Poult. Sci.
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Poult Sci 2009. 88:1306-1309. doi:10.3382/ps.2008-00217
© 2009 Poultry Science Association
This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Google Scholar
Right arrow Articles by Pomianowski, J. F.
Right arrow Articles by Horbanczuk, J. O.
PubMed
Right arrow PubMed Citation
Right arrow Articles by Pomianowski, J. F.
Right arrow Articles by Horbanczuk, J. O.

PROCESSING, PRODUCTS, AND FOOD SAFETY: Research Note

Chemical composition, cholesterol content, and fatty acid profile of pigeon meat as influenced by meat-type breeds

J. F. Pomianowski*,1, D. Mikulski{dagger}, K. Pudyszak{dagger}, R. G. Cooper{ddagger}, M. Angowski*, A. Józwik§ and J. O. Horbanczuk§

* Department of Commodity Science and Food Research, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszynski 1, 10-957 Olsztyn, Poland; {dagger} Department of Poultry Science, University of Warmia and Mazury, Oczapowskiego 5, 10-718 Olsztyn, Poland; {ddagger} Division of Physiology, Birmingham City University, 704 Baker Building, Perry Barr, Birmingham, B42 2SU, United Kingdom; and § Institute of Genetics and Animal Breeding, Polish Academy of Sciences, Jastrzebiec, 05-552 Wólka Kosowska, Poland

1 Corresponding author: pomian{at}uwm.edu.pl

Two muscles, breast and thigh, were excised from 3 pigeon meat-type breeds (Europigeon, Wroclawski, 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 ≤ 0.01) was located in Wroclawski 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 Wroclawski 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.

Key Words: cholesterol • fatty acid • pigeon • meat






HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 2009 by the Poultry Science Association.