Body conformation, carcass composition and physicochemical and sensory properties of meat from pheasants of different origin
Mongolian × 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 weigh...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2012-03-01
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| Series: | Czech Journal of Animal Science |
| Subjects: | |
| Online Access: | https://cjas.agriculturejournals.cz/artkey/cjs-201203-0003_body-conformation-carcass-composition-and-physicochemical-and-sensory-properties-of-meat-from-pheasants-of-dif.php |
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| author | D. Kokoszyński Z. Bernacki Ł. Duszyński |
| author_facet | D. Kokoszyński Z. Bernacki Ł. Duszyński |
| author_sort | D. Kokoszyński |
| collection | DOAJ |
| description | Mongolian × 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 × Versicolor hybrids were characterized by similar body weight and body measurements except for length of trunk with neck in females. The carcasses of Mongolian × 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 (P ≤ 0.05) in Mongolian × Versicolor females. The leg muscles had significantly higher pH15 in Mongolian × Versicolor females and significantly lower (P ≤ 0.05) redness (a*) in males. Compared to the common pheasants, the breast muscles of Mongolian × 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. |
| first_indexed | 2024-04-10T08:26:18Z |
| format | Article |
| id | doaj.art-9450e3f9cdb6460e9353d53fecd08361 |
| institution | Directory Open Access Journal |
| issn | 1212-1819 1805-9309 |
| language | English |
| last_indexed | 2024-04-10T08:26:18Z |
| publishDate | 2012-03-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Animal Science |
| spelling | doaj.art-9450e3f9cdb6460e9353d53fecd083612023-02-23T03:33:00ZengCzech Academy of Agricultural SciencesCzech Journal of Animal Science1212-18191805-93092012-03-0157311512410.17221/5564-CJAScjs-201203-0003Body conformation, carcass composition and physicochemical and sensory properties of meat from pheasants of different originD. Kokoszyński0Z. Bernacki1Ł. Duszyński2Department of Poultry Breeding, University of Technology and Life Sciences, Bydgoszcz, PolandDepartment of Poultry Breeding, University of Technology and Life Sciences, Bydgoszcz, PolandDepartment of Poultry Breeding, University of Technology and Life Sciences, Bydgoszcz, PolandMongolian × 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 × Versicolor hybrids were characterized by similar body weight and body measurements except for length of trunk with neck in females. The carcasses of Mongolian × 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 (P ≤ 0.05) in Mongolian × Versicolor females. The leg muscles had significantly higher pH15 in Mongolian × Versicolor females and significantly lower (P ≤ 0.05) redness (a*) in males. Compared to the common pheasants, the breast muscles of Mongolian × 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.https://cjas.agriculturejournals.cz/artkey/cjs-201203-0003_body-conformation-carcass-composition-and-physicochemical-and-sensory-properties-of-meat-from-pheasants-of-dif.phppheasantoriginbody measurementsdissectionmeat quality |
| spellingShingle | D. Kokoszyński Z. Bernacki Ł. Duszyński Body conformation, carcass composition and physicochemical and sensory properties of meat from pheasants of different origin Czech Journal of Animal Science pheasant origin body measurements dissection meat quality |
| title | Body conformation, carcass composition and physicochemical and sensory properties of meat from pheasants of different origin |
| title_full | Body conformation, carcass composition and physicochemical and sensory properties of meat from pheasants of different origin |
| title_fullStr | Body conformation, carcass composition and physicochemical and sensory properties of meat from pheasants of different origin |
| title_full_unstemmed | Body conformation, carcass composition and physicochemical and sensory properties of meat from pheasants of different origin |
| title_short | Body conformation, carcass composition and physicochemical and sensory properties of meat from pheasants of different origin |
| title_sort | body conformation carcass composition and physicochemical and sensory properties of meat from pheasants of different origin |
| topic | pheasant origin body measurements dissection meat quality |
| url | https://cjas.agriculturejournals.cz/artkey/cjs-201203-0003_body-conformation-carcass-composition-and-physicochemical-and-sensory-properties-of-meat-from-pheasants-of-dif.php |
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