Production traits of artificially and naturally hatched geese in intensive and free-range systems - II: slaughter, carcass and meat quality traits

---

Copy For Citation

BOZ M. A., Sarica M., Yamak U. S.

BRITISH POULTRY SCIENCE, vol.58, no.2, pp.166-176, 2017 (SCI-Expanded)

• Publication Type: Article / Article
• Volume: 58 Issue: 2
• Publication Date: 2017
• Doi Number: 10.1080/00071668.2016.1261998
• Journal Name: BRITISH POULTRY SCIENCE
• Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
• Page Numbers: pp.166-176
• Keywords: Dressing percentage, geese, meat quality, pH, slaughter and carcass weight, BODY-WEIGHT, FATTENING PERFORMANCE, GROWTH-PERFORMANCE, BLOOD PARAMETERS, BROILERS, CHICKEN, AGE, HATCHABILITY, RESPONSES, POULTRY
• Ondokuz Mayıs University Affiliated: Yes

Abstract

1. This study investigates the slaughter, carcass and meat quality traits of artificially and naturally hatched geese in intensive and free-range production systems.