The effect of age, genotype and sex on carcass traits, meat quality and sensory attributes of geese

Uhlířová, Linda; Tůmová, E.; Chodová, Darina; Vlčková, Jana; Ketta, Mohamed; Volek, Zdeněk; Skřivanová, V.

doi:10.5713/ajas.17.0197

Cited by 59 publications

(39 citation statements)

References 17 publications

(25 reference statements)

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“…By contrast, it was the opposite in the thigh. The same trend was observed by Uhlířová et al (2018) in a study on geese in Turkey. Chatin et al (2006) reported lightness values (39.03) almost similar to those obtained in our study for the male's breast.…”

Section: Color Traits Of P Major and I Superficalis Muscles Of Muscsupporting

confidence: 86%

“…According to Adamski et al (2011), there is no difference between the breast pH of males and females of Beijing duck in Poland. Also, Uhlířová et al (2018) found no difference in the breast muscle pH of males and females in geese. This difference of trend about sex effect on breast pH values of these authors may be due to the slaughtered bird breeds.…”

Section: Effect Of Sex On Ph Temperature and Water Holding Capacitymentioning

confidence: 79%

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Evaluation of Technological and Organoleptic Quality of Meat of Muscovy Duck from South-Benin

HOUESSIONON¹,

Salifou²,

KOGUI³

et al. 2020

JASFT

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Muscovy duck is the most reared palmiped species in Benin. However, no scientific data exist on its meat quality. The objective of this study was to evaluate the technological and organoleptic qualities of meat from this species reared in South-Benin. Data on technological and organoleptic qualities were collected on 40 ducks. Females' breast muscle pH was lower than that of males during the 48-h post-mortem (p<0.001). The breast and the thigh muscles pH and temperature and the water holding capacity varied significantly with animal age at slaughter (p<0.001). The breast muscle red index of females was higher (p<0.05) than that of males. On the contrary, it was lower in females (p<0.01) than in males for the thigh-drumstick. The lightness decreased (p<0.05) with ducks age in both muscles. The red index of the breast and of the thigh-drumstick increased gradually with ducks age. The red index decreased progressively from 24 to 48 h post-mortem (p<0.05). The yellow index was correlated with the lightness and the red index. The pH was positively correlated with lightness, yellow index, and temperature (p<0.05). Flavor, tenderness and juiciness of females were higher than those of males, regardless of the cooking method. The tenderness and the juiciness of 4 to 6 months old ducks were higher than those of birds older than 10 months (p<0.01). Breast meat was more appreciated by the jury than thigh meat (p<0.001). The technological and organoleptic qualities of Muscovy duck meat depend significantly on sex and birds' age at slaughter.

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Section: Color Traits Of P Major and I Superficalis Muscles Of Muscsupporting

confidence: 86%

Section: Effect Of Sex On Ph Temperature and Water Holding Capacitymentioning

confidence: 79%

Evaluation of Technological and Organoleptic Quality of Meat of Muscovy Duck from South-Benin

HOUESSIONON¹,

Salifou²,

KOGUI³

et al. 2020

JASFT

View full text Add to dashboard Cite

show abstract

“…Meat color is usually used for assessing freshness and meat quality ( Uhlířová et al., 2018 ). Previous studies have shown that poultry meat color is influenced by the myoglobin, species, age, sex, diet, and meat processing ( Froning, 1995 ).…”

Section: Discussionmentioning

confidence: 99%

Effects of dietary supplementation of chitosan on carcass composition and meat quality in growing Huoyan geese

et al. 2020

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This present study was conducted to investigate the effects of dietary supplementation of chitosan ( CS ) on carcass composition and meat quality in growing Huoyan geese. A total of 320 (28-day-old) growing Huoyan geese (sex balance) with similar body weight were randomly divided into the following 4 main groups: basal diet (control), basal diet + 100 mg/kg CS (CS 100 ), basal diet + 200 mg/kg CS (CS 200 ), and basal diet + 400 mg/kg CS (CS 400 ) groups. Each group includes 4 replicates with 20 geese per replicate, and the feeding trail lasted for 4 wk. The results showed that the geese in CS 200 group had lower abdominal fat percentage, b∗ value, shear force, crude fat content, and drip loss of breast and thigh muscle than those in the control group ( P < 0.05). In addition, the CS 200 group had higher glutamic acid, glycine, lysine, valine, total nonessential amino acids, total essential amino acids, total amino acids, C22:0, C16:1, C18:1, C20:1, C20:2, C20:5, total monounsaturated fatty acids concentration and polyunsaturated fatty acids ( PUFA ), and saturated fatty acids ( SFA ) ratio and lower total SFA, total PUFA concentration, and total n-6:n-3 ratio in breast muscle than the control group ( P < 0.05). Taken together, these results indicated that addition of 200 mg/kg CS improved meat quality in growing Huoyan geese through altering slaughter performance, meat traits, amino acids, and fatty acids composition.

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“…It is generally acknowledged that nutrition, breed, oldness, and sex are major factors that influence carcass and meat quality of broiler chickens (Puchała et al 2015;Uhlíová et al 2018). Subsequently, these may affect parameters such as cooking losses, meat colour and shear force that relate to sensory evaluation.…”

Section: Introductionmentioning

confidence: 99%

Effect of strain, sex and slaughter weight on growth performance, carcass yield and quality of broiler meat

et al. 2020

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This study examined strain, sex and slaughter weight effect on performance, meat quality and yield of broiler chicken. One hundred and fifty-day-old chicks (broilers) were distributed randomly in a 3 × 2 × 4 factorial experiment, with 50 birds per strain (Ross, Aboaca and Anak) and 25 birds per sex. After trial, 32 birds per strain and 16 per sex were slaughtered at 4 different body weights (1,000, 1,500, 2,000, and 2,500 g) to determine carcass yield and meat quality. The results revealed significant strain and sex effect (P < 0.05) on growth performance of the broiler chicken. Ross strain had the highest feed intake (4883.25 g) and final body weight (2440.25 g) compared to Aboaca and Anak strains. Female broiler having heavier body weight (2431.66 g) and feed intake (4864.83 g) than the males for all strains. Aboaca birds had the highest carcass yields for all slaughter weight than Anak and Ross. The slaughter weight, irrespective sex and strains significantly influenced the carcass yield (P < 0.001) with birds slaughtered at 2,500 g having (P < 0.001) highest values compared to other slaughtered weights. As slaughter weight increases, cooking loss and thermal shortening decreases while water holding capacity and shear force values increases. Overall, Aboaca strain was considered to have best performances for production.

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The effect of age, genotype and sex on carcass traits, meat quality and sensory attributes of geese

Cited by 59 publications

References 17 publications

Evaluation of Technological and Organoleptic Quality of Meat of Muscovy Duck from South-Benin

Evaluation of Technological and Organoleptic Quality of Meat of Muscovy Duck from South-Benin

Effects of dietary supplementation of chitosan on carcass composition and meat quality in growing Huoyan geese

Effect of strain, sex and slaughter weight on growth performance, carcass yield and quality of broiler meat

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