Year 2026, Volume 72 Issue 1
| Year : | 2026 |
| Volume : | 72 |
| Issue : | 1 |
| Authors : | Peter HAŠČIK, Martin FIK, Ondrej BUČKO, Matúš RAJSKY, Adriana PAVELKOVA |
| Title : | MEAT PERFORMANCE AND PHYSICO-CHEMICAL EVALUATION OF WOOD PIGEON (Columba palumbus) MEAT |
| Abstract : | The present study evaluated the meat performance and physico-chemical properties of the wood pigeon (Columba palumbus), one of the most widespread game species in Europe, with the aim of assessing its nutritional potential and suitability as an alternative source of high-quality protein. A total of 20 pigeons (10 males, 10 females) were analysed for carcass characteristics, overall chemical composition, amino acid and fatty acid profiles, cholesterol content and colour parameters. The average live body weight was 476.7 g, with significantly higher values in males (514.8 g) than in females (457.7 g; P=0.031). The carcass yield averaged 67.2%, which is comparable with domesticated meat-type pigeons. Breast muscles contained 24.1% protein, 0.72% intramuscular fat, and 46 mg/100 g cholesterol, confirming the lean and protein-rich nature of this species. Amino acid analysis revealed lysine, leucine and arginine as the predominant essential amino acids, highlighting its high-quality protein profile. The fatty acid composition was dominated by monounsaturated fatty acids (47.2%), followed by saturated fatty acids (31.9%) and polyunsaturated fatty acids (17.0%), with oleic acid being the most abundant fatty acid. Wood pigeon meat was darker (L*≈35) than conventional poultry meat, reflecting its greater myoglobin content. Compared with domesticated pigeons and various poultry species, C. palumbus meat was found to be leaner, richer in protein, and nutritionally favourable in terms of amino acid and lipid composition. These findings confirm its value as a meat with potential to diversify sustainable protein sources in the human diet. |
| For citation : | Haščik, P., Fik, M., Bučko, O., Rajsky, M., Pavelkova, A. (2026). Meat performance and physico-chemical evaluation of wood pigeon (Columba palumbus) meat. Agriculture and Forestry, 72 (1): 7-20. https://doi:10.17707/AgricultForest.72.1.01 |
| Keywords : | wood pigeon, meat, chemical composition, amino acids, fatty acids, meat colour |
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