The present study aimed to investigate the influence of sex on the quality of meat from farmed pheasants. Male (roosters, n  = 18) and female (hens, n  = 18) pheasants were slaughtered at 25 weeks of age. The breast muscles (Pectoralis major ) were cut out from chilled carcasses and analyzed to determine the proximate chemical composition, fatty acid profile, and physicochemical and sensory properties of meat. Chemical analyses revealed that the meat of male had higher (p  ≤ .05) content of collagen, Na, Cu, and Zn, whereas meat from females had higher (p  ≤ .05) concentrations of total nitrogen of water‐soluble compounds, nitrogen of water‐soluble non‐protein compounds, K, and Mn. The meat of male was characterized by greater (p  ≤ .05) cooking loss. A sensory evaluation revealed that meat from females had lower (p  ≤ .05) taste intensity and aroma desirability. Meat from male and female pheasants revealed differences in the content of minerals as well as low‐molecular‐weight water‐soluble nitrogen compounds, which may affect the flavor of cooked meat. Irrespective of these differences, the analyzed pheasant meat was characterized by high quality, which indicates that it could offer an attractive alternative to other types of meat.

中文翻译：

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性别对养殖野鸡（Phasianus colchicus）肉品质的影响。

本研究旨在调查性别对养殖野鸡肉品质的影响。雄性（公鸡，n  = 18）和雌性（母鸡，n  = 18）在25周龄被屠杀。从冷藏的尸体上切下胸肌（胸大肌）并进行分析，以确定肉的最接近化学组成，脂肪酸谱以及理化和感官特性。化学分析表明，男性的肉具有较高（p  ≤0.05）胶原，钠，Cu和Zn的含量，而从肉女性具有较高的（p ≤.05）水溶性化合物的总氮，水溶性非蛋白质化合物的氮，K和Mn的浓度。男性的肉的特点是更高的（p  ≤0.05）烹调损失。感官评估表明，从女性的肉有较低（p  ≤0.05）的味道强度和香气可取。雄性和雌性山鸡的肉显示出矿物质含量以及低分子量水溶性氮化合物含量的差异，这可能会影响熟肉的风味。不管这些差异如何，所分析的野鸡肉都具有高质量的特征，这表明它可以提供其他类型肉类的诱人替代品。