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.
Wang et al. (2025) studied this question.