POULTRY SCIENCE, vol.98, no.7, pp.3067-3080, 2019 (Journal Indexed in SCI)
Article / Article
Title of Journal :
geese varieties, slaughter weight, meat color, amino acids, fatty acids, MEAT QUALITY, GROWTH-PERFORMANCE, PROXIMATE COMPOSITION, CHEMICAL-COMPOSITION, FEATHER COLOR, BREAST MEAT, GEESE, SLAUGHTER, MUSCLES, PROFILE
This study was performed to determine the slaughter and carcass traits, meat color, pH, nutrient composition, fatty acids, amino acids, and cholesterol content of local Turkish goose varieties. In the present study, a total of 80 geese from white, black, gray, and multicolored varieties were reared in an extensive production system at 28 wk of age. Quality analysis was performed on breast and thigh meat, as well as on the skin and abdominal fat of studied geese.