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

SIMPLE SUMMARY: The tradition of pigeon meat consumption dates back to ancient civilizations. Today, pigeons are a popular meat in the cuisines of China, North America, North Africa, and some European countries. The aim of this study was to compare carrier pigeons and pigeons of the King breed after three reproductive seasons for carcass weight and measurements, carcass composition, physicochemical characteristics, the texture, rheological properties and microstructure of meat, and some biometric characteristics of the digestive system. Significant differences (p < 0.05) were observed between the pigeon groups in terms of the carcass weight and measurements, carcass composition (except for breast muscle percentage), physicochemical (except for pH(24) and redness of breast muscles) textural (except for cohesiveness and shear force), rheological, and microstructural characteristics, and more digestive system characteristics. These differences result primarily from the type of use. King pigeons are raised for meat, and carrier pigeons are used for flying. ABSTRACT: 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.