The purpose. Perfecting pedigree and productive qualities of Obroshin grey and white gooses at growing «in it». That has allowed saving valuable qualities of initial livestock. Methods. Selectionpedigree work was carried out with the use of instrumental methods and the newest recommendations concerning application of physiological and-biochemical markers of assessment of economically beneficial attributes, supervisory control of exterior indexes and methods of analysis of variance. Results. Experimentally is fixed that average egg production of gooses in I group made 41 pieces of eggs for a head, II -40,5, III -38,6, IV group -38,1 pieces of eggs. Average mass of an egg in I group made 160,1 g, ІІ -162,4, III -153,2, IV -159,1 g. Breeding fficiency of eggs was above at gooses of I group -84,3%. The maximum hatchability had gooses of II group -76,5%. Preservation of young birds in I group was the best and made 92%. Conclusions. By results of slaughter it is determined that mixed Obroshin white gooses predominated above coevals by preslaughter alive mass, mass of viscerated carcass and edible parts of a body.Key words: gooses, egg production, breeding efficiency, hatchability, preservation of young birds, dressing percentage.Nowadays poultry farming is the largest supplier of valuable animal protein, the role of which is very important in human nutrition [4,10]. The development of poultry farming depends largely on selection work aimed at improving productive and breeding properties, creating new breeds, lines and crosses of all kinds of poultry, as well as full and balanced feeding and implementation of new hightech technology.The meat of young geese is high-calorie and delicious. A delicacy is the goose liver (foie gras), which is highly valued at the world market [1].Even for pasture cultivation, the live weight of caterpillars already reaches 3.5-4 kg in the age of 8-10 weeks, and 4-4.5 kg in the case of intensive feeding, with the consumption of concentrated feed up to 3 kg per 1 kg of growth. The 8 -9-week old geese contain a 17 -18% protein, fat -21 -22%. The energy value of the geese meat is determined from the calculation: 1 kg of edible part of the goose carcass contains 13. [5,7].The purpose of the research is to improve the tribal and productive properties of the prehistoric gray and white geese for breeding "in itself", which will enable to preserve the valuable properties of the initial population and, thus, to ensure their competitiveness in modern conditions. These studies were conducted through the selection of individuals with high productive properties for the purpose of obtaining the same type of poultry, which would correspond to the planned performance parameters under improved conditions of feeding and growing [8,10].