Proteomics and lipidomics analysis of the breast muscles to investigate the effect of dietary copper level on the meat quality of pigeons.

Pigeon meat, known for its high nutritional value and tender texture, can be influenced by various dietary factors. Copper, an essential trace mineral, plays a vital role in growth, development, and overall meat quality. However, its impact on pigeon meat has not been well studied. This study evaluated the effects of dietary copper supplementation on production performance, carcass traits, meat quality, fatty acid composition, and protein profiles in squabs. A total of 120 pairs of 60-week-old White King pigeon breeders (one male and one female per pair) were randomly assigned to five dietary treatment groups, each receiving diets containing 5.66, 9.66, 13.66, 17.66, or 21.66 mg/kg of copper. Feeding by parent pigeons, the squabs were reared to 28 days of age and then used for sampling and analyses. The result showed that copper deficiency led to increased lipid accumulation in the breast muscle, raising levels of total lipids, triglycerides, cholesterol, and free fatty acids, which impaired shear force and meat texture. Copper supplementation reduced saturated fatty acids and increased beneficial ω-3 polyunsaturated fatty acids (methyl linolenate). Proteomic analysis revealed that copper enhanced tubulin expression, which is crucial for muscle cell integrity, and influenced enzymes involved in fatty acid metabolism. Regional variation in copper supplementation highlighted the importance of optimizing copper levels in pigeon diets. Statistical analyses included one-way ANOVA and quadratic regression analysis, which identified the optimal dietary copper level for improving meat quality as 17.2∼18.4 mg/kg. These findings suggest that adequate copper supplementation can significantly improve both the texture and nutritional quality of pigeon meat, providing valuable insights into the pigeon industry and consumer health.