Characteristics of performance traits and the quality of meat and fat in Polish oat geese M. BUZAŁA 1 *, M. ADAMSKI 2 and B. JANICKI 1 1 Department of Biochemistry and Environmental Toxicology, University of Technology and Life Sciences, Bydgoszcz, Poland; 2 Department of Poultry Breeding and Animal Material Evaluation, University of Technology and Life Sciences, Bydgoszcz, Poland *Corresponding author: buzala@utp.edu.pl Because the production of oat geese in Poland, destined mostly for markets of Western Europe, has increased, there is a need for a review on the performance traits of these geese and on the quality of their meat and fat. Goose production is based on a genotype of Italian geese brought to Poland in 1962 and selected for improving their reproduction and meat traits. Currently the population of geese, their reproduction and the commercial birds derived from them, are referred to as White Kołudzka® geese. Selection of these birds is based on a programme based on genetic improvement of strains W11 (reproduction traits) and W33 (meat traits). The programme's aim is not only to enhance breeding and the performance value of these strains, but to produce, as a result of cross breeding, good quality of meat and fat in the form of the crossbred W31, and thus to produce oat geese that meet today's market requirements. Poland is one of the largest goose producers in Europe. Goose meat and fat show high nutritional quality due to the specific nutrition and conditions in which the geese are kept, i.e. in open-air runs and at pasture. Recently, goose meat has become increasingly popular and has attracted much consumer interest. This increase in demand requires more knowledge about the meat's nutritional value. Polish oat geese are reared up to 14 weeks of age, then fattened freely with oats up to the 17 th week of age. Fattening with oats results in good quality meat and fat, with excellent sensory properties. The following paper reviews the rearing systems, slaughter value and quality of meat and fat of White Kołudzka® geese kept under semi-intensive systems. Keywords: goose; slaughter value; meat; fat Introduction For many years the production of goose meat accounted for a small percentage of the doi:10.1017/S0043933914000580 © World's Poultry Science Association 2014 World's Poultry Science Journal, Vol. 70, September 2014 Received for publication May 21, 2013 Accepted for publication October 10, 2013 531