Comparison of Meat Nutrition and Flavor of Zhejiang East White Goose in Seawater Aquaculture

In order to promote the sustainable development of Zhejiang East white goose industry, freshwater aquaculture and seawater aquaculture of Zhejiang East white geese were taken as research objects. The heavy metal content, free amino acid composition, flavor nucleotide composition, and fatty acid composition were determined. The effects of seawater aquaculture on meat nutritional quality and flavor characteristics of Zhejiang East white geese were compared and analyzed. The results showed that the seawater group had lower water content, higher protein content, and lower fat content compared to the freshwater group. The content of free amino acids in the seawater group (4576.03 mg/kg) was significantly higher than that in the freshwater group (P<0.05), and the proportion of essential amino acids was higher (46% of total essential amino acids/free amino acids). Glutamic acid and aspartic acid are the main fresh amino acids. Their contents in the seawater group goose were significantly higher than those in the freshwater group (P<0.05). The seawater group had higher flavor amino acid content (1921.99 mg/kg) and inosine content (4745.54 mg/kg). Meanwhile, the P/S value (0.59) of the seawater group was significantly higher than that in the freshwater group (P<0.05), indicating a higher proportion of unsaturated and essential fatty acids. Consequently, seawater aquaculture of Zhejiang East White Goose is a high-quality protein source with high protein and low fat, and its meat quality and flavor characteristics are more advantageous.