@article{article_579618, title={Geese Meat Production}, journal={Black Sea Journal of Agriculture}, volume={3}, pages={66–70}, year={2020}, author={Cilavdaroğlu, Elif and Yamak, Umut Sami and Boz, Mehmet Akif}, keywords={Geese meat,Production systems,Geese genotype}, abstract={<p class="MsoNormal" style="text-align:justify;line-height:200%;"> <font face="Times New Roman, serif"> <span style="font-size:16px;">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. </span> </font> <br /> </p> <p> </p>}, number={1}, publisher={Karyay Karadeniz Yayımcılık Ve Organizasyon Ticaret Limited Şirketi}