The effect of the production system and slaughter age on meat quality in pheasants


BOZ M. A. , YAMAK U. S. , SARICA M., ÖZ F.

ANIMAL SCIENCE PAPERS AND REPORTS, vol.39, no.2, pp.179-192, 2021 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 39 Issue: 2
  • Publication Date: 2021
  • Title of Journal : ANIMAL SCIENCE PAPERS AND REPORTS
  • Page Numbers: pp.179-192

Abstract

In this study the nutritional composition, fatty acid content, total and index values of fatty acids were analyzed in breast and thigh meat of pheasants (male-female mixed) reared in intensive and free-range production systems at the 14, 16 or 18 weeks of age. The experimental material consisted of skinless breast and thigh meat. Analyses were carried out on a total of 24 samples with 2 replicates from skinless breast and thigh meat samples obtained from slaughtered (male-female mixed) pheasants that were grown for 14, 16, or 18 weeks in free-range and intensive systems. Following slaughter of the pheasants, breast and thigh meat samples were frozen at -18 / -22 degrees C until analysis. The effect of the production system (PS) on the nutrient composition of breast and thigh meat was non-significant (P>0.05). The C20:2 level in breast meat was higher in meat produced using the intensive system, while C15:0, C17:0, and C20:1 contents were higher in thigh meat produced in the free-range system (P<0.05). The C18: 2n6c, C22: 1n9, C22: 6n3, PUFA, Sigma n-3, and Sigma n-6 levels were lower and that of C20:2 was higher in breast meat at 14 weeks of slaughter age (P<0.05). Dry matter and crude ash ratios were higher in thigh meat at 18 weeks of age (P<0.05). In this study it was observed that the production system and slaughter age had no effect on meat quality traits except for some traits in breast and thigh meat of pheasants. However, considering the meat quality traits of pheasants it was determined that the meat has high nutritional value and low fat content, although its high saturated fatty acid content should also be taken into account.