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.
Birincil Dil | Türkçe |
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Konular | Ziraat Mühendisliği |
Bölüm | Reviews |
Yazarlar | |
Yayımlanma Tarihi | 1 Ocak 2020 |
Gönderilme Tarihi | 18 Haziran 2019 |
Kabul Tarihi | 18 Kasım 2019 |
Yayımlandığı Sayı | Yıl 2020 Cilt: 3 Sayı: 1 |