2015
DOI: 10.5713/ajas.15.0583
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Carcass and Meat Quality Traits in an Embden×Toulouse Goose Cross Raised in Organic <i>Dehesa</i>

Abstract: This study assessed the influence of genetic type (Embden-Anser anser, EE; Toulouse-Anser anser, TT and F1 cross, ET) for meat characteristics (carcass, meat quality and fatty acid (FA) profiles), of domestic geese “Anser anser domesticus” raised in dehesa as an alternative, organic feeding system. Carcass and breast muscle weight (p<0.01) were greater for the ET group at the same live weight. None of the groups showed differences in the production of fatty liver with this type of feeding. Higher values were f… Show more

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Cited by 10 publications
(10 citation statements)
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“…The body weight increases with age of domestic geese [ 18 ]. The Embden Goose had heavier carcass weight than Toulouse and its cross groups [ 19 ] and Egyptian Geese [ 20 , 21 ]. The Embden breed has a heavy body weight and faster gain weight.…”
Section: Discussionmentioning
confidence: 99%
“…The body weight increases with age of domestic geese [ 18 ]. The Embden Goose had heavier carcass weight than Toulouse and its cross groups [ 19 ] and Egyptian Geese [ 20 , 21 ]. The Embden breed has a heavy body weight and faster gain weight.…”
Section: Discussionmentioning
confidence: 99%
“…For the molecular characterization of the goose population, a limited sample of 50 geese of 3 different genotypes or subpopulations (half in each sex type: 20 Embden Anser anser; 20 Toulouse Anser anser; 10 F1 cross) were analysed, derived from a previous study (Solé et al, 2016). All the animals were supplied by the companies Inddeco S.L.…”
Section: Animals and Samplingmentioning
confidence: 99%
“…The following traits were evaluated: carcass characteristics (body weight, carcass weight, carcass length, carcass width, breast muscle weight, liver weight, thigh muscle width, thigh muscle length) and meat quality traits (Warner-Bratzler shear force; WBSF, kg cm −2 ), cooking and drip loss, pH and colorimetric values of the breast muscle (L*, lightness, a measure of the light reflected (100 = white; 0 = black); a*, redness index, measures positive red and negative green; b*, yellowness index, measures positive yellow, negative blue) measured 72 h, 5 days and 10 days after slaughter. A detailed description of the methodology used can be found in Solé et al (2016). The experimental protocols using meat geese in this study were followed complying with principles of animal welfare according to Spanish rules and regulations (EU Council Directive 86/609/EEC).…”
Section: Animals and Samplingmentioning
confidence: 99%
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