Table 3.

Chemical composition and meat quality traits of Anatolian local and Mast geese

Group	DM (%)	Moisture (%)	Protein (%)	Fat (%)	Ash (%)	pH	WHC (%)	CL (%)	PV (kg/cm²)
Mast geese	31.90 ± 0.6	68.10 ± 0.6	20.07 ± 0.4	10.05 ± 0.9	0.95 ± 0.1	6.02 ± 0.1	88.37 ± 0.7	24.84 ± 0.6	584.70 ± 12.5
Anatolian local geese	33.24 ± 0.6	66.76 ± 0.6	20.20 ± 0.4	11.05 ± 0.9	0.98 ± 0.1	6.22 ± 0.1	89.78 ± 0.7	24.73 ± 0.6	594.40 ± 12.5
P value	0.27	0.27	0.68	0.54	0.53	0.16	0.29	0.91	0.59

Values are presented as mean ± standard error (SE). Differences were considered significant at P < 0.05