Comparison of nutritional values of pheasant and broiler chicken meats

Abstract

The aim of this study was to compare the nutritional and dietetic values of the meat of chickens of the common pheasant (Phasianus colchicus L.) intensively fattened until 90 days of age to the meat of broiler chickens fattened until 40 days of age. Breast muscles in pheasants contained higher protein content on a dry matter basis ( in females and 9.23 g·kg -1 in males. Breast and thigh muscles in both female and male pheasants contained higher protein content and lower fat content compared to broiler meat. The calcium content in pheasant meat was lower whereas the phosphorus and magnesium contents were higher compared to broiler meat. Pheasant meat with high content of protein and low fat content is very valuable foodstuff and its dietetic value exceeds that of broiler meat. There is a lack of scientific literature on this subject which has not been studied in detail yet. This study extends the current scope of scientific knowledge in this field. Common pheasant, broiler, breast and thigh muscles, chemical analysisThe present study compares the chemical composition of pheasant meat and broiler meat from fattened broiler chickens, and evaluates the dietetic value of both meats with regard to human nutrition. The chemical composition of meat is determined genetically, being also affected by major external factors such as the diet. This is confirmed by a study of Kokoszyński et al. (2008) who reported differences in the carcass value of pheasants reared at different levels of nutrition. There are differences between pheasants raised in captivity and wild pheasants not only in the carcass value but also in the chemical composition of muscles as reported by Saeki and Kumagai (1990). Tucak et al. (2008) found that the meat of wild pheasants contains more protein and less fat, thus having a higher biological value than the meat of artificially reared pheasants. Differences between breast and thigh muscles in pheasants are also discussed by Petkov (1984) who found based on the chemical analysis that breast muscles have a higher nutritional value than thigh muscles. The effect of sex on the carcass value in pheasants was investigated by Adamski and Kuzniacka (2006) who reported that pheasants can be slaughtered at the age of 16-20 weeks. Kuzniacka et al. (2007) reported that no significant differences were found between both sexes at this age in the protein content in breast muscles (24.53 and 25.19%) and of fat in thigh muscles (2.31 and 2.78%). Večerek et al. (2005) found an increase in dry matter content in thigh muscles in pheasants on days 50 and 90. They also found low fat content on days 40 and 90 of the fattening period. The chemical composition of partridge meat was studied by Gaglianone et al. (2006) who found that breast muscles in partridge are characterized by increased contents of protein, ash and phosphorus, and decreased contents

Some chemical and physical characteristics of farmed pheasant hens (Phasianus cholchicus) breast meat

“…In our case, the dry matter content (27.2±0.5%) of the samples was even lower than the values found by other authors. The average fat content (0.4±0.2%) was similar to that in turkey (Ngoka et al 1982) and it was in accordance with the earlier findings of Hofbauer et al (2010) and Straková et al (2011) in pheasant. According to the latter literature, the reported chemical composition of pheasant meat showed 5.16% higher protein and 55.3% lower fat content compared to broiler chicken breast meat.…”

“…Our results (1.9±0.4%) were almost two times higher than in other pheasants (Tucak et al 2008) or turkey (Ngoka et al 1982) and three times higher than in broiler chicken (Castellini et al 2002). However, ash content of pheasant meat is normally similar or even lower than that of the broiler meat (Straková et al 2011;Hofbauer et al 2010).…”

“…According to the results of Straková et al (2011) 93.72 % protein and 2.95 % fat were present in the breast meat on dry matter bases, while the thigh had 78.18 % protein and 16.37% fat content. The same parameters on wet matter bases are between 20.73% protein and 0.13% fat for the breast, while 25.66% protein and 3,9% fat for the thigh, respectively (Severin et al 2006;Hofbauer et al 2010;Franco and Lorenzo 2013).…”

Effect of age on contents of fatty acids in whole bodies of pheasants throughout their growth

“…Pheasant meat in particular, thanks to the high content of some proteins and the low content of fat that moreover shows a higher proportion of essential fatty acids (FA), is a highly valued food, outdoing even the nutritional value of broiler chicken meat (Straková et al 2006;Straková et al 2011;Vitula et al 2011). Poureslami et al (2010a) found that the effect of age on the proportions of FA in broiler chickens was only negligible.…”

Karakteristik Asam Lemak Tak Jenuh Dan Kolesterol Sosis Daging Kalkun Berdasarkan Bagian Dada Dan Paha

“…Potongan komersial karkas bagian dada memiliki jaringan otot yang lebih banyak dibandingkan bagian paha dan sayap karena dipengaruhi oleh zat makanan yang mengandung protein sehingga memiliki daging yang lebih banyak dan empuk (Widiyawati et al, 2020). Potongan karkas bagian dada juga memiliki kandungan lemak yang rendah dibandingkan bagian potongan karkas lainnya (Straková et al, 2011). Kolesterol daging kalkun lebih rendah dibandingkan daging ayam.…”