Fattening pheasants for the production of quality meat is a relatively recent development.
With its high protein and low fat content, meat of pheasant is a highly nutritious food whose …

Background: The effects of humic substances (HSs) on the carcass characteristics and meat
quality traits of breast and thigh muscles were studied. Methods: In total, 200 pheasants …

Meat yield, proximate composition, pH and drip loss of breast and thigh muscles were
studied in 29 hunted male and 32 slaughtered female pheasants. In the breast muscles of …

Each year, the UK rears around 20–30 million pheasants and 3–6 million red-legged
partridges for shooting purposes. However, welfare organisations and some members of the …

The aim of this study was to compare the nutritional and dietetic values of the meat of
chickens of the common pheasant (Phasianus colchicus L.) intensively fattened until 90 …

Over the last decade, there has been a growing interest in meat from non-conventional
animal species, which have a deep-rooted tradition of consumption in some countries …

In Poland, pheasants are primarily used as game birds and to a lesser extent as meat birds.
Young meat pheasants are generally reared until 10–16 or 22–24 weeks of age. Rearing for …

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 …

The aim of the study was to determine the effects of replacing soybean meal with insect meal
on the body weight and the chemical composition of selected muscle groups of common …

The nutrient requirement of game pheasants during the rearing period varies mainly
according to bird age and production type. When high-level feeding based on complete …