Journal
POULTRY SCIENCE
Volume 92, Issue 11, Pages 3050-3059Publisher
ELSEVIER
DOI: 10.3382/ps.2013-03342
Keywords
gamebird; Egyptian goose; chemical composition; fatty acid; mineral
Categories
Funding
- South African Research Chairs Initiative of the Department of Science and Technology
- National Research Foundation of South Africa
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There is no scientific research regarding Egyptian goose (Alopochen aegyptiacus) meat; therefore, a chemical analysis to establish the nutritional characteristics of the breast portion is described. Meat from guineafowl, Pekin duck, ostrich, and broiler chicken were used as a reference. The high intramuscular fat content of Egyptian goose meat (5.6 g/100 g) may be linked to the fact that this species relies on fat for heat insulation and buoyancy. Egyptian goose meat is very high in polyunsaturated fatty acids (39.7%). The polyunsaturated fatty acid/saturated fatty acid ratio is within the recommendations (>0.4), although the n6/n-3 ratio is higher than the suggested value of 5. The high Fe content of 7.5 mg/100 g is the differentiating factor within the mineral compositions and is related to the physical activity endured by the breast muscle of Egyptian geese. This study provides new insight into the nutritional characteristics of a meat species providing crucial information that is, as of yet, not available in the literature.
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