effects of yeast selenium supplementation on the growth performance,meat quality,immunity,and antioxidant capacity of goose[J].Journal of Animal Physiology and Animal Nutrition,2011,95(4):440-448.

[10] FUJIMURA S,MURAMOTO T,KATSUKAWA M,et al.Chemical analysis and sensory evaluation of free amino acids and 5'-inosinic acid in meat of Hinai-dori Japanese native chicken:comparison with broilers and layer pullets[J].Animal Science and Technology,1994,65:610-618.
[11] KENZO K.Glutamate:from discovery as a food flavor to role as a basic taste(umami)[J].American Journal of Clinical Nutrition,2009,90(3):719S-722S.
[12] RIKIMARU K,TAKAHASHI H.Evaluation of the meat from Hinai-jidori chickens and broilers:analysis of general biochemical components,free amino acids,inosine 5'-monophosphate,and fatty acids[J].The Journal of Applied Poultry Research,2010,19(4):327-333.

[13] 马现永,周桂莲,林映才,等.饲粮中添加谷氨酸钠对黄羽肉鸡生长性能及肉品风味的影响[J].动物营养学报,2011,23(3):410-416.
[14] GHIRRI A,BIGNETTI E.Occurrence and role of umami molecules in foods[J].International Journal of Food Sciences and Nutrition,2012,63(7):871-881.

[15] 中华人民共和国农业部.NY/T821—2004猪肌肉品质测定技术规范[S].北京:标准出版社,2004.
[16] 李利,臧素敏,王鹏,等.太行鸡肌肉品质的分析[J].动物营养学报,2011,23(9):1592-1599.
[17] 于辉,李华,刘为民,等.梁子湖三种鲌肉质分析[J].水生生物学报,2005,29(5):502-505.
[18] RECKMEYER N M,VICKERS Z M,CSALLANY A S.Effect of free fatty acids on sweet,salty,sour and umami tastes[J].Journal of Sensory Studies,2010,25(5):751-760.

[19] 谭会泽,冯定远,沈思军,等.复合蛋氨酸螯合微量元素对经产母猪血清相关生化指标及繁殖性能的影响[J].华南农业大学学报,2005,26(1):98-101.
[20] 李建华.四川白鹅的品种特性及杂交应用[J].中国家禽,2003,25(10):34-36.
[21] 王继文,王林全,史若皇.天府肉鹅配套系选育[J].中国家禽,2001,23(15):7-8.
[22] YAMAGUCHI S,NINOMIYA K.Umami and food palatability[J].The Journal of Nutrition,2000,130(S4):921s-926s.
[23] KINNAMON S C.Umami taste transduction mechanisms[J].American Journal of Clinical Nutrition,2009,90(3):753S-755S.
[24] OIKE H,WAKAMORI M,MORI Y,et al.Arachidonic acid can function as a signaling modulator by activating the TRPM5 cation channel in taste receptor cells[J].Biochimica et Biophysica Acta,2006,1761(9):1078-1084.

[25] CARTONI C,YASUMATSU K,OHKURI T,et al.Taste preference for fatty acids is mediated by GPR40 and GPR120[J].Journal of Neuroscience,2010,30(25):8376-8382.

[26] KIYOHARA R,YAMAGUCHI S,RIKIMARU K,et al.Supplemental arachidonic acid-enriched oil improves the taste of thigh meat of Hinai-jidori chickens[J].Poultry Science,2011,90(8):1817-1822.

[27] 陈宏权,黄华云,陈华,等.鹅MC4R基因RFLP及其与胴体和羽绒性状的关联性[J].畜牧兽医学报,2008,39(7):885-890.
[28] 张学余,束婧婷,韩威,等.肌苷酸合成酶系3个基因对白耳鸡胸肌肌苷酸含量的遗传效应[J].畜牧兽医学报,2009,40(10):1440-1446.
[29] 秦召,康相涛,李国喜.肌纤维组织学特性与肌肉品质的关系[J].安徽农业科学,2006,34(2):5872-5878.
[30] LEE S H,JOO S T,RYU Y C.Skeletal muscle fiber type and myofibrillar proteins in relation to meat quality[J].Meat Science,2010,86(1):166-170.

Options

Outlines

模态框（Modal）标题

Abstract

Cite this article

References