Influencing factors and quality traits of pigeon meat: A systematic review

Pigeon meat is highly nutritious, offering medicinal benefits, and is often valued as a tonic due to its high protein and low-fat content. With advancements in breeding technology and evolving market demands, the quality and flavor characteristics of pigeon meat have become key areas of interest for researchers and consumers. In recent years, extensive research on pigeon meat quality traits, has been conducted both domestically and internationally, to enhance the production efficiency and product quality to meet market needs while also providing theoretical support and technical guidance for industry development. This review explores the recent advancements in under-standing the genetic and non-genetic factors that influence pigeon meat quality, focusing on candidate gene markers that guide breeding strategies to enhance meat quality. For instance, studies on genetic factors have identified several genes associated with pigeon meat quality. These include ATP binding cassette subfamily a member 8 (Abca8b), von willebrand factor (VWF), oxoglutarate dehydrogenase (OGDH), TGF beta induced factor homeobox 1 (TGIF1), dickkopf WNT signaling pathway inhibitor 3 (DKK3), glutaminefructose-6-phosphate transaminase 1 (Gfpt1) and replication factor C subunit 5 (RFC5) which influence skeletal muscle development, and fatty acid binding protein 1 (FABP1), heart-type FABP (H-FABP), and diacylglycerol acyltransferase 2 (DGAT2) which impact intramuscular fat content. Furthermore, the comprehensive exploration of both genetic and non-genetic factors aims to provide a solid foundation and practical strategies for advancing the production and utilization of pigeon meat.