The body fat distribution and fatty acid composition of muscles and adipose tissues in geese

Yu, Jiangquan; Yang, Huajun; Lai, Ying‐Chieh; Wan, Xiaoli; Wang, Zhiyue

doi:10.1016/j.psj.2020.05.052

Cited by 23 publications

(17 citation statements)

References 17 publications

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“…Some other breeds [ 43 ] also demonstrated higher proportions of SFA, including C16:0 in the breast, whereas others showed a higher proportion of SFA in leg muscles [ 57 ] or a similar composition of SFA in the breast and thigh [ 21 ]. The sex did not affect the composition of saturated fatty acids in the present study, and this is in agreement with the findings of the authors who evaluated fatty acid composition of local Turkish goose varieties [ 43 ]; however, adult Yangzhou females had a lower proportion of SFA and stearic fatty acid than males [ 58 ].…”

Section: Resultssupporting

confidence: 93%

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

Razmaitė

Šiukščius

Šveistienė

et al. 2022

Animals

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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.

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Section: Resultssupporting

confidence: 93%

“…The effect of the muscle type has been found in local Polish geese with the breast having a lower proportion of MUFA than the thigh. However, Yangzou goose females [ 58 ] demonstrated higher MUFA proportions in both breast and thigh muscles.…”

Section: Resultsmentioning

confidence: 99%

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

Razmaitė

Šiukščius

Šveistienė

et al. 2022

Animals

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“…Compared with other terrestrial poultry (for example, chicken), geese possess uniquely adipose deposit traits. As a typical species domesticated from a migratory bird, goose ( Anas cygnoides ) has maintained a strong adipose deposit from their ancestors and preferentially accumulating fat within the abdomen and subcutaneous ( Webster et al, 1992 ; Lu et al, 2015 ; Yu et al, 2020 ). However, the developmental changes that occur in individual adipose tissue during geese growth have not been evaluated.…”

Section: Introductionmentioning

confidence: 99%

Difference in developmental dynamics between subcutaneous and abdominal adipose tissues in goose (Anser Cygnoides)

Huo

Weng

et al. 2021

Poultry Science

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Goose ( Anas cygnoides ), as a typical species domesticated from a migratory bird, has maintained the capability of depositing excess lipid and preferentially accumulating fat within the abdomen and subcutaneous, which not only leads to decrease in yield of meat product, but also affects the feed conversion rate. Here, an experiment was conducted to examine the difference in developmental dynamics between subcutaneous ( SAT ) and abdominal adipose tissues ( AAT ) in goose. The results showed that SAT could be clearly observed at embryonic days (E) 15, whereas AAT were clearer until E20. Although the weights of SAT and AAT showed a significant rising with advancing age ( P < 0.05), their gains were not completely uniform, and more adipose deposited preferentially toward AAT after birth ( P < 0.05). Additionally, a clear expansion in adipocyte size was observed in AAT and SAT during embryonic stages ( P < 0.05). The average adipocyte area in AAT continued to increase after birth ( P < 0.05), while the cell areas in SAT were relatively invariable ( P > 0.05). Furthermore, the expression levels of FABP4/aP2, ACSL1 and PPARγ were much higher in SAT than in AAT, whereas relative higher expression level of IL-6 was observed in the AAT during embryonic stages. After birth, the more expression of LPL and PPARα were detected in AAT than did in SAT ( P < 0.05), whereas greater ATGL expression was in SAT ( P < 0.05). Taken together, these findings suggest that AAT may display greater fat storage capacity than SAT accompanied by changes in cell area and lipogenic capacity. Considering that there is disparity in the individual adipose tissues, we suggested that careful consideration for the precise interventions used to control SAT or AAT deposition in meat-producing animals to improve feed efficiency.

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“…[ 3 ] Additionally, goose fat possesses numerous and unique nutrients that are unavailable from different protein sources. [ 4 ] Various reports [ 5,6 ] have indicated the high‐quality value of goose fat, hence, it should be considered for broader applications in the human diet. Researches have confirmed that polyunsaturated fatty acids (PUFA) n‐3 are very important for brain and retina tissues.…”

Section: Introductionmentioning

confidence: 99%

“…Goose fat is valuable due to its fatty acid (FA) composition, as well as relatively high content of oleic, linoleic, and linolenic fatty acids. [ 5,10 ] Unfortunately, modification of FA profile is an indicator of lipid oxidation of fat during the rendering process. PUFA oxidation causes negative changes in the flavor profile and decreases fat quality.…”

Section: Introductionmentioning

confidence: 99%

Effect of Temperature and Oxygen Dose During Rendering of Goose Fat to Promote Fatty Acid Profiles

Wojtasik‐Kalinowska

Górska‐Horczyczak

Stelmasiak

et al. 2021

Euro J Lipid Sci & Tech

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The effect of two fat rendering systems of goose fat, sous‐vide and conventional oven baking, on fatty acid and volatile compound profiles, color, and lipids oxidation, is evaluated during refrigerated storage. Low temperature rendering increases polyunsaturated fatty acids and decreases saturated fatty acids concentration (P ≤ 0.05). The obtained results show that oxygen deprivation reduces the fat oxidation process. A discriminant model is designed using principal component analysis. Aldehydes are the dominant volatile fraction of all tested goose fats obtained by various rendering methods. Sous‐vide fat rendered at 90 °C exhibits a flavor difference from raw and baked fat and is recommended as a source of beneficial fatty acids. The utilization of rendering temperature of 130 °C negatively affects the quality of goose fat. Practical applications: The rendering of goose fat under proper conditions influences its stability and promotes the fatty acid profile, as well as aroma and color. Owing to its pro‐health and healing properties, goose fat is perfect for colds accompanied by a runny nose, cough and elevated body temperature. It has a warming effect, which is especially beneficial in the case of non‐invasive treatment of the upper respiratory tract. Additionally, the particularity of goose's fatty acids affects the physical properties (liquid state at room temperature, oxidative stability with the optimal rendering method), where the optimal aroma profile is measured using an electronic nose, which is stable and distinctive. Abdominal goose fat gives a wide range of applications in gastronomy. Owing to the universality resulting from the fatty acid profile not conflicting with religious and cultural statues, as is the case of pork or whale fat, it is a good alternative to animal fats in human nutrition.

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The body fat distribution and fatty acid composition of muscles and adipose tissues in geese

Cited by 23 publications

References 17 publications

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

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

Difference in developmental dynamics between subcutaneous and abdominal adipose tissues in goose (Anser Cygnoides)

Effect of Temperature and Oxygen Dose During Rendering of Goose Fat to Promote Fatty Acid Profiles

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