Author/Authors :
Omojola ، A. B. نويسنده Meat Science, Laboratory, Department of Animal Science, University of Ibadan, Nigeria. , , Isa ، M. A. نويسنده Department of Animal Science, Usmanu Danfodiyo University, Sokoto. , , Jibir، M. نويسنده Department of Animal Science Usmanu Danfodiyo University, Sokoto-Nigeria , , Ajewole ، B. T. نويسنده Meat Science, Laboratory, Department of Animal Science, University of Ibadan, Nigeria. , , Garba، S. نويسنده Department of Animal Science Usmanu Danfodiyo University, Sokoto-Nigeria , , Kassim ، O. R. نويسنده Meat Science, Laboratory, Department of Animal Science, University of Ibadan, Nigeria. , , Omotoso ، A. B. نويسنده Meat Science, Laboratory, Department of Animal Science, University of Ibadan, Nigeria. , , Adeyemo ، O. A. نويسنده Meat Science, Laboratory, Department of Animal Science, University of Ibadan, Nigeria. , , Akinleye ، S. B. نويسنده Meat Science, Laboratory, Department of Animal Science, University of Ibadan, Nigeria. ,
Abstract :
The consumption of pigeon meat if encouraged can be employed as a tool to alleviate poverty and ensure food security for economically disadvantaged peasant farmers. Pigeon meat is rarely consumed in most part of Nigeria. An experiment was carried out to evaluate carcass and meat quality of three strains of pigeon commonly found in the semi-arid region of Nigeria. A total of seventy-two matured pigeon with twenty-four from each strain were used for the study in a 3x2 (breed x sex) factorial arrangement in a completely randomized design. The strains evaluated are, Algardi, Jamul and Kura. The birds were slaughtered in batches of six, properly bled, defeathered at 85o C and dressed. The carcasses were chilled at 2o C for 24 h prior to cutting up into primal cuts. Samples for cooking loss, water holding capacity and shear force were taken from the breast portion. The dressing out percent was highest in Kura (66.72%) followed by Jamul (66.18%) and least in Algardi (65.15%). The males had higher dressing out percent than the females. The breast was higher in the males (41.15%) than the females (39. 35%). The percent lean was highest in the breast with a value of 96.42% for females and 96.55% for males. The Jamul breast has the highest lean (96.80%) than the other strains. The percent chilling and cooking losses were similar (P > 0.05) in the three stains while the male has higher (P < 0.05) cooking loss value than the female. The water holding capacity was highest in Algardi strain and least in Jamul. The high proportion of lean in the breast showed that pigeon meat can be packaged and marketed successfully as one of the meat alternatives especially in the rural areas and that any of the strains could be developed for meat production.
