PROCESSING AND PRODUCTS Analysis of meat flavor compounds in pedigree and two-strain Yangzhou geese

In this study, we evaluated the meat flavor compounds of Yangzhou geese, including one group of pedigree strain (AA group) and 4 groups of 2-strain crossbreds (KA, KB, CA, and SA). Each group consisted of 100 geese comprised of 5 replicates of 10 males and 10 females each. Inosine 5'-monophosphate (IMP), amino acid (AA), and fatty acid (FA) levels in breast and thigh muscle were determined. Results showed that AA group had the highest levels of total amino acid (TAA) and dissolved free amino acids (DFAA) in breast muscle and of polyunsaturated fatty acids (PUFA) in thigh muscle (P < 0.05). In SA group, the levels of C17:1, C22:0, C22:1, C20:4, and C24:1 in breast muscle were significantly higher in SA than in other groups (P < 0.05). KB group had the lowest glycine levels in breast muscle (P < 0.05) while MUFA levels were significantly higher in KB than in other groups (P < 0.05). In KA, the levels of C18:3 in breast muscle in were higher than in CA and KB (P < 0.05). CA had relevant higher IMPc levels in breast muscle than SA (P < 0.05) and other groups (P > 0.05); however, no significant differences were obtained in thigh muscle (P > 0.05). In conclusion, Yangzhou AA goose has high levels of meat flavor compounds than its crossbreeds. Future efforts should focus on assessing meat flavor through measurement of sensory characteristics of Yangzhou geese.