Comparative characterization of meat quality and volatile compounds in raw meat from Magang geese (Anser cygnoides) and Hungarian geese (Anser anser) based on LC-MS and HSSPME-GC-MS

Genetic background is a key determinant of meat quality and flavor-related chemical characteristics, yet the metabolic basis of breed-dependent differences in goose meat remains unclear. Here, Magang (MG, Anser cygnoides ) and Hungarian (HB, Anser anser ) geese were compared using muscle histology, physicochemical analysis, and integrated LC-MS and HSSPME-GC-MS profiling of raw breast muscle. HB geese showed higher intramuscular fat and lower pressing loss, whereas MG geese exhibited higher protein and moisture contents. Metabolomic analysis revealed pronounced breed-specific differences, with MG enriched in amino acid- and nucleotide-related metabolites, while HB displayed higher levels of lipid-related metabolites, particularly phospholipids. Volatile analysis further revealed higher abundances of esters and alcohols and reduced lipid oxidation-derived ketones in MG meat, indicating breed-related differences in volatile compound profiles. Overall, these results demonstrate that breed-dependent differences in amino acid and lipid metabolism are associated with variations in nutritional composition and volatile compound profiles in goose meat.