Abstract
The aim of this study is to know the effect of different percentages of chitosan added to drinking water on the weight and quality of quail meat, physical anatomy in terms of (the body of the long carcass, the girth of the chest, the length of the thigh bones, the thigh racket, the fullness of the chest), chemical analysis (protein, moisture, fat and ash) and sensory evaluation of quail meat. It was purchased 320 Iraqi-origin birds of quail and one day old. Chicks were randomly distributed to three equal groups' treatments and treated with chitosan and added to the drinking water: the first treatment (0.1 gm./L water only as a control treatment), the second treatment (0.2 gm./L of chitosan was added to the drinking water) and the third treatment (0.3 gm./L of chitosan was added to the drinking water).The results showed a significant difference (p≤ 0.05) between groups in carcass cutting, physical anatomy, measurement of carcass parts and chemical analysis, as well as a significant and clear improvement in the sensory characteristics of quail meat with a concentration of 0.2 gm./L chitosan. We conclude from this that adding low concentrations of chitosan to the drinking water of quail birds showed a significant difference in growth performance, meat quality, chemical composition, carcass weights and physical anatomy, as well as improving sensory characteristics and quality of quail meat.
Highlights
Among the meat products, quail meat is currently one of the most desirable poultry meat products, and quail birds are the smallest halal poultry and the most nutritionally expensive compared to chicken because it contains different percentages of important vitamins and low levels of cholesterol and low fats, making these birds more healthy nutritionally (Moawad et al, 2018; Waterlander et al, 2018)
The aim of this study is to know the effect of different percentages of chitosan added to drinking water on the weight and quality of quail meat, physical anatomy in terms of, chemical analysis and sensory evaluation of quail meat
Chicks were randomly distributed to three equal groups' treatments and treated with chitosan and added to the drinking water: the first treatment (0.1 gm./L water only as a control treatment), the second treatment (0.2 gm./L of chitosan was added to the drinking water) and the third treatment (0.3 gm./L of chitosan was added to the drinking water).The results showed a significant difference (p≤ 0.05) between groups in carcass cutting, physical anatomy, measurement of carcass parts and chemical analysis, as well as a significant and clear improvement in the sensory characteristics of quail meat with a concentration of 0.2 gm./L chitosan
Summary
Quail meat is currently one of the most desirable poultry meat products, and quail birds are the smallest halal poultry and the most nutritionally expensive compared to chicken because it contains different percentages of important vitamins and low levels of cholesterol and low fats, making these birds more healthy nutritionally (Moawad et al, 2018; Waterlander et al, 2018) It has been known for centuries and used as a source of meat for human food with no religious restrictions against its consumption (Genchev et al, 2008). The aim of the present study was conducted to perform a detailed analysis of the meat quality and its composition of the Iraqi quail's meat using Chitosan supplementation with drinking water
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