Characteristic of pigeon and broiler chicken meat quality
2010
Krastina, V., Latvia Univ. of Agriculture, Sigulda (Latvia). Research Inst. of Biotechnology and Veterinary Medicine Sigra
A chemical composition of pigeon was compared with broiler chicken meat quality indicators. A higher crude protein and crude fat level was in a pigeon meat, respectively, about 1.7% (23.7%) and 2.1% (3.3%) when compared with a broiler chicken meat quality indicators. A cholesterol level in a muscle tissue mass of meat pigeons was 57 mg kgE-1, i.e., about 7 mg kgE-1 lower than a cholesterol level in a broiler chicken.
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