Body conformation, carcass composition and physicochemical and sensory properties of meat from pheasants of different origin
Kokoszynski, D., University of Technology and Life Sciences, Bydgoszcz (Poland). Dept. of Poultry Breeding | Bernacki, Z., University of Technology and Life Sciences, Bydgoszcz (Poland). Dept. of Poultry Breeding | Duszynski, L., University of Technology and Life Sciences, Bydgoszcz (Poland). Dept. of Poultry Breeding
Mongolian x Versicolor and common pheasants were investigated. Birds were kept in a confined, environmentally controlled facility without outdoor access and fed ad libitum commercial diets for slaughter pheasants. Body weight was determined at the end of 6, 10 and 13 weeks of rearing, and body weight and body measurements were determined in 16-week-old pheasants. At 16 weeks, 20 pheasants were taken from each genetic group for slaughter. After slaughter, pH15 of muscles was determined and carcasses were dissected. Samples of breast and leg muscles were collected to determine water holding capacity, colour, and sensory properties of meat. Compared to common pheasants, Mongolian x Versicolor hybrids were characterized by similar body weight and body measurements except for length of trunk with neck in females. The carcasses of Mongolian x Versicolor pheasants of both sexes contained more breast muscles, leg muscles, skin with subcutaneous fat and abdominal fat. Differences in the values of these traits were not significant. Significant differences in the composition of carcasses from the groups under comparison were only found for the content of skin with subcutaneous fat and abdominal fat content in females, which were significantly higher in Mongolian x Versicolor females. The leg muscles had significantly higher pH15 in Mongolian x Versicolor females and significantly lower redness in males. Compared to the common pheasants, the breast muscles of Mongolian x Versicolor pheasants received lower scores for aroma and tenderness and higher scores for taste, whereas leg muscles had higher scores for intensity of aroma and taste, and lower scores for taste and tenderness.
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