Present Conservation Status and Carcass and Meat Characteristics of Lithuanian Vištinės Goose Breed

Abstract

The aim of the present study was to identify the conservation status of Lithuanian local Vištinės goose breed and evaluate the carcass and meat quality characteristics in the breast and thigh depending on the sex. The status of the Lithuanian Vištinės goose breed was evaluated by monitoring of the birds, which are included in the breeding system. Twenty geese from the nucleus flock at the age of 10 weeks and reared using a commercial concentrate diet ad libitum were used for the carcass and meat quality evaluation. Due to fluctuations in the numbers of geese and reproduction of purebred birds on a largest scale from the nucleus flock, the status of Vištinės goose population remains critical-maintained. The difference in the live body weight between males and females was insignificant, whereas males showed higher carcass weight (p < 0.05), including the weight of breast, wings, thighs and neck. The sex did not affect the meat quality parameters, but the anatomical location of muscles has appeared to show a high effect. Thigh muscles had lower (p < 0.01 and p < 0.001, respectively) protein and cholesterol, and higher (p < 0.001) intramuscular fat contents compared with the breast. Thigh muscles also showed higher (p < 0.001 and p < 0.01, respectively) pH and EZ drip loss, but lower (p < 0.001) cooking loss compared with the breast. The breast was characterized by a higher (p < 0.001) shear of force and toughness with Warner–Bratzler test and higher (p < 0.001) hardness detected by texture profile analysis (TPA) compared with the thigh. Breast lipids had higher (p < 0.001) proportion of total saturated and polyunsaturated fatty acids, whereas the thigh was characterized by a higher proportion of monounsaturated fatty acids. Atherogenic (AI) and thrombogenic (TI) indexes were higher (p < 0.001) and hypocholesterolemic/hypercholesterolemic (h/H) ratio was lower (p < 0.001) and less favourable in the breast compared with the thigh. Despite the muscle type differences, goose meat of the local conserved breed exhibited good quality and expected enhancing impact on consumer health.

Effect of parent flock age on hatching, growth rate, and features of both sexes goose carcasses

“…Despite this, the popularity of the goose industry is growing in European countries. Goose meat is popular on the food market, and its properties are considered beneficial for consumers due to its high protein quality, low cholesterol content, and high concentration of polyunsaturated fatty acids ( Razmaitė et al, 2022 ; Wereńska et al, 2022 ).…”

Effects of Dietary Rapeseed and Camelina Seed Cakes on Physical–Technological Properties of Goose Meat

“…The five colour parameters of goose breast and thigh muscles were measured using a chromameter CR-410 (Konica Minolta, Osaka, Japan). Measurement and specification of the chromameter were described in our previous study [ 25 ].…”

“…After thawing at 4 °C for 24 h, the muscles were removed from the packaging, blotted with paper towel, and weighed. Then, the samples were cooked and evaluated as described in the previous study [ 25 ].…”

“…The texture of goose breast and thigh muscles was instrumentally measured by Warner–Bratzler shear test (WBSF) and by the texture profile analysis (TPA) on the cooking loss samples using a Texture Analyser TA 1 (Measurement and Calibration Technologies Ametek Comp., Lloyd instruments, Largo, FL, USA) as described in the previous study [ 25 ].…”

Effect of crossbreeding and sex on slaughter performance and meat quality in Xingguo gray goose based on multiomics data analysis

“…Goose meat is increasingly becoming popular among consumers owing to its nutritional qualities, such as high protein and unsaturated fatty acid contents and low fat content ( Gendaszewska-Darmach et al, 2012 ; Okruszek et al, 2013 ; Razmaitė et al, 2022 ). The Xingguo gray ( XG ) goose, which originates from eastern China and is distributed in south-central Jiangxi, is known for its good meat quality and high intramuscular fat ( IMF ) content ( Liu et al, 2021 ).…”