Effects of different fattening systems on technological properties and fatty acid composition of goose meat
Yazarlar (5)
Prof. Dr. Mehmet SARI Mehmet Akif Ersoy Üniversitesi, Türkiye
Kadir Önk Kafkas Üniversitesi, Türkiye
Turgay Şişman Ardahan Provincial Health Directorate
Muammer Tilki Kafkas Üniversitesi, Türkiye
Akın Yakan Mustafa Kemal Üniversitesi, Türkiye
| Makale Türü | Özgün Makale (SSCI, AHCI, SCI, SCI-Exp dergilerinde yayınlanan tam makale) | ||
| Dergi Adı | Europ.Poult.Sci. | ||
| Dergi ISSN | 1612-9199 Wos Dergi Scopus Dergi | ||
| Dergi Tarandığı Indeksler | SCI-Expanded | ||
| Makale Dili | İngilizce | Basım Tarihi | 03-2015 |
| Kabul Tarihi | 12-04-2026 | Yayınlanma Tarihi | – |
| Cilt / Sayı / Sayfa | 79 / 1 / 1–12 | DOI | 10.1399/eps.2015.79 |
| 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.The different fattening systems had a significant (P≤0.05) effect on the pH15 and drip loss of leg muscles, and on the cooking loss of breast muscles. The fatty acid compositions in the breast and leg muscle of the geese were not statistically different between the groups in the different fattening systems (P>0.05). However, the Σ … |
| Anahtar Kelimeler |
| Fattening system | Fatty acid profile | Goose | Meat quality | Technological properties |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları | |
| Google Scholar | 26 |
| Web of Science | 16 |