Effect of Production System and Slaughter age on Some Meat Quality and Digestive Tract Traits of Pheasants (Phasianus colchicus)

Male and female mixed 200 pheasants were reared in intensive and outdoor conditions to assess the meat quality and some digestive tract traits. Color, pH, cooking loss, water holding capacity and drip loss were determined as meat quality traits. Production system did not have significant effect on most of meat quality traits. Conversely, most of these traits were affected by slaughter age. Water holding capacity significantly decreased but cooking loss increased by slaughter age. Total digestive system weight rate to body weight was decreased by slaughter age but did not differ between production systems. Small and large intestine lengths were significantly longer in indoor system and significantly decreased by slaughter age.

Keywords:

Pheasant meat quality, digestive system, water holding capacity, pH,

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