期刊文献

Comparison of Carcass Composition, Meat Quality, Metric Traits of the Digestive System, and Leg Bones of the Common Pheasant (Phasianus colchicus L.) and Gray Partridge (Perdix perdix L.) 收藏

car体成分，肉质，消化系统的度量特征以及普通野鸡（Phasianus colchicus L.）和灰色Partridge（Perdix Perdix L.）的腿部骨头的比较

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作者

作者单位

[1]Department of Animal Breeding and Nutrition Bydgoszcz University of Science and Technology Bydgoszcz Poland; [2]Department of Animal Breeding and Nutrition Bydgoszcz University of Science and Technology Bydgoszcz Poland; [3]Department of Meat Science West Pomeranian University of Technology Szczecin Poland; [4]Department of Animal Breeding and Nutrition Bydgoszcz University of Science and Technology Bydgoszcz Poland; [5]Department of Animal Breeding and Nutrition Bydgoszcz University of Science and Technology Bydgoszcz Poland; [6]Institute of Nutrition and Genomics Slovak University of Agriculture Nitra Slovakia; [7]Department of Animal Biotechnology and Genetics Bydgoszcz University of Science and Technology Bydgoszcz Poland; [8]Department of Animal Breeding and Nutrition Bydgoszcz University of Science and Technology Bydgoszcz Poland;

发布日期

2025-2-26

DOI

10.1111/asj.70041

来源信息

Animal Science Journal ISSN：1344-3941, 2025年, 96卷, 1期

摘要

【ABSTRACT】The aim of the study was to compare the common pheasant (Phasianus colchicus L.) and gray partridge (Perdix perdix L.) of the two species of game birds most popular in Poland occurring in the natural in terms of meat quality and morphometric and anatomical dimensions. A total of 40 birds were used for the study, 10 males and 10 females of each species. The compared bird species differed (p < 0.05) in body and carcass weight, share (%) of pectoral and leg muscles, neck and abdominal fat, chemical composition and physicochemical traits (EC24h — electrical conductivity, L*, a*) of pectoral and leg muscles, and texture traits of m. pectoralis major, except for gumminess. Gray partridges had a higher percentage of pectoral muscles, but a lower percentage of leg muscles, and were less fattness than pheasants. The pectoral and leg muscles of pheasants had a higher intramuscular fat content. Partridge pectoral muscles had lower protein content and higher water content and were also darker, with less gumminess and hardness. Partridge leg muscles contained more collagen and had higher redness. Partridges had a higher percentage of heart and liver and relatively (per 100 g BW) longer intestinal segments and leg bone dimensions.

摘要译文

【摘要】该研究的目的是比较两种在波兰最受欢迎的游戏鸟类的普通野鸡（Phasianus colchicus L.）和灰色partridge（Perdix Perdix L.），这是在自然中最受欢迎的肉质质量和形态计量和解剖学尺寸。该研究总共使用40只鸟类，每种鸟类的10个男性和10个雌性。比较的鸟类物种在体内和骨体重，胸肌和腿部肌肉，颈部和腹部脂肪，化学成分和物理化学性状（EC24H-电导率，L*，l*，a*）的比较鸟类不同（P <0.05）（p <0.05）。胸大肌专业，除了软糖外。灰色的胸肌比例更高，但腿部肌肉的百分比较低，而肥胖的比例低于野鸡。野鸡的胸肌和腿部肌肉的肌肉内脂肪含量更高。partridge胸肌的蛋白质含量较低，水含量较高，并且含量较深，含量较小和硬度。Partridge腿部肌肉含有更多的胶原蛋白，发红更高。partridges的心脏和肝脏比例较高，并且相对（每100 g bw）更长的肠段和腿骨尺寸。

Marcin Wegner (https://orcid.org/0000-0003-0508-0436) [1];Dariusz Kokoszyński (https://orcid.org/0000-0002-6642-1129) [2];Marek Kotowicz (https://orcid.org/0000-0002-3296-8126) [3];Hanna Jankowiak (https://orcid.org/0000-0002-7188-8743) [4];Aleksandra Cebulska (https://orcid.org/0000-0001-9122-4090) [5];Jozef Bujko (https://orcid.org/0000-0003-4864-0384) [6];Dariusz Piwczyński (https://orcid.org/0000-0001-8298-2316) [7];Karol Włodarczyk (https://orcid.org/0000-0002-1067-7600) [8];. Comparison of Carcass Composition, Meat Quality, Metric Traits of the Digestive System, and Leg Bones of the Common Pheasant (Phasianus colchicus L.) and Gray Partridge (Perdix perdix L.)[J]. Animal Science Journal, 2025,96(1)