Carcass traits, blood parameters and meat composition of quail and pigeon available in Bangladesh

Bostami, Abm Rubayet; Yang, Chul-Ju; Hossain, Md. Emran; Islam, M. T.; Ajoy, MKH; Rahman, MM; Sultana, A

doi:10.55002/mr.1.1.2

Cited by 5 publications

(3 citation statements)

References 35 publications

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“…Results showed that ether extract was significantly higher in pigeon breast meat compare to quail breast meat (p<0.01) while no variation was found in thigh meat of both species (p>0.05). Bostami et al (2021) showed that EE% of pigeon 6.41% which is higher than my present research work. Fakolade (2015) reported that EE% of breast and thigh meat of quail were 3.4% and 4.00% respectively whereas this research reported 1.86% and 3.75% respectively which is less than that report.…”

Section: Ether Extractcontrasting

confidence: 72%

Comparison of meat yield and quality characteristics between pigeon and quail

Muraduzzaman,

Ahammed,

Habib

et al. 2023

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A respective number of pigeon and quail were purchased from Churkhai Bazar, Mymensingh at their marketing weight to compare their yield and quality characteristics of meat. The birds were then slaughtered and the meat yield characteristics were compared against their live weight. The samples of breast, thigh and drumstick kept at 4°C for 24 hours. Findings reveal that thigh, drumstick, breast, head, liver, gizzard, heart, neck and shank% were significantly higher in quail meat compare to pigeon but feather and skin% were significantly higher in pigeon. No differences were found in dressing percentage, blood weight and wing weight % between pigeon and quail. Pigeon meat expressed higher ether extract values compared to quail meat. Significantly higher pH of breast and thigh was found in quail compare to pigeon. Cooking loss was significantly higher in pigeon breast compare to quail breast but no differences found in thigh of both species. Drip loss% had no variation in pigeon meat and quail meat. Water holding capacity% was significantly higher in pigeon breast compare to quail breast but no variation in thigh of both species. L* was significantly higher in pigeon breast, thigh and drumstick at 2 hours and in drumstick at 24 hours of postmortem compare to quail. Redness (a*) was significantly higher in pigeon drumstick at 24 hours of postmortem than quail. There was no variation of a* in breast, thigh and drumstick at 2 hours and in breast and thigh at 24 hours after postmortem of both species. There was no variation of b* of breast, thigh and drumstick at 2 hours and 24 hours after postmortem in both pigeon and quail. In conclusion, pigeon meat is better due to have higher breast meat fat content and WHC as compared to quail meat.

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Section: Ether Extractcontrasting

confidence: 72%

Comparison of meat yield and quality characteristics between pigeon and quail

Muraduzzaman,

Ahammed,

Habib

et al. 2023

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“…Then, the famous varieties of Homer pigeon, Carneau Pigeon, Luan pigeon, Mimas pigeon, Didan pigeon, and others were developed [ 6 , 7 ], and the pigeon breeding industry progressed successively in many countries such as France, Spain, China, Britain, India, and Bangladesh [ 8 , 9 ]. Although pigeon production may never rise enough to compete with commercial poultry as a major source of food, as a significant addition to the diet as well as a source of substantial income, pigeons and similar species of birds can play a pivotal role in third-world villages [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Meat Quality of Local Pigeon Varieties in China

Chang

Tang

Zhang

et al. 2023

Animals

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To evaluate the germplasm characteristics and nutritional value of Chinese native pigeon varieties, this study analyzed the nutrient composition of the meat of four Chinese native pigeon varieties and then compared them with those of the White King pigeon, which is the most commonly used in China. A total of 150 pigeons aged 28 d (squabs) of 5 breeds including Taihu pigeon, Shiqi pigeon, Ta-rim pigeon, Boot pigeon, and White King pigeon were selected for slaughter. The basic meat quality parameters and contents of conventional nutritional compositions, inosine acid, amino acids, and fatty acids were measured. The results showed that there were significant differences in flesh color (L*, b*), pH, and water loss rate of different breeds of suckling pigeons (p < 0.05). Compared with White King pigeons, four local breeds had dark breast meat and a low water loss rate. The protein contents of Taihu, Tarim, and Shiqi suckling pigeons were significantly higher than those of White King pigeons (p < 0.05). Taihu pigeons had the highest protein content, reaching 22.72%. The inosinic acid content of Tarim pigeons was the highest (1.31 mg/g) and was significantly higher than that of Shiqi pigeons, Boot pigeons, and White King pigeons (p < 0.05). There was no significant difference in the content of amino acids, the ratio of essential amino acids, and the ratio of umami amino acids in the meat of different breeds of pigeons (p > 0.05). The percentage of saturated fatty acids (SFAs) in the breast muscle of local breeding pigeons was significantly lower than that of White King pigeons (p < 0.05), and the percentages of lauric acid, palmitic acid, eicosanoic acid, and behenic acid in SFAs reached significant levels (p < 0.05). The content of eicosapentaenoic acid (EPA) in the meat of Taihu pigeons was significantly higher than that in other breeds. In conclusion, compared with the White King pigeon, the meat of local breed pigeons (Taihu pigeon, Shiqi pigeon, Tarim pigeon, and Boot pigeon) had dark flesh, good water retention, high protein and inosine contents, a high proportion of essential amino acids, and a low saturated fatty acid ratio. In addition, Taihu pigeons had the highest protein content (22.72%), monounsaturated fatty acids (44.58%), and EPA (0.47%) compared to other breeds.

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“…The quail (Coturnix coturnix) has unique and pleasant meat and egg flavor characteristics [1][2][3][4], fast reproduction and fast return on invested capital [5][6][7]. For these reasons, quails were bred all over the world to produce meat, eggs or for both purposes, in European countries, in the East and in other Asian countries, respectively [8][9][10][11][12].…”

Section: Introductionmentioning

confidence: 99%

Growth curve mixed nonlinear models in quails

et al. 2023

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Our aim was to evaluate the use and application of different nonlinear mixed models, as well as to compare them with approach in nonlinear fixed models, for describing the growth curve of meat-type quails according to gender. A total of 15,002 and 15,408 records of males and females were used, respectively. The body weights were regressed on age of the animals using nonlinear models (Brody; Gompertz; Logistic, Morgan-Mercer-Flodin, Richards and Von Bertalanffy). All model parameters were considered fixed, whereas parameters related to asymptotic weight and maturity rate were fitted as random effects. The Bayesian Information Criterion was used to find the model of best fit. For both genders, the model that used the Morgan-Mercer-Flodin function with the inclusion of asymptotic weight as a random effect was considered the best-fitting model because it reduced the residual variance and increased the accuracy. Based on the lower absolute growth rate and growth velocity of male quails compared to that of females, it can be inferred that males should be slaughtered later. Given the results of this study, it can contribute to the current knowledge about animal yield, specifically at the best moment to slaughter and, this sense, improv the quality genetic of the populations in time.

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Carcass traits, blood parameters and meat composition of quail and pigeon available in Bangladesh

Cited by 5 publications

References 35 publications

Comparison of meat yield and quality characteristics between pigeon and quail

Comparison of meat yield and quality characteristics between pigeon and quail

Evaluation of Meat Quality of Local Pigeon Varieties in China

Growth curve mixed nonlinear models in quails

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