The main factors affecting goose quality

China has a long history of raising geese. It is the country with the largest number of geese and the most abundant varieties of resources. Goose as a green health food has high nutritional value and has medicinal and therapeutic functions. The quality of goose meat is directly related to meat quality. Meat quality refers to the combination of physical and chemical properties related to the appearance, palatability, and nutritive properties of fresh or processed meat. The physical properties such as color, water holding capacity, tenderness, flavor, and juiciness of meat determine the acceptability of meat products, and the chemical composition of meat is closely related to nutrition. Goose quality index can be used for breeding and identification of goose breeds, and it is also an important reference index to evaluate the status of goose feeding and management and nutritional status. This article briefly outlines the main factors affecting goose quality.

Variety

Variety is the main factor affecting the quality of goose meat. It is mainly measured by parameters such as flesh color, tenderness, pH, hydrodynamic, crude protein, crude fat, histological characteristics and amino acid and fatty acid content. Pan Yu et al. (2005) determined the conventional chemical composition of muscles of 120-day-old Jiangxi local breed goose—Lianhua White Goose, Guangfeng Baiyin Goose, Xingguo Grey Goose, and Fengcheng Grey Goose—and found that protein, ash and The difference in moisture among the three indicators reached a very significant level (P 0.01), among which the water content was the highest (73.389%) for Lotus White Goose and the lowest (69.473%) for Xingguo Grey Goose; the highest protein and ash content was found in Xingguo Grey Goose. 24.379% and 1.462%, respectively, Fengcheng Grey Goose was the lowest (21.604% and 1.29%, respectively); fat content was highest in Xingguo Grey Goose (3.824%), but there was no significant difference among the varieties. From the results, it can be seen that the moisture, protein and ash content of goose meat are similar to those of local breeder chickens, but the difference between fat and chicken meat is larger. It was determined that the moisture, protein and ash content of Wenchang chicken were 73.66%, 24.75% and 1.285% respectively, and the fat content was 1.42%. Gao Bo et al. (2003): Yangzhou Geese Zero Generation (Y0), Yangzhou Geese Generation 1 Y0 (Y0Y0), Backcross Generation Y1b (Father Y0), Parental Medium White Goose (Z), Parental Taihu Goose (T) ) Routine meat quality and muscle constant chemical composition were measured and compared. The results showed that the system had the highest hydraulic Y1 and the lowest T; the flesh Y0 had the deepest and the Y1 had the lightest; the pH values ​​Y0, T were larger, the other geese were smaller and the difference was not significant. The dry matter, crude protein and crude ash content of breast muscle were higher in Y1 and Y1b, and the fat Y0 was significantly higher than other gooses. Mao Guoxiang et al. (2000) measured the chest and leg muscles of 70-day-old Longchang Goose, Taihu Goose, and Xin Taihu Goose (the parent of Longchang Geese and the descendants of Taihu Goose). The results showed that the crude protein contents of Longchang Goose, Taihu Goose and Xintaihu Goose were 16.89%, 18.64% and 17.51%, respectively; the crude ash content was 0.9102%, 0.9358% and 0.9557%, respectively; the crude fat content was 1.27% and 1.31% respectively. And 1.64%; Department of water were 53.69%, 52.67%, 54.04%; pH values ​​were 6.75,6.76,6.78; color is Xintaihu goose Longchang Goose Lake goose; Xintaihu goose meat between two parents, juicy Sex and total nutrients are basically close to Taihu Goose. Li Tongshu et al. (2000) measured the 180-day-old Wulong goose and found that the pH value was between 5.90 and 6.28; the intermuscular fat content was higher, the pectoral muscle was 4%, and the leg muscle was 3.4%; the water force (pectoral muscle) (73.4%, 80.2% of leg muscles) and muscle protein (23% for pectoral muscle, 22.6% for leg muscle) were higher than Sichuan white goose (49.17% and 18.34% for hydraulic and crude protein, respectively); The height was 4.9 kg for the pectoral muscle and 3.7 kg for the leg muscle. The tenderness was lower than that of the Zhejiang East White Goose (2.725 kg), the Lotus White Goose (2.10 kg), the Fengcheng Grey Goose (1.95 kg), and the Guangfeng Silver Goose (2.10). Kg) and Xingguo Grey Goose (2.01 kg).

The type and composition of fatty acids in geese and duck muscles are important chemical components that determine the physicochemical properties of adipose tissue and affect the meat flavor; amino acids are the basic units of protein. Modern nutrition believes that the nutritional value of meat protein depends on the type and content of amino acids that make up proteins. Ratio and digestibility. Liu Sanfeng et al. (1999) measured and compared muscle fatty acids and amino acid contents of Da Yu Ma Duck, Ji An Red Haired Duck, Xingguo Grey Goose, Guangfeng Baiyin Goose, Fengcheng Grey Goose, and Lotus White Goose. Assessment provides a theoretical basis. Studies have shown that the essential fatty acid content in ducks and geese are quite different (duck is 17.31% to 21.64%, geese is 12.32% to 14.59%). The content of oleic acid in the 4 goose species was as high as 46.30%-51.49%, which was much higher than that of duck oleic acid (39.38%-39.75%). Palmitic acid was 24.06%- 24.93%, slightly lower than that of duck (25.16%-25.52%). The linoleic acid content was 9.97% to 13.15%, which was significantly lower than that of ducks (16.64% to 20.95%). The stearic acid content was 5.27% to 7.39%, which was close to that of ducks (6.73% to 8.26%). From the viewpoint of saturated fatty acids, the duck content was 33.12% to 35.10%, which was higher than that of goose 29.99% to 32.84%. The unsaturated fatty acid content of duck was 64.57% to 66.79%, which was lower than that of goose 67.04% to 69.85%. The results of studies on muscle amino acids show that there are some differences between the six goose and duck breeds. Among them, the total amino acid content of Guangfeng Baiyin Goose was the highest, reaching 203.91 mg/g, followed by Da Yu Ma Duck, and the lowest in Fengcheng Gray Goose was 171.60 mg/g. Judging from the essential amino acid content, Guangfeng Silver Goose is also the highest, up to 84.56 mg/g, so it can be assumed that the amino acid nutritional value of Guangfeng Silver Goose is higher than other varieties. Ji'an Red Haired Duck has the highest glutamate content of 28.43 mg/g; followed by Guangfeng Baiyin Geese (27.29 mg/g), Da Yuhu Duck (26.59 mg/g), Xingtong Grey Goose (25.70 mg/g), Lotus The white goose was 25.43 mg/g; the lowest was Fengcheng Grey Goose, which was 22.03 mg/g. According to the determination, the glutamic acid content of the famous high-quality broiler breed Shibiza is 32.16 mg/g, which is 13.73% and 14.87% higher than that of the Ji'an Red-haired Duck and the Guangfeng Silver-goose respectively, which is higher than that of ducks and geese. The actual situation is consistent.

Muscle fibers are the basic components of muscles. The histological characteristics of muscle fibers are closely related to muscle quality, especially the quality of food quality (tenderness, flavor, and juiciness). Mao Tongxiang et al. (2000) found that the fiber density of three goose breast muscles was 2026.20 roots/mm, 2124.18 roots/mm, and 2050.04 roots/mm, respectively, and there was no significant difference among breeds. However, the muscle fiber densities of three goose leg muscles were Taihu Goose (769.05 pieces/mm) Xintaihu Goose (642.77 pieces/mm) Longchang Goose (534.98 pieces/mm), and the fiber diameters of the chest and leg muscles were the smallest in the Taihu Goose, respectively. 10.8 lμm and 23.26μm, the study results can show that the muscle quality of Taihu goose is obviously better than that of Longchang goose, while Xintaihu goose has basically the good meat quality of Taihu goose. Xu Qianming et al. (2007) measured the fiber density and fiber diameters of the chest and leg muscles of Landes and Goose white gooses at the age of 70 days. The results showed that the muscle fiber diameters of the breast muscles and leg muscles of Landes geese in each group at the age of 10 weeks were greater than those of the other groups. There was a significant difference between the two groups (P>0.05). The muscle fiber density of the pectoral and leg muscles of Landes geese in each group was lower than that in each group, and the difference was significant (P < 0.05). It is generally believed that the greater the muscle fiber density, the smaller the muscle fiber diameter, the smaller the muscle shear force, and the better the muscle tenderness, but there are also opposite results. Lin Shumao et al. (2006) determined muscle fiber density, muscle fiber diameter, muscle fiber spacing, muscle bundle spacing, and muscle bundle spacing of Xingguo Grey Goose, Guangfeng Silver Goose, Fengcheng Grey Goose, and Lotus White Goose. The results showed that there were differences in muscle fiber spacing, muscle bundle spacing, and muscle bundle spacing between different varieties. Muscle fiber density was highest in lotus white geese, among them, male geese were 1678.50 pieces/mm, female geese were 613.60 pieces/mm, followed by Guangfeng silver geese and Xingguo grey geese, Fengcheng grey geese were the smallest (goose 882.00/mm, goose 499.03 roots/mm); muscle fiber diameter is the largest in Fengcheng Grey Goose, including male goose 27.60μm and female goose 34.20μm, followed by Guangfeng Baiyin goose, lotus white goose and Xingguo grey goose, Fengcheng grey goose with the lowest muscle fiber density. The diameter of the muscle fiber is the largest, and its shear force is significantly less than that of the other three goose species, and the tenderness is the best. It can be seen that there is uncertainty in the relationship between muscle fiber density and muscle tenderness. This shows that in addition to the important factor of muscle fiber density, muscle tenderness is also affected by other factors. For example, with the change of muscle fiber density, it may lead to muscle fiber and muscle bundles. Changes in the filling material (such as fat and connective tissue) between them, and then affect the tenderness of the muscle; in addition there may be differences between species, species.

Gender and site

Studies have confirmed that there are differences in goose quality between different sexes and different parts (pectoral or leg muscles) of the same species. The results of Lin Shumao et al. (2006) showed that the muscle fiber density was 1,678.50 lotus/goose goose, 613.60 females/mm of goslings, 1,220.70/mm of Guangfeng silver goose, 747.50/mm goose, and Xingguo grey goose. Goose 1150.60 roots/mm, goose 765.10 roots/mm, Fengcheng grey goose goose 882.00 roots/mm, mother goose 499.03 roots/mm; muscle fiber diameters showed a tendency for female geese to be larger than male geese. Goose goslings 27.60 μm, goslings 34.20 μm, Guangfeng silver goose gooses 19.50 μm, goose 22.20 μm, lotus white goose goose 18.40 μm, mother goose 21.80 μm and Xingguo grey goose goose 18.20 μm, goose 20.9 μm . Li Tongshu et al. (2000) found that the 180-day-old Wulong goose found that the content of protein in the two parts of the chest (23% for pectoral muscle, 22.6% for leg muscle), fat content (4% for pectoral muscle, 3.4% for leg muscle) There was a significant difference between the hydrodynamics (73.4% for pectoral muscles, 80.2% for leg muscles), tenderness (4.9 kg for pectoral muscles, 3.7 kg for leg muscles), and the diameter of muscle fibers (31.9 μm for pectoral muscles and 33 μm for leg muscles). This may be due to the difference in tissue structure and fat deposition between the breast and leg muscles. Shu Qiyan et al (2007) determined the physical and chemical indicators of meat quality of a 70-day-old Zhedong white goose. The results showed that the hydraulic strengths of the pectoral and leg muscles were 43.11% and 38.06%, respectively. There was a significant difference between the two (P < 0.05). The crude protein content of breast muscle was 21.96%, leg muscle was 20.96%, there was a significant difference between them (P <0.05); the crude fat content in breast muscle was 2.34%, leg muscle was 3.17%, there was a significant difference between them (P <0.05). The average skeletal muscle ash content was 1.53% and leg muscle was 1.34%. There was a significant difference between the two (P <0.05).

Diet

At present, more and more animal nutritionists recognize that the composition of the diet also has a significant impact on meat quality, especially diets supplemented with vitamin E. Vitamin E is an effective antioxidant. Adding vitamin E to diets can reduce fat oxidation (decrease in rancidity) and loss of moisture (loss of moisture before cooking and during cooking), while improving the color and flavour of the meat and improving shelf life. According to Wen Jie (1998), high concentrations of vitamin E in tissues can effectively protect the sarcolemma from free radical damage, improve the water retention performance of meat, and prolong the oxidation of oxygenated myoglobin in the superficial muscle fibers to high-iron myoglobin. time. The main problems of meat quality are drip loss, appearance degradation and the generation of spoilage odors. These problems are largely due to fat oxidation. Vitamin E has an inhibitory effect on phospholipase A, which odors the meat due to hydrolyzed phospholipids. Addition of vitamin E to the diet detoxifies free radicals, prevents the oxidation of fatty acids in the phospholipids of the muscle cell membrane, maintains the integrity of the cell membrane, and prevents the sarcoplasmic reticulum. Outflow. Zhu Xiaoping (2000) also believes that the faster the slaughtered muscles fall in pH, the sooner the denaturation of myosin will take place. As a result, the flesh will be paler, the water storage capacity will be reduced, and the tenderization of meat will be weakened. Adding vitamin E to the diet can inhibit fat oxidation in muscle tissue and improve this situation. Vitamin E has the effect of interrupting lipid oxidation chain reaction, controlling meat fat oxidation and improving meat quality. However, vitamin E is not added as much as possible in the diet. Excess vitamin E may interfere with the absorption and utilization of other fat-soluble vitamins. How to play an ideal result in practical application, the key lies in the amount of VE added and the adding time.

Liao Yuying et al (2006) showed that with the increase of metabolic energy levels, muscle fat and inosinic acid increased (P<0.05), and the muscle aroma improved. The total amount of essential amino acids and amino acids affecting flavor decreased with the increase of dietary metabolite energy level, but the decreasing trend was not significant (P < 0.05). Dietary crude protein had no significant effect on the slaughter performance of meat goose. There was a positive correlation between dry matter, crude protein, total amino acids, total essential amino acids, muscle fat, and inosinic acid in protein and protein in the goose. Not significant (P<0.05). With the increase of protein levels, muscle nutrition and flavor tend to improve.

In addition, feeding and management, environmental stress and epidemics, transportation, slaughter techniques, and storage also have a certain impact on goose quality.

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