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Journals / Black Sea Journal of Agriculture / 2026 / Cilt: 3 Sayı: 1

Geese Meat Production

Elif Cilavdaroğlu(Yozgat Bozok University)0000-0002-8258-2416
Umut Sami Yamak(Ondokuz Mayıs Üniversitesi)0000-0002-6435-4866
Mehmet Akif Boz(Bozok Üniversitesi)0000-0002-7452-6895
Pages
66–70
Publication Date
2020-01-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Moreover, genotypes used in geese meat production systems, the slaughter age, and live weight examined regarding production systems.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Geese production has developed rapidly globally in the past decade.
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Key Findings & Data:Geese are reared for their meat, fatty livers and down feathers.
💡
Conclusion & Impact:Moreover, genotypes used in geese meat production systems, the slaughter age, and live weight examined regarding production systems.
🔬Design:Review & Systematic Survey
📍Scope:Comprehensive Sample
⚙️Variables:Geese meat · Production systems · Geese genotype

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.

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Cite This Article

Cilavdaroğlu, E., Yamak, U. S., Boz, M. A. (2020). Geese Meat Production. Black Sea Journal of Agriculture, Cilt: 3 Sayı: 1, 66–70. https://ajindex.com/articles/1377133

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