Comparison of carcass traits and meat quality of intensively reared geese from a Polish genetic resource flock to those of commercial hybrids
Małgorzata Gumułka , Katarzyna Połtowicz
AbstractThe 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 (pH24, L*a*b* 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.
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