Comparison of Fatty Acid Composition between Female and Male Japanese Quail Meats

Umit Gecgel,Salih Karasu,Eser Kemal Gurcan,Gizem Cagla Dulger,Ismail Yilmaz

doi:10.1155/2015/569746

Umit Gecgel, Salih Karasu + Show 3 more

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https://doi.org/10.1155/2015/569746

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Abstract

The objective of the present study was to compare the proximate analysis, fatty acids composition, omega fatty acids, trans fatty acids (TFAs), and ratio of the total poly unsaturated fatty acid (ΣPUFA) and total saturated fatty acid (ΣSFA) of female and male quail meats. Significant differences were not observed between pH, crude fat, moisture, and ash content of female and male quail meats (p>0.05). The male quail meat had higher fat and ash contents and lower moisture content than those of the female quail meat. The pHs of male and female quail meat were found to be 6.22 and 6.21, respectively. The results of the fatty acid composition analysis showed that C18:1 (42.14–41.23%), C16:0 (24.31–25.76%), C18:2 (13.82–13.42%), and C18:0 (7.49–7.32%) were found as the major fatty acids in the female and male quail meats. Total TFAs,ΣSFA, monounsaturated fatty acids (ΣMUFA), andΣPUFA content of the female and male quail meats were found to be 2.79–2.82%, 33.22–34.65%, 49.70–48.72%, and 14.29–13.81%, respectively.

Highlights

Japanese quail (Coturnix coturnix japonica) is used as a model animal and is one of the smallest birds used for its egg and meat production [1, 2]
Quail meat is recommended for the low fat diet because it contains low amount of fat and cholesterol especially thanks to its thin skin and low fat accumulation between its tissues [11]
The fatty acid composition of female and male quail meat is composed by four major fatty acids

Summary

Introduction

Japanese quail (Coturnix coturnix japonica) is used as a model animal and is one of the smallest birds used for its egg and meat production [1, 2]. Quails are mostly used for human consumption In spite of their distribution in the wild spreads over large areas of Asia, Europe, and Africa, they were first domesticated in Japan [6] and in the beginning of the 20th century commercial production started in there. Japanese quail is used for egg and meat production in Middle East and America and in the Asia and Europe [7]. The amount of quail meat produced in Turkey is not clearly known due to both shortness of its market and low control over its production [9, 10]

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