a
Department of Biochemistry and Environmental Toxicology, University of Technology and Life Sciences, Bydgoszcz, Poland
b Department of Poultry Breeding and Animal Material Evaluation, University of Technology and Life Sciences, Bydgoszcz, Poland
b Department of Poultry Breeding and Animal Material Evaluation, University of Technology and Life Sciences, Bydgoszcz, Poland
Abstract
Because the production of oat geese in Poland, destined mostly for markets of Western Europe,
has increased, there is a need for a review on the performance traits
of these geese and on the quality of their meat and fat. Goose
production is based on a genotype of Italian geese brought to Poland in
1962 and selected for improving their reproduction and meat traits.
Currently the population of geese, their reproduction and the commercial
birds derived from them, are referred to as White KoŁudzka® geese.
Selection of these birds is based on a programme based on genetic
improvement of strains W11 (reproduction traits) and W33 (meat traits).
The programme's aim is not only to enhance breeding and the performance
value of these strains, but to produce, as a result of cross breeding,
good quality of meat and fat in the form of the crossbred W31, and thus
to produce oat geese that meet today's market requirements. Poland is
one of the largest goose producers in Europe.
Goose meat and fat show high nutritional quality due to the specific
nutrition and conditions in which the geese are kept, i.e. in open-air
runs and at pasture. Recently, goose meat has become increasingly
popular and has attracted much consumer interest. This increase in
demand requires more knowledge about the meat's nutritional value.
Polish oat geese are reared up to 14 weeks of age, then fattened freely
with oats up to the 17th week of age. Fattening with oats
results in good quality meat and fat, with excellent sensory properties.
The following paper reviews the rearing systems, slaughter value and
quality of meat and fat of White KoŁudzka® geese kept under
semi-intensive systems. © World's Poultry Science Association 2014.
Author keywords
fat; goose; meat; slaughter value
ISSN: 00439339Source Type: Journal
Original language: English
DOI: 10.1017/S0043933914000580Document Type: Review
Publisher: Cambridge University Press
