The Use of a Modified Skin Slice with Subcutaneous Fat and Carcass Weight Without This Slice for Prediction of Meatiness and Fatness in Young Slaughter Geese
Résumé
1. The experiment was performed on White Italian geese (40 males and 40 females). The birds were reared until twelve weeks of age and fed standard diets ad libitum. After the completion of the rearing period, the geese were weighed (males - 5216 g, females - 4945 g) and sacrificed. The carcasses were chilled and skin slices with subcutaneous fat were taken off. The remaining part of the carcass was dissected into meat, intermuscular fat and bones. 2. The statistical analysis showed that the weight of a skin slice with subcutaneous fat, taken from the carcass surface excluding the forearms and wing tips (X2), and the weight of a carcass without this slice, the forearms and wing tips (X1) were very good indicators of the content of skin with fat (r > 0.99) and meat (r > 0.98), respectively, in a whole carcass. 3. The above traits provided the basis for deriving regression equations to estimate the content of meat (Ŷ) or skin with subcutaneous and intermuscular fat (Û) in whole carcasses of White Italian geese. The following two equations may be recommended for practical application: Ŷ = 0.755 X1 – 27.8 (Sy = 26.3 g); Û = 1.070 X2 + 19.5 (Su = 11.4 g)
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