Document Type : Original Article
Authors
1
Food Science and Technology Department, Faculty of Agriculture Assiut University, Assiut, 71526, Egypt.
2
Natural Resources Department, Institute of African and Nile States Researches & Studies, Aswan University, Aswan, 81528, Egypt.
Abstract
The gamebird species as an alternative meat are considered as one of the potential benefits for achieving sustainable food security and the nutritional benefits of high-quality protein, challenging the increasing demand for animal-based protein. Therefore, the present study aimed to evaluate the carcass traits, meat quality, mineral, protein, and lipid composition of breast and leg meat sourced from wild Egyptian geese (Alopochen aegyptiaca, n=8) and wigeons (Anas penelope, n=12) hunted in southern Egypt in 2020 and 2021. Pre-slaughter, carcass yield, and the weights of carcass parts were higher (p < 0.05) in male and female Egyptian geese compared to wigeons. Additionally, Egyptian geese had the highest water holding capacity (WHC), redness (a*), and the lowest lightness (L*) in the breast (63.34%, 12.93, and 36.43, respectively) and leg muscles (66.55%, 14.65, and 41.69, respectively). Moreover, they possessed the highest moisture, protein, and the lowest lipid content in the breast (71.64, 21.93 and 2.98%, respectively) and leg muscles (70.24, 21.43 and 3.05%, respectively) compared to wigeons. In contrast, there were no significant differences (p > 0.05) in dressing percentage, ultimate pH24, yellowness (b*), and ash content between the two species. However, the Egyptian geese breast and leg muscles exhibited greater amounts of sodium, potassium, calcium, and zinc, along with lower amounts of iron, and copper. The intake of 150 g of pure meat from the studied wild birds supplies a total of 28.5–34.2 g of protein, including 16.54 g of essential amino acids (EAA), which is equal to 67% of human protein demand. The absence of observed variations in fatty acid fractions and ratios as well as atherogenic (AI) and thrombogenic (TI) indicates that the lipid nutritional value is equal among species.
Keywords
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