Which has higher nutritional value, meat pigeon or carrier pigeon? Why? Please be more specific. Thank you!

Pigeon meat has high protein content, high digestibility and low fat content, which is the most suitable meat for human consumption. In addition, pigeon meat contains more calcium, iron, copper and vitamins A, B and E than chicken, fish, beef and mutton. Dove meat is also rich in pantothenic acid, which has a good effect on alopecia, gray hair and premature aging. Pigeon bone is rich in chondroitin, which can be compared with chondroitin in velvet. Regular consumption has the effects of improving skin cell vitality, enhancing skin elasticity, improving blood circulation and rosy complexion. Pigeons contain more branched-chain amino acids and arginine, which can promote the synthesis of protein in vivo and accelerate wound healing. Pigeon liver contains the best bile, which can help the human body make good use of cholesterol and prevent arteriosclerosis. Folk call pigeons "sweet-blooded animals", and people with anemia will help restore their health after eating them. Carrier pigeons are usually used as ornamental pigeons or racing pigeons, and are rarely used for food. Their physiological characteristics are different from those of meat pigeons, but if only from the nutritional value, there should be little difference. The biggest difference should be that different lifestyles and growth years lead to different meat tastes. The above information is for reference only, please consult again.