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In the past, studies have been conducted on the evaluation of meat traits of pigeons, but the knowledge obtained is incomplete and needs to be expanded. The purpose of this study was to obtain information on the weight and proportion of carcass elements, femur and tibia bone dimensions, and egg characteristics of meat of King breed and carrier pigeons. For this study, 16 carcasses of carrier pigeons and 16 carcasses of King pigeons were used, with 8 carcasses of males and 8 carcasses of females of each breed. Additionally, 20 eggs evaluated were from carrier pigeons and 20 eggs from King breed pigeons. The carcasses and eggs were obtained from birds that were 12 months old. The compared pigeon breeds differed (p < 0.05) significantly in terms of the weight of the eviscerated carcass with the neck; the content of neck, wings, pectoral and leg muscles in the carcass; as well as in terms of all specified dimensions of tibia and femur length and width. The origin of the pigeons had an effect (p < 0.05) on egg weight and dimensions, egg index, and the other studied egg traits, with the exception of eggshell weight and eggshell yellowness, yolk weight, yolk height, yolk diameter, and yolk index. So far, there have been no studies comparing carrier pigeons and King breed pigeons in terms of femur and tibia bone dimensions, morphological composition and egg dimensions, and egg content traits, which adds to the knowledge in this area and indicates the need for continuation in the future.

The objective of the study was to determine the effect of probiotic preparations Pro-Biotyk EM-15 and EMFarma™ and sex on morphometric characteristics of the digestive system and leg bones, and caecal microflora in Ross 308 broiler chickens. One-day chicks were distributed into two groups in two rooms (control, experimental). Each facility contained 9000 Ross 308 chicks and was divided into four compartments. A total of 48 Ross 308 broiler chickens aged 42 days were evaluated, including 12 males and 12 females which received no probiotics, and 12 males and 12 females supplemented with EM preparations. At the age of 42 days, EM supplemented broilers had significantly greater total intestine length, higher intestine–body length ratio and higher proventriculus percentage in body weight. Regardless of the treatment, males exhibited higher body weight, duodenum, jejunum, ileum lengths and total intestine length, higher intestine–body length ratio and spleen weight, and lower duodenum diameter and liver percentage. The group × sex interaction was significant for smallest breadth of the corpus of femur bone and greatest diagonal of proximal end, smallest breadth of the corpus and smallest breadth of distal end of tibia bone.

The aim of the study was to determine the effects of genotype and sex on carcass composition and selected meat quality parameters of Dworka and Pekin ducks after two reproductive seasons. The research material consisted of 24 carcasses of Dworka ducks (breeding strain D11) and 24 carcasses of Pekin ducks from the herd of genetic resources (French Pekin, strain P-9). After cooling the carcasses (18 h, 2 °C), the pH values and electrical conductivity of the pectoral and leg muscles were determined, and then the carcass was dissected using a simplified method. After dissection, the pectoral and leg muscles were sampled for quality characteristics assessment. The Dworka ducks from breeding strain D11 compared to Pekin duck from conservative strain P9 were characterized by significantly (p < 0.05) higher carcass weight, protein and salt content, thermal drip, yellowness, thickness of perymisium and endomysium and lower water content of the pectoral muscle. Dworka ducks were also characterized by higher protein, salt and collagen content and higher electrical conductivity (EC24) of leg muscles than Pekin ducks. Regardless of genotype, male ducks had a higher gutted carcass weight with neck, salt content, muscle fiber cross-sectional area, fiber perimeter and diameters of pectoral muscle, and also higher protein and collagen, and lower fat content, pH24 and electrical conductivity of leg muscles. The genotype by sex interaction was significant (p < 0.05) for water, protein, fat content, perimisium thickness, cohesiveness, springiness of the pectoral major muscle, and for water content and protein of the leg muscles. The results obtained in this study demonstrate the effects of genotype and sex on the nutritional value and some technological parameters of duck meat. The studied ducks after two reproductive seasons satisfactorily meet the requirements of duck meat for consumers and duck meat processing plants.

The aim of the study was to determine the effects of probiotic preparations Pro-Biotyk Em-15 and EMFarma™ and sex on proximate chemical composition, physicochemical properties of breast and leg muscles, sensory properties (including texture) and microstructural characteristics of pectoralis major muscle in Ross 308 broiler chickens. The study used 48 carcases – 12 from males and 12 from females fed no probiotics, and 12 from males and 12 from females receiving the EM probiotics. At 42 days, the chickens receiving EM preparations had significantly higher WB-shear force of pectoralis major muscle, whereas the leg muscles contained significantly less water and fat and had higher pH24 value. Regardless of the treatment, males exhibited significantly higher springiness, chewiness, as well as significantly lower yellowness (b*), fibre perimeter, horizontal (H) fibre diameter and fibre cross section area of pectoralis major muscle when compared to females. In turn, male leg muscles had significantly higher fat content compared to female leg muscles. The genotype × sex interaction was significant for the content of water, protein and fat, and for electric conductivity (EC24) of leg muscles.Highlights Probiotics did not improve the quality of chicken meat. The influence of sex on the quality of chicken meat was varied.

Pigeons have been the subject of research in the past, but the knowledge gained is incomplete and must be extended. The aim of the study was to provide information about differences in carcass weight and measurements, carcass composition, proximate chemical composition, acidity, electrical conductivity, color attributes, the texture, rheological properties and microstructure of the meat, and some biometric characteristics of the digestive system in carrier and King pigeons, and also to determine if the two compared breeds meet the expectations of pigeon meat consumers to the same extent. The study involved 40 carcasses from carrier pigeons and King pigeons after three reproductive seasons. The chemical composition was determined by near-infrared transmission (NIT) spectroscopy, color coordinates according to CIELab, the texture according to Texture Profile Analysis (TPA) and Warner–Bratzler (WB) tests, and the rheological properties of meat according to the relaxation test. The compared pigeon groups differed significantly (p < 0.05) in carcass weight and measurements, carcass composition (except breast muscle percentage), chemical composition (except leg muscle collagen content) and electrical conductivity, lightness (L*), yellowness (b*), chroma (C*) and hue angle (h*), textural characteristics (except cohesiveness and Warner‒Bratzler shear force), rheological properties, microstructure of the pectoralis major muscle, as well as the total length of intestine and its segments, duodenal diameter, weight of proventriculus, gizzard, liver, heart, and spleen. The sex of the birds had a significant (p < 0.05) effect on the carcass weight, chest circumference, carcass neck percentage, breast muscle collagen content, and caeca length. The genotype by sex interaction was significant (p < 0.05) for fat content, collagen content, hardness, sum of elastic moduli and sum of viscous moduli of the pectoralis major muscle, protein and collagen content of leg muscles, duodenal and caecal length, jejunal and ileal diameter, and spleen weight. The obtained results show a significant effect of genetic origin and sex on the nutritive and technological value of the meat, and on the digestive system development of the pigeons.