The effect of genotype and sex on performance and meat composition of geese

Abstract

IntroductionGeese rearing in the Czech Republic has a long tradition. For intensive meat production hybrid geese are used in particular, Czech Goose has an importance especially in small farming.Geese have a rapid growth rate during the first weeks of life, they reach 70-80 % of adult weight at 9 weeks of age. Males exceed females in growth rate by more than 10 % up to age of 8 weeks (Tilki et al., 2005). Saatci et al. (2009) observed that sex influences also weight of carcass and its single parts are significantly higher in males. However, dressing percentage is higher in females. Live weight and carcass traits are affected by genotype as well (Isguzar and Pingel, 2003). Kapkowska et al. (2011) mentioned that hybrid geese have significantly higher live weight, carcass weight and dressing percentage than traditional breeds.The quality of poultry meat may be affected by numerous factors such as age, sex, breed, rearing and feeding system. Although meat quality characteristics of several poultry species have been investigated widely, reports on meat quality characteristics of geese are limited. Isguzar and Pingel (2003) observed different contents of protein and fat in various local Turkish breeds of geese. Study of Wężyk et al. (2003) showed significant differences in ash content between two hybrid geese strains. Liu et al. (2010) found out the effect of sex on water and protein content of geese meat.The aim of the study was to compare performance and meat composition between traditional breed Czech Goose and hybrid geese depending on sex. Material and methodsThe experiment was carried out on breed Czech Goose (CG) (20 males and 20 females) and hybrid combination Novohradska Goose (NG) (40 males and 40 females). One day old goslings were divided into 4 groups according to genotype and sex, weighed and housed in pens on litter (20 goslings per pen). Terms of fattening period met the usual requirements and gosling were fed complete feed mixtures, VH1 to the 4 weeks of age and VH2 until the end of fattening period which ran until 8 weeks of age of goslings. Weighing and the evidence of feed consumption was conducted weekly. Eight birds of each group were slaughtered at the age of 56 days on average weight of the group. After the slaughtering the abdominal fat was removed. The carcasses were weighed to obtain hot carcass weight and dressing percentage was calculated.Chemical composition of thigh meat was determined. Dry matter of meat was determined by drying in oven at 105 ºC and free fat content was obtained by extraction with petroleum ether in a Soxtec 1043 apparatus (FOS Tecator AB, Högänas, Sweden). Protein content in meat was determined using a Kjeltec Auto 1030 Analyser (FOS Tecator AB, Högänas, Sweden). Ash content wasThe effect of genotype and sex on performance and meat composition of geese Linda Uhlířová*, Eva Tůmová Czech University of Life Sciences Prague, Czech RepublicThe aim of study was to compare performance and meat quality between 2 genotypes of geese, traditional breed Czech Goose CG and hybrid...

Comparison of carcass traits and meat quality of intensively reared geese from a Polish genetic resource flock to those of commercial hybrids

“…The dressing percentage with and without giblets for the ZG ranged from 66.1 to 73.3% respectively, and was about 3 percentage points lower ( P < 0.05) than that for the WKG. In contrast, in studies with the Czech goose and commercial hybrids ( Tůmová and Uhliřová, 2013 , Uhliřová and Tůmová, 2014 , Uhliřová et al., 2018 , Uhliřová et al., 2019 ), the dressing percentage was not dependent on goose genotype and was similar to the results for the ZG obtained in our study. In studies on Turkish native geese, the dressing percentage ranged from 69% to 71% ( Isguzar and Pingel, 2003 ) and from 66% to 67% ( Tilki et al., 2005 , Saatci et al., 2009 ).…”

“…Both the body weight and weight of the eviscerated carcass of the ZG were about 565 g (12%) and 545 g (17.5%) lower ( P < 0.05), respectively, than those of the WKG. Similarly, lower body and carcass weights of the traditional Czech Goose compared with those of Eskildsen Schwer and Novohradská goose hybrids were noted by Uhliřová and Tůmová, 2014 , Tůmová and Uhliřová, 2013 , and Uhliřová et al., 2018 , Uhliřová et al., 2019 . The dressing percentage with and without giblets for the ZG ranged from 66.1 to 73.3% respectively, and was about 3 percentage points lower ( P < 0.05) than that for the WKG.…”

“…Geese reared under intensive conditions are called broilers. This type of production is practiced in Turkey ( Isguzar and Pingel, 2003 , Tilki et al., 2005 , Tilki et al., 2009 , Saatci et al., 2009 ), China ( Liu et al., 2011 ), and the Czech Republic ( Tůmová and Uhliřová, 2013 , Uhliřová and Tůmová, 2014 , Uhliřová et al., 2018 , Uhliřová et al., 2019 ). In Poland, production of goose meat based on intensive rearing is not widespread, with one reason being the lack of tradition for farming broiler geese.…”

“…The goose carcass traits are affected by many different factors including rearing system ( Liu et al., 2011 ), genotype ( Isguzar and Pingel, 2003 , Kapkowska et al., 2011 , Tůmová and Uhliřová, 2013 , Uhliřová and Tůmová, 2014 , Uhliřová et al., 2018 , Uhliřová et al., 2019 ), and variety ( Boz et al., 2019 ). Also values of some physicochemical parameters of breast and leg muscles change differently during postmortem aging depending on goose breed ( Okruszek et al., 2008 , Okruszek, 2012a , Tůmová and Uhliřová, 2013 ) and variety ( Boz et al., 2019 ).…”

“…In Poland, 14 breeds of these birds are currently raised. In recent years, interest in the use of native, noncommercial breeds of geese for meat production has increased ( Tilki et al., 2005 , Saatci et al., 2009 , Kapkowska et al., 2011 , Kirmizibayrak et al., 2011 , Tůmová and Uhliřová, 2013 , Uhliřová and Tůmová, 2014 , Uhliřová et al., 2018 , Uhliřová et al., 2019 , Boz et al., 2019 ). Moreover, traditional goose breeds can be used to produce crosses with increased meatiness and reduced carcass fat ( Isguzar and Pingel, 2003 ).…”