The effect of sex on the quality of meat from farmed pheasants ( Phasianus colchicus )

The Effects of Slaughter Age and Sex on Carcass Traits, Meat Quality, and Leg Bone Characteristics of Farmed Common Pheasants (Phasianus colchicus L.)

The aim of this study was to determine the effects of slaughter age and sex on the carcass characteristics, meat quality parameters, and leg bone dimensions of common pheasants. The study material consisted of 40 common pheasants, including 10 males and 10 females at 12 weeks of age and 10 males and 10 females at 15 weeks of age. The birds were kept on a farm in a semi-intensive system. The slaughter age had significant effects on the eviscerated carcass weight; the percentage of skin with subcutaneous fat; the wings percentage; electrical conductivity (EC24); the work required to cut the samples (cutting work); redness (a*); the intramuscular fat content in the breast meat; and the protein, intramuscular fat, water, and collagen contents in the leg meat. The sex of the pheasants had significant effects on the eviscerated carcass weight; the contents of leg muscles, skin with subcutaneous fat, and wings in the carcasses; and the electrical conductivity, thermal loss, lightness (L*), and redness (a*) of the breast muscles. It also significantly affected the protein and water contents of the pectoral and leg muscles, the intramuscular fat contents of the leg muscles, the texture traits of the pectoralis major muscle, and all femur and tibia bone dimensions. The results indicate a greater influence of sex compared to slaughter age on the pheasant traits studied. We confirmed the occurrence of a clearly marked sexual dimorphism in birds of this species. Both factors (slaughter age and gender) have significant effects on the nutritional and technological value of pheasant meat. The few studies on meat texture and the dimensions of pheasant leg bones indicate a need for continued research in this area in the future.

The fatty acid profile and the quality of breast and leg muscles in female and male pearl gray guinea fowl (Numida meleagris)

The aim of this study was to evaluate the fatty acid (FA) profile and the quality of breast and leg muscles in male and female guinea fowl. In comparison with leg muscles, breast muscles had a higher content of dry matter and total protein, and contained less fat and total collagen (P ≤ 0.05). Sex had no effect on the chemical composition of the studied muscles or the FA profile of intramuscular fat (IMF) (P > 0.05). The IMF of breast muscles was characterized by higher proportions of total saturated fatty acids (SFAs) and polyunsaturated fatty acids (PUFAs), and lower proportions of total unsaturated fatty acids (UFAs) and monounsaturated fatty acids (MUFAs) (P ≤ 0.05) than the IMF of leg muscles. The physicochemical properties of guinea fowl meat were significantly influenced by muscle type (P ≤ 0.05), but not by sex (P > 0.05). Leg muscles were characterized by a higher pH, higher cooking loss, lower lightness (L*), lower drip loss, a higher contribution of redness (a*), and a lower contribution of yellowness (b*) than breast muscles (P ≤ 0.05). The experimental factors had no effect on the sensory attributes or the shear force values of the analyzed muscles (P > 0.05). The unique sensory attributes, high protein content, and low fat content of the analyzed muscles indicate that guinea fowl meat can be a dietary supplement and an addition to other types of meat consumed, especially that most guinea fowl are reared in extensive farming systems that contribute to sustainable food production.

Effect of Variety and Sex on the Carcass and Meat Quality Traits of Guinea Fowl (Numida meleagris L.)

The aim of this study was to evaluate selected parameters of carcass and meat quality in 16-week-old pearl gray and lavender guinea fowl. The birds were raised in summer and fall, in an extensive system. Until 4 weeks of age, the birds were kept indoors, and from week 5 until slaughter they could use outdoor space enclosed by a fence, adjacent to the building. Guinea fowl were fed complete chicken diets: starter (weeks 0−6), grower (weeks 7−12), and finisher (weeks >13). In comparison with lavender guinea fowl, pearl gray birds had higher live weight at slaughter (p = 0.001) and higher carcass weight (p = 0.001). Females, compared with males, had a higher carcass dressing percentage (p ˂ 0.001), lower liver weight (p = 0.008), lower heart weight (p ˂ 0.001), and lower total weight of giblets (p = 0.004). The leg muscles of pearl gray guinea fowl, compared with those of lavender birds, had a higher content of dry matter (p ≤ 0.029). The breast muscles (p ˂ 0.001) and leg muscles (p = 0.017) of lavender guinea fowl contained less fat than the muscles of pearl gray birds. The breast muscles of females had a higher content of dry matter (p = 0.044) and ash (p = 0.016), and lower total collagen content (p = 0.028) than the breast muscles of males. The leg muscles of females were characterized by a higher pH (p ˂ 0.001), and lower cooking loss (p = 0.004) and drip loss (p = 0.005) than the breast muscles of males. The breast muscles of lavender guinea fowl, compared with those of pearl gray birds, were characterized by a higher chroma value (p ˂ 0.001), and a higher contribution of redness (p ˂ 0.001) and yellowness (p = 0.002), and their leg muscles were lighter in color (p ˂ 0.001), with a higher contribution of yellowness (p = 0.041) and a higher hue angle (p = 0.037). The value of chroma (p = 0.004) and the contribution of yellowness (p = 0.002) were higher in the breast muscles of females, compared with males. Neither variety nor sex affected (p > 0.05) the evaluated sensory properties of guinea fowl meat or the proportions of total SFAs, total UFAs, total MUFAs, and total PUFAs in the intramuscular fat (IMF) of breast and leg muscles. Meat from guinea fowl of both analyzed varieties can be an excellent alternative to more popular types of poultry meat due to its high nutritional value and eating quality.

Effect of season on slaughter performance, meat quality, muscle amino acid and fatty acid composition, and metabolism of pheasants (Phasianus colchicus)

This study aimed to investigate the effect of summer and winter on slaughter performance, muscle quality, flavor-related substance content, and gene expression levels related to the fat metabolism of pheasants. One-hundred 1-day-old pheasants were fed for 5 months starting in March and July and then, respectively, slaughtered in summer (August) and winter (December). The results revealed that compared with summer, winter not only increased pheasant live weight, dressed percentage, full-eviscerated yield, and muscle yield (p < 0.05) but also enhanced the activities of SOD and CAT in serum (p < 0.05). Winter significantly increased meat color, the contents of inosinic acid, and flavor amino acid in muscle. Amino acid contents in leg muscles of pheasants in winter were significantly higher than in summer except for histidine (p < 0.05). Winter increased the contents of muscle mono-unsaturated fatty acid, reducing saturated fatty acid. Summer improved fat synthesis in liver, promoted the deposition of triglycerides and cholesterol, and reduced the expression levels of fat metabolism-related genes in muscle, while winter increased the expression levels of genes related to muscle fat metabolism to provide energy for body and affect muscle fatty acid profile. Overall, pheasants fed in winter had better sensory quality and flavor than summer.

A Comparison of the Quality of Meat from Female and Male Californian and Flemish Giant Gray Rabbits

This study aimed to compare the quality of meat (Longissimus thoracis et lumborum-LTL, hind legs-HL) from female and male Californian (CAL) and Flemish Giant Gray (FG) rabbits. The animals were kept outdoor, in a roofed pavilion, in wire mesh cages with a slatted floor and were fed ad libitum a complete pelleted diet. All rabbits were slaughtered at 91 days of age. The meat of CAL rabbits had a higher content of dry matter (p < 0.001), protein (p < 0.001) and unsaturated fatty acids (p = 0.002), higher pH (p < 0.001), and higher taste desirability (p = 0.021) and tenderness (p = 0.046). CAL rabbit meat had also a lower (p < 0.001) water to protein (W/P) ratio, lower (p < 0.001) shear force values, and lower (p = 0.042) taste intensity. The meat of FG rabbits was characterized by lower (p < 0.001) water-holding capacity (WHC). The LTL muscle had a higher content of dry matter (p = 0.003) and protein (p < 0.001), higher L* (lightness) (p = 0.011), b* (yellowness) (p < 0.001), and C* (chroma) (p = 0.010) values, and lower (p = 0.015) WHC. Hind leg muscles had higher (p < 0.001) fat content, a higher (p < 0.001) W/P ratio, and pH (p < 0.001). Sex had no effect (p > 0.05) on the analyzed meat quality attributes, excluding vitamin A content which was higher (p = 0.041) in females. In conclusion, the meat of CAL rabbits slaughtered at 91 days of age can be more mature than the meat of FG rabbits slaughtered at the same age. Furthermore, quality of meat from rabbits of both breeds depends on the anatomical origin of muscles. Further research is needed to identify the possible reasons for the higher vitamin A content of meat from female rabbits which did not differ from the meat of males in terms of other characteristics.