Carcass characteristics, physicochemical traits, texture and microstructure of young and spent quails meat

Abstract

The purpose of the study was to compare young (6-wk-old) and spent (52-wk-old) Japanese quail in terms of body weight, carcass characteristics, and some meat quality traits. Whole carcasses were dissected, pectoral muscles and leg muscles were sampled for determination of basic chemical composition and L*a*b* color parameters, while m. pectoralis major was sampled for texture and microstructure traits. Age of quails had a significant effect on body weight, carcass weight, carcass yield, pectoral muscle, abdominal fat and skin with subcutaneous fat, and carcass remainders contents in eviscerated carcass. Spent quails had significantly higher intramuscular fat content in pectoral and leg muscles and protein content in breast muscle, and also lower content of water in breast and leg muscles than young quails. Slaughter age significantly affected lightness (L*) and redness (a*) of pectoral muscles, as well as texture traits (except for cohesiveness) and microstructure of m. pectoralis major, except for thickness of perimysium and endomysium. Regardless of age, quail sex had an effect on the carcass traits studied (except for leg muscle content), intramuscular fat content of pectoral and leg muscles, water content of leg muscles and yellowness of pectoral muscle. In addition, a significant effect of quail sex was found on cutting work, springiness, chewiness and marked microstructural characteristics, except for vertical fiber diameter. The interaction between age and sex was significant for most slaughter and microstructural characteristics and also WB-shear force of m. pectoralis major, and L*, b* pectoral muscles. Higher fatness of carcasses, higher intramuscular fat in meat, and poorer textural and microstructural characteristics of m. pectoralis major spent Japanese quail indicate poorer fulfillment of most consumers' requirements compared to carcasses and meat of young quails.