Carcass and Meat Quality Characteristics of White and Multicolor Geese under Local Breeder Conditions


YAKAN A. , Elmali D. A. , ELMALI M., ŞAHİN T., MOTOR S., CAN Y.

KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI, cilt.18, ss.663-670, 2012 (SCI İndekslerine Giren Dergi) identifier identifier

  • Cilt numarası: 18 Konu: 4
  • Basım Tarihi: 2012
  • Dergi Adı: KAFKAS UNIVERSITESI VETERINER FAKULTESI DERGISI
  • Sayfa Sayıları: ss.663-670

Özet

The purpose of this study was to define the meat quality characteristics of White and Multicolor geese under local breeder conditions. While carcass and edible offal percentages were similar breast, back and wing ratios were statistically different between White and Multicolor geese. Phenotypic color differentiation between geese varieties was reflected on both breast meat and skin (except a* value). While White geese had better values than Multicolor geese for saturated fatty acid and monounsaturated fatty acid, Multicolor geese were higher than White geese for polyunsaturated fatty acid. Nutritive value of White variety was higher than Multicolor variety in breast meat, skin and abdominal fat.