Meat quality and nutritional composition of pheasants (Phasianus colchicus) reared in an extensive system

Abstract

Abstract 1. Carcass cuts, chemical composition, colour, textural parameters, fatty acid and amino acid profiles, macro- and micromineral content and sensory properties of breast and drumstick meat from 10 month old common pheasant produced in an extensive rearing system were analysed.

2. Breast muscle was characterised by a high concentration of protein (254 g/kg), low content of intramuscular fat (1.3 g/kg), considerable amount of Fe-haeme (4.9 mg/kg) low shear force (1.96 kg/cm²) and hardness (4.07 kg/cm²).

3. The main drumstick characteristics were 222 g of protein/kg, 4.0 g of intramuscular fat/g and a significant higher cholesterol concentration compared to that of breast (7.7 vs. 2.9 g/kg).

4. Saturated, monounsaturated and polyunsaturated fatty acid mean values for both muscle types were approximately 34.5%, 43.3% and 24.2% of total fatty acid methyl esters, respectively, and n-3 content in breast was significantly higher (3.21% vs. 1.65%). Significant differences were found between the three tissues (breast, drumstick and subcutaneous fat).

5. Large differences in the amino acid profile between breast and drumstick were detected, especially in the non-essential fraction. The main essential amino acids were lysine and leucine, whereas aspartic and glutamic acids were the most important non-essential amino acids.

6. There were significant differences between muscle types in the mineral content with regard to iron, magnesium, sodium and zinc. Pheasant meat is a good nutritional source of iron as 100 g of drumstick may provide 23.6% of the recommended daily amount.

ACKNOWLEDGEMENTS

Authors are grateful to Xunta de Galicia (Conselleria de Medio Rural) for financial support. Special thanks to A Fariñeira (Malpica de Bergantiños, A Coruña, Spain) for the pheasant samples supplied for this research.