Sensory characterization of lying quails meat (Coturnix coturnix japonica) fed with different diets in different times

Abstract

As the consumption of quail’s meat is still innovation in Brazil, the quantitative descriptive analysis becomes important to know the sensorial characteristics of this product, therefore with this work we aimed to evaluate sensorially the effect of the different diets elaborated for posture quails (Coturnix coturnix japonica), in different times. The birds, 150 quails, (Coturnix coturnix japonica) with 37 days of age were fed with diets containing: flour of fish silage plus deffated rice bran (FSP+FAD), flour of commercial fish plus deffated rice bran (FP+FAD) and commercial diet, for the period of 90 days and abated to the 30, 60 and 90 days of diet and frozen. The sensorial evaluation was accomplished by the Quantitative Descriptive Analysis (ADQ), where twelve evaluators were submitted to training, after determination of the terminology, accomplished in open panel. In the evaluation the team was formed by seven evaluators which were selected by their distinguishing skills, reproducibility and agreement with each other. The results obtained for the quantitative descriptive analysis were evaluated by the test of Tukey, where the interaction diet x time was significant for the attributes of characteristic flavor and corn scent, it was verified that the meat of the birds fed during 60 days with the diet of flour of fish silage with degreased rice bran presented the best sensorial characteristic.