Haiyue Cao, Zhenfei Yang, Ligang Wang, Xin Li, Yuanyuan Bian, Hongchang Zhao, Mengli Zhao, Xiaoming Li, Jun Wang, Guobo Sun, Shanmao Ren, Jun Yu, Huizhen Gao, Xuan Huang, Jian Wang
{"title":"中国鹅种质资源氨基酸多样性分析、营养及风味评价。","authors":"Haiyue Cao, Zhenfei Yang, Ligang Wang, Xin Li, Yuanyuan Bian, Hongchang Zhao, Mengli Zhao, Xiaoming Li, Jun Wang, Guobo Sun, Shanmao Ren, Jun Yu, Huizhen Gao, Xuan Huang, Jian Wang","doi":"10.14202/vetworld.2024.2932-2943","DOIUrl":null,"url":null,"abstract":"<p><strong>Background and aim: </strong>As living standards improve and consumption patterns shift, the market for goose meat continues to grow because of its exceptional dietary quality and distinctive flavor. The composition and content of amino acids are critical for determining the nutritional value and flavor of meat. This study aimed to evaluate the nutritional value and flavor of 10 Chinese native geese germplasms based on their amino acid content and composition.</p><p><strong>Materials and methods: </strong>A total of 568 geese from 10 Chinese native geese germplasms reared under identical conditions were slaughtered at 10 weeks of age. The pectoralis and thigh muscles (thighs) were collected to determine the amino acid content using an amino acid analyzer. Subsequently, diversity, variance, cluster, and principal component analyses were performed to identify superior germplasm with improved nutrition and flavor.</p><p><strong>Results: </strong>The results revealed 17 amino acids in goose meat, with Glutamate and Aspartate being the most abundant. The amino acid scores of goose meat exceeded the values recommended by the Food and Agriculture Organization/World Health Organization. The Shannon-Wiener Diversity Index (1.72-2.07) indicated a high degree of diversity in amino acid content among geese germplasms. The pectoralis exhibited significantly higher amino acid content (p < 0.05 or p < 0.01) than the thigh, except for the essential amino acids to total amino acids ratio (p < 0.05 or p < 0.01). The 10 germplasms were categorized into four clusters, with Wanxi (WX) and Taizhou (TZ) geese grouped in Cluster I, displaying significantly higher nutritional value and flavor (p < 0.05 or p < 0.01) than other germplasms.</p><p><strong>Conclusion: </strong>Germplasms with superior nutritional value and flavor (WX and TZ) were identified among 10 Chinese native geese germplasms, providing valuable insights for the conservation of existing germplasms and the cultivation of new goose breeds with improved meat quality.</p>","PeriodicalId":23587,"journal":{"name":"Veterinary World","volume":"17 12","pages":"2932-2943"},"PeriodicalIF":1.7000,"publicationDate":"2024-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11784048/pdf/","citationCount":"0","resultStr":"{\"title\":\"Diversity analysis, nutrition, and flavor evaluation of amino acids in Chinese native geese germplasms.\",\"authors\":\"Haiyue Cao, Zhenfei Yang, Ligang Wang, Xin Li, Yuanyuan Bian, Hongchang Zhao, Mengli Zhao, Xiaoming Li, Jun Wang, Guobo Sun, Shanmao Ren, Jun Yu, Huizhen Gao, Xuan Huang, Jian Wang\",\"doi\":\"10.14202/vetworld.2024.2932-2943\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><strong>Background and aim: </strong>As living standards improve and consumption patterns shift, the market for goose meat continues to grow because of its exceptional dietary quality and distinctive flavor. The composition and content of amino acids are critical for determining the nutritional value and flavor of meat. This study aimed to evaluate the nutritional value and flavor of 10 Chinese native geese germplasms based on their amino acid content and composition.</p><p><strong>Materials and methods: </strong>A total of 568 geese from 10 Chinese native geese germplasms reared under identical conditions were slaughtered at 10 weeks of age. The pectoralis and thigh muscles (thighs) were collected to determine the amino acid content using an amino acid analyzer. Subsequently, diversity, variance, cluster, and principal component analyses were performed to identify superior germplasm with improved nutrition and flavor.</p><p><strong>Results: </strong>The results revealed 17 amino acids in goose meat, with Glutamate and Aspartate being the most abundant. The amino acid scores of goose meat exceeded the values recommended by the Food and Agriculture Organization/World Health Organization. The Shannon-Wiener Diversity Index (1.72-2.07) indicated a high degree of diversity in amino acid content among geese germplasms. The pectoralis exhibited significantly higher amino acid content (p < 0.05 or p < 0.01) than the thigh, except for the essential amino acids to total amino acids ratio (p < 0.05 or p < 0.01). The 10 germplasms were categorized into four clusters, with Wanxi (WX) and Taizhou (TZ) geese grouped in Cluster I, displaying significantly higher nutritional value and flavor (p < 0.05 or p < 0.01) than other germplasms.</p><p><strong>Conclusion: </strong>Germplasms with superior nutritional value and flavor (WX and TZ) were identified among 10 Chinese native geese germplasms, providing valuable insights for the conservation of existing germplasms and the cultivation of new goose breeds with improved meat quality.</p>\",\"PeriodicalId\":23587,\"journal\":{\"name\":\"Veterinary World\",\"volume\":\"17 12\",\"pages\":\"2932-2943\"},\"PeriodicalIF\":1.7000,\"publicationDate\":\"2024-12-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11784048/pdf/\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Veterinary World\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.14202/vetworld.2024.2932-2943\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2024/12/26 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q2\",\"JCRName\":\"AGRICULTURE, DAIRY & ANIMAL SCIENCE\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Veterinary World","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.14202/vetworld.2024.2932-2943","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2024/12/26 0:00:00","PubModel":"Epub","JCR":"Q2","JCRName":"AGRICULTURE, DAIRY & ANIMAL SCIENCE","Score":null,"Total":0}
Diversity analysis, nutrition, and flavor evaluation of amino acids in Chinese native geese germplasms.
Background and aim: As living standards improve and consumption patterns shift, the market for goose meat continues to grow because of its exceptional dietary quality and distinctive flavor. The composition and content of amino acids are critical for determining the nutritional value and flavor of meat. This study aimed to evaluate the nutritional value and flavor of 10 Chinese native geese germplasms based on their amino acid content and composition.
Materials and methods: A total of 568 geese from 10 Chinese native geese germplasms reared under identical conditions were slaughtered at 10 weeks of age. The pectoralis and thigh muscles (thighs) were collected to determine the amino acid content using an amino acid analyzer. Subsequently, diversity, variance, cluster, and principal component analyses were performed to identify superior germplasm with improved nutrition and flavor.
Results: The results revealed 17 amino acids in goose meat, with Glutamate and Aspartate being the most abundant. The amino acid scores of goose meat exceeded the values recommended by the Food and Agriculture Organization/World Health Organization. The Shannon-Wiener Diversity Index (1.72-2.07) indicated a high degree of diversity in amino acid content among geese germplasms. The pectoralis exhibited significantly higher amino acid content (p < 0.05 or p < 0.01) than the thigh, except for the essential amino acids to total amino acids ratio (p < 0.05 or p < 0.01). The 10 germplasms were categorized into four clusters, with Wanxi (WX) and Taizhou (TZ) geese grouped in Cluster I, displaying significantly higher nutritional value and flavor (p < 0.05 or p < 0.01) than other germplasms.
Conclusion: Germplasms with superior nutritional value and flavor (WX and TZ) were identified among 10 Chinese native geese germplasms, providing valuable insights for the conservation of existing germplasms and the cultivation of new goose breeds with improved meat quality.
期刊介绍：
Veterinary World publishes high quality papers focusing on Veterinary and Animal Science. The fields of study are bacteriology, parasitology, pathology, virology, immunology, mycology, public health, biotechnology, meat science, fish diseases, nutrition, gynecology, genetics, wildlife, laboratory animals, animal models of human infections, prion diseases and epidemiology. Studies on zoonotic and emerging infections are highly appreciated. Review articles are highly appreciated. All articles published by Veterinary World are made freely and permanently accessible online. All articles to Veterinary World are posted online immediately as they are ready for publication.
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