الفهرس 
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Abstract
Pigeon meat is one of the few meats that haven’t been thoroughly researched; hence the goal of this research was to shed light on some quality characteristics and nutritional value of Egyptian squab pigeon. Squab meatsamples were analyzed for moisture, protein, fat, and ash, as well as colour, total pigment, softness parameters (collagen content, shear force, sarcomere length, and muscle fibre diameter), pH, and water holding capacity (WHC). Moreover, there is a scarcity of data from prior investigations on the pigeon meat individual fatty acid profile. As a result, the current study’s goal was to determine the amounts of various types of fatty acids in pigeon squab flesh. Seventy-five squab samples were gathered from butcher shops in the governorates of Cairo and Giza, after which the fat was removed and fatty acid analysis was performed using the gas-liquid chromatography technique. The highest amount (36.61%) was found in oleic acid, followed by linoleic acid (17.79%), palmitoleic fatty acid (8.95%), and finally linolenic fatty acid (4.46 %). Low saturated fatty acids in pigeon meat, on the other hand, were found in the form of palmitic and stearic fatty acids, with percentages of 17.37 percent and 10.58 percent, respectively. Trans fatty acids were also found to be at a lower level (0.12 %). Results also reveald high tenderness and consumer acceptability, high moisture content. Histological examination and elctron micrographs showed low connective tissue and small muscle fiber diameter. Also, high protein content and high amount of total unsaturatd fatty acids compared to saturated fatty acids. Because of its high level of both monosaturated and polyunsaturated fatty acids, as well as low saturated fatty acid content, pigeon meat was found to be one of the healthiest meat sources.