Abstract

The available data from previous studies regarding the individual fatty acids profile of pigeon meat is limited. Therefore, the objective of the current study was to estimate the concentrations of different types of fatty acids in pigeon squabs meat. Seventy-five squabs samples were collected from butcher shops at Cairo and Giza governorates after that, the contained fat was extracted and subjected to fatty acid analysis using the gas-liquid chromatography technique. Results revealed that oleic acid had the highest percentage (36.61%) followed by linoleic acid (17.79%), palmitoleic fatty acid (8.95%), and finally, linolenic fatty acid (4.46%). On the other hand, low saturated fatty acids of pigeon meat were detected as palmitic and stearic fatty acids with percentages of 17.37% and 10.58%, respectively. Moreover, a lowered trace of trans fatty acids was detected (0.12%). Results indicated that pigeon meat could be considered as one of the beneficial meat sources due to its high content of both monosaturated fatty acid and polyunsaturated fatty acids as well as low saturated fatty acids content.