Biochemical and biological evaluation of pigeon meats: Effect of type, age and sex

✍ Scribed by Elsayed, Wafaa A. ;Shehab, Awatef H. ;Mourad, Foad E. ;El-Nahry, Fikry I. ;Said, Amin K.

• Publisher: John Wiley and Sons
• Year: 1980
• Tongue: English
• Weight: 433 KB
• Volume: 24
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19800240903

✦ Synopsis

Abstract

The nutritional quality of edible portions from certain kinds of pigeons that exist in Egypt was studied by determining their biochemical composition and by biological evaluation. Pigeon meats are in general fatty. They have a high energy value and contain all essential amino acids in amounts and proportions required by the human body. They are excellent sources for vitamins and minerals particularly B1, B2, calcium, phosphorus and iron. The nutritive value of pigeon proteins is rather good. No significant differences were encountered due to variations of type or sex.