Physiological, Haematological And Production Characteristics Of Pheasants In Different Rearing Conditions
2023
Davidović, Vesna | Popović, Zoran | Lavadinović, Vukan
Summary This paper presents a physiological, hematological, and biochemical study of the impact of different rearing conditions on pheasant production outcomes and mortality rates in both the pheasant parent flock and pheasant chicks up to 6 weeks old. Pheasant breeding holds significance within hunting activities and meat production for the food market due to its high biological and nutritive value. Pheasant meat contains high-quality proteins, minerals, essential unsaturated fatty acids, and boasts a low-fat percentage. The quality of pheasant meat derived from natural habitats holds a higher biological value compared to that of pheasants raised on farms, featuring higher water, protein, and calcium contents, and a lower fat percentage. The dry mass of breast muscles from farm-reared birds contains more protein and less fat when compared to drumstick muscles. Notably, during the egg-laying period, alterations in hematological parameters linked to oxygen transport, decreased erythropoiesis, and increased values in white blood cell parameters were observed. Changes in blood biochemical parameters signify increased energy requirements in pheasant hens during egg laying, as well as heightened transportation of minerals, proteins, and cholesterol, which accumulate in the eggshell, albumen, and yolk. The elevated metabolic requirements in pheasant hens manifest significantly through increased levels of cholesterol,
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