Asian-Australasian Journal of Animal Sciences

Asian Australasian Association of Animal Production Societies (아세아태평양축산학회)
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The effect of age, genotype and sex on carcass traits, meat quality and sensory attributes of geese

  • Uhlirova, Linda (Department of Animal Husbandry, Czech University of Life Sciences) ;
  • Tumova, Eva (Department of Animal Husbandry, Czech University of Life Sciences) ;
  • Chodova, Darina (Department of Animal Husbandry, Czech University of Life Sciences) ;
  • Vlckova, Jana (Department of Animal Husbandry, Czech University of Life Sciences) ;
  • Ketta, Mohamed (Department of Animal Husbandry, Czech University of Life Sciences) ;
  • Volek, Zdenek (Department of Physiology of Nutrition and Product Quality, Institute of Animal Science) ;
  • Skrivanova, Vera (Department of Physiology of Nutrition and Product Quality, Institute of Animal Science)
  • Received : 2017.03.13
  • Accepted : 2017.07.28
  • Published : 2018.03.01
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Abstract

Objective: The aim of this study was to compare carcass traits, meat quality and sensory attributes in two different genotypes of geese according to age and sex. Methods: The experiment was carried out on 160 birds of two genotypes of geese: the Czech Goose (CG) breed and a Eskildsen Schwer (ES) hybrid. One-d-old goslings were divided into four groups according to genotype and sex. Two dates for slaughtering (at 8 and 16 wk of age of goslings) were undertaken. Results: The slaughter weight, cold carcass weight and dressing percentage were affected by all the studied factors, and significant interactions between age, genotype and sex were detected in the slaughter weight (p<0.001) and cold carcass weight (p = 0.004). The pH was not affected by any of studied factors, whereas in terms of meat colour parameters there were observed significant effects of age on $L^*$ and $b^*$ value and a significant effect of sex on $a^*$ value. The meat fat content was higher (p = 0.002) in ES. Higher score for overall acceptance of goose meat was recorded for ES at both ages compared to CG. Conclusion: ES had higher dressing percentage and better sensory attributes, whereas CG exceled in the favourable nutritional value of the meat.

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