1
|
Zhang Y, Qi S, Fan S, Jin Z, Bao Q, Zhang Y, Zhang Y, Xu Q, Chen G. Comparison of growth performance, meat quality, and blood biochemical indexes of Yangzhou goose under different feeding patterns. Poult Sci 2024; 103:103349. [PMID: 38157788 PMCID: PMC10765298 DOI: 10.1016/j.psj.2023.103349] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 11/30/2023] [Accepted: 12/01/2023] [Indexed: 01/03/2024] Open
Abstract
The East China region is the main market for the breeding and consumption of meat geese in China, in order to provide data reference for small and medium-sized farms and farmers to choose breeding methods and growth performance. This study selected 300 Yangzhou geese as materials and determined the number of geese in each group according to different modes. The meat quality, blood biochemical indicators, and economic benefits of 4 common feeding methods (Group I: full concentrate feeding; Group II: concentrate feeding in the first stage + 3% fat addition in the later stage; Group III: concentrate feeding + pasture supplementation; Group IV: grazing feeding + concentrate) in East China were analyzed. The results are as follows: The average daily weight gain of Yangzhou geese in Group IV at 5 to 8 wk old was the highest, with the highest feed utilization rate. The body weight at 8 wk old was significantly higher than that of the group III (P < 0.05). The total mortality rate of Group I and II remained at a relatively low level, while the mortality rates of Group III and IV exceeded 17%. The SR, FECR, and FECW of female geese in Groups II, III, and IV were significantly higher than those in Control group I (P < 0.05). Different feeding methods have little effect on the quality of goose breast muscles, while in terms of leg muscles, Group II has the highest binding force, significantly higher than Group I (P < 0.05). The rate of chest muscle loss in group III was significantly higher than that in groups I and II (P < 0.05). However, the pH of leg muscles in groups I, II and III was significantly higher than that in group IV (P < 0.05). Group II has the highest protein and collagen content, and Group I has the highest fat content. Except for the significantly higher histidine content in Groups I And II compared to those in Groups III and IV (P < 0.05), there was almost no significant difference in amino acid content among the groups (P > 0.05). There was no significant difference in ALB/GLO content among the 3 groups of Groups II to IV, but they were all significantly higher than those of Group I (P < 0.05). There was no statistically significant difference in other indicators among the groups (P > 0.05). There was no significant difference in the content of Ca, Cu, Fe, P, Zn, and other elements in the muscles between the groups (P > 0.05). This study solved the problems of slow growth, poor meat performance, and low economic benefits in meat goose breeding, providing theoretical basis and data support for meat goose breeding enterprises and farmers to choose appropriate breeding modes.
Collapse
Affiliation(s)
- Yang Zhang
- Key Laboratory of Animal Genetics and Breeding and Molecular Design of Jiangsu Province, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, Jiangsu, China
| | - Shangzong Qi
- Key Laboratory of Animal Genetics and Breeding and Molecular Design of Jiangsu Province, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, Jiangsu, China
| | - Suyu Fan
- Key Laboratory of Animal Genetics and Breeding and Molecular Design of Jiangsu Province, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, Jiangsu, China
| | - Zhiming Jin
- Key Laboratory of Animal Genetics and Breeding and Molecular Design of Jiangsu Province, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, Jiangsu, China
| | - Qiang Bao
- Key Laboratory of Animal Genetics and Breeding and Molecular Design of Jiangsu Province, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, Jiangsu, China
| | - Yu Zhang
- Key Laboratory of Animal Genetics and Breeding and Molecular Design of Jiangsu Province, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, Jiangsu, China
| | - Yong Zhang
- Joint International Research Laboratory of Agriculture and Agri-Product Safety, the Ministry of Education of China, Yangzhou University, Yangzhou 225009, Jiangsu, China
| | - Qi Xu
- Key Laboratory of Animal Genetics and Breeding and Molecular Design of Jiangsu Province, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, Jiangsu, China
| | - Guohong Chen
- Key Laboratory of Animal Genetics and Breeding and Molecular Design of Jiangsu Province, College of Animal Science and Technology, Yangzhou University, Yangzhou 225009, Jiangsu, China.
| |
Collapse
|
2
|
Xie Y, Zhou K, Tan L, Ma Y, Li C, Zhou H, Wang Z, Xu B. Coexisting with Ice Crystals: Cryogenic Preservation of Muscle Food─Mechanisms, Challenges, and Cutting-Edge Strategies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:19221-19239. [PMID: 37947813 DOI: 10.1021/acs.jafc.3c06155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2023]
Abstract
Cryopreservation, one of the most effective preservation methods, is essential for maintaining the safety and quality of food. However, there is no denying the fact that the quality of muscle food deteriorates as a result of the unavoidable production of ice. Advancements in cryoregulatory materials and techniques have effectively mitigated the adverse impacts of ice, thereby enhancing the standard of freezing preservation. The first part of this overview explains how ice forms, including the theoretical foundations of nucleation, growth, and recrystallization as well as the key influencing factors that affect each process. Subsequently, the impact of ice formation on the eating quality and nutritional value of muscle food is delineated. A systematic explanation of cutting-edge strategies based on nucleation intervention, growth control, and recrystallization inhibition is offered. These methods include antifreeze proteins, ice-nucleating proteins, antifreeze peptides, natural deep eutectic solvents, polysaccharides, amino acids, and their derivatives. Furthermore, advanced physical techniques such as electrostatic fields, magnetic fields, acoustic fields, liquid nitrogen, and supercooling preservation techniques are expounded upon, which effectively hinder the formation of ice crystals during cryopreservation. The paper outlines the difficulties and potential directions in ice inhibition for effective cryopreservation.
Collapse
Affiliation(s)
- Yong Xie
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Kai Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Lijun Tan
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Yunhao Ma
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
| | - Cong Li
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Hui Zhou
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Zhaoming Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
| | - Baocai Xu
- School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230601, China
- Food Laboratory of Zhongyuan, Luohe 462300, Henan, China
| |
Collapse
|