Slaughter, carcass and egg traits of domestic geese raised in the Aegean region of Turkey

 

 

Y. Akin^#; M.F. Çelen

Department of Animal Science, Uşak University, TR-64100 Usak, Turkey

 

 

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ABSTRACT

This study was conducted to determine the slaughter, carcass, and egg quality characteristics of domestic geese reared in Uşak, Afyon, and Kütahya provinces of the Aegean region. Ninety-six eggs were obtained from 38- to 44-week-old geese from four locations in each province. Slaughter and carcass characteristics were recorded for 48 female and male geese between 28 and 32 weeks old. Heavier eggs were produced in Afyon and Kütahya than in Uşak. Shape index, eggshell ratio and thickness, and yolk colour were significantly different between provinces. Birds from Kütahya were lighter at slaughter than those from Uşak and Afyon. This difference was also manifest in the weights of hot and cold carcass, blood, neck, wing, leg, breast, and back. The weights of blood, feathers, liver, gizzard, heart and neck varied significantly relative to cold carcass weight between provinces. Male geese were significantly larger than females in all respects except for liver weight. Because females weighed less, the various ratios to cold carcass weight were significantly greater than for males. Interestingly, the relative weight of the breast was significantly greater for males than for females. These differences among provinces might be attributable to environmental factors and genetic differences among the geese themselves.

Keywords: Aegean provinces, breeder conditions, carcass traits, egg quality, geese liver

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Introduction

Poultry farming is one of the most popular forms of livestock production in Turkey. It includes laying hens, broiler chickens, quail, geese, ducks and turkeys, and is carried out almost nationwide. Poultry farms consisting of a few chickens, geese, turkeys, and ducks for domestic consumption are common in rural areas. However, new operations practise intensive industrial production. In the Turkish poultry sector, chickens constitute approximately 99% of production (66% broilers and 33% layers), and 1% consists of geese, ducks, turkeys and other poultry (TAGEM, 2018). Because of the desirability of chicken as a white meat source, there is momentum for the development of the broiler industry in Turkey.

Goose production lagged behind the broiler industry for various reasons. Consumption of goose meat was localized to the regions where it is produced. It was not promoted adequately and the number of scientific studies about production was limited (Aral & Aydin, 2007). The level of goose production was compromised by low egg production, infertility, and low hatchability (Tilki et al., 2011). Despite these negative factors, a recent rise in consumer interest in goose meat and products increased the impetus for goose breeding (Boz et al., 2014). Goose breeding takes place mostly in North East Anatolia (Kars, Ardahan and surrounding provinces), Central Anatolia (Yozgat, Aksaray and Kırşehir), Aegean (Kütahya, Afyonkarahisar, and Uşak), Black Sea regions (Samsun interior and around Çorum) and in cities with a continental climate (Akin & Çelen, 2020a; Boz et al., 2014; Taşkın et al., 2017; Tekbalkan, 2017; Tilki & inal, 2004a).

The main factors that affect carcass characteristics in geese are methods of feeding and care, slaughter age, genotype, gender, and environmental interactions (Sarica et al., 2015; Tilki & inal, 2004b). Although some slaughtering occurs at nine weeks, optimum muscle development takes place when the geese are between 11 and 17 weeks old. Slaughtering at an older age contributed to higher carcass yield (Guy et al., 1996). For example, the meat yield of 10-week-old geese was higher than at 8 or 9 weeks old. and bones and skin were lower proportions of carcass weight at these ages (Cave et al., 1994). The average slaughter weight of geese in Turkey at 24 to 25 weeks old was 4.2-4.7 kg with a hot carcass weight of 2.83.1 kg (Kirmizibayrak, 2002; Tilki et al., 2011).

In geese, egg weight varies among genotypes, but the average is between 130 g and 205 g (Puchajda et al., 1989; Puchajda et al., 1998; Selçuk et al., 1983). At Kars, it was reported that egg weight ranged between 155 g and 168 g (Önk, 2009). In an earlier study, egg weight ranged from 144.2 g to 172.3 g, with an average of about 154.9 g (Tilki & inal, 2004a), which is consistent with the average egg weight of 153 g for white Italian x Cuban hybrid geese (Mazanowski & Bernacki, 2006). Generally, shape index values in geese were reported as 65.8%, 66.3%, and 68.5% (Mazanowski & Bernacki, 2006; Saatçi et al., 2002; Tilki & inal, 2004a). The shells of goose eggs (average 0.52 mm) are thick compared with other poultry (chicken 0.31 to 0.36 mm; turkey 0.394 mm; quail 0.16 to 0.23 mm) (Akin & Çelen, 2020b; Erisir et al., 1999; Poyraz, 1989; Tilki & inal, 2004a).

Thus, this study was designed to compare slaughter, carcass, and egg quality characteristics of domestic geese reared under breeder conditions in the Aegean region. It was intended that these values should serve as a point of reference for future studies because the current study was the first to be conducted in that region.

 

Material and Methods

This study was conducted within the scope of the decision of Usak University Rectorate Animal Experiments Local Ethics Committee (UÜHADYEK), dated 21 December 2018, number 2018/02.

To determine egg quality characteristics, 96 eggs were obtained from geese between 38 and 44 weeks old in February and March from 12 farms. The farms were located in Usak, Afyon, and Kütahya provinces in the Aegean region. Thirty-two eggs from each province (8 eggs from each farm) were assessed in the student laboratories of the Faculty of Agriculture of Usak University. The weight of each egg and its width and length were determined first. An electronic scale with a sensitivity of 0.01 g was used to weigh the eggs. After 10 minutes the egg was broken and weight of the eggshell, colour of the yolk (Roche yolk colour fan (scale 1 to 16), height and diameter of the egg white, and height of the yolk were recorded. A digital calliper was used to measure the length and width of each egg, the diameters of the yolk and albumen, and the length of the albumen. A tripod micrometer (0.01 mm sensitivity) was used to measure the heights of the yolk and albumen. In addition, the thickness of the eggshell was measured at the sharp and blunt ends and at its equator with a micrometer after the shell membranes had been removed. Indexes (Anderson et al., 2004) that had been used to characterize egg quality were applied to the data:

Breeders in all three provinces stated that the goslings were fed grain products (leftover bread, wheat, corn, barley, etc.), and at one month old they were given access to pasture. The 48 geese that were slaughtered in this study were gathered from the same local breeders as the eggs. There were 16 geese from each province (two males and two females from each farm). Slaughter and carcass evaluations were carried out according to Jones (1984). The geese were fasted for at least 12 hours before slaughter, which started in the early morning. Live weight was recorded before slaughter. After being bled out for 10 to 15 minutes, the decapitated geese were weighed again and the difference between live weight and the bled-out weight was recorded as the weight of the blood. The feet were then removed and weighed. Next the coarse feathers were removed, and the carcass was soaked in hot water at 65-70 °C for 5 minutes, then the remaining fine feathers were removed and the plucked carcass was weighed again. The difference in carcass weights before and after plucking was recorded as the weight of the feathers. The abdominal cavity of the plucked goose was split and the internal organs were removed. The abdominal fat was cleaned of extraneous tissue and weighed. Then the gizzard, heart and liver were also cleaned and weighed. The sex of each goose had been determined before slaughter and was confirmed by the presence of testicles or ovaries. After these processes, the hot carcass weight of each goose was determined. The cold carcass weight of each goose was recorded after the carcass had been refrigerated for 24 hours at 4 °C. The carcass components were dissected in accordance with Jones (1984). The live weight and carcass parts were weighed on electronic scales sensitive at 0.1 g, and internal organs at a sensitivity of 0.01 g. Relative weights of the carcass components were calculated by dividing the component weights by the weight of the cold carcass.

Statistical analyses of the data were conducted using SPSS (version 16) software (IBM Corp., Armonk, New York, USA). The linear model used to analyse the data was:

where an observed value, = the mean of the observations, = the effect of the ith province, and = the residual effect that was used as error to test te effects of province. Duncan's multiple comparison procedure was used to compare the means. Percentage data were transformed using the arcsine transformation to homogenize the variance before further statistical evaluation. Genders were compared using Student's t-test for independent samples.

 

Results and Discussion

The internal and external indicators of quality for eggs that were produced in each province are shown in Table 1. The differences in egg weight from geese raised in the Usak, Afyon, and Kütahya provinces were significant (P <0.01). Although the eggshell weights were not detected as being different in these provinces, significant differences were observed when the eggshell weight was expressed as a ratio to egg weight (P <0.01). Eggshell thickness and yolk colour differed significantly (P <0.05). The eggs also differed in shape (P <0.01). No significant differences were detected in the internal indicators of egg quality such as the yolk index, albumen index, and Haugh unit values.

Arslan & Saatçi (2003) observed egg weights of 128.85 g for one-year-old geese and 148.15 g for two-year-old geese in Kars province. Thus egg weight increased with age. The geese that produced eggs for the current study were more than three years old. The egg weights observed in the current study were heavier than the 137.37 g reported by Pesmen & Yönetken (2020a) in a study of one-year-old geese conducted in Afyon, and 122.09 g reported by Sari et al. (2019) for Linda geese of indeterminate age raised in Burdur province. In other studies that were conducted in Kars, egg weights ranged from 154.9 g to 172.3 g (Önk, 2009; Tilki & inal, 2004a; Akin & Çelen, 2022). The eggshells produced in the current study were heavier compared with previous studies (Arslan & Saatçi (2003); Pesmen & Yönetken (2020a); Sari et al. (2019); Önk, 2009; Tilki & inal, 2004a) in which eggshell weights ranged from 18.4 g to 20.4 g, However, Akin & Çelen (2022) observed even heavier eggshells. Expressed as ratios to egg weight, the geese in the current study generally produced eggs with relatively heavy shells compared with those from earlier studies (Mazanowski & Bernacki, 2006; Saatçi et al., 2002; Sari et al., 2019; Tilki & inal, 2004a). Again, the results from Akin & Çelen (2022) were an exception to this generality. It was thought that the differences might be caused by feeding, environmental conditions, age of the geese, and measurement errors. The eggshells from the geese in the present study were thicker than those by Tilki et al. (2004a), Sari et al. (2019), and Alasahan et al. (2019), similar to the values from Juaodka et al. (2012) and Dodu (2010), and lower than the 0.72 mm observed by Saatçi et al. (2002) and Akin & Çelen (2022). These differences between the studies might be because of differences in the amount of calcium in the feed.

Although fewer goose eggs are consumed than chicken eggs, egg yolk colour is still an important criterion affecting how consumers view eggs. It has been stated that this value should be 10 (Gürbüz et al., 2003). Because there were no comparable values for goose eggs, the values observed in the current study were compared with those of other poultry eggs and were generally lower than in previous studies (Akin & Çelen, 2020b; Akin & Çelen, 2022; Roberson et al., 2005; Sari et al., 2019; Turan, 2006; Yörük et al., 2004). The internal quality of the eggs was reflected by the egg albumen index, which was higher than was observed by Sari et al. (2019) for Linda geese, but lower than those in studies conducted in Kars (Saatçi et al., 2002; Sari et al., 2019; Mazanowski & Adamski, 2006). The yolk index values in the current study were higher than those reported by Sari et al. (2019), Mazanowski & Adamski (2006), and lower than those reported by Saatçi et al. (2002) and Tilki & inal (2004c). The eggs from the current study had Haugh unit values that were higher than those reported in Adamski et al. (2016) and Tilki & inal (2004c), but lower than those in Saatçi et al. (2002) and Sari et al. (2019).

The values in the current study for the shape index were higher than those of Pesmen & Yönetken (2020a), Sari et al. (2019), Saatçi et al. (2002), Tilki (2001), Önk (2009), Arslan & Saatçi (2003), and were similar to those by Tilki & inal (2004c), Mazanowski & Bernacki (2006), Zhang et al. (2017).

The means for carcass and slaughter characteristics of geese from Usak, Afyon and Kütahya are shown in Table 2. Birds from Kütahya were lighter at slaughter than those from Usak and Afyon, with this difference also being manifest in the weights of hot and cold carcass, blood, neck,, wing, leg, breast, and back. No significant difference was observed in the weight loss during the cooling stage, that is, the difference between hot and cold carcass weights. Across all three provinces, the weights of the head, feet, feathers liver, heart, gizzard, and abdominal fat were also similar.

Provincial means of the slaughter and carcass traits expressed relative to cold carcass weight as ratios are shown in Table 3. Across the three provinces, the hot carcass was approximately 70% of the live weight (Usak 0.2 ± 0.5%, Afyon 70.2 ± 0.2%, Kütahya 69.2 ± 0.2%) (P =0.066). Because the weight lost during cooling was approximately 1.4% across the three provinces, the differences between provinces in cold carcass weights were also small (Usak 68.8 ± 0.5%, Afyon 68.9 ± 0.2%, Kütahya 67.8 ± 0.2%) (P =0.084). Boz (2015) summarized several studies of domestic goose production in Turkey and reported that carcass yield was generally around 63% to 68%. Blood was a smaller proportion of cold carcass weight in geese from the Afyon province than in geese from Kütahya. The relative weights of feathers, liver, heart and gizzard in geese from Usak and Afyon were similar and lower than for those from Kütahya. The necks of geese from Usak were relatively lighter in weight than for those from Afyon and Kütahya, which were similar to each other.

The slaughter weights recorded in the present study were lower than those reported by Boz (2015), Tilki & inal (2004b), and Kirmizibayrak (2002), similar to those reported by Pesmen & Yönetken (2020b) and Mazanowski et al. (2005), and higher than those of Kaya & Yurtseven (202l), Akbas et al. (2020), Çelik & Bozkurt (2009) and Sole et al. (2016). Hot and cold carcass weights were higher in the present study than those by Pesmen & Yönetken (2020b), Kirmizibayrak (2002), Çelik & Bozkurt (2009), close to those by Sarica et al. (2015), and lower than those reported by Tilki & inal (2004b).

The liver is one of the most desired by-products of goose slaughter. The liver weights and ratios to carcass weight in the current study were similar to those of Tilki & inal (2004b), Akbas et al. (2020), higher than the values of Kaya & Yurtseven (2021), Çelebi (1999), Fortin et al. (1983) and Pesmen & Yönetken (2020b), but lower than §ahin et al. (2008). Based on these differences, it was speculated that the liver weight of domestic geese might be changed through differences in feeding practices (Ristic et al., 1995).

Rosinski (2002) emphasized that genotype and gender affected the feather weight of geese. the values in the current study were similar to other studies conducted on domestic geese in Turkey that varied in their genotype (Boz, 2015; Mazanowski et al., 2005; Tilki & inal, 2004b).

The amount of abdominal fat and its ratio to cold carcass weight were similar to those observed by Pesmen & Yönetken (2020b) on domestic geese in Afyon, but were lower than those in studies of domestic geese that were raised in other regions (Pesmen & Yönetken, 2020b; Tilki & inal, 2004b). Climate conditions are less harsh in the Aegean region compared with other areas of Turkey, and geese begin to be being fattened for slaughter earlier (December-January) than anticipated. Ratios of blood, head, foot, heart, and gizzard to carcass weight were within the ranges of values in the literature.

The weights and ratios of the various parts of the goose carcass in the current study were generally within the range of those reported in other studies. The neck weight and ratio in the current study were within the range of values reported by Tilki & inal (2004b). The wing ratio was higher than the values of Tilki & inal (2004b), and lower than those reported by Cave et al. (1994). The leg ratio was similar to that of Tilki & inal (2004b), lower than that of Pesmen & Yönetken (2020b), and higher than that of Mazanowski & Smalec (1998). The back ratio, on the other hand, was lower than the values of Pesmen & Yönetken (2020b) and higher than in other studies (Pesmen & Yönetken, 2020b, Sari et. al., 2019). The breast weights and ratios in the present study were higher than those in Pesmen & Yönetken (2020b) and Tilki & inal (2014b) and lower than those by Mazanowski & Smalec (1998) and Fortin et al. (1983). The back ratio, on the other hand, was lower than the values of Pesmen & Yönetken (2020b) and higher than the values stated in other studies (Pesmen & Yönetken, 2020b, Sari et al., 2019).

Geese are not sexually dimorphic, so there are no obvious external morphological traits with which to distinguish the genders (Parés-Casanova, 2014). Male geese tend to be larger than females (Hamadani et al., 2020; Juodka et al., 2012), but size is not a reliable indicator of gender. In the present study, the male geese were significantly larger than the females in all respects except for liver weight (Table 4).

Hot and cold carcass weights had similar proportions of slaughter weight for males and females. There were significant differences between males and females in the ratios of blood, feather, gizzard, neck, wing, leg, head, foot, and breast to cold carcass weight (Table 5). Differences attributable to gender were not significant for the other traits. Because females weighed less, these ratios to cold carcass weight were significantly greater than for males. Interestingly, the relative weight of the breast was significantly greater for males than for females.

 

Conclusion

The results of this study could serve as benchmarks for goose production in the Aegean region of Turkey. Differences among the provinces indicated/ the need to be cognizant of local conditions in evaluating eggs and meat produced by geese.

 

Acknowledgments

This study was funded by the University of Usak Scientific Research Projects Coordination Unit (USRP) (Project Number, 2021/TP-001). It is part of a Ph.D. thesis titled "SSR based molecular analysis of genetic diversity of domestic goose genotypes produced in inner Aegean region and determination of egg, slaughter and carcass quality characteristics of geese in breeding conditions" by YA.

Authors' Contributions

YA: data collection, research area, project design, drafting the article; MFÇ: manager of the project, statistical analysis, translation control.

Conflict of Interest Declaration

The authors have no conflict of interest.

 

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Submitted 1 January 2022
Accepted 7 April 2022
Published 5 May 2022

 

 

# Corresponding author: yüksel.akin@usak.edu.tr