PSVI-12 - Comparison study on productive performance and meat quality attributes among three varieties of indigenous pigeon (Columbia livia) squab

Abstract: Pigeons have been the subject of research in the past but the knowledge gained is incomplete and must be extended. Pigeon meat can be a valuable and inclusive part of a person's diet because of its relatively high protein content and low cholesterol. The objectives of the study were to provide information about differences in body weight, carcass characteristics, chemical composition, color attributes and physio-chemical parameters of three varieties (white, reddish grey and mixed) of indigenous pigeon of Bangladesh. Moreover, it was conducted to figure out if it meets the expectations of pigeon meat consumers to the same extent. The study involved 15 pairs (5 pairs from each variety) of pigeon and they were reared in semi-intensive system. The birds were fed pigeon milk up to 7 days of age by their parents and required nutrients were provided to the birds at all ages. Proper vaccination schedule and bio-security were followed. Weight were taken in every week up to marketing age. A 10-h fasting period was applied prior to slaughter and only water was provided during this period. At 4^thweek, 30 carcasses (10 from each variety) were cut into parts according to standard methods. Then weights of edible organs and digestive parts were taken following slaughter. The physio-chemical parameters such as meat color (L*, a*, b*), drip loss, cooking loss, pH and water holding capacity and proximate components of squab meat were analyzed. Data were analyzed using SAS (version 9.4M7, 2020) at a significance level of 5%. There was no significant difference (P>0.05) found in body weight among three varieties. It varied from 197-205 g in the first week and ranged from 292-297g at the 4^th week. Moreover, no discernible difference(P>0.05) was observed in dressing percentage, breast weight, thigh weight, drumstick weight and all the digestive traits among three varieties. The average dressing percentage was found to be 56.87%. Furthermore, no significant differences (P>0.05) were noticed in meat color, drip loss, cooking loss, water holding capacity, pH and proximate composition (crude protein, ether extract, crude fiber and ash content) in both breast and thigh meat among three varieties. Nevertheless. average pH, drip loss, cooking loss, water holding capacity were 6.55, 3.97%, 24.5% and 82.02% of both breast and thigh meat among three varieties respectively. The average crude protein percentage of breast and thigh were observed to be 25.08% and 23.19% respectively. However, the values resulted from this study meet the expectation of standard meat quality attributes. The study came to the conclusion that pigeon meat needed to be made available on the market in both developed and developing nations in order to promote pigeon production, consumption and supplement the protein supply in these regions.