The carcass traits, carcass nutrient composition, amino acid, fatty acid, and cholesterol contents of local Turkish goose varieties reared in an extensive production system


BOZ M. A. , ÖZ F., YAMAK U. S. , SARICA M., Cilavdaroglu E.

POULTRY SCIENCE, vol.98, no.7, pp.3067-3080, 2019 (Journal Indexed in SCI) identifier identifier identifier

  • Publication Type: Article / Article
  • Volume: 98 Issue: 7
  • Publication Date: 2019
  • Doi Number: 10.3382/ps/pez125
  • Title of Journal : POULTRY SCIENCE
  • Page Numbers: pp.3067-3080
  • Keywords: 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

Abstract

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.