Chemical composition, cholesterol content, and fatty acid profile of pigeon meat as influenced by meat-type breeds
2009
Pomianowski, J.F. | Mikulski, D. | Pudyszak, K. | Cooper, R.G. | Angowski, M. | Jóźwik, A. | Horbańczuk, J.O.
Two muscles, breast and thigh, were excised from 3 pigeon meat-type breeds (Europigeon, Wrocławski, King) and were analyzed for proximate analysis, cholesterol content, and fatty acid (FA) profile. Among the breeds considered, the lowest protein content of breast muscle was found in Kings (21.73%), whereas the highest fat (7.07%) and ash (1.11%) content of breast muscle (P [less-than or equal to] 0.01) was located in Wrocławski pigeons. The cholesterol content of both muscles was lowest in Europigeon (23.6 to 25.2 mg/100 g of tissue) as compared with the King and Wrocławski pigeons (30.2 to 44.4 mg/100 g of tissue). The total content of polyunsaturated FA was lower in thigh than in breast muscles (by 4.5 to 12%, depending on the breed). As far as FA composition is concerned, pigeon meat resembles meat types of poultry species. However, due to low cholesterol and a fairly high protein content, pigeon meat can be used as a valuable inclusive component of the human diet.
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