خصائص ذبيحة و لحم الحمام

Abstract EN

Scarcity and weakness of scientific information on pigeons was the main driving objective to conduct this study.

This study was conducted at the college of Veterinary Medicine and Animal Production, Sudan University in 2008.

For experiment (1) ten pigeon squabs were purchased from the local market, aged 28-30 days.

Squabs were weighed before and after slaughtering and all parts were weighed separately.

For experiment (2) ten pigeon squabs were slaughtered, thigh and breast muscles were sent to the laboratory for protein and fat determination.

For experiment (3)eight pigeon squabs were slaughtered and cooked for sensory penalty test.

Meat quality findings showed that the dressing percentage was 81.3%, the edible portion 73.8% of slaughtered weight, the protein ratio was higher in the breast than the leg meat and the fat content was higher in the leg than the breast meat.

Sensory panel test results indicated that 77% of the panelists rated flavor as good to very good and sensory panel test for the meat colour indicated that 62% of the panelists rated that the colour is brown and dark brown, 81% rated tenderness from good to excellent, 68% rated juiciness from good to excellent and 74% gave the same rating to palatability.

Which strengthens Sudanese people preference to squab meat.