Comparison of Carcass Composition and Meat Quality of the Guinea Fowl (Numida meleagris) and the Common Pheasant (Phasianus colchicus L.)

This study aimed to compare carcass composition and selected meat quality traits of guinea fowl (Numida meleagris) and common pheasant (Phasianus colchicus L.) reared under the production conditions applied in this experiment. The study material consisted of 32 birds, including 16 male common pheasants and 16 male guinea fowl, all slaughtered at 13 weeks of age. The analysis revealed significant differences (p &lt: 0.05) between the two groups in carcass composition and several meat quality parameters. Under the given rearing conditions, guinea fowl were characterized by higher body and carcass weight, as well as weights of individual carcass components, compared to pheasants. They also showed higher carcass yield and greater proportions of certain elements, including leg muscles, skin with subcutaneous fat, and wings, whereas pheasants exhibited a higher proportion of breast muscles and neck. Guinea fowl had higher absolute masses of meat, fat, and bones, but a lower meat-to-fat ratio. No significant differences between groups were observed for the meat-and-fat-to-bone ratio or the meat-to-bone ratio. The highest protein content was recorded in the breast muscles of pheasants (27.1%), while the lowest was found in the leg muscle of guinea fowl (22.1%). Differences between the groups were also observed in intramuscular fat and water content in both breast and leg muscles, as well as in collagen content in the breast muscle. Regardless of group, breast muscles were characterized by higher protein content and lower fat and collagen levels than leg muscles. Differences were further noted in electrical conductivity (EC) and the a* and b* color parameters in both muscle types. Breast muscles exhibited lower pH and a* values but higher EC and L* values than leg muscles in both groups. Textural traits of the breast muscles, including cohesiveness, springiness, and chewiness, were higher in guinea fowl, whereas hardness and Warner&ndash:Bratzler shear force (WB) were lower compared to pheasants. However, these differences should be interpreted with caution, as the birds were reared under different feeding and management systems, which may have contributed to the observed variation. Overall, the results provide comparative data on carcass composition and meat quality of guinea fowl and pheasants under the studied production conditions. These findings may serve as a basis for further controlled studies designed to more clearly isolate species effects and to evaluate their potential relevance for poultry production.