Birds of the order Galliformes (i.e., fowl, pheasant, grouse, quail, & turkey) tend to have relatively light colored breast meat, whereas birds of the order Anseriformes (i.e., ducks and geese) tend to have relatively dark-colored breast meat. You will learn why during the course of the semester. Let us say you are hunting for pheasant and you flush one. How long (in seconds) can it fly given that its ATP production is limited by the rate at which glycogen can be broken down to glucose-1-phosphate, which is 120 micromoles per minute per gram of flight muscle, which contains about 0.35% glycogen by weight.