Cao Haiyue, Yang Zhenfei, Wang Ligang, Li Xin, Bian Yuanyuan, Zhao Hongchang, Zhao Mengli, Li Xiaoming, Wang Jun, Sun Guobo, Ren Shanmao, Yu Jun, Gao Huizhen, Huang Xuan, Wang Jian
Department of Animal Science and Technology, Jiangsu Agri-animal Husbandry Vocational College, Taizhou, 225300, China.
Department of Waterfowl Genetics and Breeding, National Waterfowl Gene Pool, Taizhou, 225511, China.
Vet World. 2024 Dec;17(12):2932-2943. doi: 10.14202/vetworld.2024.2932-2943. Epub 2024 Dec 26.
As living standards improve and consumption patterns shift, the market for goose meat continues to grow because of its exceptional dietary quality and distinctive flavor. The composition and content of amino acids are critical for determining the nutritional value and flavor of meat. This study aimed to evaluate the nutritional value and flavor of 10 Chinese native geese germplasms based on their amino acid content and composition.
A total of 568 geese from 10 Chinese native geese germplasms reared under identical conditions were slaughtered at 10 weeks of age. The pectoralis and thigh muscles (thighs) were collected to determine the amino acid content using an amino acid analyzer. Subsequently, diversity, variance, cluster, and principal component analyses were performed to identify superior germplasm with improved nutrition and flavor.
The results revealed 17 amino acids in goose meat, with Glutamate and Aspartate being the most abundant. The amino acid scores of goose meat exceeded the values recommended by the Food and Agriculture Organization/World Health Organization. The Shannon-Wiener Diversity Index (1.72-2.07) indicated a high degree of diversity in amino acid content among geese germplasms. The pectoralis exhibited significantly higher amino acid content (p < 0.05 or p < 0.01) than the thigh, except for the essential amino acids to total amino acids ratio (p < 0.05 or p < 0.01). The 10 germplasms were categorized into four clusters, with Wanxi (WX) and Taizhou (TZ) geese grouped in Cluster I, displaying significantly higher nutritional value and flavor (p < 0.05 or p < 0.01) than other germplasms.
Germplasms with superior nutritional value and flavor (WX and TZ) were identified among 10 Chinese native geese germplasms, providing valuable insights for the conservation of existing germplasms and the cultivation of new goose breeds with improved meat quality.
随着生活水平的提高和消费模式的转变，鹅肉市场因其卓越的膳食品质和独特风味而持续增长。氨基酸的组成和含量对于确定肉类的营养价值和风味至关重要。本研究旨在基于10种中国本土鹅种质的氨基酸含量和组成，评估其营养价值和风味。
将在相同条件下饲养的10种中国本土鹅种质的568只鹅在10周龄时宰杀。采集胸肌和大腿肌肉（大腿），使用氨基酸分析仪测定氨基酸含量。随后，进行多样性、方差、聚类和主成分分析，以鉴定具有更好营养和风味的优良种质。
结果显示鹅肉中含有17种氨基酸，其中谷氨酸和天冬氨酸含量最高。鹅肉的氨基酸评分超过了联合国粮食及农业组织/世界卫生组织推荐的值。香农 - 维纳多样性指数（1.72 - 2.07）表明鹅种质间氨基酸含量具有高度多样性。除必需氨基酸与总氨基酸的比例外（p < 0.05或p < 0.01），胸肌的氨基酸含量显著高于大腿（p < 0.05或p < 0.01）。这10种种质被分为四类，皖西（WX）鹅和泰州（TZ）鹅归为第一类，其营养价值和风味显著高于其他种质（p < 0.05或p < 0.01）。
在10种中国本土鹅种质中鉴定出了具有优良营养价值和风味的种质（WX和TZ），为现有种质的保护和培育肉质改良的新鹅品种提供了有价值的见解。
