Multi-Omics Characterization of Quality Attributes in Pigeon Meat

Pigeon meat is gaining increasing popularity due to its high nutritional value and desir- able 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 ap- proaches. The results indicated that pigeon meat contains high levels of arginine (Arg), alanine (Ala), linoleic acid, and glycerophospholipids...