Differences in the amino acid composition of the breast muscle of wild and farmed pheasants

Adam Brudnicki, Anna Kułakowska, Dominika Pietruszyńska, Małgorzata Łożyca-Kapłon and Jan Wach
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Adam Brudnicki: Department of Animal Physiology and
Anna Kułakowska: Department of Animal Physiology and
Dominika Pietruszyńska: Department of Animal Physiology and
Małgorzata Łożyca-Kapłon: Department of Animal Physiology and
Jan Wach: Department of Animal Morphology and Hunting, Faculty of Animal Breeding and Biology, University of Technology and Life Sciences in Bydgoszcz, Bydgoszcz, Poland

Czech Journal of Food Sciences, 2012, vol. 30, issue 4, 309-313

Abstract: Numerous studies show the slaughter yield and also basic chemical composition of pheasant meat. The results reveal a higher biological value of the meat of pheasants which were fed naturally, in comparison to the meat of pheasants fed with commercial mixtures. In many countries, the pheasant is selected with the aim of producing high quality meat with very desirable nutritional values. There are only few publications on amino acid composition of pheasant meat. The knowledge of amino acid composition of pheasant meat can be used to determine its potential nutritional value. The amino acid compositions were compared of the meats of wild and farm pheasants. In the study, the following amino acids were determined: Asp, Thr, Ser, Glu, Pro, Gly, Ala, Val, Ile, Leu, Tyr, Phe, His, Lys, Arg. An improved amino acid profile was found in the breast muscle of pheasants kept at the farm in comparison with that of wild pheasants.

Keywords: meat production; pheasant; chemical composition; amino acids (search for similar items in EconPapers)
Date: 2012
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DOI: 10.17221/17/2011-CJFS

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