Lipid and protein quality of common pheasant (Phasianus colchicus) reared in semi-extensive conditions

Abstract

Common pheasant (Phasianus colchicus) is a species with potential to produce high quality meat. Rearing these birds in semi-extensive regime for other purposes than just for hunting has drawn producers' attention. This study aimed to evaluate the lipid and protein composition of breast and leg meat from male and female pheasant. Meat portions exhibited significant differences between total lipid (1.3 and 3.5 g/100g), total cholesterol contents (0.5 and 0.57mg/g), fatty acids profile, protein content (89 and 82% dry weight) and amino acids profile, not related with sex. The amino acids content tended to be slightly higher in leg, being comparable to farmed pheasants. Lysine was the prevailing essential amino acid (EAA) in both portions, which are also an exceptional arginine source. Pheasant meat is an interesting source of high quality lean protein, being a healthier alternative to other frequently consumed meats.

The effect of sex on the quality of meat from farmed pheasants (Phasianus colchicus)

“…On the other hand, Łukasiewicz et al (2011) found that the breast muscles of female pheasants had higher concentrations of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs), including n-3 and n-6 PUFAs, and a lower n-6/n-3 PUFA ratio. According to Quaresma et al (2016), an analysis of the fatty acid profile of pheasant meat should account for the age of birds because in the order Galliformes, females begin to deposit lipids at a younger age than males. As a result, young males and females differ with regard to both the amount and composition of deposited body fat.…”

Myoglobin from common pheasant (Phasianus colchicus L.): Purification and primary structure characterization

“…Common pheasant meat is a rich source of proteins and microelements and contains small amounts of lipids with a low content of saturated fatty acids and cholesterol. These aspects attract consumers that pay more attention to healthy life style (Kotowicz, Lachowicz, Lisiecki, Szczygielski, & Zych, ; Quaresma et al, ). Indeed, common pheasant meat as well as chicken ( Gallus gallus L.), turkey ( Meleagris gallopavo L.), common quail ( Coturnix coturnix L.), and ostrich ( Struthio camelus L.) meats are an attractive alternative to red meat (Hoffman & Wiklund, ), also including some bird species less accessible to Europeans, such as emu ( Dromaius novaehollandiae Latham), Japanese quail ( Coturnix japonica L.), and bobwhite ( Colinus virginianus L.).…”

Comparison of Meat Oxidative Stability Free-Rearing and Farm-Rearing Pheasants

“…Cyclic peroxides, biclyclic endoperoxides, and hydroperoxyl are some of its major precursors (Lima et al, 2013;Amaral et al, 2018). MDA is important for industry and scientific research since it can be used to determine lipid peroxidation through the TBARS test (Thiobarbituric Acid Reactive Substances), the most widely used assay to assess the effects of lipid oxidation on meat and meat products (Min and Ahn, 2005;Amaral et al, 2018). Another important secondary oxidation products are the volatile compounds responsible for the off-odor and off-flavor such as propanal, hexanal and pentanal (Barriuso et al, 2013;Lorenzo et al, 2013;Guyon et al, 2016;Cunha et al, 2018).…”

“…Meat from wild-living game is a highly valued food El-Ghareeb et al, 2009;Hofbauer et al, 2010). Currently, the common pheasant is the most abundant, widespread and economically important non-migratory game bird in Europe (CABS, 2010;Quaresma et al, 2016). In the past, animals were mostly associated with hunting, but nowadays, a freely available commodity is increasing in popularity (Standarová et al, 2012;Hrabčáková et al, 2013a).…”

“…Consumers favor meat that is authentic, tasty, rich in protein and low in lipid (Franco and Lorenzo, 2013). Similarly to other white meats, pheasant meat has high protein and low fat contents, an interesting proportion of essential and unsaturated fatty acids, and high content of certain B-group vitamins (Večerek et al, 2005;Quaresma et al, 2016). Due to its specific composition (low fat content, high protein content, favorable ratio of essential and unsaturated fatty acids) is this commodity frequently sought by consumers (Standarová et al, 2012;Hutařová and Večerek, 2013).…”