Table 4.
Comparison of proximate composition of goose meat at different marketable ages.
| Item | Moisture content (%) | Protein content (%) | Intramuscular fat content (%) | Collagen content (%) |
|---|---|---|---|---|
| 70 d | ||||
| Breast | 77.90 ± 0.20a | 22.22 ± 0.06d | 1.67 ± 0.04d | 1.45 ± 0.01a,b |
| Leg | 76.02 ± 0.08b | 23.51 ± 0.02b | 1.65 ± 0.02d | 1.26 ± 0.04c |
| 90 d | ||||
| Breast | 73.93 ± 0.14c | 23.55 ± 0.03b | 2.77 ± 0.05b | 1.35 ± 0.02b,c |
| Leg | 75.92 ± 0.37b | 23.69 ± 0.19b | 1.73 ± 0.04d | 1.12 ± 0.05d |
| 120 d | ||||
| Breast | 72.65 ± 0.04d | 22.88 ± 0.01c | 3.21 ± 0.03a | 1.53 ± 0.07a |
| Leg | 73.75 ± 0.05c | 24.09 ± 0.03a | 2.68 ± 0.01c | 1.10 ± 0.02d |
| Marketable ages | ||||
| 70 d | 76.96 ± 0.43 | 22.86 ± 0.29 | 1.66 ± 0.02 | 1.36 ± 0.05 |
| 90 d | 74.93 ± 0.48 | 23.62 ± 0.09 | 2.25 ± 0.24 | 1.24 ± 0.06 |
| 120 d | 73.20 ± 0.25 | 23.48 ± 0.27 | 2.94 ± 0.12 | 1.31 ± 0.10 |
| Muscular tissues | ||||
| Breast | 74.83 ± 0.79 | 22.88 ± 0.19 | 2.55 ± 0.23 | 1.44 ± 0.03 |
| Leg | 75.23 ± 0.39 | 23.76 ± 0.10 | 2.02 ± 0.17 | 1.16 ± 0.03 |
| P-value (2-way ANOVA) | ||||
| Marketable ages | 0.000 | 0.000 | 0.000 | 0.000 |
| Muscular tissues | 0.001 | 0.000 | 0.000 | 0.000 |
| Marketable ages * Muscular tissues | 0.000 | 0.000 | 0.000 | 0.011 |
a-dMean ± SE (n = 6) with different superscript are significantly different in the same line (P < 0.05).