Table 3.
Traits of goose meat.
| Indicator | Group1 |
SEM | P-value | |
|---|---|---|---|---|
| 1 | 2 | |||
| Preslaughter body weight (g) | 6,482.50 | 6,391.25 | 25.31 | 0.070 |
| Weight of carcass (g) | 4,328.16 | 4,372.99 | 37.26 | 0.752 |
| Dressing (%) | 67.06 | 68.41 | 0.47 | 0.160 |
| Weight and proportion in carcass | ||||
| Neck with skin (g) | 394.60 | 353.53 | 16.36 | 0.221 |
| Neck with skin (%) | 9.11 | 8.09 | 0.40 | 0.212 |
| Wings (g) | 576.58 | 535.83 | 13.29 | 0.129 |
| Wings (%) | 13.30 | 12.27 | 0.38 | 0.180 |
| Offal (g) | 357.53 | 342.59 | 7.84 | 0.359 |
| Carcass remains (g) | 1,019.75 | 964.80 | 37.98 | 0.344 |
10 geese were used in the quality analysis; each value represents the mean of 5 samples (2 geese/pen) from each group; no significant differences (P-value > 0.05).
1
Group 1 = soybean meal; Group 2 = feed based on yellow lupin.