UMM Logo

Universitas Muhammadiyah Malang

Free Download Journals Directory

Animal Science Papers and Reports

.: Home > Animal Science Papers and Reports > 2003 > Volume 21 Number 3 > Stanis³aw Wê؟yk1, Andrzej Rosiٌski2, Halina Bieliٌska3, Jakub Badowski3, Katarzyna Cywa-Benko1

A note on the meat quality of W11 and W33 White Ko³uda geese strains

Stanis³aw Wê؟yk1, Andrzej Rosiٌski2, Halina Bieliٌska3, Jakub Badowski3, Katarzyna Cywa-Benko1
1 National Research Institute of Animal Production, 32-083 Balice/Krakَw, Poland 2 The August Cieszkowski Agricultural University of Poznaٌ, Wo³yٌska 33, 60-637 Poznaٌ, Poland 3 Geese Research & Breeding Centre, National Institute of Animal Production, Ko³uda Wielka, 88-160 Janikowo, Poland
Abstract :

Due to the considerable content of oleic, linoleic, linolenic and arachidonic acids goose fat is considered the safest animal fat. Geese raised on grassland (pastures) and fed diverse feeds consume more polyunsaturated fatty acids (PUFA) than poultry maintained under a closed rearing system, fed standard feeds, low in linolenic acid and PUFA and high in saturated fatty acids. In consequence, the meat and fat of broiler chickens and turkeys is lower in n-3 acids than geese meat and fat. Two strains of White Ko³uda geese were examined: W11 and W33. In the chemical composition of breast muscles no significant differences were shown between strains except for the ash and cholesterol content, which were both higher in W11 geese of both sexes. Differences observed between the strains in breast muscle pH48, cutting force and coefficient of emulsion instability indicate that further selection of strain W33 for higher body weight may negatively affect the technological value of meat.

Keywords :
goose / fat / fatty acids / meat

Date Deposited : 12 Aug 2011 10:17

Last Modified : 12 Aug 2011 10:17

Official URL:

Volume 21, Number 3, - 2003

Full Text Original
Abstract : pdf doc
Home | Peta Situs | Admissions | Student Research | E-Journal
Universitas Muhammadiyah Malang © 2011
Developed by Infokom UMM
Last Update : 13 December 2016 20:46Kumpulan file jurnal