Quail Meat Research Articles

Physical characteristics of quail (Coturnix coturnix) meat given hydrolyzed feather meal from broiler at different levels

The quail (Coturnix-coturnix) is a type of bird that has recently been widely cultivated. One factor that can affect the physical quality of quail meat is feeding. The need for food ingredients for protein sources is necessary to meet the protein needs in the quail. Hydrolyzed feather of broiler chicken meals is a feed material that has a high protein content, but low potency digestibility. It is expected that the hydrolysis process improves the digestibility in feather meal. The level of digestibility of the ingredients will affect the rate of metabolism of nutrients (proteins) in the body of the quail. The metabolic process of the protein compounds also has the potential to influence the characteristics of quail meat. The purpose of this study was to evaluate the characteristics of quail meat by eating broiler feathers resulting from the hydrolysis process of feed at different levels. This study used 100 heads quail one week old, body weight range 140-180g, (unsex). The study was designed using a completely randomized design (CRD) unidirectional a 4 x 5 pattern. A total of four types of feeding treatment has been applied in this study, namely: (T0 = 0%, T1 = 1%, T2 = 1.5 and T3 = 2%. Each treatment was repeated five times. The number of treatment units was a 4 x 5 = 20 treatment units. Each treatment unit used five head quails as samples. The observation process was carried out for 30 days. On the 30th, the slaughtering process was carried out and then the meat quality test was continued. The test samples of the quality of the meat were obtained from the chest muscular (Pectoralis superficialis). Observations of parameters include: (1) the water holding capacity (WHC), (2) cooking loss (CL) and (3) meat shear force (MSF). The data obtained were analyzed statistically using ANOVA. The results of the research data show significant effect and then Duncan’s test. The results showed that the treatment of the feather meal hydrolyzed at different levels significantly (p<0.05) in the WHC, CL, and MSF. The WHC value of breast meat (Pectoralis superficialis) in the range of 32.42± 6.24-49.48±11.63%, CL (3.05±2.00-22.30±14.26%) and MSF (0.56±0.26-0.99±0.10 kg/cm2). The use of feeds from the broiler meal at 1.5% (T2) level shows the characteristics of quail meat better than other treatments.

PENGARUH FORMULA SOSIS DENGAN PENAMBAHAN TEPUNG BIT (Beta vulgaris) PADA MUTU SOSIS DAGING BURUNG PUYUH AFKIR (Coturnix coturnix Japonica)

Sausage is a popular food product consumed by the world's population. Meat quail (Coturnix coturnix) is a meat product which has good prospects for use as a raw material for making sausages. The superiority of quail meat is a high protein content between 16,78% - 20,40% and about 70-74% yield of the weight of quail life. In order to increase consumer’s acceptability, the sausage needs a quality improvement especially in terms of appearance (color). One of the ingredients which have the potential as a natural dye is a beetroot (Beta vulgaris). The beetroot has a content of 200 mg of betanin/100 g. This study aims to determine the effect of different sausage formulas and the concentration of beetroot flour toward physicochemical and sensory properties of quail meat sausage. The research method used Randomized Block Design (RBD) with variation of beetroot flour concentration (0%, 1%, 2%, 3%, 4%, and 5% w/w of quail meat). Parameters analyzed were moisture content, protein content, fat content, ash content, antioxidant activity, texture, brightness, redness, yellowish, aroma, taste, and appearance. The best treatment is the quail meat sausage with the addition of the concentration of beet flour by 5% with water content 63,52%, protein content 13,44%, fat content 3,80%, ash 2,81%, antioxidant activity 47,95%, texture 5,19 N/mm2, lightness 44,33, redness 25,47, yellowish 13,20, aroma 3,4 of 5,00, taste 3,5 of 5,00, and appearance 4,04 of 5,00. All treatments have been in accordance with the standards based on SNI No. 01-3820-1995.

MEAT SENSORY QUALITY RESULTING FROM QUAIL (Coturnix Coturnix Japonica) LAYER PHASE SUPLEMENTED WITH PAPAYA LEAF EXTRACT

The study was aimed at assessing the potential of papaya leaf extract as an herbal antibiotic used as a supplement in drinking water of quails (Coturnix coturnix japonica). Physical properties of meat including pH value, water holding capacity, cooking loss, and sensory properties including tenderness, taste, flavor, juiciness, color, and texture were measured. The study was conducted from 18 February to 18 March 2017. Quail birds aged 40-44 weeks were put in battery cages sized 128 cm x 60 cm x 167 cm. Treatments consisted of drinking water with no papaya leaf extract (control, R0), drinking water with commercial antibiotic of 0.5 g/l (R1), drinking water with papaya leaf extract of 10 ml/l (R2), drinking water with papaya leaf extract of 20 ml/l (R3), and drinking water with papaya leaf extract of 30 ml/l (R4). Drinking water was given ad libitum. A completely randomized design with 5 treatments and 5 replicates was used. Data were subjected to an analysis of variance and a Kruskal-Wallis test. Results showed that the inclusion of papaya leaf extract in drinking water no significant effects on physical quality of quail meat and consumer acceptance include aroma, taste, color, tenderness, juicenees and texture.Keywords: sensory quality, layer quail, papaya leaf extract.

Effect of Some Essential Oils on Salmonella Kentucky Isolated From Quail Meat Retailed In Alexandria Markets

A total number of 60 random samples of Quail meat collected from different retail markets at Alexandria Governorate were examined bacteriologically for isolation of Salmonella. The collected samples were 30 from each of frozen and fresh Quail. Salmonella could be detected only in one sample of frozen quail with isolation rate of 3.3%. The isolated Salmonella was identified serologically as Salmonella Kentucky. An experiment was designed to evaluate the effect of different concentrations (1%, 1.5%, and 2%) of Rosemary, Clove and Thyme essential oils against isolated strain of salmonella artificially inoculated in Quail meat during cold storage at 4℃.The obtained results revealed that each of Rosemary, Clove and Thyme EOs has antimicrobial effect against S.kentucky and Clove oil at concentration of 2% gives the best effectiveness.

Effects of clove (Syzygium aromaticum) oil on quail growth, carcass traits, blood components, meat quality, and intestinal microbiota

To provide a safe growth promoter, the present study has investigated the effects of different levels of cold-pressed clove oil (CCPO) on growth performance, carcass traits, blood biochemistry, and intestinal microbial population of growing Japanese quails. A total of 300 quails (1-wk old) were randomly divided into 3 treatment groups: control basal diet, basal diet +0.75mL oil/kg diet, and basal diet +1.5mL oil/kg diet. Quails fed with 1.5mL clove oil/kg diet showed a 3.43% improvement in live body weight vs. control group. Similar trend was observed for daily body weight gain. Feed intake gradually increased (P < 0.01) with an increase in clove oil level. The best feed conversion rate was reported for the control group, followed by the group treated with 1.5mL CCPO/kg diet during the whole period (1 to 6 wk of age). Total globulin differed significantly in 1.5mL CCPO/kg diet group. Antioxidant enzyme activities, lipid profile, and reduced glutathione concentrations significantly improved in a dose-dependent manner. Blood urea nitrogen, creatinine, malondialdehyde, 8-hydroxy-2΄-deoxyguanosine, and protein carbonyl levels significantly decreased in quails supplemented with 1.5mL CCPO/kg diet vs. control group. Serum levels of insulin-like growth factor-1, insulin, growth hormone, and thyroxine significantly increased in quails supplemented with 1.5mL CCPO/kg diet vs. control group. The intestinal bacterial population, coliforms, Escherichia coli, and Salmonella spp. in the ileal content were lower (P < 0.05) in groups treated with oil (1.5mL/kg) vs. control group. Thus, dietary supplementation with antimicrobial CCPO (1.5mL/kg diet) could enhance growth performance, improve health status, and reduce intestinal pathogens in Japanese quails.

Факторы роста производства мяса перепелов

Факторы роста производства мяса перепелов

Выведение и продуктивность мясных перепелов породы радонежские

Выведение и продуктивность мясных перепелов породы радонежские

Effect of Probiotics (EM-1) Addition on Quality Characteristics of Quail Meat

Effect of Probiotics (EM-1) Addition on Quality Characteristics of Quail Meat

Adjusting weight growth curve of male quails &lt;i&gt;Coturnix japonica&lt;/i&gt; reared in the semi-arid region of the State of Pernambuco

This study adjusted different regression models to describe the growth pattern of meat quails from birth to 42 days of age. Data of 300 male quails were used. Weight and height information of all quails were collected weekly from the 1st to the 42nd day of age. Body weight of poultry was subjected to the polynomial, logistic, Gompertz, Weibull, and log-normal regression models. The criteria used to choose the best model to explain the growth curve of quails were the coefficient of determination of the model, Akaike’s information criterion, sum of squared residuals and Willmott’s index. For all the models used, the variables age and height were significant to explain the weight of quails. The polynomial (R² = 99.99%, AIC = 24.68, SSR = 27.5, d = 0.9999) and log-normal (R² = 99.60%, AIC = -17.5, SSR = 107.15, d = 0.9989) models presented the best fit criteria and were recommended to explain the growth of quails.

Molecular Authentication of Meats from Three Terrestrial Birds Based on Pcr-Rflp Analysis of the Mitochondrial 12S rRNA Gene

ABSTRACT In this study, a method utilizing PCR-restriction fragment length polymorphism (PCR-RFLP) of a mitochondrial gene was developed for the identification of chicken (Gallus gallus), quail (Coturnix coturnix), and common pigeon (Columba livia) meat. PCR products of ~440 bp were obtained from the 12S rRNA gene of these three birds using a pair of universal primers. The three terrestrial birds can be distinguished using one restriction endonuclease, Alu I, which was selected based on species-specific variations in the mt 12S rRNA gene sequence using 9 newly-obtained and 44 published chicken, quail and pigeon sequences. This method was also successfully used to identify commercial quail and pigeon meat products, which were found to be adulterated with chicken meat. Additionally, our method had relatively high sensitivity for detecting a meat mixture. Ten percent of chicken meat in the mixed quail and pigeon sample was detectable. This assay can be useful for the accurate identification of meats from terrestrial birds, avoiding mislabeling or fraudulent species substitution in meat products.

Carcass Production and Meat Tenderness Characteristics of Culled Quail Fed with Azolla microphylla Flour Supplemented Basal Feed

The aim of this research was to understand the effect of Azolla microphylla flour supplementation in the basal feed on carcass production and meat tenderness characteristics of culled quail. The materials used in this research were 100 culled quails at 48-week-old age and commercial quail feed. The research was conducted as an experimental research and used Completely Randomized Design. Four treatments were done in this research, which was basal feed without Azolla microphylla flour supplementation; basal feed supplemented with 1% Azolla microphylla flour; basal feed supplemented with 2% Azolla microphylla flour, and basal feed supplemented with 3% Azolla microphylla flour. Each treatment was done 4 times with each fed into 5 quails. The observed variables include carcass production (carcass percentage, breast meat percentage, thigh meat percentage, back meat percentage, and wing meat percentage) and meat tenderness characteristics (meat fat content, collagen content, pH and meat tenderness). The obtained data were then analyzed by analysis of variance and if the result showed a significant effect, further analysis will be done by honestly significant difference test. The analysis of variance showed that Azolla microphylla flour supplementation showed significant effect (P&lt;0.05) on the carcass percentage, breast meat percentage, meat fat content, collagen content, and meat tenderness but showed no significant effect (P&gt;0.05) on the thigh meat percentage, back meat percentage, wings meat percentage and meat pH. The research concluded that Azolla microphylla flour supplementation in the basal feed will increase carcass production and meat tenderness of culled quail meat at maximum 2% of supplementation level.

Effect of Bay Laurel (Laurus nobilis L.) Leaf Powder Dietary Supplementation on Dressing Percent, Carcass Traits, Carcass Cuts and Some Internal Organs of Quail

Background/Objective: Bay laurel (Laurus nobilis L.) leaf can be used in poultry nutrition to increase gastric fluids to stop digestive disorders; it has antifungal, antibacterial potentials. The leaves had many effective substances including Apigenin, Luteolin, Kaempferol, Myricetin, cinole, eugenol, terpenol, Glycosides, ،Quercitin, linalool, Alkaloids, mthyl eugenol andlactonol. Methods: This study was conducted to measure the Effect of bay laurel (Laurus nobilis L.) leaf powder dietary supplementation on dressing percents, carcass trait , carcass cuts and some internal organs of meat type quail by 0, 1. 2,3% to the diets fed to 180 seven days old meat type quail randomly distributed to four treatments with three replicates for each treatment (15 bird /replicate). Findings: the bay laurel (Laurus nobilis L.) leaf powder dietary supplementation significantly by increased live body weight, carcass weight, dressing percent, and percentage weights of breast, drumstick, and thigh cuts. Adding bay laurel leaf powder improves taste, tenderness, and total acceptance of breast meat. Improvements: all experimental diets (of bay laurel (Laurus nobilis L.) leaf powder dietary supplementation) resulted in good dressing percents, carcass trait , carcass cuts in quail meat, indicating that this feed supplement should be used on industrial scale. Keywords: Bay Laurel Leaf, Carcass, Cuts, Dressing Percents, Quail

Sensitivity of breeding values of meat quail as a result of tryptophan: lysine ratios in the diet

SUMMARY We aimed to evaluate the random regression models that promote the best fit of residual variance predicting the breeding values of quail body weights and the sensitivity of its breeding values to the variations of different tryptophan:lysine ratios in the diets via reaction norms. A total of 1112 meat quails from LF1 and LF2 lines with 35 days of age were evaluated. During the period of 1 to 21 days of age, birds were fed with different tryptophan:lysine ratios (0.17, 0.20, 0.23, 0.26 and 0.29%) containing 2900 kcal ME/kg and 26.10% crude protein, followed by basal diet provided up to 35 days. The best model fit for residual variance was evaluated comparing heterogeneity (2, 3 and 4 classes) and homogeneity (1 class), including sex as fixed effect and the additive genetic effect as random. The second order Legendre polynomial was used to analyze the genotype x environment interaction using reaction norms. The model considering two classes of residual variance was the one that promoted the best fit of the data, being adopted to predict the breeding values. Thus, we observed changes in the sensitivity of the breeding values, characterized by the rearrangement of the breeding values, according to the different ratios of amino acids, suggesting the genotype x environment interaction.

Effect of Fermented Cereals, Probiotics, and Phytase on the Sensory Quality of Poultry Meat

Abstract The sensory properties of poultry meat obtained from meat-type broiler chickens fed with fermented cereals and two different fermented supplements, and Japanese quails (Coturnix japonica) fed diets including fermented cereals (wheat, barley or oats), three probiotics (from E. faecium, B. subtilis, S. cerevisiae) and two different phytase preparations were evaluated. Fermented grains (particularly wheat and barley) decreased the sensory quality of meat. The use of three probiotic products and phytase did not negatively influence the sensory quality of the quail meats. The diets containing S. cerevisiae (probiotic) produced a highly appreciated meat. The less preferred meat samples were obtained from the quails fed diets containing fermented wheat, fermented barley, and E. faecium, due to the off-flavour and odour as well as tanginess. The supplementation of naturally or yeast-fermented liquid whey and lemon pomace was very effective to overcome the bad sensory quality (fish and metallic off-flavour and taste) of the broiler meat obtained by administering the control diet (rich in vegetable oil and fermented wheat).

Fresh and stored copra meal in meat quail diets

The aim of the current study was to evaluate the addition of fresh and stored copra meal to the diet of meat quails. Two hundred eighty-seven-day-old male and female quails were distributed in a completely randomized design, with five treatments, in a 2 × 2 + 1factorial arrangement. Two copra meal types (fresh and stored) at inclusion levels of 12.5% and 25%, respectively, were added to a corn-soybean meal-based diet, with seven replicates, of eight quails each. Copra meal acidity index recorded oleic acid percentage increase from 0.47 to 3.03% after six storage months. However, regardless of storage type, its addition to quails' diet resulted in higher values of metabolizable energy, in lower feed intake and better feed conversion than corn-soybean meal diet. Copra meal addition to quails' diet did not affect carcass traits, liver and pancreas relative weight, and bone growth and quality. Although copra meal storage for 180days resulted in higher free fatty acid content in the provided feed, it can be used fresh or after storage, in diet of meat quails from 7 to 42days of age up to 25%.

Concentration of chromium in egg yolk and meat of Japanese quails in response to dietary chromium supplementation

Concentration of chromium in egg yolk and meat of Japanese quails in response to dietary chromium supplementation

Transgenerational epigenetic variance for body weight in meat quails.

We aimed to estimate transgenerational epigenetic variance for body weight using genealogical and phenotypic information in meat quails. Animals were individually weighted from 1week after hatching, with weight records at 7, 14, 21, 28, 35 and 42days of age (BW7, BW14, BW21, BW28, BW35 and BW42, respectively). Single-trait genetic analyses were performed using mixed models with random epigenetic effects. Variance components were estimated by the restricted maximum likelihood method. A grid search for values of autorecursive parameter (λ) ranging from 0 to 0.5 was used in the variance component estimation. This parameter is directly related to the reset coefficient (ν) and the epigenetic coefficient of transmissibility (1-ν). The epigenetic effect was only significant for BW7. Direct heritability estimates for body weight ranged in magnitude (from 0.15 to 0.26), with the highest estimate for BW7. Epigenetic heritability was 0.10 for BW7, and close to zero for the other body weights. The inclusion of the epigenetic effect in the model helped to explain the residual and non-Mendelian variability of initial body weight in meat quails.

Metal contamination in quail meat: residues, sources, molecular biomarkers, and human health risk assessment.

Quail meat is an emerging source of high-quality animal protein. Quails are exposed to a wide range of xenobiotics such as heavy metals. In this study, residual concentrations of four toxic metals, of significant public health importance, including cadmium (Cd), lead (Pb), arsenic (As), and nickel (Ni), were determined in edible tissues of quails. In addition, metal loads were measured in water, feed, and litter samples collected from same quail farms as possible sources for quail exposure to heavy metals. The possible use of metallothionein (MT) and heat shock protein 70 (Hsp70) as molecular biomarkers of exposure to heavy metals was further investigated. Furthermore, the dietary intake and the potential risk assessment of the examined heavy metals among children and adults were calculated. The edible tissues of quails contained high concentrations of four heavy metals (contents (ppm/ww) ranging from 0.02 to 0.32 in Cd, 0.05 to 1.96 in Pb, 0.002 to 0.32 in As, and 1.17 to 3.94 in Ni), which corresponded to the high contents of these metals in the feeds, water, and litter. MT and Hsp70 mRNA expressions showed positive correlations with the concentrations of heavy metals in tissues indicating the possibility to use these proteins as biomarkers for quail's exposure to toxic metals. Dietary intake of quail meat and risk assessment revealed potential risks especially for children after prolonged exposure to the examined metals. Thus, legislations should be established and continuous screening of metal residues should be adopted in order to reduce the toxic metal concentrations in feeds and drinking water for quails. Reduction of exposure to heavy metals subsequently would lead to minimization of exposure of such toxicants through consumption of quail meat.

Підвищення якості м’яса перепелів за згодовування біологічно активних добавок на основі підмору бджіл

&lt;p&gt;&lt;span lang="EN-US"&gt;The purpose of the research was to investigate the chemical, mineral and amino acid content of meat of quails fed by biologically active additives based on the submerged bees of apimore, apiminum, aphytoitis. Feeding was carried out with full-fodder mixed fodders from one day to 56 days of age. The control group was fed by this fodder; experimental quails of the 2&lt;sup&gt;nd&lt;/sup&gt;&lt;span&gt; &lt;/span&gt;group were fed by this fodder with added 3% of the apimore compound; the 3&lt;sup&gt;rd&lt;/sup&gt;&lt;span&gt; &lt;/span&gt;group was fed also by apimin at the rate of 1.1 g per 1 kg of mixed fodder; the 4&lt;sup&gt;th&lt;/sup&gt;&lt;span&gt; &lt;/span&gt;group was also fed by apiates at a rate of 200 ml per 1 kg of mixed fodder. Apimor and apimin were thoroughly mixed with feed. The feed additive aphytoitis was drunk with water, certainly, we have taken into consideration daily water consumption of quails. Four birds were slaughtered in each group at the end of experiment. The selection of average samples of muscle tissue was carried out during anatomical disassembly of quail carcasses. Physical and chemical parameters, mineral and amino acid compositions were evaluated for the study of the effect of feed additives based on submerged bees on muscle quality. In the control group, the ratio of pulp and bone was 3.81:1, in the experimental group it was 4.07-4.2: 1. Quails fed by apiite had the highest rate of breast meatiness; it was 4.3% (p &amp;lt;0.001) higher than in the control group. The nutritional value of white quail meat of the 2&lt;sup&gt;nd&lt;/sup&gt; group was significantly higher by 7.2% (p &amp;lt;0.01), and in the 3&lt;sup&gt;rd&lt;/sup&gt; and 4&lt;sup&gt;th&lt;/sup&gt; groups it was lower, respectively, by 0.6% and 1.3%. The nutritional value of white meat protein is caused by the presence of essential amino acids in it. A noticeable increase of these amino acids in poultry meat of experimental groups indicated an improvement of its dietary qualities. Under the action of apivite valine increased by 2.1% (p &amp;lt;0.001), lysine increased by 3.6% (p &amp;lt;0.001) in the poultry meat; under the action of apimor content of threonine increased the by 8.5% (p &amp;lt;0.001), methionine increased by 9.8% (p &amp;lt;0.01), and phenylalanine increased by 11.2% (p &amp;lt;0.001). Feeding by the researched feed additives influenced the increase of calcium in white meat quail by 37.7-40.5% (p &amp;lt;0.001), phosphorus by 8.9-17.4% (p &amp;lt;0.001). Usage of apivite increased the cuprum content by 22.7% (p &amp;lt;0.001). The quail meat of the 4&lt;sup&gt;th&lt;/sup&gt; group was characterized by the highest content of zinc, it was by 23.3% more than the control (p &amp;lt;0.001), the 2nd and 3rd groups had more by 5.5% and 6.7% respectively. There is a tendency to increase the iron content in the experimental groups by 5.1 to 15.6% (p &amp;lt;0.01). In studies, the content of cadmium was lower than the &lt;span&gt;threshold limit value&lt;/span&gt; under the action of the apimore by 6.0%, apimin by 8.0 % and apivite by 34.0 %, plumbum content was lower by 36.6%, 31.4% and 32.6% respectively. The best indicators for reducing cadmium content in the chest muscles had the 4&lt;sup&gt;th&lt;/sup&gt; group under the action of aphids, plymbum had the 2&lt;sup&gt;nd&lt;/sup&gt; group under the action of apimor. According to the results of our research, the quality of quail meat from experimental groups significantly exceeds the quality of their analogues in the control group.&lt;/span&gt;&lt;/p&gt;

Kadar Kolesterol Daging Pada Keturunan F1 Dari Induk Puyuh Jepang (Coturnix coturnix japonica L.) Yang Diberi Suplemen Tepung Kunyit (Curcuma longa L.) Dalam Pakan

Quail is one of poultry commodities that compliance the needed of animal protein like egg and meat. Good quality was breed from quail parent that has good physiological condition. This research aimed to quantified cholesterol of quail meat from F1 from quail parent that treatment using turmeric powder supplement on itsfed in order to obtained best quail chick with good physiological condition. This research use Completely Randomized Design (CRD) experimental method. Animal on this research was 15 Japanese quail (Coturnix coturnix japonica L.) hens that gave 3 treatments with 5 repetitions. K0 was F1 of quail parent without turmeric powder supplementation, K1 was F1 of quail parent with 54 mg/quail/day turmeric powder supplementation before its sex period, K2 was F1 of quail parent with 108 mg/quail/day turmeric powder supplementation before its sex period. The F1 quail was fed using standard quail feed. Data was obtained from daily fed consumption average, daily water consumption, and quail meat cholesterol rate on 60 day old chicken. Data was analyses using Analysis of Variance (ANOVA). This research result showed that daily fed consumption, daily water consumption and meat cholesterol rate of F1 that treatment using turmeric powder supplementation wasn’t show significant difference, so conclusion of this research is physiological condition of F1 was normal. Key words: Quail Meat Cholesterol, F1 of Japanese quail (Coturnix coturnix japonica), Turmeric powder