Age-related changes in carcass composition, physicochemical properties, texture and microstructure of meat from White King pigeons.

IF 1.6 3区农林科学 Q2 AGRICULTURE, DAIRY & ANIMAL SCIENCE British Poultry Science Pub Date : 2024-10-09 DOI:10.1080/00071668.2024.2406363

K Włodarczyk, D Kokoszyński, J Żochowska-Kujawska, M Kotowicz, M Wegner, K Stęczny, H Arpášová, A Cebulska

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Abstract

1. An experiment was conducted to explore the age-related changes in carcass composition, physicochemical properties, texture and microstructure of meat from White King pigeons. The study used 32 carcasses collected from White King pigeons (16 aged 4 weeks and 16 aged 180 weeks).2. The 180-week-old White King pigeons had a higher percentage of eviscerated carcass characteristics. The 4-week-old pigeons were characterised by higher percentage of skin with subcutaneous fat and carcass remainders. There were significant differences in chemical and physicochemical characteristics as well as in texture and microstructure parameters amongst White King pigeons of different ages.3. In conclusion, the study demonstrated that the age of White King pigeons has a considerable impact on carcass composition, physicochemical properties, meat texture and microstructure. Older pigeons had higher percentages of eviscerated carcass components, which may reflect maturation, while younger pigeons had greater proportions of fat and carcass remainders. These findings suggest that age-related changes should be considered when evaluating meat quality and composition, as each age group presented distinct characteristics.

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白鸽胴体成分、理化特性、肉质和微观结构与年龄有关的变化

1.进行了一项实验，以探索白鸽胴体成分、理化特性、肉质和微观结构与年龄有关的变化。2. 180 周龄的白王鸽胴体特征的开膛比例较高。4 周龄鸽子的皮下脂肪和胴体残留物比例较高。3.总之，这项研究表明，白鸽的年龄对胴体成分、理化特性、肉质和微观结构有很大影响。年龄较大的鸽子胴体成分中开裂成分的比例较高，这可能反映了鸽子的成熟度，而年龄较小的鸽子脂肪和胴体残留物的比例较高。这些研究结果表明，在评估肉质和成分时应考虑与年龄有关的变化，因为每个年龄组都呈现出不同的特征。

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来源期刊

British Poultry Science 农林科学-奶制品与动物科学

CiteScore

3.90

自引率

5.00%

发文量

审稿时长

4.5 months

期刊介绍： From its first volume in 1960, British Poultry Science has been a leading international journal for poultry scientists and advisers to the poultry industry throughout the world. Over 60% of the independently refereed papers published originate outside the UK. Most typically they report the results of biological studies with an experimental approach which either make an original contribution to fundamental science or are of obvious application to the industry. Subjects which are covered include: anatomy, embryology, biochemistry, biophysics, physiology, reproduction and genetics, behaviour, microbiology, endocrinology, nutrition, environmental science, food science, feeding stuffs and feeding, management and housing welfare, breeding, hatching, poultry meat and egg yields and quality.Papers that adopt a modelling approach or describe the scientific background to new equipment or apparatus directly relevant to the industry are also published. The journal also features rapid publication of Short Communications. Summaries of papers presented at the Spring Meeting of the UK Branch of the WPSA are published in British Poultry Abstracts .