The aim of the study was to compare the carcass and meat quality of geese fed with soybean meal or yellow lupin. In total, 210 White Kołuda® geese were divided into 2 groups (1, soybean meal (SBM); 2, yellow lupin (YL), potato protein, and brewer's yeast) of 5 replications (21 birds per each). After 16 weeks, 10 geese (5 females, 5 males) from each group were slaughtered. Carcass dissection was done, and major physicochemical traits were analysed (pH, water holding capacity, drip loss, color, and chemical composition of muscles). Weight of leg muscles and their proportion in the carcass were higher (p < 0.05) in SBM. Breast muscles from SBM were characterized by increased (p < 0.05) drip loss, enhanced (p < 0.05) content of protein, water, collagen and connective tissue, and lower (p < 0.05) fat content. Leg muscles from SBM were characterized by higher (p < 0.05) protein and water content but decreased (p < 0.05) salt and fat content compared to YL. The addition of YL (approx. 28%), potato protein, and brewer's yeast had no negative effect on most meat traits and could partly replace SBM as a protein source in geese feeding. Hence, yellow lupin, potato protein and brewer's yeast can be used in geese rearing followed by fattening with oats. Some producers do not have the option of using soybean meal. Small-scale farms use their own crop resources, so lupins can be an alternative source of protein for soybean meal.
Keywords: drip loss; goose; growth; meat quality; muscles; physicochemical traits; protein; yellow lupin.