# Shaping Goose Meat Quality: The Role of Genotype and Soy-Free Diets
## 4 Discussion
The observed differences in the cooking losses clearly indicate a positive effect of the LPS diet on the water-holding capacity of the meat. The LPS diet showed lower water loss in breast muscles, which may be linked to better cell membrane integrity and higher content of water-binding proteins (mainly myofibrillar) [19]. [PERSON] et al. [7] showed that structural and enzymatic proteins identified through proteomic methods play an important role in water retention in goose muscles, which is also reflected in this study. Some studies have observed a genotype effect on the yield of goose meat after cooking. Differences in the cooking loss with respect to genotype might be attributed to different protein solubility (especially collagen) and to different fat content. Cooking temperature and ultimate pH could also play a role [15]. However, other authors indicate the absence of such a relationship [23; 24]. A similar genotype-dependent variation in muscle microstructure and physicochemical properties was observed by [PERSON] et al. [25] in White Koluda(r) geese, supporting the relevance of genetic background in determining meat quality traits. The relationship between pH, muscle structure, and textural characteristics has been confirmed in studies by [PERSON] et al. [26], who demonstrated a strong correlation between pH, the degree of protein denaturation, and perceived tenderness and juiciness. In the present study, similar relationships were evident, especially in thigh meat, where higher pH and better water-holding capacity coincided with higher sensory scores for juiciness and flavour. The results of texture analysis indicate that both genotype and feeding system significantly affect meat shear force and shear energy. Reduced shear force and shear energy in the LPS diet indicate improved meat tenderness, which is important from both consumer and technological perspectives [8]. [PERSON] et al. [14] also noted that interbreed variability affects meat texture. and the current results suggest that the use of lupin may additionally modulate these traits by influencing muscle composition and intramuscular fat content. The complex interaction between genotype and diet, particularly evident in thigh muscles, indicates a varied tissue response to dietary changes, confirming previous observations by [PERSON] et al. [22]. Shear force values were generally higher in the breast than in the thigh muscles. Similar trends have been reported in other studies, although results may vary depending on muscle structure and growth dynamics [24, 27]. The relatively low shear force values observed may be partly attributed to the measurement method used. However, meat texture is known to be affected by various factors, including species, age, diet, and post-slaughter handling [28, 29, 30]. Differences in tenderness reported across studies may also result from breed-specific traits, anatomical variation, and environmental or postmortem factors such as cooking method and muscle type [30]. The results of the sensory evaluation showed that the LPS diet had a positive effect on the organoleptic characteristics of leg meat, particularly in terms of the aroma and flavour intensity. The observed differences, although not always statistically significant, may indicate an improvement in the perceived quality of meat at the consumer level. [PERSON] et al. [14] and [PERSON] et al. [19] confirm that the protein composition of the feed can affect not only technological but also sensory traits. Additionally, the use of local protein components such as yellow lupin aligns with current trends in sustainable development and the reduction of the dependence on GMO soy [9, 10].