| In order to investigate the variety of geese and determine the effects of different energy and protein levels on the quality of meat,muscle nutrition and muscle histological characteristics of geese,two experiments were conducted in this study.Experiment 1:The purpose of this experiment is to study whether there are differences in meat quality among the three goose species.In the experiment 30 with healthy and active 30-day-old Wanxi Goose,SanHua goose and TaiZhou Goose were selected to form the test geese group.The samples were collected at the age of 90 days after feeding on the same diet and environment.The indexes of muscle PH value,water loss,nutrient composition,muscle fiber density and so on were measured,and the effects of different varieties on goose meat quality were studied.The results are as follows:The L*and b*values in the pectoral and leg muscles of Wanxi Goose were significantly higher than those of SanHua Goose and TaiZhou Goose(P<0.05),while there was no significant change in a*values(P>0.05).The PH values of pectoral muscle and leg muscle of the three geese were not significantly different(P>,0.05),and were all between 5.76 and 6.16.The chest muscle shear force and water loss rate of Wanxi Goose were significantly lower than that of SanHua Goose and TaiZhou Goose(P<0.05),but there was no difference in dripping loss and cooking loss.The water loss rate of leg muscle of Wanxi Goose was significantly lower than that of SanHua Goose and TaiZhou Goose(P<0.05),and the digestions loss of leg muscle of Wanxi Goose and SanHua Goose were significantly lower than that of Wanxi Goose and TaiZhou Goose(P<0.05).The content of pectoralis muscle in the goose was significantly higher than that in the Wanxi Goose(P<0.05),but the difference was not significant between the goose and the TaiZhou Goose.The content of pectorin in Wanxi Goose was significantly higher than that in SanHua Goose(P<0.05).There is no significant difference between TaiZhou Goose and TaiZhou Goose.There was no significant difference in pectoral muscle fat content between the three varieties.The fat content of leg muscle was significantly higher than that of TaiZhou Goose(P<0.05),and there was no significant difference with that of Wanxi Goose.The content of leg muscle protein was the highest in west anhui,which was significantly higher than that in SanHua Goose and TaiZhou Goose(P<0.05).The water content of leg muscle of the three kinds of geese was the same.Wanxi Goose,three geese and taizhou muscle essential amino acid content of chest muscle respectively 38.30%,36.76%and 35.90%of the total amino acids,including Wanxi Goose in the chest and leg muscle flavor amino acids and essential amino acid content is significantly higher than the TaiZhou Goose and SanHua Goose(p<0.05),such as aspartic acid,glutamic acid,histidine,arginine,lysine,isoleucine,threonine,etc.Through the observation and analysis of muscle tissue sections,the muscle fiber density of Wanxi Goose was significantly higher than that of SanHua Goose and TaiZhou Goose(P<0.05),and the muscle fiber diameter was significantly smaller than that of SanHua Goose and TaiZhou Goose(P<0.05).Experiment 2:To discuss the effects of different nutrition on meat quality of Wanxi Goose.Wanxi Goose that shelled on the same day.The goslings of Wanxi Goose were fed at 0 days to 30 days of age under the same conditions.360 goslings with similar physical signs and healthy conditions were randomly divided into 6 groups,with half male and half female in each group.They were fed with experimental diet and raised in the same environment to 90 days of age.Two diets with energy levels(ME12.30MJ/kg,11.75MJ/kg)and three protein levels(CP 16.3%,15.3%,14.3%)were set using a 2×3 factor experiment design.The 6 groups were group A(ME12.30MJ/kg,CP 16.3%),group B(ME12.30MJ/kg,cp15.3%),group C(ME12.30MJ/kg,cp14.3%),group D(ME11.75MJ/kg,CP 16.3%),group E(ME11.75MJ/kg,cp15.3%),and group F(ME11.75MJ/kg,CP14.3%),respectively.The effects of different energy and protein levels on meat quality,muscle nutrition and muscle fiber structure of Wanxi Goose were studied.The results are as follows:The chest muscle color L*value of group A and group D was higher than that of group B and group E(P<0.05),and the chest muscle color A*value of group E was significantly higher than that of the other five groups(P<0.05).There was no difference in the chest muscle color B*value and PH value between the groups.The color b*value of leg muscle in group F was significantly lower than that in group D(P<0.05),and there was no significant difference in the color L*value of leg muscle in each group.The loss of chest muscle dripping in group E and group F was significantly higher than that in group A(P<0.05),the rate of chest muscle water loss in group D was significantly lower than that in group C and group F(P<0.05),and the cooking loss in group B(41.97%)was significantly higher than that in group D(37.57%)(P<0.01).The water loss rate of hamstring muscle in group D was significantly lower than that in group F(P<0.05),and the water content of hamstring muscle in group A was significantly higher than that in group C(P<0.05).The content of pectoralis fat in group D was significantly lower than that in group C(P<0.05),and the protein content in group D was significantly higher than that in other groups(P<0.05).The fat content in group D was significantly lower than that in group C(P<0.05),and the protein content in group D was significantly higher than that in group B,group C,group E and group F(P<0.05).The amino acid species and contents of goose meat were analyzed,and the levels of serine,methionine and lysine in group D were significantly higher than those in other groups(P<0.05).According to the observation and analysis of muscle tissue sections,the muscle fiber density of pectoral muscle and leg muscle in group A and group D was significantly lower than that in group B,group C,group E and group F(P<0.05),and the muscle fiber diameter in group A and group D was significantly higher than that in group B,group C,group E and group F(P<0.05).Conclusion:By analyzing the meat quality and nutrition components of Wanxi Goose,SanHua goose and TaiZhou Goose,it was found that the meat quality of Wanxi Goose was the best,the protein content was high,the flavor amino acid and the essential amino acid level was the highest.The optimal dietary energy protein levels of Wanxi Goose were me11.8mj/kg and cp16.3%by comparing the dietary quality and nutrient components of Wanxi Goose with different protein and energy levels. |
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