Acta Univ. Agric. Silvic. Mendelianae Brun. 2026, 74(3), 65-77 | DOI: 10.11118/actaun.2026.005

THE MEAT YIELD AND PHYSICOCHEMICAL COMPOSITION OF PHASIANUS COLCHICUS

Peter Haščík1, Ondřej Bučko2, Matúš Rajský3, Adriana Pavelková1
1 Institute of Food Sciences, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
2 Institute of Animal Husbandry, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia
3 Institute of Nutrition, Research Institute for Animal Production Nitra, National Agricultural and Food Centre, Hlohovecká 2, 951 41 Lužianky, Slovakia

This study aimed to evaluate the meat yield and physicochemical properties of common pheasant (Phasianus colchicus), with particular emphasis on sex- and muscle-specific differences. A total of 40 birds (20 males and 20 females) reared under natural conditions were analysed. Males exhibited significantly higher live body weight than females (1361.6 ± 207.7 g vs. 961.4 ± 88.1 g; P = 0.002), as well as higher breast (354.5 ± 45.4 g vs. 242.6 ± 11.9 g) and thigh muscle weights (262.7 ± 40.7 g vs. 180.6 ± 16.1 g; P = 0.001). Pheasant meat was characterised by high protein content, very low intramuscular fat, and a favourable amino acid profile rich in essential amino acids. The lipid fraction was dominated by polyunsaturated fatty acids, indicating high nutritional value. Instrumental colour analysis showed no significant sex-related differences in colour parameters (L*, a*, and b*) within either breast or thigh muscles (P > 0.05). Nevertheless, numerical variation in colour traits was observed between muscle types, with thigh muscles tending to exhibit lower lightness (L*) values and higher redness (a*) values than breast muscles, reflecting differences in muscle fibre composition and physiological function. These findings confirm that pheasant meat represents a nutritionally valuable and technologically specific alternative to conventional poultry, with pronounced sex- and muscle-related variability.

Keywords: pheasant, meat yield, physical-chemical composition, amino acid, fatty acid, colour

Received: January 22, 2026; Revised: April 2, 2026; Accepted: April 8, 2026; Published: July 1, 2026  Show citation

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Haščík, P., Bučko, O., Rajský, M., & Pavelková, A. (2026). THE MEAT YIELD AND PHYSICOCHEMICAL COMPOSITION OF PHASIANUS COLCHICUS. Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 74(3), 65-77. doi: 10.11118/actaun.2026.005
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