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., Cilavdaroğlu E.

POULTRY SCIENCE, cilt.98, sa.7, ss.3067-3080, 2019 (SCI-Expanded) identifier identifier identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 98 Sayı: 7
  • Basım Tarihi: 2019
  • Doi Numarası: 10.3382/ps/pez125
  • Dergi Adı: POULTRY SCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.3067-3080
  • Anahtar Kelimeler: 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
  • Atatürk Üniversitesi Adresli: Evet

Özet

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.