Vol. 9, Special Issue 3, Part E (2025)

In the present study, to determine the carcass traits geese were procured from different geese breeders across five districts of Assam. The average age at slaughter (days), pre-slaughter weight (g), shrinkage (%), dressing percentage (%), evisceration loss (%) and ready to cook yield (%) in gander were found to be 411.40±4.26, 4192.80±69.87, 4.36±0.05, 67.10±1.14, 7.58±0.58 and 70.43±1.05, respectively. The yield of cut up parts with respect to live weight (%) were 17.62±0.19, 7.68±0.14, 6.58±0.10, 13.56±1.29, 4.62±0.12 and 8.05±0.21 for breast, drumstick, thigh, back, neck and wings, respectively. The corresponding values for yield of cut up parts with respect to dressed weight (%) were found to be 27.49±0.56, 11.98±0.29, 10.26±0.13, 21.01±1.66, 7.21±0.23 and 12.55±0.25, respectively. In geese the mean for age at slaughter (days), pre-slaughter weight (g), shrinkage (%), dressing percentage (%), evisceration loss (%) and ready to cook yield (%) were found to be 338.00±21.48, 3878.40±36.06, 4.76±0.32, 66.11±1.01, 7.02±0.73 and 70.28±1.24, respectively. The yield of cut up parts with respect to live weight (%) were 17.58±0.28, 6.74±0.14, 6.71±0.10, 12.40±0.50, 4.35±0.16 and 7.87±0.33 for breast, drumstick, thigh, back, neck and wings, respectively. The corresponding values for yield of cut up parts with respect to dressed weight (%) were found to be 27.94±0.42, 10.71±0.19, 10.67±0.16, 19.67±0.43, 6.93±0.33 and 12.48±0.41, respectively. The meat to bone ratio was 2.05±0.01, similar in both the sexes.