Carcass, Egg Characteristics and Leg Bone Dimensions of Pigeons of Different Origin.

In the past, studies have been conducted on the evaluation of meat traits of pigeons, but the knowledge obtained is incomplete and needs to be expanded. The purpose of this study was to obtain information on the weight and proportion of carcass elements, femur and tibia bone dimensions, and egg characteristics of meat of King breed and carrier pigeons. For this study, 16 carcasses of carrier pigeons and 16 carcasses of King pigeons were used, with 8 carcasses of males and 8 carcasses of females of each breed. Additionally, 20 eggs evaluated were from carrier pigeons and 20 eggs from King breed pigeons. The carcasses and eggs were obtained from birds that were 12 months old. The compared pigeon breeds differed (p < 0.05) significantly in terms of the weight of the eviscerated carcass with the neck; the content of neck, wings, pectoral and leg muscles in the carcass; as well as in terms of all specified dimensions of tibia and femur length and width. The origin of the pigeons had an effect (p < 0.05) on egg weight and dimensions, egg index, and the other studied egg traits, with the exception of eggshell weight and eggshell yellowness, yolk weight, yolk height, yolk diameter, and yolk index. So far, there have been no studies comparing carrier pigeons and King breed pigeons in terms of femur and tibia bone dimensions, morphological composition and egg dimensions, and egg content traits, which adds to the knowledge in this area and indicates the need for continuation in the future.

The Composition of the Carcass, Physicochemical Properties, Texture and Microstructure of the Meat of D11 Dworka and P9 Pekin Ducks.

The aim of the study was to determine the effects of genotype and sex on carcass composition and selected meat quality parameters of Dworka and Pekin ducks after two reproductive seasons. The research material consisted of 24 carcasses of Dworka ducks (breeding strain D11) and 24 carcasses of Pekin ducks from the herd of genetic resources (French Pekin, strain P-9). After cooling the carcasses (18 h, 2 °C), the pH values and electrical conductivity of the pectoral and leg muscles were determined, and then the carcass was dissected using a simplified method. After dissection, the pectoral and leg muscles were sampled for quality characteristics assessment. The Dworka ducks from breeding strain D11 compared to Pekin duck from conservative strain P9 were characterized by significantly (p < 0.05) higher carcass weight, protein and salt content, thermal drip, yellowness, thickness of perymisium and endomysium and lower water content of the pectoral muscle. Dworka ducks were also characterized by higher protein, salt and collagen content and higher electrical conductivity (EC24) of leg muscles than Pekin ducks. Regardless of genotype, male ducks had a higher gutted carcass weight with neck, salt content, muscle fiber cross-sectional area, fiber perimeter and diameters of pectoral muscle, and also higher protein and collagen, and lower fat content, pH24 and electrical conductivity of leg muscles. The genotype by sex interaction was significant (p < 0.05) for water, protein, fat content, perimisium thickness, cohesiveness, springiness of the pectoral major muscle, and for water content and protein of the leg muscles. The results obtained in this study demonstrate the effects of genotype and sex on the nutritional value and some technological parameters of duck meat. The studied ducks after two reproductive seasons satisfactorily meet the requirements of duck meat for consumers and duck meat processing plants.

Carcass characteristics and selected meat quality traits from commercial broiler chickens of different origin.

The aim of the study was to compare carcass and meat quality traits in 42-day-old Ross 308 and Cobb 500 broiler chickens. Forty carcasses were studied. Acidity (pH24 ) and electrical conductivity (EC24 ) of pectoralis major muscle and drumstick were determined 24 h postmortem. After carcass cutting, samples of breast and leg meat were collected for determination of quality traits. Broiler genotype had a significant effect on abdominal fat content in carcass and on water, protein, fat, sodium, and magnesium content in breast meat. Bird origin had an effect on the lightness, yellowness, horizontal diameter of muscle fiber, horizontal:vertical (H:V) diameter ratio, and most textural characteristics of pectoralis major muscle, as well as on the pH (pH24 ), electrical conductivity (EC24 ), and yellowness (b*) of leg muscles. Sex of birds had a significant effect on carcass weight, water, fat and collagen content, L*, a*, b* color attributes, and chewiness and gumminess of breast meat and on water and protein content in leg muscles. The present study provided information on the differences in carcass and meat quality between Ross 308 and Cobb 500 broiler chickens.

Effect of probiotic preparations (EM) on productive characteristics, carcass composition, and microbial contamination in a commercial broiler chicken farm.

This experiment evaluated the effect of Pro-Biotyk (Em-15) and EMFarma™ probiotics on body weight, feed intake and conversion, carcass traits, and microbial contamination in a poultry house. The probiotic preparations caused a nonsignificant increase in body weight (42 days), feed intake, and feed conversion ratio (1-42 days) and a nonsignificant decrease in chicken mortality from 4 weeks of rearing. Chickens exposed to probiotics did not differ significantly in preslaughter body weight, carcass weight, dressing percentage, and the content of carcass components. The carcasses from experimental chickens had a lower percentage of breast muscle, leg muscle, abdominal fat, and neck, as well as a higher percentage of skin with subcutaneous fat, wings, and remainder of carcasses compared with the carcasses from control birds. The probiotic preparations used in this study were highly effective as auxiliary disinfectants.

Carcass Characteristics, Physicochemical Properties, and Texture and Microstructure of the Meat and Internal Organs of Carrier and King Pigeons.

Pigeons have been the subject of research in the past, but the knowledge gained is incomplete and must be extended. The aim of the study was to provide information about differences in carcass weight and measurements, carcass composition, proximate chemical composition, acidity, electrical conductivity, color attributes, the texture, rheological properties and microstructure of the meat, and some biometric characteristics of the digestive system in carrier and King pigeons, and also to determine if the two compared breeds meet the expectations of pigeon meat consumers to the same extent. The study involved 40 carcasses from carrier pigeons and King pigeons after three reproductive seasons. The chemical composition was determined by near-infrared transmission (NIT) spectroscopy, color coordinates according to CIELab, the texture according to Texture Profile Analysis (TPA) and Warner-Bratzler (WB) tests, and the rheological properties of meat according to the relaxation test. The compared pigeon groups differed significantly (p < 0.05) in carcass weight and measurements, carcass composition (except breast muscle percentage), chemical composition (except leg muscle collagen content) and electrical conductivity, lightness (L*), yellowness (b*), chroma (C*) and hue angle (h*), textural characteristics (except cohesiveness and Warner‒Bratzler shear force), rheological properties, microstructure of the pectoralis major muscle, as well as the total length of intestine and its segments, duodenal diameter, weight of proventriculus, gizzard, liver, heart, and spleen. The sex of the birds had a significant (p < 0.05) effect on the carcass weight, chest circumference, carcass neck percentage, breast muscle collagen content, and caeca length. The genotype by sex interaction was significant (p < 0.05) for fat content, collagen content, hardness, sum of elastic moduli and sum of viscous moduli of the pectoralis major muscle, protein and collagen content of leg muscles, duodenal and caecal length, jejunal and ileal diameter, and spleen weight. The obtained results show a significant effect of genetic origin and sex on the nutritive and technological value of the meat, and on the digestive system development of the pigeons.