Comparison of meat yield and quality characteristics between pigeon and quail

A respective number of pigeon and quail were purchased from Churkhai Bazar, Mymensingh at their marketing weight to compare their yield and quality characteristics of meat. The birds were then slaughtered and the meat yield characteristics were compared against their live weight. The samples of breast, thigh and drumstick kept at 4°C for 24 hours. Findings reveal that thigh, drumstick, breast, head, liver, gizzard, heart, neck and shank% were significantly higher in quail meat compare to pigeon but feather and skin% were significantly higher in pigeon. No differences were found in dressing percentage, blood weight and wing weight % between pigeon and quail. Pigeon meat expressed higher ether extract values compared to quail meat. Significantly higher pH of breast and thigh was found in quail compare to pigeon. Cooking loss was significantly higher in pigeon breast compare to quail breast but no differences found in thigh of both species. Drip loss% had no variation in pigeon meat and quail meat. Water holding capacity% was significantly higher in pigeon breast compare to quail breast but no variation in thigh of both species. L* was significantly higher in pigeon breast, thigh and drumstick at 2 hours and in drumstick at 24 hours of postmortem compare to quail. Redness (a*) was significantly higher in pigeon drumstick at 24 hours of postmortem than quail. There was no variation of a* in breast, thigh and drumstick at 2 hours and in breast and thigh at 24 hours after postmortem of both species. There was no variation of b* of breast, thigh and drumstick at 2 hours and 24 hours after postmortem in both pigeon and quail. In conclusion, pigeon meat is better due to have higher breast meat fat content and WHC as compared to quail meat.