Comparative evaluation of meat quality parameters of domestic pigeons and selected conventional poultry species

Abstract

The rising demand for poultry meat due to global population growth has emphasised the necessity of finding alternative protein sources to reduce pressure on conventional species like chickens and turkeys. This study examines the meat quality characteristics of the domestic pigeon compared to traditional poultry species which are consumed in Nigeria (laying birds, broilers and turkey), to meet consumer expectations and encourage sustainable dietary habits. Proximate analysis and meat quality assessments were conducted on both sexes, including laying birds, turkeys, broiler chickens, and pigeons. There were significant differences (p<0.05) in moisture, protein and fat content among species, with pigeons demonstrating higher protein and lower fat contents. Furthermore, significant variations (p<0.05) in thawing loss, cooking loss, cold shortening and thermal shortening were observed across species and sexes. Organoleptic evaluations highlighted species-specific variations in colour, tenderness and overall acceptability, with pigeon meat scoring lower in colour and tenderness. These findings underscore the potential of pigeon meat as a sustainable protein source and emphasised the importance of its inclusion in global diets. The study contributes to understanding poultry meat quality dynamics, providing valuable insights for stakeholders, policymakers and consumers to support sustainable feeding practices in an evolving global landscape.