Some chemical and physical characteristics of farmed pheasant hens (Phasianus cholchicus) breast meat

Abstract

Ring necked pheasant is the most significant game bird in Hungary. Around 300.000 pheasant harvested (hunted) annually and generally these birds are consumed by the hunters. As there are limited data on the quality of pheasant meat, in the present study we aimed to analyze some physical and chemical properties of it. At 20 weeks of age 63 pheasant hens were exterminated by cervical dislocation and meat, liver, spleen and heart samples were taken. The live weight of the birds was 1045±92g (870 to 1300g). The average weight of the liver, spleen and heart was 14.12±2.58, 0.47±0.13 and 4.30±0.49, respectively. The average drip loss was 5.90±2.38% (0.68±0.28g). As was expected the average protein content (26.2±0.7%) of the pheasant breasts was markedly higher than in broiler or turkey. The average fat content (0.4±0.2%) was similar to that in turkey. The unique chemical and physical properties of the pheasant meat make it suitable to fit in the human nutrition.

Effect of Production System and Slaughter age on Some Meat Quality and Digestive Tract Traits of Pheasants (Phasianus colchicus)

“…There are also studies found the breast meat lightness lower. Fernye et al (2017) and Dvořák et al (2007) reported the breast meat lightness of pheasant breast meat to 49.27 and 41.19, respectively. Different factors could have effect on this variation.…”

The dynamics of Live Weight of Pheasant Chicks (Phasianus colchicus colchicus) Breeding Artificially

“…10 days later, sexual dimorphism was observed in the chicks due to their live weight, so they were divided into two groups, taking into account their gender. Before feeding the birds in the morning, they were weighed separately and by accuracy of 0.1 mg in (1,3,6,8,10,12,14,16,18,20,22,24,26,28,30,34,38,42 [18].…”

“…The studies were conducted on pheasants (Phasıanus colchicus colchıcus) incubated in the vivarium of the Institute. The birds were weighed individually, separately, one by one on an electronic scale (Adventurer Pro) with an accuracy of 0.1 mg, in the first two months of postembryogenesis (1,3,6,8,10,12,14,16,18,20,22,24,26,28,30,34,38,42, 50 and 60 days) before feeding in the morning.…”

“…Pheasants are bred not only as hunting and decorative birds, but also for the purpose of usage of dietary meat and egg products as food [13,14]. Pheasant meat is rich in protein and micronutrients, the saturated fatty acids in its content is very low [12,15,16]. As these birds are mainly used for hunting purposes, so increasing their number is always relevant [17].…”

Effects of Marinating Breast Muscles of Slaughter Pheasants with Acid Whey, Buttermilk, and Lemon Juice on Quality Parameters and Product Safety

“…e meat of these birds has valuable nutritional, dietary, and sensory values. It is a rich source of protein and micronutrients (especially selenium and phosphorus) and contains small amount of fat with a low content of saturated fatty acids [1,2]. Due to high levels of vitamins B 6 and B 12 and niacin in pheasant meat, the meat of these birds can be similar to the meat of chickens, geese, or ducks [3,4].…”