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| Comparative Evaluation of Meat Quality and Main Nutritional Components of Breast Muscle from Different Squab Breeds |
| LI Fuhuang, CHANG Lingling, QIU Huajian, BU Zhu, TANG Qingping, CHEN Weibin, ZHANG Rui, FU Shengyong, MU Chunyu |
| 1.Beijing Animal Husbandry Station, Beijing 100101, China; 2.Jiangsu Institute of Poultry Sciences, Yangzhou 225125, China; 3.Jiangsu Weitekai Pigeon Industry Co. Ltd., Jiangyin 214415, China |
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Abstract In order to better establish an evaluation criterion for squab meat quality and to lay a foundation for developing new excellent squab breeds, breast muscles were collected from white king (WK) pigeons, silver king (SK) pigeons, European meat-type pigeons, Tyson pigeons and Suwei meat-type pigeons after slaughter and were determined and compared for eating quality attributes (color, pH value, water loss rate and shear force) and nutrient content (water, protein, fat, inosinic acid, amino acid and fatty acid). The results obtained showed that significant differences were found among the breeds in meat brightness (L*), redness (a*) and yellowness (b*) (P < 0.05), while no significant differences existed in pH value, water loss rate or shear force (P > 0.05). L*, a* and b* of colored-feathered squabs (SK and Tyson) were lower than those of white-feather ones (WK, European meat-type and Suwei meat-type). High similarity was observed between the two meattype breeds and they had a brighter, redder and yellower color than the other breeds. Additionally, there was no significant difference in water, protein and fat contents among the five breeds (P > 0.05). The inosinic acid content of breast muscle from Tyson pigeons was significantly lower than that of WK, European meat-type and Suwei meat-type pigeons (P < 0.05). These five breeds showed no significant difference in the contents of essential and umami amino acids (P > 0.05). The essential amino acid content of SW and Tyson pigeons was lower but the umami amino acid content was higher than that of the other three breeds. The saturated fatty acid content of SK was lower significantly than that of WK, European meattype and Suwei meat-type pigeons (P < 0.05) but slightly than that of Tyson pigeons. The meat color of SW and Tyson pigeons was darker than that of the other breeds, accompanied by an increase in the contents of umami amino acids and unsaturated fatty acids and a decrease in the contents of inosinic acid and essential amino acids. The results of this study led use to conclude that Suwei and European meat-type pigeons were highly similar in eating quality and the major nutritional components.
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2019, Vol. 33 
