Geese Meat Production

Year 2020, Volume: 3 Issue: 1, 66 - 70, 01.01.2020

Elif Cilavdaroğlu , Umut Sami Yamak , Mehmet Akif Boz

Abstract

Geese production has developed rapidly globally in the past decade. Geese are reared for their meat, fatty livers and down feathers. Intensive, semi-intensive, extensive, and conventional production systems could be preferred for geese meat production. The aim of this review is to give general information about geese meat production. Moreover, genotypes used in geese meat production systems, the slaughter age, and live weight examined regarding production systems.

Keywords

Geese meat, Production systems, Geese genotype

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