Lipid and protein quality of common pheasant (Phasianus colchicus) reared in semi-extensive conditions

•Detailed fatty acid profile of pheasant meat (breast and leg are presented).•The effect of sex and meat portion on pheasant meat lipid profile was assessed.•Detailed amino acid profile of pheasant meat (breast and leg are presented).•The effect of sex and meat portion on pheasant meat amino acid profile was assessed.•Detailed tocochromanol profile of pheasant meat is presented.

Common pheasant (Phasianus colchicus) is a species with potential to produce high quality meat. Rearing these birds in semi-extensive regime for other purposes than just for hunting has drawn producers’ attention. This study aimed to evaluate the lipid and protein composition of breast and leg meat from male and female pheasant. Meat portions exhibited significant differences between total lipid (1.3 and 3.5 g/100 g), total cholesterol contents (0.5 and 0.57 mg/g), fatty acids profile, protein content (89 and 82% dry weight) and amino acids profile, not related with sex. The amino acids content tended to be slightly higher in leg, being comparable to farmed pheasants. Lysine was the prevailing essential amino acid (EAA) in both portions, which are also an exceptional arginine source. Pheasant meat is an interesting source of high quality lean protein, being a healthier alternative to other frequently consumed meats.