Comparison of nutritional values of pheasant and broiler chicken meats

Abstract

The aim of this study was to compare the nutritional and dietetic values of the meat of chickens of the common pheasant (Phasianus colchicus L.) intensively fattened until 90 days of age to the meat of broiler chickens fattened until 40 days of age. Breast muscles in pheasants contained higher protein content on a dry matter basis (930.57 g·kg-1 in females, 937.23 g·kg-1 in males) and lower fat content (29.58 g·kg-1 in females, 29.92 g·kg-1 in males) as compared to thigh muscles (protein: 781.80 g·kg-1 in females, 810.07 g·kg-1 in males, fat: 163.74 g·kg-1 in females, 140.71 g·kg-1 in males). Breast muscles in both females and males contained less calcium (0.67 g·kg-1 in females, 0.57 g·kg-1 in males) and more phosphorus (10.16 g·kg-1 in females, 9.72 g·kg-1 in males) compared to the thigh muscles in which the mean calcium content was 1.28 g·kg-1 in females and 1.32 g·kg-1 in males, and the mean phosphorus content was 9.31 g·kg-1 in females and 9.23 g·kg-1 in males. Breast and thigh muscles in both female and male pheasants contained higher protein content and lower fat content compared to broiler meat. The calcium content in pheasant meat was lower whereas the phosphorus and magnesium contents were higher compared to broiler meat. Pheasant meat with high content of protein and low fat content is very valuable foodstuff and its dietetic value exceeds that of broiler meat. There is a lack of scientifc literature on this subject which has not been studied in detail yet. This study extends the current scope of scientifc knowledge in this feld.