Razmaitė Violeta, Šiukščius Artūras, Šarauskas Giedrius
Animal Science Institute, Lithuanian University of Health Sciences, R. Žebenkos 12, LT-82317 Baisogala, Lithuania.
Animals (Basel). 2022 Mar 2;12(5):632. doi: 10.3390/ani12050632.
The objective of the present study was to investigate the effects of commercial diet supplemented with rapeseed and camelina seed cakes on the physical and technological attributes of goose meat quality. The breast and thigh muscles from thirty geese of both sexes of the Lithuanian native breed Vištinės fed the diet containing either rapeseed cake (group 1) or camelina cake (group 2) at the age of 13 weeks were used for the evaluation of physical and technological attributes. The diet did not affect the colour of goose meat; however, females showed higher (p < 0.05) values of breast yellowness (b*) and hue angle (h). The camelina group demonstrated higher (p < 0.001) cooking losses of breast and thigh muscles and also higher (p < 0.05) EZ drip loss and thawing loss of thigh muscles compared with the rapeseed group. Females had higher (p < 0.05) cooking loss of the breast, whereas males had higher (p < 0.05) cooking loss of the thigh. The growth rate of geese and their slaughter time showed an effect (p < 0.05 and p < 0.01, respectively) on pH of thigh muscles. Higher (p < 0.01) hardness of the breast muscle in the camelina group compared with the rapeseed group was detected by the texture profile analysis (TPA) as well as other parameters such as cohesiveness and gumminess, chewiness. Despite some differences in technological meat quality attributes, the quality of goose meat produced with diet supplementation of 10% of rapeseed cake and camelina seed cake can be considered as suitable.
本研究的目的是调查添加油菜籽饼和亚麻荠籽饼的商业日粮对鹅肉品质的物理和工艺特性的影响。选取30只13周龄的立陶宛本土品种维什廷斯鹅（Vištinės），雌雄各半，分别饲喂含油菜籽饼（第1组）或亚麻荠饼（第2组）的日粮，取其胸肌和大腿肌肉用于评估物理和工艺特性。日粮对鹅肉颜色没有影响；然而，雌性鹅胸肉的黄度值（b*）和色调角（h）更高（p<0.05）。与油菜籽组相比，亚麻荠组胸肌和大腿肌肉的蒸煮损失更高（p<0.001），大腿肌肉的EZ滴水损失和解冻损失也更高（p<0.05）。雌性鹅胸肉的蒸煮损失更高（p<0.05），而雄性鹅大腿的蒸煮损失更高（p<0.05）。鹅的生长速度和屠宰时间对大腿肌肉的pH值有影响（分别为p<0.05和p<0.01）。通过质地剖面分析（TPA）检测发现，与油菜籽组相比，亚麻荠组胸肌的硬度更高（p<0.01），以及其他参数如内聚性、胶黏性、咀嚼性也更高。尽管在肉的工艺品质属性上存在一些差异，但添加10%油菜籽饼和亚麻荠籽饼的日粮所生产的鹅肉质量可被认为是合适的。
