ArticleFoods (Basel, Switzerland)2025
Multi-Omics Characterization of Quality Attributes in Pigeon Meat.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Comparative evaluation of different chilling methods on carcass and meat quality traits of pigeons.Poultry science · 2026Article
- Effects of Different Processing Methods on the Quality and Flavor Characteristics of Shiqi Pigeon (Molecules (Basel, Switzerland) · 2026Article
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Authors and funding
8 authors.
Funding
Abstract
Pigeon meat is gaining increasing popularity due to its high nutritional value and desirable sensory qualities. This study aimed to comprehensively evaluate the quality-related components of pigeon meat by analyzing conventional nutritional indicators-including amino acids, fatty acids, and flavor nucleotides-in combination with multi-omics approaches. The results indicated that pigeon meat contains high levels of arginine (Arg), alanine (Ala), linoleic acid, and glycerophospholipids (GPs), which contribute significantly to its flavor profile. Additionally, several lipids, namely, PS (18:0/20:4), PE (16:2; O/2:0), HexCer (9:0;2O/42:11), Hex2Cer (38:1;2O), PS (16:0; O/21:0), and PE (42:9), were identified as potential characteristic markers of pigeon meat. A comparative analysis among three breeds-White King, Shiqi, and Tarim pigeons-revealed breed-specific differences in endogenous compounds, with each breed exhibiting distinct compositional traits. This study provides a comprehensive dataset for quality assessment and offers critical insights for the authenticity verification of pigeon meat.
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