Investigation of some physico-chemical properties of melanistic pheasant meats

The aim of this study was to determine the physico-chemical properties of meat obtained from melanistic ringed pheasants raised in different housing conditions. For this purpose, three different groups were formed and pheasants were bred. The pheasants in the first group were raised in open fenced pens, in the second group the pheasants were raised in closed and semi-open coops, and the 3rd group was raised individually in 3-storey traditional layer hen cages. The protein ratios of male and female pheasants in the 1st, 2nd and 3rd groups were determined as 19.25%; 17.08%; 18.92% and 17.10%; 17.14%; 16.87 respectively. There was no significant differences between groups and genders in terms of protein ratio. Ash ratios of pheasant meats were similar in the 1st and 3rd groups, but the 2nd group was found different (p<0.05). In terms of ash ratio, the gender and drumstick and breast regions from which the samples were taken were found to be similar. It was determined that the pH values of drumsticks were significantly higher (p<0.001) compared to breast meat. However, no significant difference was found between the groups and genders in terms of pH values. While there was no significant difference between rearing type and gender in terms of L* and b* color parameters, it was observed that breast meat values were higher than drumstick (p<0.01). In terms of a* parameter, the difference between the location where the analysis was taken and the location x gender interaction was found to be significant (p<0.05).