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Table 1 Nutritional composition and physical characteristics of Pectoralis major muscle in thrush, woodcock and starling

From: Meat quality and lipid fatty acid profile from wild thrush (Turdus philomelos), woodcock (Scolopax rusticola) and starling (Sturnus vulgaris): a preliminary comparative study

Item

Species

SEM

P-value

Thrush (Turdus philomelos)

Woodcock (Scolopax rusticola)

Starling (Sturnus vulgaris)

pH, at 24 h post-mortem

5.70

5.77

6.38

0.03

< 0.001

Moisture, %

73.63

73.88

74.98

0.19

0.065

Protein, %

18.50

22.19

21.72

0.36

< 0.001

Fat, %

4.66

1.85

0.72

0.22

< 0.001

Ash, %

3.20

2.07

1.64

0.07

< 0.001

Colour measurements

L* (lightness)

28.37

23.14

21.38

0.59

0.002

a* (redness)

15.18

4.66

3.74

0.48

< 0.001

b* (yellowness)

7.83

3.63

3.85

0.26

0.004