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Variations in meat chemical composition of some captive avian species


Shahid Javaid, Arshad Javid, Umar Farooq, Ujala Kiran and Tabinda Akmal

 

Key Message     This study explores the potential of avian species for the production of quality food and it reports that the highest moisture contents (78.52%), crude protein contents (82.57%) and ash contents (5.34%) were recorded in the meat of the M. gallopavo.

ABSTRACT     Increasing population of Pakistan puts a lot of pressure for more food production. Therefore, it is the need of the day to explore potential of avian species for the production of quality food and inclusion in existing meat resources. A study was conducted to analyze meat chemical composition of domestic pigeon (Columba livia domestica), wild pigeon (Columba livia), grey francolin (Francolinus pondicerianus), broiler chicken (Gallus gallus domesticus) and turkey (Meleagris gallopavo). During the investigation, interspecific variations in meat chemical composition were recorded. The highest moisture contents (78.52%), crude protein contents (82.57%) and ash contents (5.34%) were recorded in the meat of the M. gallopavo, while the highest fat contents (16.99%) were recorded in the meat samples of C. livia domestica. Monthly variations in chemical composition of meat were also recorded during this study. The highest moisture contents were recorded during the month of January, 2016 followed by February, 2016 and March, 2016. Similarly, the highest protein contents were observed during the month of March, 2016 followed by February, 2016 and January, 2016 months. The highest fat contents were recorded during March, 2016 followed by the months of February, 2016 and January, 2016. Maximum ash contents were observed during January, 2016 followed by the months of March, 2016 and February, 2016. It can be concluded from the present study that meat of the turkey, grey francolin and wild and domestic pigeons may also be utilized to fulfill the protein requirements and these species should be included into the existing poultry industry.

Keywords: Broiler chicken, Chemical composition, Pigeons, Protein content, Turkeys

Permanent link to this article: http://jrda.aiou.edu.pk/?p=205