Aspects of the nutritional value of cooked Egyptian goose (Alopochen aegyptiacus) meat compared with other well-known fowl species

Comparative transcriptomic analysis revealed potential mechanisms regulating the hypertrophy of goose pectoral muscles

Pectoral muscle development is an important economic trait. According to the different essence, muscle development can be divided into 2 processes: embryonic muscle fiber generation and postnatal muscle fiber hypertrophy, and postnatal muscle fiber hypertrophy has a greater impact on muscle development than the number of muscle fibers formed during the embryonic phase in poultry. However, the underlying mechanisms regulating the hypertrophy of goose pectoral muscles have not been elucidated. Therefore, the purpose of the present study was to conduct transcriptome sequencing in pectoral muscles of both Landes (LD) and Sichuan White (SW) geese at 6, 10, and 30 weeks of age to reveal the molecular mechanisms regulating pectoral muscle hypertrophy through intra-breed and inter-breed bioinformatics analyses. Phenotypically, the pectoral muscle weight/index of LD and SW geese increased from 6 to 30 weeks of age, and except for the pectoral muscle index at 10 weeks of age (P = 0.962), at the same age, the pectoral muscle weight/index of LD geese were significantly higher than that of SW geese (P < 0.05). In transcriptional regulation, intra-breed bioinformatics analysis identified 3331 genes whose expression levels were opposite to the trend of pectoral muscle hypertrophy both in LD and SW geese, and the 3331 genes were mainly enriched into abundant KEGG pathways related to lipid metabolism, proliferation/apoptosis, and immune response. Moreover, 23 genes (including SLC2A10, TNFRSF1A, PRKAA1, SLC27A4, ITGB2, THY1, RHOA, MYL10, ACTB, PRKCB, PIK3R2, RAC2, DMD, LATS2, YAP1, WWTR1, SMAD7, CTGF, FGF1, AXIN2, GLI2, ID2, and CCND2) who were enriched in 6 crosstalk pathways named viral myocarditis, insulin resistance, sphingolipid signaling pathway, hippo signaling pathway, chemokine signaling pathway, and leukocyte transendothelial migration were identified as the key candidate genes regulating the hypertrophy of goose pectoral muscles. In inter-breed bioinformatics analysis, abundant different expression genes (DEGs) related to lipid metabolism, immune response, and proliferation/apoptosis were identified between LD and SW geese too, and compared with SW geese, the expression level of MYL10 in LD geese was lower, while the expression levels of GLI2/CTGF/SMAD7 in LD geese were higher. These results suggested that the hypertrophy of goose pectoral muscles might be achieved through more lipid deposition and less leukocyte infiltration to promote the proliferation of cells within the muscles, and the low expression of MYL10 and high expressions of GLI2/CTGF/SMAD7 might the keys to induce the pectoral muscle hypertrophy of LD geese from 6 to 30 weeks of age over that of SW geese. All data the present study obtained will provide new insights into the molecular mechanisms regulating the hypertrophy of goose pectoral muscles.

Assessment of Changes in the Fat Profile of House Cricket Flour during 12 Months of Storage in Various Conditions

Considering Acheta domecticus flour's growing importance and utilization as an ingredient in many food products, research on its storage is essential. The objective of this study was to determine the chemical and nutritional fat profile of house cricket (Acheta domesticus) flour during storage for 12 months under different storage temperatures (-18 °C, +4 °C, and +20 °C in two variants, with and without access to light). Insect flour was studied using Fourier-transform infrared spectroscopy (FTIR). The fatty acids content was determined, and dietary indicators were calculated. The acid value, peroxide value, and anisidine value were also determined, and differential scanning calorimetry was performed. The results obtained from spectroscopic analysis of Acheta domesticus flour were consistent with the biochemical data. During the 12-month period of flour storage, the storage temperature significantly influenced the percentage composition of identified groups of fatty acids and the values of all presented ratios and dietary indices. During storage at refrigerated temperatures (-18 °C and +4 °C), no changes were observed in the fatty acid content and dietary indices, indicating that refrigerated temperatures provide oxidative stability to flour during 12 months of storage. Samples stored at 20 °C had higher acid values (AV), peroxide values (PV), and anisidine values (p-AV) compared to samples stored at lower temperatures (4 °C and -18 °C). Simultaneously, an increase in SFA and MUFA, as well as a decrease in PUFA and UFA, was noted in samples stored at room temperature. Storing cricket flour at lower temperatures when the storage period will be more than 12 months is essential to restrict the occurrence of fat oxidation. Elevated temperatures and exposure to light have a notable effect in hastening oxidation mechanisms, reducing thermal resilience, and inducing more pronounced alterations in the quality of fats.

Inoculation fermentation with Lactobacillus fermentum L28 and Staphylococcus epidermidis S24 for improving the protein degradation of air-dried goose

The inoculation fermentation technology was applied to the processing of dried cured goose to investigate the protein degradation. Lactobacillus fermentum (L), Staphylococcus epidermidis (S) and mixed strains (L + S) were individually inoculated into the whole goose before drying. We studied the degradation of protein in the air-dried period of goose. The results showed that compared with natural fermentation, inoculation fermentation significantly increased the content of non-protein nitrogen (14.85 mg/g NPN), proteolysis index (8.98% PI), myofibril fragmentation index (89.35 MFI) and total amount of free amino acids (1332.6 mg/g FAA) of dried cured goose. Electrophoresis revealed that the inoculation fermentation accelerated the degradation of macromolecular proteins and the accumulation of small molecular proteins. The degree of protein degradation in four groups of goose was in an order of L + S group > S group > L group > CK group. It suggested that inoculation fermentation could promote the degradation of myofibrillar proteins.

Nutritional Value and Physicochemical Properties of Male and Female Broad-Breasted Bronze Turkey Muscle

Colored varieties of turkeys, such as the broad-breasted Bronze, not currently subject to intensive breeding work, are kept only in amateur breeding and treated rather as ornamental poultry. They are raised in extensive systems, which undoubtedly affects the quality of the meat obtained. Consumers are looking for meat with specific and unique sensory qualities; hence, the interest in meat from turkeys with a slower-than-typical growth rate, such as the broad-breasted Bronze, is justified. The object of this research was to analyze the physicochemical properties and nutritional value (amino acid, fatty acid, and antioxidant profile) of the breast and thigh muscles of broad-breasted Bronze turkeys with regard to gender. It was shown that gender had little effect on muscle chemical composition, amino acid, and fatty acid content (p > 0.05), as well as most oxido-reduction indices. However, significant differences were noted in muscle quality traits such as color brightness (L*; turkeys > indors; p = 0.023), proportion of red (a*; turkeys < indors; p = 0.048) and yellow (b*; turkeys > indors; p = 0.039), and water absorption (turkeys < indors; p = 0.009). The type of muscle also had a significant effect on quality characteristics. Higher a*, b*, C*, pH, water absorption, and thermal leakage were shown in the femoral muscle (p < 0.001), while L* and h were higher in the pectoral muscle (p < 0.001). Turkey meat was characterized by a high proportion of unsaturated fatty acids (MUFA + PUFA ~68%), favorable FA index values, and low lipid oxidation indices. Thigh muscles (especially turkey) were more caloric, and contained significantly (p < 0.001) more fat and all major FA groups. Breast muscles (especially of turkeys) were characterized by a high protein content (about 25%) and a high proportion of essential amino acids. The data obtained indicate that broad-breasted Bronze turkeys can provide high-quality meat, and are an excellent option for meeting modern consumer needs.

Goose Meat as a Source of Dietary Manganese-A Systematic Review

Manganese is a trace element with essential physiological functions that should be supplied to animals and humans through diet. Goose meat is prevalent in many regions of the world. Therefore, the aim of the study was a systematic review (PRISMA statement, 1980-2022) of the content of Mn in raw and cooked goose meat and their relation to the recommended intake at the level of adequate intake (AI) and the nutrient reference values-requirements (NRV-R). The literature analysis shows that the content of Mn in goose meat depends on the breed, type of muscles, the presence of skin, and the cooking method used. AI level recommendations for Mn intake range from 0.003 to 5.50 mg/day, depending on the country, age, and gender. Consumption by adults (regardless of sex) of 100 g of domestic or wild goose meat covers the daily AI per Mn in various percentages, depending on the type of muscles (more Mn in leg muscles), presence of skin (more Mn in skinless muscles), and thermal treatment (pan fried with oil, grilled, and cooked meat contains more). Placing information on the Mn content in goose meat and the percentage of NRV-R on the packaging may be valuable information for the consumer in making food choices to diversify the diet. There are few studies on the content of Mn in goose meat. Therefore, it is reasonable to conduct research in this area.

Impact of various types of heat processing on the energy and nutritional values of goose breast meat

The purpose of this study was to examine the impact of various types of heat processing used by consumers (water bath cooking WBC, oven convection roasting OCR, grilling G, pan frying PF) on the energy and the nutritional value of goose breast meat (with and without skin). The material used in the study comprised 72 breast muscles cut from carcasses of 17-wk-old White Koluda geese. The energy value (MJ), the chemical composition (water, fat, protein, ash) and mineral composition (phosphorus P, sodium Na, calcium Ca, potassium K, magnesium Mg, iron Fe, zinc Zn, cooper Cu, manganese Mn) were determined in both raw and thermally processed muscles. It has been concluded that various methods of heat processing have a significant impact on the energy and nutritional values of meat. From a dietary point of view, the most beneficial was OCR meat without skin, and WBC, OCR, PF meat with skin as well, since it had the lowest energy value as well as content and retention of fat, phosphorus, and sodium. However, as for the content of the other minerals and their retention, WBC seems to be the optimal form of heat treatment of skinless muscles. 100 g of such meat provides 3.1; 33.7; 145; 180 and 9% Nutrient Reference Values-Requirements (NRVs-R) for Ca, Mg, Fe, Cu, and Mn respectively in a diet of an adult person. As for meat with skin, the optimal method of heat processing to retain minerals is grilling. 100 g of meat processed in this way provides 3.9; 39.7; 125.7; 175; 6 and 12.7% NRVs-R of Ca, Mg, Fe, Cu, and Mn. It follows from the above information that goose breast meat, as analyzed here, cannot be considered as a source of calcium since it provides less than 4% of NRVs-R. The results of the study will be useful for the consumers’ nutritional choices. The geese breast meat, depending on the heat processing used and the content of skin, may be a valuable component of a varied diet, providing nutrients and minerals.

A Practical Approach to Identifying Processed White Meat of Guinea Fowl, Rabbit, and Selected Fish Species Using End-Point PCR

Among the foodstuff, most often adulterated are white meat and meat products as well as fish and fish products. For this reason, we evaluated in practice the possibilities of identifying selected species of white meat, i.e., guinea fowl and rabbit as well as four fish species, namely, pollock, hake, sole, and panga, in thermally treated samples. The aim was to check whether the previously published in the scientific literature species-specific primers allows for the identification of processed meat using the end-point PCR technique. To identify the six species, the short sequence fragments (from 130 to 255 bp) of 12S rRNA, COX3, mitochondrial ATP synthase Fo subunit 6 (ATP6) gene, pantophysin (Pan I) gene, 5S rRNA gene, and microsatellite markers (locus: Phy01-KUL) were selected. Stability and specificity of the six pair primers were evaluated on cooked and autoclaved meat, and commercially processed food samples such as rabbit and guinea pâtés, ready-made baby food, and breaded, fried, and deep-frozen fish products. The method proved to be useful for the authentication of severely processed food products against fraudulent species substitution and mislabelling and this approach may be an alternative to more advanced and more expensive PCR techniques.

Functional Characterization of Undenatured Type II Collagen Supplements: Are They Interchangeable?

Undenatured (native) type II collagen is a dietary supplement ingredient reported to support joint health in healthy individuals by providing relief from symptoms of stiffness and discomfort and improving mobility. This benefit is thought to occur through oral tolerance, a mechanism whereby the immune system distinguishes between innocuous material in the gut and potentially harmful foreign invaders. The presence of antigenic epitopes in undenatured type II collagen, but not in denatured (hydrolyzed) collagen, is thought to be the basis for the therapeutic benefits. The purpose of this study was to investigate the physicochemical and analytical characteristics of type II collagen supplements currently available on the market and to explore whether they might be sufficiently similar in their physical properties to yield similar benefits in promoting joint health. Collagen type II supplement powders (raw material) and capsules (products in the market) were examined for color, particle size, quality profiles, fatty acid profiles, electron microscopy, and were analyzed for amino acid content as well as antigenic potential via an ELISA assay. Powders labeled as undenatured type II collagen were found to have markedly different properties, including the size of collagen fibers as per electron microscopy and antigenic configuration as per the ELISA assay. As significant differences were found between products, it allows consumers and practitioners to not assume that products labeled as undenatured (native) type II collagen are interchangeable.

The selected goose meat quality traits in relation to various types of heat treatment

The effect of water bath cooking (WBC), oven convection roasting (OCR), grilling (G), pan frying (PF) on selected physical properties of goose meat was compared in this study. A measurement of cooking loss, texture, color parameters, and sensory evaluation was carried out. The experimental material covered 96 breast muscles cut from carcasses of 17-week-old “Polish oat geese.” The kind of goose meat (with and without skin) and the type of heat treatment affected cooking loss, shear force (SF), and rheological parameters (hardness, cohesiveness, gumminess, and chewiness). The water bath–cooked and pan-fried samples for both kinds of meat were characterized by lower cooking loss than other ones. Goose meat with skin and subcutaneous fat showed higher cooking loss and lower SF value, hardness, gumminess, and chewiness than that without skin for all methods. The water bath–cooked samples were characterized by the lowest SF value, hardness, and chewiness for both kinds of meat. They had the highest value of L∗ parameter and were characterized by a lighter color among others, too. Pan-fried meat showed the highest value of a∗ and lowest of h^o parameters; the color of these samples was redder. Moreover, the lower C values of oven convection-roasted and grilled samples showed that they were brighter. According to the Comission Internationale de l’Eclairage classification, the ΔE parameter only for G and OCR indicated noticeable color differences (<2), whereas other pairs had visible differences. The method of cooking affected sensory descriptors such as the intensity of flavor and aroma, tenderness, juiciness, springiness, cohesiveness, and overall palatability of goose meat. The goose samples of PF, G, and OCR were characterized as very good and WBC as extremely desirable overall palatability. However, in the next stage of research, there is a need to study changes in the chemical composition, the degree of lipid oxidation, and the nutritional value of this meat that underwent different methods of cooking. Only then it will be possibly to clearly determine which method of the heat treatment of goose meat is optimal.

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

In this study, we evaluated the body fat distribution and fatty acid composition of muscles and adipose tissues of Yangzhou geese, including thirty 60-day-old goslings (15 males and 15 females) and 20 320-day-old geese (10 males and 10 females). Adipose tissues of Yangzhou geese were distributed widely and could be divided into 5 types: subcutaneous fat, abdominal fat, sartorial fat, neck fat, and mesenteric fat. Higher contents of abdominal fat, sartorial fat, neck fat, and mesenteric fat but a lower content of subcutaneous fat were found in adult geese than in goslings (P ≤ 0.05). Adult female geese deposited more fat than adult male geese (P ≤ 0.05). No difference was found in the fat distribution and fat content between male and female goslings (P > 0.05). The breast muscle of adult geese was characterized by a higher content of total monounsaturated fatty acids (ΣMUFAs) and a lower content of n-6 polyunsaturated fatty acids (ΣPUFAs n-6) than that of goslings (P ≤ 0.05). Lower concentrations of total saturated fatty acids and ΣPUFA were found in adult female geese than in female goslings (P ≤ 0.05). In comparison with adult female geese, the breast muscle of adult male geese had higher total saturated fatty acids and stearic acid (P ≤ 0.05). For the thigh muscle, adult female geese had a higher ΣMUFAs content than adult male geese (P ≤ 0.05). In adipose tissues, adult geese had a higher Σn-6/Σn-3 ratio but had lower contents of erucic acid, linolenic acid, arachidonic acid, docosatetraenoic acid, and ΣPUFA n-3 than goslings, and adult female geese had a higher ΣMUFAs content than adult male geese (P ≤ 0.05). In conclusion, adult geese, especially adult female geese, accumulated more fat than goslings. Both age and sex affected the fatty acid composition of muscles and adipose tissues in geese. This research provides essential information not only for the nutritional evaluation of geese but also for the consumption and processing of goose products.

Comparison of carcass and meat quality traits between lean and fat Pekin ducks

OBJECTIVE

According to market demand, meat duck breeding mainly includes 2 breeding directions: lean Pekin duck (LPD) and fat Pekin duck (FPD). The aim of the present study was to compare carcass and meat quality traits between 2 strains, and to provide basic data for guidelines of processing and meat quality improvement.

METHODS

A total of 62 female Pekin ducks (32 LPDs and 30 FPDs) were slaughtered at the age of 42 days. The live body weight and carcass traits were measured and calculated. Physical properties of breast muscle were determined by texture analyzer and muscle fibers were measured by paraffin sections. The content of inosine monophosphate (IMP), intramuscular fat (IMF) and fatty acids composition were measured by high-performance liquid chromatography, Soxhlet extraction method and automated gas chromatography respectively.

RESULTS

The results showed that the bodyweight of LPDs was higher than that of FPDs. FPDs were significantly higher than LPDs in subcutaneous fat thickness, subcutaneous fat weight, subcutaneous fat percentage, abdominal fat percentage and abdominal fat shear force (p<0.01). LPDs were significantly higher than FPDs in breast muscle thickness, breast muscle weight, breast muscle rate and breast muscle shear force (p<0.01). The muscle fiber average area and fiber diameter of LPDs were significantly higher than those of FPDs (p<0.01). The muscle fiber density of LPDs was significantly lower than that of FPDs (p<0.01). The IMF of LPDs in the breast muscle was significantly higher than that in the FPDs (p<0.01). There was no significant difference between the 2 strains in IMP content (p>0.05). The polyunsaturated fatty acid content of LPDs was significantly higher than that of FPDs (p<0.01), and FPDs had higher saturated fatty acid and monounsaturated fatty acid levels (p<0.05).

CONCLUSION

Long-term breeding work resulted in vast differences between the two strains Pekin ducks. This study provides a reference for differences between LPD and FPD that manifest as a result of long-term selection.

Meat Quality of Commercial Chickens Reared in Different Production Systems: Industrial, Range and Organic

Meat is an important part of the human diet since it provides several nutrients. However, the amount of these nutrients can differ according to several factors. With this in mind, the present research was designed with the main objective of evaluating the effect of production system of broiler chickens (industrial, range and organic) on meat quality. The physicochemical, chemical and nutritional characteristics were determined in breast and drumstick meat. The organic chickens presented the lowest amounts of fat and cholesterol and the highest amounts of protein. The colour was also influenced by the production system, where organic and range chickens had the highest values of redness in both cuts (breast and drumstick). In addition, the content of essential fatty acids (C18:2n-6 and C18:3n-3) and other fatty acids with high biological importance, such as eicosapentanoic acid (EPA; C20:5n-3), docosapentanoic acid (DPA; C22:5n-3) and docosahexanoic acid (DHA; C22:6n-3) were higher in organic samples compared to industrial or range chickens. The amino acids content did not vary with the production system. With regard to mineral contents, organic chickens had the highest values of iron in drumstick and significantly lower values of magnesium in both cuts than industrial chickens. On the whole, the meat of the organic chickens showed better nutritional characteristics than those produced in range or industrial conditions.

Research Note: Effect of packaging atmosphere on the fatty acid profile of intramuscular, subcutaneous fat, and odor of goose meat

The aim of the study was to investigate changes of the fatty acid profile in the intramuscular and subcutaneous fat as well as odor sensory evaluation of goose packaged under different conditions of modified atmosphere (vacuum and high-oxygen modified atmosphere of 80% O₂ and 20% CO₂ composition) and stored under refrigeration (4°C) for 11 D. Packaging in a high-oxygen modified atmosphere had a negative impact on goose meat quality due to the reduction of polyunsaturated fatty acids (PUFA), PUFA/saturated fatty acids (SFA) and the increase of SFA, which means a substantial loss of its nutritional value. Goose meat can be stored for 11 D without changes in the fatty acid profile, provided that a vacuum is used that limits oxygen exposure. At the end of storage, a better sensory evaluation of the odor intensity in the vacuum-packed samples was also observed in comparison to high oxygen modified atmosphere. Vacuum packaging turned out to be a better method for preserving fatty acid profile and the odor of goose meat during 11 D of storage.

Meat quality, fatty acid profile, and sensory attributes of spent laying hens fed expeller press canola meal or a conventional diet

This study evaluated the effects of feeding an expeller press canola meal (EPCM) supplement (20%) on the carcass, meat, and sensory quality characteristics of spent laying hens. Thirty EPCM-based and thirty conventionally (soybean based) fed Lohmann Brown-Elite spent laying hens were obtained from a commercial egg farm. Carcass, portions, physical quality, proximate composition, fatty acids, and sensory quality were determined. EPCM-fed hens had higher (P ≤ 0.05) drum yield, breast bone weights and percentages, but lower (P ≤ 0.05) thigh and breast meat yields. Conventionally fed hens had higher (P ≤ 0.05) thaw losses, skin yellowness (b*), Chroma values and breast fat content with lower (P ≤ 0.05) cooking losses, skin redness (a*) and hue angle values, as well as breast Warner-Bratzler shear force values (N) (15.43 ± 0.600 vs. 12.37 ± 0.411). Palmitic acid, stearic acid, heneicosanoic acid, palmitoleic acid, saturated fatty acids (SFA) (34.0 ± 0.56 vs. 38.7 ± 0.71), n-6:n-3 polyunsaturated fatty acids (PUFA) ratio (5.5 ± 0.13 vs. 7.2 ± 0.28), atherogenic index, thrombogenic index, delta-5 desaturase, elongase index, and thiosterase index were lower (P ≤ 0.05) for EPCM-fed hen breast meat. Myristic acid, lignoceric acid, nervonic acid, alpha-linolenic acid, docosahexaenoic acid (DHA), PUFA:SFA ratio (0.7 ± 0.05 vs. 0.9 ± 0.02), n-3 PUFA (3.4 ± 0.31 vs. 5.1 ± 0.17), hypocholesterolemic:Hypercholesterolaemic, stearoyl-CoA desaturase 16, and stearoyl-CoA desaturase 18 were higher (P ≤ 0.05) for EPCM-fed hen breast meat. Metallic flavor was decreased (P ≤ 0.05) for EPCM-fed hen breast meat. Generally, effects of EPCM supplementation were observed to have an effect on the carcass, physical quality, proximate composition, fatty acids, and health indices. The sensory profiles did not differ between EPCM and conventionally fed spent laying hen breast meat (except for metallic flavor). The EPCM improved the nutritional profile of spent laying hen meat with low intramuscular fat, low n-6:n-3 PUFA ratio, and favorable lipid health indices.

The carcass traits, carcass nutrient composition, amino acid, fatty acid, and cholesterol contents of local Turkish goose varieties reared in an extensive production system

This study was performed to determine the slaughter and carcass traits, meat color, pH, nutrient composition, fatty acids, amino acids, and cholesterol content of local Turkish goose varieties. In the present study, a total of 80 geese from white, black, gray, and multicolored varieties were reared in an extensive production system at 28 wk of age. Quality analysis was performed on breast and thigh meat, as well as on the skin and abdominal fat of studied geese. Slaughter and carcass weights were significantly higher in the white variety (P < 0.01). Measured abdominal fat was lower in black and gray geese. Furthermore, the color and pH values were significantly different on breast, thigh, and skin among varieties. Additionally, measured breast meat b*, thigh meat L*, and b* values were higher in male geese. Breast meat protein levels were lower in black and gray geese, and also lower in the thigh meat of gray geese. Total breast meat amino acids were lower in white geese, and the amino acid content of thigh meat was lower in multicolored varieties. Moreover, differences in fatty acid composition were found among the studied varieties. However, cholesterol levels did not differ for either sex or variety.

Black soldier fly (Hermetia illucens) pre-pupae meal as a dietary protein source for broiler production ensures a tasty chicken with standard meat quality for every pot

BACKGROUND

Animal products (fishmeal etc.) are typically used in commercial broiler production systems. However, progressively more pressure is placed on the animal feed industry to find alternative protein sources that are more sustainable, ethical and green, such as insect meal, without having negative effects on the sensory and meat quality. Hence this study aimed to validate the commercial value of black soldier fly (BSF) pre-pupae meal for broiler production by determining the effects of different dietary levels (0%, 5%, 10% or 15%) on carcass, sensory and meat quality.

RESULTS

There were no significant differences for the carcass characteristics, pH, colour, thaw loss and cooking loss of the broilers. Treatment had no influence on the sensory characteristics (aroma, flavour, juiciness and tenderness) of the breast muscle (P > 0.05). Mineral content was similar across treatments and no differences (P > 0.05) were observed for the long-chain fatty acid composition of the cooked broiler meat. None of the fatty acids was correlated with chicken flavour.

CONCLUSION

BSF pre-pupae meal (up to 15%) can be included in broiler diets without influencing the carcass, sensory or meat quality characteristics. © 2018 Society of Chemical Industry.

Effect of gender on breast and thigh turkey meat quality

1. The influence of gender on chemical composition, physicochemical parameters, fatty acid profile, amino acid and mineral composition of turkey breast and thigh meat was studied in order to assess nutrient requirements. 2. Chemical composition showed that only intramuscular fat in breast meat was significantly affected by gender (p < 0.05). The results showed a higher percentage of intramuscular fat in male samples, almost double the amount found in females (0.73% vs. 0.38%). 3.For meat colour parameters, only a* showed different results between sexes, with male samples (breast: p < 0.01; thigh: p < 0.001) having the highest values. 4. Fatty acid profiles showed that medium chain unsaturated fatty acids were the most abundant. The significant differences (p < 0.05) found in both breast and thigh muscle could be linked to a difference in metabolism between males and females. 5.There were higher levels of C16:1n-7 in females (breast: p < 0.001; thigh: p < 0.01) compared with male muscle sample (5.05 vs. 2.67 g/100 g in breast and 4.95 vs. 3.27 g/100 g in thigh). Nutritional indices (n-6/n-3 and thrombogenic index) were more favourable in female samples demonstrating that female turkeys had better fatty acid profile than the others. 6. Turkey meat is an important source of dietary amino acids, and female samples had the highest contents both of essential and non-essential amino acids. Furthermore, gender had a numeric effect (p > 0.05) on amino acid composition. 7. Mineral composition showed that Na, Zn and Fe were the minerals most affected by turkey gender.

The fatty acid, amino acid, and mineral composition of Egyptian goose meat as affected by season, gender, and portion

With the current absence of scientific information on the nutritive aspects it is essential to investigate the fatty acid, mineral, and amino acid composition of Egyptian geese as well as the factors of influence. The forage vs. grain based diets of Egyptian geese during certain periods of the yr leads to variation in the content of the key fatty acids such as oleic acid, linoleic acid, and α-linolenic acid. The differences in these fatty acids results in variation between the n-6/n-3 ratios of the seasons; the portions from winter (July) are within the recommendations (ratio <5) and those from summer (November) not. This study indicates that Egyptian goose meat does not only vary in nutritional composition but season may also have a substantial effect on the flavor profile and ultimate uniformity of the meat. The season and portion effects were, however, interlinked but the general tendency shows that the portions, especially the breast and thigh do differ concerning the major fatty acids. No substantial differences were found in the mineral composition of the breast portion on account of season and gender; however there were some variation in certain amino acids such as lysine and arginine due to season/diet. This research provides essential information that should be considered not only regarding the everyday consumption of Egyptian goose meat but the potential utilization and ultimate consistency of this meat product.