Acta Scientific Veterinary Sciences (ISSN: 2582-3183)

Research Article Volume 4 Issue 10

Compositional and Carcass Analysis of the Domestic Speckled Pigeon, Columba Guinea, in Nigeria

Odafe-Shalome Gideon* and Oboh Osato

Bio-Resources and Food Technology Laboratory, Department of Animal Science, University of Benin, Benin-City, Nigeria

*Corresponding Author:Odafe-Shalome Gideon, Bio-Resources and Food Technology Laboratory, Department of Animal Science, University of Benin, Benin-City, Nigeria.

Received: June 27, 2022; Published: October 17, 2022

Abstract

A total of 25 domestic pigeons, Columba guinea, were examined for their physical characteristics, carcass and chemical composition. The pigeons showed stout compact body with small head, short neck, short slender bills and legs with fleshy cares, moderately large wings, and variable plumage. Average live weight (LW) recorded for a pigeon was 279.74g; while carcass (CW) and dressed weights (DW) were 236.01 and 165.78g respectively. Carcass and dressing percentages were 86.37% and 59.25% respectively, indicating appreciable lean meat content. Moisture content (MC) and dry mater (DM) percentage values were 72.17% and 27.83% respectively. Protein content (CP) of fresh meat (wet basis) was 18.90%, ash contents was 4.54% and the ether extract revealed a low fat content of 1.87%, which recommends the meat as useful to dietetic persons. Pigeon meat presented cherry red color,a characteristic chicken odor and aroma, firm texture and tough consistency. The pigeon offers potential for commercial production to complement other poultry species and increase animal protein supplies in developing countries.

Keywords: Speckled Pigeon; Physical; Chemical Composition; Carcass Characteristics; Meat Quality

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Citation

Citation: Odafe-Shalome Gideon and Oboh Osato . “Compositional and Carcass Analysis of the Domestic Speckled Pigeon, Columba Guinea, in Nigeria".Acta Scientific Veterinary Sciences 4.11 (2022): 80-86.

Copyright

Copyright: © 2022 Odafe-Shalome Gideon and Oboh Osato. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




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