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Demanding healthier, higher quality, and better tasting animal products is gradually increasing. Goose meat is one such product, whereby its quality characteristics and fatty acid content are quite different from other meats of poultry. In Turkey, most geese are native breeds and as of 2017, there are 978.834 geese in Turkey (30). Geese from different breeds have been recently reared in Turkey as well, but their number is not known exactly. These breeds include primarily Emden, Toulouse, Chinese and Linda geese. Linda are the result of the breeding of Russian native geese reared in the Nizhny Novgorod with Chinese, Adler, Solnechnogorsk, and Gorky geese. Linda goose corresponds to more than 60% of Russia’s goose population and has been acknowledged as a registered breed since 1994. The Linda geese have heavy bodies and white feathers (25). Many factors affect both meat quality and fatty acid composition (FAC) of poultry (34). Factors such as genetics, origin, sex, slaughter age, method of slaughter, slaughtering conditions, muscle type, breeding, and feeding as well as different methods used all affect the meat quality and FAC of geese (8, 12). In Turkey, several studies have been conducted in order to determine the meat quality and FAC of Turkish native geese species (26, 34). However, no study investigating the meat quality and FAC of Linda geese has been found to date. This study was conducted in order to determine the effect of slaughter age (SA) and muscle type (MT) MT on selected meat quality traits and fatty acid composiEffect of slaughter age and muscle type on selected meat quality traits and fatty acid composition of Lindovskaya geese