Indexing
All Issues
Submission
Author Guidelines
Reviewers
Editorial Members
Publication Fee
Vol.2 , No. 2, Publication Date: Feb. 13, 2015, Page: 19-23
 in Abeokuta Metropolis&description=A study was carried out to investigate the effect of sex on meat quality attributes of pigeon (Columbia livia) found in Abeokuta metropolis. Twenty four (12 males and 12 females) adult pigeons of weight between 200 and 220g were used. They were purchased from different markets in Abeokuta metropolis and transported to Department of Animal Production Meat Science Laboratory of Olabisi Onabanjo University, Yewa Campus, Ayetoro, Ogun State where they were rested for 2 weeks and slaughtered, dressed and fabricated. Meat-to-bone ratio, physical, chemical and sensory evaluation of the pigeons meat were determined. The results showed that meat-to-bone ratio was higher (p<0.05) in male pigeons meat while breast cut had highest (p<0.05) meat-to-bone ratio followed by thigh and least (p<0.05) in fore back of female pigeons. Physical characteristics were better (p<0.05) in male pigeons’ meat than in females meat. Crude fat was higher (p<0.05) in male pigeons meat, while Nitrogen Free Extract was higher (p<0.05) in female pigeons meat. There was no significant (p>0.05) difference in the pH values of meat from both sexes of pigeon. Male pigeons’ meat elicited higher (p<0.05) organoleptic properties over the female pigeons’ meat in this study. It was concluded that pigeon meat needed be introduced into market in both developed and developing economies in order to encourage pigeon production and consumption in order to complement protein supply in these countries, most especially in developing economies.&picture=http://www.aascit.org/aascit/decorators/img/journal/923.jpg)
| [1] | Ebunoluwa Stanley Apata, Meat Science Laboratory, Department of Animal Production, Olabisi Onabanjo University, Yewa Campus P. M. B 0012 Ayetoro, Ogun State, Nigeria. |
| [2] | Ibrahim Mohammed Koleoso, Meat Science Laboratory, Department of Animal Production, Olabisi Onabanjo University, Yewa Campus P. M. B 0012 Ayetoro, Ogun State, Nigeria. |
| [3] | Lateef Adisa Tijani, Department of Animal Production, Lagos State Polytechnic, Ikorodu, Nigeria. |
| [4] | Olutayo Olumide Obi, Institute of Agricultural Research and Training (IAR&T), Moor Plantation, Ibadan, Nigeria. |
| [5] | Isaiah Annayochukwu Okere, Institute of Agricultural Research and Training (IAR&T), Moor Plantation, Ibadan, Nigeria. |
A study was carried out to investigate the effect of sex on meat quality attributes of pigeon (Columbia livia) found in Abeokuta metropolis. Twenty four (12 males and 12 females) adult pigeons of weight between 200 and 220g were used. They were purchased from different markets in Abeokuta metropolis and transported to Department of Animal Production Meat Science Laboratory of Olabisi Onabanjo University, Yewa Campus, Ayetoro, Ogun State where they were rested for 2 weeks and slaughtered, dressed and fabricated. Meat-to-bone ratio, physical, chemical and sensory evaluation of the pigeons meat were determined. The results showed that meat-to-bone ratio was higher (p<0.05) in male pigeons meat while breast cut had highest (p<0.05) meat-to-bone ratio followed by thigh and least (p<0.05) in fore back of female pigeons. Physical characteristics were better (p<0.05) in male pigeons’ meat than in females meat. Crude fat was higher (p<0.05) in male pigeons meat, while Nitrogen Free Extract was higher (p<0.05) in female pigeons meat. There was no significant (p>0.05) difference in the pH values of meat from both sexes of pigeon. Male pigeons’ meat elicited higher (p<0.05) organoleptic properties over the female pigeons’ meat in this study. It was concluded that pigeon meat needed be introduced into market in both developed and developing economies in order to encourage pigeon production and consumption in order to complement protein supply in these countries, most especially in developing economies.
Keywords
Pigeon, Sex, Meat, Quality, Abeokuta Metropolis
Reference
| [01] | A.O.A.C (2000) Official Methods of Analysis, 19th edition AOAC International Inc. Washington DC. Pp 1219. |
| [02] | Abulude, O, Adesanya, W; Akinjagunla, Y. and Akinbule, W. (2006) Studies on pigeon bird (Columbia livia G) Anatomical weight, Proximate Composition, Selected microbial content and sensory evaluation. EJEA Fche 5(4): 1473 – 1478. |
| [03] | AMSA (1995) Research Guidelines for Cookery, Sensory Evaluation and Instrumental Measurements of fresh meat. National Livestock and Meat Board Chicago, IL, USA. |
| [04] | Apata, E.S. and Okubanjo, A.O. (2010) Physical and Sensory characteristics of rabbit meat as affected by wholesale cut and cooking methods Nig. J. Anim. Sci. 12:165-173. |
| [05] | Apata, E.S; Koleosho, I.M. and Taiwo, B.B.A (2009) Effect of Sexual dimorphism on carcass and organs characteristics of pigeon birds (Columbia livia) in Abeokuta metropolis. J. Res. Educ & Rural Devpt. 5(2): 42-46. |
| [06] | Bhuyan, P; Nath, D.R. and Hazarik, M. (1999) Influence of age, and sex on nutritive value (proximate composition) of squab and pigeon meat. Indian Vet. J. 76: 530 – 532). |
| [07] | Conforth, D. (1994) Colour: Its basis and importance. In: A.M. Pearson and T.R. Duston (Eds), Quality attributes and their measurements in Poultry and meat products. Advances in Meat Research Series. Glass glow Blackie Academic and Professionals pp 17 – 33. |
| [08] | Duckett, S.K. and Kuber, P.S. (2001) Genetic and Nutritional effect on lamb Flavour. J. Anim. Sci. 79: (E-Suppl.): E249 – E259. |
| [09] | Fernandez, X; Monin, E; Talmont, A; Mourst, J. and Lebret, B. (1999) Composition of the lipid fraction and sensory characteristics of meat. Meat Sci. 53: 59-65. |
| [10] | Hedrick, H.B; Aberle, E.D; Forest, J.C; Judge, M.D. and Merkel, R.A. (1994) Properties of fresh meat. In: H.B. Hedrick, E.D. Aberle, J.C. Forest, M.D. Judge and R.A. Merkel (Eds). Principle of Meat Science. I.A. Dubuque, Kendall/Hunt Publishing Company San Fransisco, USA Pp 123-131. |
| [11] | Honikel, K.O. (1998) Reference methods for assessment of physical characteristics of meat. Meat Sci. 49: 447-457. |
| [12] | Luciano, F.B; Anton, A.A. and Rosa, C.F. (2007) Biochemical aspects of Meat tenderness – A brief Review Arch. Zootec 56(R): 1-8. |
| [13] | Malgorzata, S. Kazimierz, L; Henry, K.K; Jerry, W. Leszek, G; Joanna, Z. Arkadiusz, Z; Karek, K. Piotr. S; and Edyta, R. (2005) The effect of cattle genotype on texture of selected muscle during post-mortem ageing. Food Sci. and Tech., Elect. J. Pol. Agric Univ. 8(3): 1-9. |
| [14] | Mallikarjunan, P. and Mittal, G.S. (1994) Meat quality kinetics during beef carcass chilling. J. Food Sci. 59: 291-294. |
| [15] | Maltin, C; Balcerzak, D. Tilley, R. and Deldays, M. (2003) Determinants of meat quality – Tenderness Proceedings of the Nutrition Society 62:337-347. |
| [16] | Oluyemi, J.A. and Robbert, F.A. (2000) Poultry Production in Warm wet climates. Spectrum Books Limited, Ibadan, Nigeria pp. 243. |
| [17] | Omojola, A.B. (2007) Carcass and Organoleptic characteristics of duck meat as influenced by breed Inter. J. Poultry. Sci. 6(5): 329-334. |
| [18] | Omojola, A.B; Adesehinwa, A.O.K; Madu, H. and Attah, S. (2004) Effect of sex and slaughter weight on broiler chicken carcass. Food Agric & Environ. 2:61-63. |
| [19] | Parkhurst, R.C. and Mountney, J.G. (2004) Poultry meat and egg production. 3rd Indian Reprint CBS Publishers New Delhi India pp 293. |
| [20] | Qiaofen, C; and Da-Wen, S. (2005) Application of PLSR in correlating physical and chemical properties of pork ham with different cooking methods. Meat Sci. 70: 691-698. |
| [21] | Sainbury, D. (2000) Poultry Health and Management: Chicken, Duck, Turkey, Geese and Quail; 4th edition, Blackwell Publishers. Pp 10-15. |
| [22] | SAS (2002) Statistical Analysis System. Institute Users Guide version 9 Garry, NC, USA. |
| [23] | Zhang, M; Mittal, G.S. and Barbut, S. (1993) Optimum condition to measure water holding capacity of beef product by press method. J. Muscle Food 4: 255 – 268. |
