Libyan local pigeon: Preliminary description of meat characteristics

Abd alrasol A. Soultan; Fowad S Akraim

doi:10.54172/9zaehk57

Authors

Abd alrasol A. Soultan Food science department, Faculty of agriculture, Omar Al-Mukhtar University, Al Bayda, Libya Author
Fowad S Akraim Animal production department, Faculty of agriculture, Omar Al-Mukhtar University, Al Bayda, Libya Author

DOI:

https://doi.org/10.54172/9zaehk57

Keywords:

Pigeon, Meat, Carcass

Abstract

Pigeon is one of the potential alternative poultry species for meat production. Meat characteristics of Libyan local pigeon have not been previously described. The current study aimed to describe the characteristics and chemical composition of Libyan local squab carcasses. The study was conducted on six chicks of Libyan local squab (28 – 40 days old). The birds were deprived of food and water for 12h and weighed (live body weight). The birds were slaughtered and scalded in hot water (85Cº) immediately after bleeding and carcasses were eviscerated and weighed. The mean live body weight and eviscerated carcass weight of birds were 283.38 and 207.81g, respectively. The dressing percentage of squabs was 73.36%; the breast and leg (thigh + drumstick) represent the highest cuts: 34.91% and 5.82% of carcass weight, respectively. Meat to bone ratio in breast, thigh, wing and back cuts was 10.55, 5.49, 3.12 and 3.16, respectively. Squab meat content of moisture, crude protein, crude fat and ash were 67.01, 21.72, 8.78 and 1.19 %, respectively. Based on the results obtained from the present study, Libyan local pigeon meat can be considered as one of the potential alternative poultry meat in the local meat market.

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