Japanese Quail Meat Research Articles

Use of Probiotics for Safe Quail Meat Production

Safe meat production is an important aspect to avoid human health hazards. The use of probiotics in poultry is an important tool to produce safe meat among several established biotechnological approaches. In this experiment, we studied the effects of probiotics for producing safe Japanese quail meat. 150 Japanese quail chicks were reared for a period of six weeks using various doses of probiotics (0, 0.5, 1, 1.5, and 2g per litre of water). The chicks were randomly distributed into five treatment groups with three replications each. The number of birds in each replication was 10. After rearing six weeks, significantly high body weight was found at probiotic concentrations of 1, 1.5, and 2g per litre of water. The feed intake in various treatments did not differ significantly, but comparatively better feed conversion ratios were observed at probiotic treatments. Water quality was not significantly differed as a result of addition of probiotics to the water. The reason for this better growth performance is probably due to the multiple benefits of probiotics in poultry. Probiotics could have maintained gut health with better nutrient utilization and availability that might have been led to higher body weight gain in the quail. In future experiments, challenging the birds with diseases or comparing probiotics with antibiotic growth promoters is required to ensure the efficiency of probiotics.

African leaf (Vernonia amygdalina) extracts improve Japanese quail (Coturnix coturnix japonica) carcass traits.

The Vernonia amygdalina Del. leaf extract (VALE) contains several natural antioxidants, including flavonoids, which effectively ameliorate cholesterol levels while improving quail carcass traits and meat quality. This study aimed to evaluate the effects of VALE on Japanese quail (Coturnix coturnix japonica) carcass traits and meat. In total, 260 Japanese quails (aged 5 weeks and body weight = 129.1 ± 2.2 g) were raised in an open-sided house and randomized to four VALE treatments: T0: Control, T1: 10 mL/L, T2: 20 mL/L, and T3: 10 mL/L in drinking water. After 12 weeks, carcass traits and chemical and physical meat qualities were evaluated. Vernonia amygdalina leaf extract in drinking water exerted significant effects (p < 0.05) on carcass weight, cholesterol levels, and meat water holding capacity (WHC) without significantly affecting carcass and non-carcass percentages, moisture, protein, fat, and meat color qualities. The highest carcass weights and lowest cholesterol levels were identified in the T2 group, while WHC improved in the T3. Thus, VALE supplementation (20 mL/L) to quails improved carcass traits, especially cholesterol levels and carcass weights.

Influence of Post-Mortem Ageing Prior to Processing on the Carcass Quality of Japanese Quail

An investigation was carried out to assess the impacts of different ageing periods on various quality attributes of Japanese quail meat. Six-week old 72 birds (36 males and 36 females) were slaughtered after starving for 4 h. Following the dressing operations, the whole carcasses were subjected to the ageing process at 3±1°C for 2½ h. During the ageing process, continuous measurements of pH, water-holding capacity (WHC), shear-force value (SFV) and sensory evaluation of the breast muscles from the carcasses was done at an interval of 30 min. The ultimate pH value of 5.5 – 5.7 was reached in the meat samples within the first h of ageing process. The water-holding capacity (WHC) started to decrease and obtained a minimum percent by the end of first h. Subsequently, the WHC was enhanced at the ageing period of 2½ h. The shear force values were high at 1 h of ageing and were low at 2½ h. The scores of the sensory evaluation revealed that the meat samples that were aged for 2 and 2½ h were superior in terms of flavour, juiciness, tenderness and overall acceptability, when compared to the lesser time aged and unaged meat samples. From the above results, it can be concluded that a minimum ageing period of 2 to 2 ½ h is appropriate to bring about the desirable quality attributes in the Japanese quail meat.

Effect of ginger extract on sensory quality of spent Japanese quail meat tandoori

Spent Japanese quail (SJQ) meat was tenderized with ginger extract and utilized in the preparation of tandoori. The ginger extract level for tenderization of SJQ meat was optimized by physico-chemical and sensory analyses. The SJQ meat was treated with two levels of ginger extract and used for tandoori preparation along with two controls (broiler quail meat and spent quail meat). Japanese quail tandoori was prepared as four treatments namely CYB (Control young broiler), CSA (Control spent adult), G20 (Spent adult - ginger treatment 20%) and G40 (Spent adult - ginger treatment 40%). The aqueous ginger extract was prepared from fresh ginger rhizome (Zingiber officinale Roscoe). The SJQ was marinated in ginger extract marinade, tumbled, and placed in the chiller (4±1⁰C) for 24 hours and utilized for tandoori preparation. The cooked tandoori of all the treatments were analysed for the physico-chemical and sensory parameters. With ginger extract marination, the pH of cooked tandoori was not affected and the product yield was improved. In the organoleptic evaluation, the appearance score increased in the treatment with 20% ginger extract. The flavour score was significantly (p&lt;0.05) higher in CYB and G20. The SJQ was significantly (p&lt;0.05) tenderized by treatment with 20% and 40% ginger extract. CYB and G20 had significantly (p&lt;0.01) higher scores for overall acceptability scores. It is concluded that 20% ginger extract level could effectively be used to tenderize the SJQ meat for the preparation of tandoori without affecting the physico-chemical and sensory properties.

Study on the antioxidant properties of Moringa oleifera leaf aqueous extract and its effect on the sensory attributes of raw and cooked Japanese quail meat

The study was conducted to standardise the concentration of Moringa leaf aqueous extract (MLE) as a natural antioxidant for applying on Japanese quail carcasses and its effect on the sensory attribute using semi-trained panellists. The concentration of the extract was selected initially on the basis of phytochemical and antioxidant activities of MLE. The total phenolics and flavonoid content of MLE was 72.16 ± 1.80mg GAE/mL and 12.65 ± 0.83 mg QE/mL of MLE. Analysis of the antioxidant activity of MLE was expressed in terms of IC50 (half maximal inhibitory concentration) value and four best concentrations having antioxidant activity greater than that of the IC50 concentration were selected. IC50 concentration obtained for MLE was 4.60 ±0.20 per cent and 5, 10, 15 and 20 per cents of MLE were selected, having antioxidant activities of 52.22± 1.09, 71.50± 2.23, 82.53± 1.84 and 87.30±1.46 per cents, respectively. Freshly prepared cold MLE solutions were used for dipping of quail carcass for five minutes against cold distilled water as negative control and cold water with synthetic antioxidants (BHA and BHT) as positive control. Sensory evaluation of the raw and cooked quail meat was conducted. No significant difference (p&gt;0.05) was observed. between treatments and controls in the sensory parameters of raw quail carcasses. But there was a significant (p&lt;0.05) difference in sensory attributes of cooked quail carcasses. Carcasses treated with 20 per cent MLE had lower flavour values and overall acceptability scores compared to other treatments and controls. The results indicated that dipping of quail carcasses in MLE (upto 15 per cent) had higher sensory scores and it can be used as a natural antioxidant without affecting the sensory quality.

The amino and fatty acid profile of Japanese quail meat after dietary administration of bee bread

The aim of this study was to determine the effects of bee bread powder addition into Japanese quails’ diet on the amino (AA) and fatty acids (FA) composition of their breast and thigh meat. A total of 80 one-day-old quails were assigned to four groups: control group without any supplementation, 1. experimental group fed with bee bread supplementation in amount 0.2% of feed mixture (FM), 2. experimental group fed with bee bread supplementation in amount 0.4% of FM, and 3. experimental group fed with bee bread supplementation in amount 0.6% of FM. The feeding period lasted 56 days. Based on our results we can state that the bee bread powder supplementation did not influence the AA and FA composition of the valuable meat parts of Japanese quail. However, thanks to the favourable AA and FA content and undemanding breeding of Japanese quails, we highly recommend using this type of meat in the human nutrition.

Effects of Moringa (Moringa oleifera Lam.) leaf meal on performance, carcass, organs, eggs and meat of Japanese quails

There are several reports on the utilisation of Moringa oleifera in poultry nutrition due to its essential bioactive compounds yet, little is known about its influence on Japanese quail eggs and meat qualities. Hence, this study was aimed at examining the performance, eggs and meat qualities of Japanese quail hens fed M. oleifera leaf. To achieve this, 240 Japanese quail chicks were allocated to three dietary treatments: D1: control, 0.0% (without M. oleifera leaf meal), D2: (0.5% M. oleifera leaf meal) and D3: (1% M. oleifera leaf meal). Data on performance, carcass, organs, eggs and meat qualities were collected and subjected to ANOVA at 0.05. Results revealed that feed consumption was lowest (2,701g) in D1 and highest (2,800g) in D2, carcass weight varied from 100 – 100.67g, thigh weight (12.66 – 13.58g) and breast weight was highest (40.41g) in D3. Liver weight was lowest (3.25g) in D1, kidney was largest (0.91g) in D3 whereas, the heart, gizzard and spleen weights ranged from 1.00 – 1.16g, 3.08 – 3.50g and 0.04 – 0.08g, respectively. In the eggs, crude protein (10.94%), crude fat (6.71%), ash (1.36%), high-density lipoprotein (96.12mg/100g) and low-density lipoprotein (120.67mg/100g) were highest in D1. Total cholesterol (364.08mg/100g) and triglycerides (147.27mg/100g) were least in D1 and the caloric value varied from 1.46 – 1.47kcal/g. In the meat, crude protein (17.14%) and energy value (1.96kcal/g) were best in D2 but, crude fat (12.62%), ash (2.85%) and carbohydrates (1.31%) were superior in D3. In both eggs and meat, no crude fibre (0.0%) was detected. In any case, all the parameter values were within the normal ranges given in healthy Japanese quails at similar age. Consequently, inclusion of M. oleifera leaf meal at 1.0% in Japanese quail diets might not depress performance, affect carcass quality, cause organs dysfunctions but may improve nutritional quality of the eggs and meat.

Impact of Dietary Betaine and Metabolizable Energy Levels on Profiles of Proteins and Lipids, Bioenergetics, Peroxidation and Quality of Meat in Japanese Quail.

Simple SummaryThree hundred and sixty quails were divided into six groups to evaluate the effect of dietary betaine on profiles of proteins and lipids, bioenergetics, peroxidation and quality of meat of Japanese quail fed diets containing three levels of metabolizable energy (ME) viz. optimum (2900 kcal ME/kg), restricted (2800 kcal ME/kg) and low (2700 kcal ME/kg). Dietary betaine improved meat quality parameters viz. cooking loss, thawing loss and water-holding capacity of Japanese quail fed diets containing either restricted or low ME by enrichments of the meat with omega-3 fatty acids and reduction of lipids levels.Three different diets were formulated with three levels of metabolizable energy (ME) (optimum; 2900, restricted; 2800 and low; 2700 kcal ME/kg diet) without or with (0 and 0.15%) betaine supplementation in 2 × 3 factorial design to evaluate the effect of six experimental diets on performance, proteins and lipids profiles, bioenergetics, peroxidation and meat quality of Japanese quail. Therefore, 360 quails allocated into six groups in a 23-day experiment. Dietary betaine and ME levels did not affect the performance, meat energy indices (ATP and AMP) and malondialdehyde (MDA) levels of Japanese quail meat. Dietary betaine and/or ME levels induced significant changes in serum triacylglycerol (TAG), total cholesterols (TC), low-density lipoprotein cholesterol (LDL-c), very low-density lipoprotein cholesterol (VLDL-c), meat total lipids and cholesterol of Japanese quail. Optimum and restricted ME levels reduced total volatile basic nitrogen (TVBN) whereas dietary betaine increased ecosapentaenoic (EPA), docosahexaenoic acids (DHA) and glutamine concentrations in breast meat of Japanese quail. Dietary betaine and low energy diet improved cooking loss, thawing loss (ThL) and water holding capacity (WHC) in breast meat of Japanese quail. Conclusively, dietary betaine improved meat quality of Japanese quail fed diets containing either restricted or low ME by enrichments the meat with omega-3 fatty acids and reduction of lipids levels.

Supplementing flaxseed oil for long periods improved carcass quality and breast fatty acid profile in Japanese quail

The efficient time for supplementing flaxseed oil to meat-type quail to produce n-3 fatty acid fortified meat has not been determined. This study was conducted to find out the effects of different periods of flaxseed oil supplementation in the Japanese quail diet on the subsequent growth performance, carcass characteristics, fatty acids profile of breast, and functional properties of the Japanese quail meat. Totally, 720 one-day-old Japanese quail were studied in a 35-day experiment using a completely randomized design. Substituting sunflower oil with flaxseed oil had no significant effect on weight gain and feed intake in Japanese quails. Supplementing flaxseed oil for the whole 35-day growth period significantly reduced abdominal fat proportion. Flaxseed oil addition to the quail diet just a week before slaughter resulted in a 4.97-fold increase in the n-3 fatty acid content of the breast muscle. Feeding flaxseed oil decreased the activity of delta-9-desaturase in quail's breast compared to sunflower oil. The greatest thrombogenic index observed in the breast meat from control while consumption of flaxseed oil significantly decreased the thrombogenic index. Supplementing flaxseed oil to quail's diet for 21 and 35 days before slaughter significantly increased breast malondialdehyde content. Feeding flaxseed oil for long periods had no significant impact on the breast meat pH while water holding capacity was decreased. The breast lightness was increased when the flaxseed oil was fed for longer periods. Generally, feeding flaxseed oil in the last week of the growth period improved the feed conversion ratio and the fatty acid profile of quail breast meat with the minimum deterioration effects on meat quality characteristics.

Effect of different dietary oil sources of omega- 3 poly unsaturated fatty acids on the meat quality characteristics in Japanese quail

A feeding trial was conducted in Japanese quail broiler birds for a period of five weeks to study the effect of various inclusion levels of feed ingredients rich in omega-3 fatty acids to meatquality characteristics. 360 numbers of day old Japanese quail chicks were selected and distributed randomly into six treatment groups (T1-PO 4%; T2 LO 4%:T3 LO 3% + SO 1%; T4 LO 2% +SO 2%; T5 LO 1% + SO 3%; T6 SO 4%). Six replicates of ten birds (6 x 10 = 60) were maintained in each treatment. The Japanese quail broiler rations were iso-caloric and iso-nitrogenous. The source of omega-3 rich oils and their combinations are the key variable in these rations. The birds were slaughtered by Halal method at the end of the experiment on 35th day. There is no significant difference (P>0.05) in the dry matter, crude protein, ether extract and total ash content in the Japanese quail meat fed with different sources oil and its combination. No significant (P>0.05) difference was observed on pH, shear force value, water holding capacity and colour of breast meat of Japanese quail fed with different oil sources rich in omega-3 fatty acids. The sensory evaluation of the breast meat of Japanese quail fed with different oil sources rich in omega-3 fatty acids had significant (P

The effect of dietary Marula nut meal on the physical properties, proximate and fatty acid content of Japanese quail meat

Soyabean meal (SBM) is the major dietary protein source for the poultry industry in sub-Saharan Africa. Due to inadequate local soyabean production, alternative protein sources are required. Two hundred 9-day old Japanese quail chicks were randomly allocated to grower diets wherein Marula nut meal (MNM) substituted SBM on a crude protein (CP) basis at 0%, 25%, 50%, 75% and 100% and fed for 4 weeks, followed by being fed on similarly formulated finisher diets for 2 weeks, and thereafter they were humanely slaughtered and dressed. Initial pH (pHi) and ultimate (pHu), colour, thawing loss (TL), cooking loss (CL), tenderness, proximate and fatty acid (FA) composition of the breast and thigh meat were determined. The results showed that pHi and pHu of meat from carcasses of quail fed diet 1 was lower, but had lighter and less red meat than that from counterparts fed diet 5 (P < 0.01). Dietary MNM had no effect (P>0.05) on TL, CL and tenderness of the meat. The ash content of the meat increased with an increase in dietary MNM, but its CP and fat decreased (P < 0.05). In addition, the total saturated FA content of meat from birds fed diet 4 was lower (P < 0.05) than other counterparts. Meat from birds fed diets 1 and 2 had a lower oleic acid (OA) content in comparison to meat from birds fed diets 3, 4 and 5. MNM can potentially be utilised in quail feeds without compromising the physical and proximate properties of the meat. Also, it can be used to produce lean but OA-rich meat with possible potential health benefits to consumers.

CHEMICAL COMPOSITION OF MUSCLE AFTER BEE BREAD APPLICATION IN THE NUTRITION OF JAPANESE QUAILS

The objective of study was to evaluate the effects of a diet supplemented with bee bread powder on the chemical composition of Japanese quail meat. A total of 80 one day-old quails were assigned to 4 treatments: 1. control (C), 2. experimental diet with bee bread (2 g.kg-1 of feed mixture (FM); E1), 3. experimental diet with bee bread (4 g.kg-1 of FM; E2) and 4. experimental diet with bee bread (6 g.kg-1 of FM; E3). The feeding period was 56 days. The supplementation with bee bread improved the protein content of the breast muscle at a dose of 4 a 6 g.kg-1 FM (25.16 and 25.25 g.100 g-1) versus C (24.55 g.100 g-1). In the thigh muscle, a slightly increased water content in E2 and E3 (70.34 and 70.22 g.100 g-1) compared to the C (69.38 g.100 g-1). Bee bread had a beneficial (P≥0.05) effect on the fat in the breast muscle (1.18 g.100 g-1 E1, 1.08 g.100 g-1 E2, 1.01 g.100 g-1 E3) in comparison to the control (1.21 g.100 g-1). The fat content in the thigh muscle increased (P≥0.05) in E1 (2.01 g.100 g-1), E2 (1.76 g.100 g-1), E3 (1.76 g.100 g-1) when compared to the C (1.30 g.100 g-1). Between male and female were observed differences only in the cholesterol content of the breast muscle of the C (female - 0.86 g.100 g-1, male - 0.72 g.100 g-1). Significant differences (P≤0.05) have be also found in the breast muscle in the female with respect to the water, protein, fat and cholesterol content when comparing the C and E2, E3. With respect to males we found differences (P≤0.05) in the protein content in the thigh muscle between E1:E3, E2:E3 and with respect to the fat content between the C and E2. We may state that bee bread powder at 4, respectively 6 g.kg-1 to the feed mixture could be a suitable supplement to the quail nutrition without a negative effect on the meat quality.

Effect of Different Dietary Oil Sources on Enrichment of Omega -3 Poly Unsaturated Fatty Acids in Japanese Quail Meat

An experiment was conducted to assess the effect of inclusion level of different feed ingredients rich in omega-3 fatty acids tooptimizethe production of omega-3 enriched Japanese quail meat. The feeding trial was conducted in Japanese quail broiler chicks for five weeks (0–5 week) period. The experiment had six treatments (T1-PO 4%; T2 LO 4%: T3 LO 3% + SO 1%; T4 LO 2% + SO 2%; T5 LO 1% + SO 3%; T6 SO 4%) with various inclusion levels of different sources of omega-3 fatty acids (linseed oil/sardine oil) with six replicates in each treatment and each replicate had ten birds. Inclusion level of 3% linseed oil and 1% sardine fish oil was optimum for producing omega-3 fatty acids enriched Japanese quail meat. Japanese quail meat was enriched with ALA-12.67%; EPA-2.11%; DHA-2.16% and n-3-16.95% (% of total fatty acids). Omega-3 fatty acids were enriched by 9.79 times and Omega-6: Omega-3 ratio was narrowed by 9.8 times than that of control which is ideal for human consumption.

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Effect of Different Chromium Picolinate Levels as Feed Additives on Quail Meat Characteristics

This study investigates the effect of different chromium picolinate levels as food supplementation and sex on Japanese quail meat characteristics. Ninety Japanese quail chicks with one day of age were reared in 340C temperature and continuously feed and water providing at the Faculty of Agriculture , University of Diyala animals’ field, vitamins were provided with water and temperature were monitored continuously. Birds were allocated for three treatments with convergent of weight average when reached the age of 14 days, each treatment contain three replicates and ten birds for each replicate, each replicate birds were rearing in cage with 50×50×50cm for four weeks (until 42 day of age), all treatments birds were provide with free same ration and chromium was added to the treatments ration as follows: control treatment: without chromium, treatment one (T1) adding 250μg (0.25mlg) chromium picolinate/kg ration, treatment two (T2) adding 500μg (0.5mlg) chromium picolinate/kg ration. After the period of the experiment finished, six birds were selected randomly from each treatment (three from each sex) and weighted then slaughtered, many measurements were taken from meat and carcasses, including hot and cold carcass weight, dressing percentage, carcass cuts weight, breast and leg cooking loss, thawing loss and meat chemical composition. Statistical analyses show that no clear effect of supplementation on these measurements and no real benefits from adding it with quail ration in this ratio and this experiment conditions and traits. It might be concluded that the chromium presented normally in ration and water was adequate to normal quail requirement and chromium supplementation may not be essential. Higher chromium ratio should be tested.

Evaluation of some heavy metals residues in batteries and deep litter rearing systems in Japanese quail meat and offal in Egypt.

Aim:The main objectives of this study were for comparing the effect of batteries and deep litter rearing systems of domesticated Japanese quail, Coturnix coturnix japonica, on the concentration levels of cadmium, copper, lead, and zinc from the quail meat and offal in Ismailia, Egypt.Materials and Methods:A total of 40 quail meat and their offal samples were randomly collected from two main quail rearing systems: Battery (Group I) and deep litter system (Group II) for determination of concentration levels of cadmium, copper, lead, and zinc. In addition, 80 water and feed samples were randomly collected from water and feeders of both systems in the Food Hygiene Laboratory, Faculty of Veterinary Medicine, Suez Canal University for heavy metals determination.Results:The mean concentration levels of cadmium, copper, lead, and zinc in Group I were 0.010, 0.027, 1.137, and 0.516 ppm and for Group II were 0.093, 0.832, 0.601, and 1.651 ppm, respectively. The mean concentration levels of cadmium, copper, lead, and zinc in quail feed in Group I were 1.114, 1.606, 5.822, and 35.11 ppm and for Group II were 3.010, 2.576, 5.852, and 23.616 ppm, respectively. The mean concentration levels of cadmium, copper, lead, and zinc in quail meat for Group I were 0.058, 5.902, 10.244, and 290 ppm and for Group II were 0.086, 6.092, 0.136, and 1.280 ppm, respectively. The mean concentration levels of cadmium, copper, lead, and zinc for liver samples in Group I were 0.15, 8.32, 1.05, and 3.41 ppm and for Group II were 0.13, 8.88, 0.95, and 4.21 ppm, respectively. The mean concentration levels of cadmium, copper, lead, and zinc in kidney samples for the Group I were 0.24, 4.21, 1.96, and 4.03 ppm and for Group II were 0.20, 5.00, 1.56, and 3.78 ppm, respectively. Kidney had the highest concentration levels of heavy metals followed by liver then muscles. The highest concentration levels of copper were observed in liver samples. The order of the levels of these trace elements obtained from the four different quail organs is Ca > Pb > Zn > Cu. Lead and cadmium concentration levels in quail meat samples were exceeded the Egyptian standardization limits and suggesting a health threat from lead and cadmium to the quail consumers.Conclusion:Battery rearing system is more hygienic than deep litter system from the point of heavy metals pollution of water and feeds of quail. Feed samples from battery system had means concentration levels of lead not significantly higher (p>0.05) than those samples from deep litter system. Meanwhile, water samples from battery system had means concentration levels of cadmium, copper, and zinc significantly higher (p>0.05) than those samples from deep litter system. Quail may carry health risks to consumers.

Sensory Attributes of Namakkal Quail-1 Meat

To improve the meat quality of Japanese quail ( Coturnix coturnix japonica ), a new strain was developed by Tamilnadu Veterinary and Animal Sciences University named “Namakkal quail-1”. The purpose of the study is to know the sensory quality of the Namakkal quail-1. 24 Birds including 12 males and 12 females of 4 th and 6 th week birds were procured from Poultry farm Complex of Department of Poultry Science, Veterinary College and Research Institute, Namakkal and slaughtered as per the standard slaughter procedures after 4 hours of resting interval at the Department of Livestock Products Technology (Meat Science), Veterinary College and Research Institute, Namakkal. The sensory properties like colour, flavour, juiciness, tenderness and overall acceptability were estimated. Analysis of variance showed that age and sexes of the birds no significant effect on colour, flavour, juiciness, tenderness and overall acceptability of meat. But Namakkal quail-1 meat score higher than Japanese quail, Chicken, Duck and Geese meat in 9 point hedonic scale. It is concluded that Namakkal quail-1 meat is tastier than other poultry meat.

The Relationship Between Meat Quality Characteristics and Nutritional Composition of Nandanam Quail-III Slaughtered at Different Ages

In recent years, Japanese quail meat has gained much popularity among consumers. The aim of this study was to evaluate the meat quality characteristics and nutritional composition of Nandanam Quail-III (Coturnix coturnix japonica) meat as influenced by age at slaughter. Totally twelve birds were divided into two different age groups. The birds were slaughtered and breast muscle was obtained. The meat quality characters, proximate composition, amino acid and fatty acid content of meat of two age groups were analysed. The significant difference (P < 0.01) was observed in muscle fibre diameter, myofibrillar fragmentation index, moisture, protein, fat, major amino acids, total saturated fatty acids, total P/S, cholesterol content between two age groups. Based on the results it was concluded that the meat of young Nandanam Quail-III had the superior meat quality characters in terms of less fibre diameter, lesser myofibrillar fragmentation index and nutritional composition like less fat, saturated fatty acids, higher poly unsaturated fatty acids and amino acids.

Profile Triglycerides Japanese Quail (Coturnix coturnix japonica) After Giving Turmeric (Curcuma longa) Powder

The purpose of this study was to determine the triglyceride profile of Japanese quail (Coturnix coturnix japonica) after being given the parameters of turmeric (Curcuma longa) powder; feed intake, profiles of liver triglycerides, profiles of serum triglycerides and profiles of meat triglycerides. This study uses an experimental method with A Completely Randomized Design Pattern. Test animals used were 45 female Japanese quails were divided into 3 groups, namely; P0: quail were not given turmeric powder, P1: quail were given turmeric powder a dose of 54 mg/quail/day, P3: quail were given turmeric powder a dose of 108 mg/quail/day. Each group with 5 replications. Each repeat consists of 3 Japanese quails. Provision of treatment every day for 30 days starting from the age of 14 days. Data were analyzed using analysis of variance (ANOVA) followed by Duncan's test with 95% confidence interval (α = 0.05 level). Analysis of the data used is software Minitab software 16. Results showed that the levels of turmeric powder are given in Japanese quail significant (P˂0.05) on liver triglyceride levels, serum and Japanese quail meat but had no significant effect (P˃0.05) on consumption feed. The results showed that the optimal dose of turmeric powder to lower triglyceride levels of Japanese quail is 108 mg/quail/day as evidenced by the highest decrease in liver triglyceride profiles, profiles of serum triglycerides and triglyceride profiles of Japanese quail meat compared with other treatments.

Sex‐related differences in the nutritional value of Japanese quail meat

SummaryThe objective of the study was to evaluate the impact of birds’ sex on the carcass composition and meat (breast muscle) nutritional value in Japanese quails in a large‐scale four‐generation study. Standard poultry feed was used, based on maize, soya bean meal and wheat. Four generations of quails were housed up to the age of 17 weeks each. Then samples of breast muscle were collected after dissection and analysed for basic nutrient content and for fatty acids composition. Results were analysed by GLM procedure in SAS, and significance of differences between birds of different sex was estimated by Duncan's test. Dissection revealed marked differences between birds’ of different sex in case of relative organ weight. Results of meat analyses showed no differences in the basic composition. Fatty acids analyses showed a more advantageous profile in female meat.