To evaluate the germplasm characteristics and nutritional value of Chinese native pigeon varieties, this study analyzed the nutrient composition of the meat of four Chinese native pigeon varieties and then compared them with those of the White King pigeon, which is the most commonly used in China. A total of 150 pigeons aged 28 d (squabs) of 5 breeds including Taihu pigeon, Shiqi pigeon, Ta-rim pigeon, Boot pigeon, and White King pigeon were selected for slaughter. The basic meat quality parameters and contents of conventional nutritional compositions, inosine acid, amino acids, and fatty acids were measured. The results showed that there were significant differences in flesh color (L*, b*), pH, and water loss rate of different breeds of suckling pigeons (p < 0.05). Compared with White King pigeons, four local breeds had dark breast meat and a low water loss rate. The protein contents of Taihu, Tarim, and Shiqi suckling pigeons were significantly higher than those of White King pigeons (p < 0.05). Taihu pigeons had the highest protein content, reaching 22.72%. The inosinic acid content of Tarim pigeons was the highest (1.31 mg/g) and was significantly higher than that of Shiqi pigeons, Boot pigeons, and White King pigeons (p < 0.05). There was no significant difference in the content of amino acids, the ratio of essential amino acids, and the ratio of umami amino acids in the meat of different breeds of pigeons (p > 0.05). The percentage of saturated fatty acids (SFAs) in the breast muscle of local breeding pigeons was significantly lower than that of White King pigeons (p < 0.05), and the percentages of lauric acid, palmitic acid, eicosanoic acid, and behenic acid in SFAs reached significant levels (p < 0.05). The content of eicosapentaenoic acid (EPA) in the meat of Taihu pigeons was significantly higher than that in other breeds. In conclusion, compared with the White King pigeon, the meat of local breed pigeons (Taihu pigeon, Shiqi pigeon, Tarim pigeon, and Boot pigeon) had dark flesh, good water retention, high protein and inosine contents, a high proportion of essential amino acids, and a low saturated fatty acid ratio. In addition, Taihu pigeons had the highest protein content (22.72%), monounsaturated fatty acids (44.58%), and EPA (0.47%) compared to other breeds.

In order to confirm the dietary calcium (Ca) requirement to keep a balance of the production performance and the albumen transparency, the study examined the effects of different dietary Ca levels on the production performance, egg quality, and albumen transparency of laying pigeons. 1080 pigeon pairs were randomly allocated into six treatment groups, each consisting of six replicates of 30 pigeon pairs per treatment. Ca levels of 0.60, 0.90, 1.20, 1.80, 2.40, and 3.00% were fed. The results showed that the laying rate, average egg weight, and feed to egg ratio were significantly influenced by Ca levels (p < 0.05). Albumen percentage, albumen height, Haugh unit, and eggshell thickness at 8 w and 16 w were significantly influenced by Ca levels (p < 0.05). The L*, a*, b*, and c* values of cooked albumen at 8 w and 16 w were all significantly influenced by Ca levels (p < 0.05). After 16 w of feeding different Ca levels, the percentage of transparent eggs had an early increasing and later decreasing trend. In conclusion, taking the transparency of pigeon eggs as an assessment index and considering production performance secondly, the optimal level of dietary Ca for laying White King pigeons is 0.90%.

We aimed to identify the characteristic functional components of pigeon eggs and the differences among pigeon, chicken, and quail eggs. We analyzed the metabolite profiles of three kinds of eggs using an untargeted metabolomics-based approach to better understand the differences in metabolites among pigeon, chicken, and quail eggs. Then, we quantitatively validated the differences in abundance of partial metabolites through a targeted metabolomics-based approach. A total of 692 metabolites were identified in the three types of eggs. A total of 263 significantly differentially abundant metabolites were found between pigeon eggs and chicken eggs, and 263 significantly differentially abundant metabolites were found between pigeon eggs and quail eggs. The metabolites that were significantly more abundant in pigeon eggs than in other eggs were mainly lipids, lipid-like molecules, nucleosides, nucleotides, and their analogues. We identified the eight metabolites that were significantly greater in abundance in pigeon eggs than in chicken eggs and quail eggs and quantitatively validated the differences in abundance of these metabolites. Our study demonstrates that there are more functional components in pigeon eggs than chicken eggs and quail eggs, especially for the prevention and treatment of various disordered glucose and lipid metabolism-related diseases. The discovery of these differentially abundant metabolites paves the way for further research on the unique nutritional functions of pigeon eggs and the further utilization of pigeon egg products.

The dynamic metabolic landscape underlying goose meat quality deterioration during refrigerated storage remains incompletely elucidated. Here, ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS)-based widely targeted metabolomics was employed to characterize metabolic profiling in refrigerated goose meat. Orthogonal partial least squares discriminant analysis (OPLS-DA) revealed 211 differential metabolites, while random forest regression (RFR) identified 30 candidate biomarkers. Seven metabolites, including xanthine, oxidized glutathione, and inosine 5′-monophosphate, exhibited significant correlations with total volatile basic nitrogen (TVB-N). By integrating potential biomarkers, metabolic pathways involving purines, amino acids, and sugars were identified as underlying mechanisms of goose meat spoilage. Notably, through comprehensive analysis of time-dependent correlations between physicochemical properties and metabolic profiles, a temporal threshold for quality deterioration in refrigerated goose meat was identified as day 5. These findings deepen our understanding of metabolite variations in refrigerated goose meat and provide a basis for optimizing storage protocols. The identified biomarkers may enable rapid detection kits and smart packaging systems for poultry industry applications.

The Taihu Dianzi pigeon is a breed native to China, and its special piebalding, crest, and polydactyly phenotypes are the result of artificial and natural selection. Here, we analyzed the genetic differences among three kinds of pigeons with different phenotypes at the genomic level. A selective sweep was conducted based on the fixation index (F_ST) and nucleotide diversity (π) ratio, and the results revealed that MC1R was related to the formation of the distinctive piebalding of the Taihu Dianzi pigeon. Combined with the results of genome-wide association studies, we identified candidate genes associated with the crest (SMYD and STOX2) and polydactyly (SLC52A3 and ANGPT4). The candidate genes identified in this study and their variants may be useful for understanding the genetic mechanism underlying the special phenotypes of the Taihu Dianzi pigeon. This study provides new insights into the genetic factors that may influence the formation of the special piebalding, crest, and polydactyly characteristics in pigeons.

Albumen transparency is an important quality trait of pigeon eggs that directly influences consumer preference and market value; however, its molecular basis remains unclear. This study aimed to characterize the key molecular differences between transparent and opaque pigeon egg albumen from an N-glycoproteomic perspective and to explore their associations with macroscopic textural properties. Transparent and opaque pigeon eggs were selected, and N-glycoproteomic analysis combined with texture profile analysis was conducted to compare glycosylation modifications and textural characteristics between the two groups. The results showed that transparent pigeon egg albumen exhibited significantly lower hardness, fracturability, gumminess, and chewiness than opaque albumen. Comparative glycoproteomic analysis revealed that the abundance of 122 glycopeptides was significantly lower in the transparent group, primarily originating from ovalbumin-related proteins and transferrin. Functional enrichment and protein–protein interaction analyses indicated that these proteins are closely associated with the extracellular space and serine-type endopeptidase inhibitor activity, and form a functional interaction module dominated by ovalbumin family proteins and transferrin. Overall, reduced N-glycosylation of key egg white proteins may influence protein aggregation behavior and gel network formation during heating, thereby contributing to differences in albumen textural properties and transparency. These findings provide glycoproteomic insights into the molecular mechanisms underlying transparency differences in pigeon egg albumen and identify specific glycosylation-related targets that may be exploited to modulate gel properties during thermal processing. This knowledge may support precision quality control of pigeon eggs and facilitate the development of transparent protein-based foods and functional gel products in the food industry.