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A Canada goose guarding its eggs in an Applebee's parking lot in Virginia. Goose egg addling is a wildlife management method of population control for Canada geese and other bird species. The process of addling involves temporarily removing fertilized eggs from the nest, testing for embryo development, killing the embryo, and placing the egg ...
The word "goose" is a direct descendant of Proto-Indo-European *ǵʰh₂éns.In Germanic languages, the root gave Old English gōs with the plural gēs and gandra (becoming Modern English goose, geese, gander, respectively), West Frisian goes, gies and guoske, Dutch: gans, ganzen, ganzerik, New High German Gans, Gänse, and Ganter, and Old Norse gās and gæslingr, whence English gosling.
A domestic goose is a goose that humans have domesticated and kept for their meat, eggs, or down feathers, or as companion animals. Domestic geese have been derived through selective breeding from the wild greylag goose ( Anser anser domesticus ) and swan goose ( Anser cygnoides domesticus ).
The Chinese is an international breed of domestic goose, known by this name in Europe and in North America. Unlike the majority of goose breeds, it belongs to the knob geese, which derive from Anser cygnoides and are characterised by a prominent basal knob on the upper side of the bill. It originates in China, where there are more than twenty ...
Of lesser commercial importance is goose breeding for eggs, schmaltz, or for the fattened liver . A few specialized breeds have been created for the main purpose of weed control (e.g. the Cotton Patch Goose ), or as guard animals and (in former times) for goose fights (e.g., the Steinbach Fighting Goose and Tula Fighting Goose ).
[13] [15] After 3 years of selection, the average egg production increased from 14 to 28. [13] Furthermore, the highest producing goose in 1951 laid 38 eggs whereas the highest producing goose in 1952 laid 44 eggs and in 1953 laid 59 eggs. [13] Improvements in fertility and hatchability were also recorded as all eggs laid were incubated. [13]
A roasted goose with head and neck A dish of roast goose. The meat, liver and other organs, fat, skin and blood are used culinarily in various cuisines. [1] The meat has a distinctive flavor. [2] Goose eggs are also used culinarily, but unlike chicken eggs are only available seasonally; in the UK goose eggs have a fall-to-early-winter ...
The snow goose is now placed in the genus Anser that was introduced by the French zoologist Mathurin Jacques Brisson in 1760. [7] [8] The scientific name is from the Latin anser, "goose", and caerulescens, "bluish", derived from caeruleus, "dark blue". [9] The snow goose is the sister species to Ross's goose (Anser rossii). [10]