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Carcass characteristics, physicochemical attributes, and fatty acid and amino acid compositions of meat obtained from different Japanese quail strains

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Abstract

The objective of the current study was to assess the carcass traits and meat quality in three different Japanese quail strains. A total of 90 1-day-old Japanese quail chicks of three different strains; 30 of each of white, black, and brown were used. Quails were slaughtered at 10 weeks of age. Carcass traits such as carcass weight and carcass yield were recorded. At 24 h postmortem, breast and leg meat samples were detached, vacuum packaged and stored at − 20 °C until meat quality, nutritional composition, fatty acid and amino acid profile analyses. The results indicate no differences (p > 0.05) in the physicochemical properties of meat among different quail strains. Hot and cold carcass weights were higher (p < 0.05) in brown and black quails. However, brown quails possessed the highest (p < 0.05) slaughter weight and carcass yields than others. Meat physicochemical properties, fatty acids, and mineral content did not differ (p > 0.05) between quail strains. Nonetheless, meat quality differ (p < 0.05) between muscles in quails. Due to high carcass yields, brown quail strain may be preferred for meat production purposes.

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  1. Department of Animal Resources, Faculty of Agriculture, Salahaddin University-Erbil, Erbil, Kurdistan Region, Iraq

    Azad Behnan Sabow

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Correspondence to Azad Behnan Sabow.

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Sabow, A.B. Carcass characteristics, physicochemical attributes, and fatty acid and amino acid compositions of meat obtained from different Japanese quail strains. Trop Anim Health Prod 52, 131–140 (2020). https://doi.org/10.1007/s11250-019-01991-2

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