Effects of different fattening systems on technological properties and fatty acid composition of goose meat

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dc.authoridSARI, Mehmet/0000-0003-4981-6337
dc.contributor.authorSari, M.
dc.contributor.authorOnk, K.
dc.contributor.authorSisman, T.
dc.contributor.authorTilki, M.
dc.contributor.authorYakan, A.
dc.date.accessioned2024-09-18T20:25:27Z
dc.date.available2024-09-18T20:25:27Z
dc.date.issued2015
dc.departmentHatay Mustafa Kemal Ãœniversitesien_US
dc.description.abstractThe objective of this study was to investigate the effect of different fattening systems on the technological properties and fatty acid composition of goose meat. The geese were divided into four groups, with six geese in each group: 1) pasture grass, 2) pasture grass + barley, 3) pasture grass + commercial grower feed, and 4) commercial grower feed. During the first 4 weeks of the study, the goslings were fed with a concentrate diet. From 5th to 14th weeks the different feeding systems have been applied. All the geese were slaughtered when they were 14 weeks old to collect meat samples. The different fattening systems had a significant (P <= 0.05) effect on the pH(15) and drip loss of leg muscles, and on the cooking loss of breast muscles. The fatty acid compositions in the breast and leg muscle of the geese were not statistically different between the groups in the different fattening systems (P>0.05). However, the Sigma - polyunsaturated fatty acid (Sigma PUFA) content, Sigma - monounsaturated fatty acid (Sigma MUFA) content, and nutritive value index (NVI) were higher in the breast muscles than in the leg muscles in the pasture grass group (P <= 0.05). The NVI of the leg muscles was higher than that of the breast muscles in the pasture grass + barley group (P <= 0.05). The Sigma - saturated fatty acid (Sigma SFA) and the thrombogenic index (TI) were higher in the breast muscles than in the leg muscles in the pasture + grower group (P <= 0.05). In conclusion, the different fattening systems affected some technological properties of the meat. Research is needed on the deposition and digestion of fatty acids and energy metabolism with different fattening systems in geese.en_US
dc.identifier.doi10.1399/eps.2015.79
dc.identifier.issn1612-9199
dc.identifier.scopus2-s2.0-84966318707en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.urihttps://doi.org/10.1399/eps.2015.79
dc.identifier.urihttps://hdl.handle.net/20.500.12483/10313
dc.identifier.volume79en_US
dc.identifier.wosWOS:000352864300001en_US
dc.identifier.wosqualityQ4en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherEugen Ulmer Gmbh Coen_US
dc.relation.ispartofEuropean Poultry Scienceen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectGooseen_US
dc.subjectfattening systemen_US
dc.subjectmeat qualityen_US
dc.subjectfatty acid profileen_US
dc.subjecttechnological propertiesen_US
dc.titleEffects of different fattening systems on technological properties and fatty acid composition of goose meaten_US
dc.typeArticleen_US

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