Effects of different fattening systems on technological properties and fatty acid composition of goose meat


Sari M., Onk K., Sisman T., Tilki M. , Yakan A.

EUROPEAN POULTRY SCIENCE, cilt.79, 2015 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 79
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1399/eps.2015.79
  • Dergi Adı: EUROPEAN POULTRY SCIENCE

Özet

The objective of this study was to investigate the effect of different fattening systems on the technological properties and fatty acid composition of goose meat. The geese were divided into four groups, with six geese in each group: 1) pasture grass, 2) pasture grass + barley, 3) pasture grass + commercial grower feed, and 4) commercial grower feed. During the first 4 weeks of the study, the goslings were fed with a concentrate diet. From 5th to 14th weeks the different feeding systems have been applied. All the geese were slaughtered when they were 14 weeks old to collect meat samples.