Department of Animal Reproduction, Anatomy and Genomics, University of Agriculture in Krakow, Kraków, Poland.
Department of Poultry Breeding, National Research Institute of Animal Production, Balice, Poland.
Poult Sci. 2020 Feb;99(2):839-847. doi: 10.1016/j.psj.2019.10.042. Epub 2019 Dec 7.
The aim of the study was to determine slaughter yield and meat quality of native Zatorska (ZG) goose and compare them to those of commercial hybrid White Koluda® goose (WKG) after fattening in an intensive production system. The experiment was carried out on 500 birds of each group and lasted up to 10 wk of age. The birds were kept on deep litter with access to free range and were fed with the same complete feed mixtures, according to dietary requirements for broiler geese. Body weight, carcass composition, and technological properties of breast and thigh muscles were evaluated (pH, Lab* color, water holding capacity, thermal loss, drip loss, and shear force). In addition, chemical composition of breast and thigh muscles, fatty acid profile of muscle lipids, and amino acids of proteins were determined. The body weight, weight of eviscerated carcass, and dressing percentage of ZG were lower (P < 0.05) than those in WKG. However, breast and thigh muscles of both groups of geese were characterized by similar technological and nutritive values. The differences in meat quality traits concerned only the shear force of breast muscles, with higher values (P < 0.05) for WKG. Moreover, dry matter content in breast muscles of ZG was higher than that in WKG. The effect of goose genotype on the level of oleic acid and monounsaturated fatty acids in breast muscles was shown. Also, the amino acid proportion of meat protein depended on goose breed. Breast muscles of ZG were characterized by higher (P < 0.05) content of some nonessential (Glu, Asp, Ala) and essential amino acids (Val, Thr), and thigh muscles contained less (P < 0.05) Gly, Lys, and Leu and more Pro and Ile than WKG. The present results indicate that the meat of both ZG and WKG broilers showed good technological properties and basic chemical composition and fatty acid profile, and the protein was characterized by high nutritional value. Moreover, the smaller carcasses produced from ZG can better meet the needs of the current market.
本研究旨在确定土生土长的扎托斯卡（ZG）鹅在密集生产系统中育肥后的屠宰产量和肉质，并将其与商业杂交白库尔达（WKG）鹅进行比较。该实验在每组 500 只鸟类上进行，持续至 10 周龄。鸟类在有自由进入的情况下在深垫料上饲养，并根据肉鹅的饮食需求投喂相同的全价饲料混合物。评估了体重、屠体成分以及胸肌和腿肌的技术特性（pH 值、Lab*颜色、水分保持能力、热损失、滴水损失和剪切力）。此外，还测定了胸肌和腿肌的化学成分、肌肉脂质的脂肪酸谱以及蛋白质的氨基酸。ZG 的体重、去内脏屠体重量和屠宰率均低于 WKG（P<0.05）。然而，两组鹅的胸肌和腿肌均具有相似的技术和营养价值。仅在胸肌的剪切力方面，WKG 的值更高（P<0.05），这导致了肉质特性的差异。此外，ZG 胸肌的干物质含量高于 WKG。还显示了鹅基因型对胸肌中油酸和单不饱和脂肪酸水平的影响。此外，肉蛋白的氨基酸比例取决于鹅品种。ZG 胸肌的一些非必需（Glu、Asp、Ala）和必需氨基酸（Val、Thr）含量更高（P<0.05），腿肌中的 Gly、Lys 和 Leu 含量更低（P<0.05），Pro 和 Ile 含量更高。目前的结果表明，ZG 和 WKG 肉鹅的肉质都具有良好的技术特性和基本的化学成分和脂肪酸谱，蛋白质具有很高的营养价值。此外，ZG 生产的较小胴体更能满足当前市场的需求。
