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-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 79
  • Basım Tarihi: 2015
  • Doi Numarası: 10.1399/eps.2015.79
  • Dergi Adı: EUROPEAN POULTRY SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Anahtar Kelimeler: Goose, fattening system, meat quality, fatty acid profile, technological properties, ABDOMINAL FAT, CARCASS TRAITS, GROWTH-PERFORMANCE, PASTURE INTAKE, QUALITY, GEESE, WHITE, MUSCLE, TISSUE, OMEGA-6/OMEGA-3
  • Karadeniz Teknik Üniversitesi Adresli: Hayır

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.